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Table 1 Baseline characteristics of the study participants (n = 2966)

From: Dietary oxalate to calcium ratio and incident cardiovascular events: a 10-year follow-up among an Asian population

  Participants with CVD outcome (n = 211) Participants without CVD outcome (n = 2755) P value
Age (y) 56.7 ± 10.9 38.1 ± 13.4 0.001
Male (%) 66.4 43.1 0.001
Smoking (%) 19.5 12.3 0.001
Body mass index (m2/kg) 28.6 ± 4.8 26.9 ± 4.9 0.001
Waist circumference (cm) 98.2 ± 11.3 88.9 ± 13.3 0.001
Systolic blood pressure (mm Hg) 127 ± 21 110 ± 16 0.001
Diastolic blood pressure (mm Hg) 79.9 ± 12.8 72.9 ± 10.5 0.001
Fasting blood glucose (mg/dL) 107 ± 37.9 90.2 ± 20.5 0.001
Serum triglycerides (mg/dL)a 166 (122–211) 117 (81–170) 0.001
HDL-C (mg/dL) 39.9 ± 9.2 42.9 ± 10.3 0.001
Serum Cr (mg/dL) 1.12 ± 0.21 1.04 ± 0.15 0.001
eGFR (mL/min/1.73m2) 66.8 ± 10.9 74.1 ± 11.8 0.001
Dietary oxalate (mg/d)a 191 (144–261) 181 (131–243) 0.016
Dietary calcium (mg/d) 1239 ± 560 1261 ± 542 0.564
Dietary oxalate-to-calcium ratio 0.19 ± 0.08 0.16 ± 0.07 0.004
  1. Data are mean ± SD unless stated otherwise (independent t-test and chi-square test were used for continuous and dichotomous variables, respectively. To compare variables with non-normal distribution, Mann-Whitney U test was used
  2. aMedian (inter-quartile range, IQR)