Skip to main content

Table 1 Baseline characteristics of the study participants (n = 2050)

From: Higher ultra-processed food intake is associated with an increased incidence risk of cardiovascular disease: the Tehran lipid and glucose study

Baseline characteristics

Total (n = 2050)

Tertile of UPFs

P

Q1 (n = 683)

Q2 (n = 684)

Q3 (n = 683)

Age (year)

46.28 (11.34)

51.65 (11.46)

44.90 (10.69)

42.29 (9.67)

 < 0.001

Male (%)#

46.0

33.8

45.2

59.0

 < 0.001

BMI

28.08 (4.62)

28.22 (4.64)

27.90 (4.59)

28.12 (4.64)

0.42

WC (cm)

92.99 (11.98)

92.98 (11.73)

92.24 (11.94)

93.74 (12.22)

0.07

HTN (%)#

16.9

24.5

14.3

11.9

 < 0.001

SBP

114.77 (17.72)

118.61 (19.83)

113.55 (17.05)

112.15 (15.35)

 < 0.001

DBP

75.27 (10.81)

75.71 (11.24)

75.24 (10.56)

74.86 (10.62)

0.35

Serum cholesterol

195.39 (37.90)

198.79 (39.51)

194.88 (38.57)

192.51 (35.27)

0.008

Diabetes (%)#

9.2

17.6

5.6

4.4

 < 0.001

Fasting serum glucose (mg/dL)

94.97 (25.95)

100.56 (32.93)

92.40 (19.78)

91.97 (22.38)

 < 0.001

Current smoking (%)#

13.7

8.1

13.0

20.1

 < 0.001

Physical activity* (MET-hours/week)

15.8 (4.2–39.6)

17.0 (5.5–36.7)

15.8 (3.9–38.2)

15.8 (3.7–47.0)

0.06

TG to HDL ratio

4.23 (3.30)

4.18 (3.14)

4.20 (3.59)

4.30 (3.15)

0.79

  1. Data are mean ± SD unless stated otherwise
  2. CVD cardiovascular disease, BMI body mass index, WC waist circumference, HTN hypertension, SBP systolic blood pressure, DBP diastolic blood pressure, FSG fasting serum glucose, TG triglyceride, HDL high density lipoprotein
  3. *Data is median (IQR); #data are shown in percent (%)