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Table 3 Characteristics of the study population according to Framingham risk level

From: Predicting the 10-year risk of cardiovascular diseases and its relation to healthy diet indicator in Iranian military personnel

Variables

Total

FRS

p-value

Low (< 10%)

Intermediate (10–19%)

High (> 20%)

No. of participants, n (%)

400 (100)

386 (96.5)

8 (2)

6 (1.5)

 

Age (year), n (%)

     

 30–50 years

389 (97.3)

382 (98.2)

6 (1.5)

1 (0.3)

 < 0.001b

 50–75 years

11 (2.8)

4 (36.4)

2 (18.2)

5 (45.5)

 

Body mass index (kg/m2)

25.28 ± 3.22

25.19 ± 3.13

28.22 ± 6.14

26.95 ± 1.98

0.158a

Waist circumference (cm)

46.34 ± 4.19

46.33 ± 4.17

45.75 ± 5.31

48.16 ± 4.4

0.484a

Hip circumference (cm)

49.54 ± 4.21

49.52 ± 4.20

48.37 ± 5.15

52.16 ± 3.12

0.109a

Waist–hip ratio

0.93 ± 0.05

0.93 ± 0.05

0.94 ± 0.02

0.92 ± 0.03

0.563a

Physical activity level, n (%)

     

 Low

81 (20.3)

78 (96.3)

2 (2.5)

1 (1.2)

0.923b

 Moderate/high

319 (79.7)

308 (96.6)

6 (1.9)

5 (1.6)

 

Drug uses (%)

     

 No

301 (75.3)

289 (96)

6 (2)

6 (2)

0.367b

 Yes

99 (24.8)

97 (98)

2 (2)

0 (0)

 

Diseases history (except for diabetes) (%)

     

 No

308 (77)

296 (96.1)

7 (2.3)

5 (1.6)

0.720b

 Yes

92 (23)

90 (97.8)

1 (1.1)

1 (1.1)

 

Smoking status, n (%)

     

 No

383 (95.8)

377 (98.4)

5 (1.3)

1 (0.3)

 < 0.001b

 Yes

17 (4.2)

9 (52.9)

3 (17.6)

5 (29.4)

 

Having diabetes, n (%)

     

 No

384 (96)

377 (98.2)

3 (0.8)

4 (1)

 < 0.001b

 Yes

16 (4)

9 (56.3)

5 (31.3)

2 (12.5)

 

SBP (mmHg)

121.25 ± 9.38

121.02 ± 9.35

128.75 ± 6.4

125.83 ± 10.2

0.033c

FPG (mg/dl)

117.88 ± 13.52

117.62 ± 13.10

132.04 ± 19.84

115.48 ± 22.13

0.010c

HDL (mg/dl)

43 ± 7.01

43.09 ± 6.98

41.76 ± 9.01

38.84 ± 4.87

0.299c

TC (mg/dl)

150.83 ± 21.56

150.48 ± 21.18

163.16 ± 38.36

156.70 ± 13.81

0.206c

HDI score

5.98 ± 1.36

5.99 ± 1.37

5.87 ± 1.12

5.83 ± 1.47

0.940c

Dietary intake, median (IQR)

     

 Energy intake (kcal/day)

2027.4 (1303.35)

2024.04 (1324.43)

2130.04 (1722.31)

2400.72 (924.50)

0.641a

 Whole grains (g/day)

208.37 (146.86)

206.64 (142.23)

325.55 (196.43)

299.01 (166.75)

0.158a

 Beans and other legumes (g/day)

28.12 (23.37)

27.79 (23.06)

27.90 (30.18)

31.67 (33.76)

0.947c

 Fruits, vegetables (g/day)

842.85 (845.64)

832.49 (857.11)

922.21 (797.44)

1094.94 (730.66)

0.957c

 Nuts and seeds (g/day)

19.23 (24.39)

19.33 (27.58)

17.69 (12.5)

19.24 (4.93)

0.791c

 Dietary fiber (g/day)

28.7 (21.03)

28.7 (21.30)

29.08 (23.26)

38.96 (21.91)

0.967c

 Total fat (% total energy)

32.45 (7.36)

32.3 (7.64)

33.73 (8.84)

32.96 (6.99)

0.936a

 Saturated fat (% total energy)

10.3 (3.73)

10.36 (3.69)

10.13 (4.49)

10.35 (6.20)

0.982a

 Free sugars (% total energy)

43.49 (15.97)

43.52 (16.24)

43.78 (21.18)

44.5 (19.92)

0.790a

 Dietary sodium (g/day)

3.44 (2.84)

3.42 (2.76)

6.48 (6.27)

8.06 (3.94)

0.927a

 Unprocessed red meat (g/day)

73.19 (54.64)

73.19 (55.14)

85.92 (67.93)

81.52 (34.34)

0.448a

 Processed meat (g/day)

13.12 (15)

13.75 (15.54)

8.04 (8.44)

9.01 (12.54)

0.002 a

  1. FRS Framingham risk score, FPG Fasting plasma glucose, SBP Systolic blood pressure, TC Total cholesterol; HDL-c; high-density lipoprotein-cholesterol, HDI Healthy diet indicator
  2. aKruskall–Wallis test
  3. bChi-square test
  4. cOne-way ANOVA test
  5. All values are expressed as mean ± standard deviation (SD), median (interquartile range) and number (percent)
  6. *p-value < 0.05 considered as significant level