Table 1 Patients’ characteristics at baseline (n=960)

From: Food groups associated with a reduced risk of 15-year all-cause death

Characteristics No. (%) or mean±s.d.
Enrolling center
 Toulouse 335 (34.9)
 Strasbourg 261 (27.2)
 Lille 364 (37.9)
Age (years) 55.5±6.2
Educational level: baccalaureate or higher qualification 219 (22.8)
No payment of income tax 170 (17.7)
Body mass index (kg/m2) 27.2±4.0
Smoking
 Never 292 (30.4)
 Past 464 (48.3)
 Current 204 (21.3)
Level of physical activity
 Light (<1 time per week) 648 (67.5)
 Moderate (20 min, 1–2 times per week) 177 (18.4)
 High (20 min, on 3 times per week) 135 (14.1)
Systolic blood pressure (mm Hg) 139.5±19.2
Diastolic blood pressure (mm Hg) 86.3±11.7
Antihypertensive drug treatment 191 (19.9)
Total cholesterol (mmol/l) 5.99±1.03
Triglycerides (mmol/l) 1.48±1.03
HDL-cholesterol (mmol/l) 1.32±0.38
LDL-cholesterol (mmol/l)a 4.02±0.95
Lipid-lowering drug treatment 156 (16.2)
Hypoglycemic drug treatment 50 (5.2)
History of cardiovascular diseaseb 62 (6.5)
Framingham score c
 Low (<10%) 281 (29.3)
 Intermediate (10–19%) 403 (42.0)
 High (20%) or history of cardiovascular disease 276 (28.7)
Serious chronic conditiond 82 (8.5)
  1. Abbreviations: HDL, high-density lipoprotein; LDL, low-density lipoprotein.
  2. aCalculated only on 937 subjects with triglycerides <4.6 mmol/l.
  3. bCoronary heart disease, ischemic stroke and peripheral artery disease.
  4. cRisk of cardiac events (coronary death or myocardial infarction) in the next 10 years,
  5. dHistory of cardiovascular disease, cancer excluding in situ malign tumors, cirrhosis, hemorrhagic stroke, chronic cardiac failure and chronic renal failure.