Table 1

Age-standardized mean values of baseline characteristics by level of total fish consumption (servings) in 1986 in the Health Professionals Follow-up Study

Fish consumption
<2/month2/mo to 1/week2–3/week>3/week
Participants (n)7,6968,14920,07911,958
Age (yrs)53.854.054.255.6
Mean daily intakea
 Total energy intake (kcal)1,8571,9032,0022,098
 Total fat intake (g)75.774.371.566.1
 Saturated fat (g)27.026.124.521.5
 Monounsaturated fat (g)29.228.627.324.9
 α-Linolenic acid (g)1.11.11.11.1
 Linoleic acid (g)11.411.511.411.2
trans-Fatty acids (g)3.23.12.82.4
 Marine fatty acids (g)0.10.10.30.6
 Lycopene (μg)914594101038211799
 Fructose (g)49.848.949.149.3
 Calcium (mg)902894893906
 Vitamin D (IU)319336357421
 Retinol (IU)5066525654245933
 Beef, pork, or lamb as a main dish (servings/day)0.30.30.30.2
Multivitamin use (%)38404146
Fish oil supplement use in 1988 (%)3346
Ever tested for serum PSA level by 1996 (%)60626470
History of vasectomy (%)21222120
Routine rectal exam 1986–1988 (%)40444648
Current smokers (%)1212107
Body mass index (kg/m2)25.625.525.625.4
Physical activity (MET-hours/week)b21.922.723.226.8
  • a Nutrients are adjusted for total energy intake.

  • b MET (metabolic equivalent)-hours/week, sum of the average time/week spent in each activity × MET value of each activity, MET value = caloric need/kg body weight/hour activity/caloric need/kg body weight/hour at rest.