Table 4 Baseline characteristics of subjects who became obese or not during the follow-up n = 24,776, NutriNet-Santé cohort, France
Non-obese subjects | Obese subjects | ||
|---|---|---|---|
n = 24,112 | n = 664 | P * | |
General characteristics | |||
Age, y a | 48.2 ± 14.2 | 49.8 ± 13.2 | 0.004 |
Sex, % women | 75.1 | 75.8 | 0.68 |
BMI, kg/m2 | 22.7 ± 2.8 | 28.3 ± 1.3 | <0.0001 |
Educational level, % | <0.0001 | ||
Elementary school | 2.6 | 3.8 | |
Secondary school | 32.6 | 42.9 | |
College graduate | 30.1 | 30.3 | |
Advanced degree | 34.0 | 22.1 | |
Other | 0.7 | 0.9 | |
Alcohol consumption b, % | 0.03 | ||
Abstainer and irregular consumer | 46.9 | 51.7 | |
Moderate drinker | 44.1 | 39.0 | |
Heavy drinker | 9.0 | 9.3 | |
Smoking status, % | 0.15 | ||
Never-smoker | 50.0 | 46.8 | |
Former smoker | 35.9 | 39.5 | |
Current smoker | 14.1 | 13.7 | |
Dieting to lose weight, % | <0.0001 | ||
Never dieter | 21.3 | 3.6 | |
Former dieter | 68.9 | 67.8 | |
Current dieter | 9.9 | 28.6 | |
Physical activity, % | 0.0001 | ||
Low | 22.9 | 39.4 | |
Moderate | 42.7 | 36.5 | |
High | 34.5 | 34.2 | |
Sensory liking scores | |||
Liking for fat | 3.79 ± 1.4 | 4.03 ± 1.4 | <0.0001 |
Liking for sweet | 3.73 ± 1.3 | 3.66 ± 1.3 | 0.12 |
Liking for salt | 3.77 ± 1.5 | 3.93 ± 1.7 | 0.007 |
Food group consumption, g/day | |||
Fruits | 278.7 ± 187.2 | 233.9 ± 187.8 | <0.0001 |
Meat | 44.8 ± 44.1 | 56.7 ± 52.8 | <0.0001 |
Processed meat | 31.1 ± 32.6 | 37.5 ± 40.8 | <0.0001 |
Milk and yogurts | 168.7 ± 156.7 | 192.4 ± 179.6 | 0.0001 |
Cheese | 37.6 ± 30.8 | 35.9 ± 33.9 | 0.17 |
Oil | 9.3 ± 9.6 | 8.1 ± 8.6 | 0.002 |
Whole grain products | 36.0 ± 51.5 | 28.3 ± 43.3 | 0.0002 |
Sugar and sugary products | 24.0 ± 25.5 | 18.9 ± 24.9 | <0.0001 |
Fatty-sweet products | 69.3 ± 63.1 | 65.0 ± 68.3 | 0.08 |
Sugar-sweetened soft drinks | 38.8 ± 96.5 | 40.8 ± 97.9 | 0.60 |
Artificially sweetened drinks | 35.6 ± 131.8 | 65.3 ± 165.1 | <0.0001 |
Energy, kcal/day | 1915.0 ± 501.1 | 1864.5 ± 548.2 | 0.01 |