Baseline characteristics of cohort participants stratified by quartiles of total fibre intake: the Singapore Chinese Health Study (1993–2017)
| Characteristics | Quartile of total fibre intake | |||
| Q1 | Q2 | Q3 | Q4 | |
| Number of participants | 15 796 | 15 775 | 15 785 | 15 773 |
| Number of TKR cases | 528 | 712 | 767 | 809 |
| Women, n (%) | 5923 (37.5) | 9241 (58.6) | 9892 (62.7) | 10 135 (64.3) |
| Age, years* | 56.6 (8.0) | 56.8 (8.1) | 56.5 (8.0) | 56.0 (7.9) |
| Body mass index, kg/m*† | 23.0 (3.3) | 23.2 (3.3) | 23.2 (3.2) | 23.2 (3.3) |
| Dialect group, n (%) | ||||
| Hokkien | 8812 (55.8) | 8760 (55.5) | 8314 (52.7) | 8027 (50.9) |
| Cantonese | 6984 (44.2) | 7015 (44.5) | 7471 (47.3) | 7746 (49.1) |
| Secondary school or higher, n (%) | 3610 (22.9) | 3770 (23.9) | 4605 (29.2) | 5881 (37.3) |
| Ever smoker, n (%) | 7634 (48.3) | 4769 (30.2) | 3805 (24.1) | 3107 (19.7) |
| Hypertension, n (%) | 3227 (20.4) | 3799 (24.1) | 3881 (24.6) | 4077 (25.9) |
| Diabetes, n (%) | 1150 (7.3) | 1429 (9.1) | 1511 (9.6) | 1581 (10.0) |
| Coronary heart disease, n (%) | 512 (3.2) | 624 (4.0) | 672 (4.3) | 780 (5.0) |
| Stroke, n (%) | 207 (1.3) | 223 (1.4) | 229 (1.5) | 283 (1.8) |
| Physical activity, hour/week* | 1.9±5.1 | 1.3±3.8 | 1.4±3.8 | 1.8±3.9 |
| Sitting, hours/day* | 6.6±3.8 | 6.3±3.5 | 6.4±3.5 | 6.7±3.6 |
| Sleep, hours/day* | 7.04±1.2 | 7.03±1.1 | 6.99±1.1 | 6.98±1.1 |
| Total energy intake, kcal/day*‡ | 1,697.3±622.9 | 1,411.3±524.6 | 1,462.0±497.3 | 1,646.5±553.3 |
| Total fibre, g/day*‡ | 9.1±4.0 | 10.1±3.9 | 12.8±3.7 | 18.8±5.8 |
| Grain products, g/day*†‡ | 649.7±254.6 | 497.9±198.7 | 485.5±191.5 | 507.3±203.8 |
| Legumes, g/day*‡ | 2.5±3.8 | 2.7±3.9 | 3.2±4.7 | 4.2±6.1 |
| Nuts and seeds, g/day*‡ | 2.4±3.7 | 2.3±3.5 | 2.5±3.8 | 3.1±4.9 |
| Soy food, g/day*‡ | 90.7±76.8 | 95.9±75.6 | 112.4±86.0 | 147.8±119.4 |
| Fruits, g/day*‡ | 97.3±89.0 | 139.3±95.9 | 207.5±113.1 | 366.0±207.0 |
| Vegetables, g/day*‡ | 86.7±46.6 | 95.2±47.8 | 112.1±54.3 | 148.4±80.8 |
Statistical testing based on the χ2 test for categorical variables and analysis of variance for continuous variables; all p values <0.001 except for stroke (p=0.027).
*Mean±SD.
†Grain products included noodles and pasta, rice, bread and pancakes, breakfast cereals, biscuits and crackers.
‡Fibre food sources are shown in energy-adjusted units using the residual method.
Q, quartile; TKR, total knee replacement.