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Table 1 General characteristics of the study subjects

From: The associations between blood mercury levels and shark meat intake among workers in Gyeongsangbuk-do

Characteristics Total Shark meat consumptiona p-valueb
Shark consumption Non-consumption
Total 753 (100.0) 379 (50.3) 374 (49.7)  
Age (years)
  ≤ 29 103 (13.7) 40 (10.6) 63 (16.8) 0.001
 30–39 351 (46.6) 163 (43.0) 188 (50.3)  
 40–49 231 (30.7) 139 (36.7) 92 (24.6)  
 50≤ 68 (9.0) 37 (9.8) 31 (8.3)  
Sex
 Men 666 (88.4) 336 (88.7) 330 (88.2) 0.857
 Women 87 (11.6) 43 (11.3) 44 (11.8)  
Smoking
 Nonsmokers 242 (32.1) 125 (33.0) 117 (31.3) 0.273
 Ex-smokers 155 (20.6) 85 (22.4) 70 (18.7)  
 Smokers 356 (47.3) 169 (44.6) 187 (50.0)  
Alcohol
 Nondrinkers 245 (32.5) 115 (30.3) 130 (34.8) 0.196
 Drinkers 508 (67.5) 264 (69.7) 244 (65.2)  
Residential area
 Urban 508 (67.5) 189 (49.9) 319 (85.3) < 0.001
 Rural 245 (32.5) 190 (50.1) 55 (14.7)  
  1. Values are expressed as number (percent)
  2. aClassified by shark meat consumption
  3. bCalculated by chi-square test