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Table 3 Total blood mercury concentrations by characteristics related to shark-meat consumption

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

Characteristics Number (%) Concentrationsa p-valueb
Intake frequency
 Rarely 374 (49.7) 3.70 (3.48–3.93) <0.001
 Only during Jesa 365 (48.5) 4.52 (4.25–4.81)  
 During and besides Jesa 14 (1.9) 5.95 (4.37–8.09)  
Annual intake (times per year)
 0 374 (49.7) 3.71 (3.49–3.94) <0.001
 1–2 212 (28.2) 4.29 (3.97–4.65)  
 3–4 103 (13.7) 4.61 (4.12–5.17)  
 5≤ 64 (8.5) 5.43 (4.71–6.26)  
Date of most recent intake (days ago)
  ≤ 7 11 (1.5) 7.33 (5.15–10.43) 0.015
 8–30 24 (3.2) 4.29 (3.35–5.50)  
 31≤ 173 (23.0) 4.12 (3.70–4.59)  
 rarely 545 (72.4) 4.06 (3.84–4.28)  
Amount of most recent intake (g)
 rarely 545 (72.4) 4.06 (3.84–4.29) 0.457
  ≤ 25 66 (8.8) 3.92 (3.35–4.57)  
 26–50 86 (11.4) 4.37 (3.80–5.02)  
 51≤ 56 (7.4) 4.53 (3.82–5.38)  
  1. aAdjusted for age, sex, smoking status, alcohol consumption and residential area, and expressed as geometric mean (95% confidential interval), unit: μg/L
  2. bCalculated by ANCOVA