Characteristics of participants reporting dietary habits in the study.

1Consuming salted or smoked fish once a week or more often.2Consuming salted or smoked fish three times a month or less.3Consuming salted or smoked fish once a month or more often.4Consuming salted or smoked fish less than once a month.5Values are means ± SDs.6Data on residency is missing for 55 men.7For dietary patterns in later life, only the number of incident prostate cancer cases in the study is shown.