Table 1 Components and food items considered the score created to evaluate adherence to the Nordic diet
From: Nordic diet, Mediterranean diet, and the risk of chronic diseases: the EPIC-Potsdam study
Food groups | Food items considered in each food group | Scoring criteria |
|---|---|---|
Whole grain and rye bread | Whole grain bread, ‘brown’, rye, mix bread and grain flakes, grains, muesli | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Berries | Currants, blackberries, raspberries | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Apple and pear | Apple, pear | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Fish | Fish (preserved and smoked is also considered) | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Cabbage and cruciferous vegetables | Broccoli, red cabbage, cauliflower, white cabbage, sauerkraut, radish, coleslaw (*0.5) | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Root vegetables | Carrots, celery, salsify, radish, coleslaw (*0.5) | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Dairy products | Low-fat dairy products, high fat dairy products, low-fat cheese, high-fat cheese | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Potatoes | All kind of potatoes | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |
Fats | Overall vegetable fats (margarine + vegetable oil, olive oil not included) | Sex-specific tertiles T1 = 0, T2 = 1, T3 = 2 |