From: Nordic diet, Mediterranean diet, and the risk of chronic diseases: the EPIC-Potsdam study
Component | Recommended intakea | Score of 0a | Score of 1a |
---|---|---|---|
Vegetablesb | ≥ 6 /d | 0 /d | ≥ 6 /d |
Legumesb | ≥ 2 /wk | 0 /wk | ≥ 2 /wk |
Fruitsc | 3–6 /d | 0 /d | 3–6 /d |
Nutsc | 1–2 /d | 0 /d | 1–2 /d |
Cerealsc | 3–6 /d | 0 /d | 3–6 /d |
Dairyc | 2 /d | 0 /d | 1.5–2.5 /d |
Fishb | ≥ 2 /wk | 0 /wk | ≥ 2 /wk |
Red meate | ˂ 2 /wk | ≥ 4 /wk | ˂ 2 /wk |
Processed meate | ≤ 1 /wk | ≥ 2 /wk | ≤ 1 /wk |
White meatc | 2 /wk | 0 /wk | 1.5–2.5 /wk |
Eggc | 2–4 /wk | 0 /wk | 2–4 /wk |
Potatoese | ≤ 3 /wk | ≥ 6 /wk | ≤ 3 /wk |
Sweetse | ≤ 2 /wk | ≥ 4 /wk | ≤ 2 /wk |
Alcohold | 10–50 g/d for men, 5–25 g/d for women | > 50 g/d for men, > 25 g/d for women | 10–50 g/d for men, 5–25 g/d for women |
Olive oilf | Principal source of dietary lipids | Non-consumers | Consumers |