All-cause Mortality			Cardiovascular Mortality
	HR (95%CI) P			HR (95%CI) P
Vegetables	0.87	0.79–0.96	0.01	0.85	0.70–1.03	0.09
Fruits	0.95	0.88–1.02	0.17	0.90	0.80–1.02	0.10
Grain	0.98	0.95–1.01	0.23	0.99	0.94–1.04	0.70
Meat	1.01	0.98–1.05	0.50	1.07	1.01–1.14	0.03
Legumes	0.92	0.86–0.98	0.01	0.94	0.83–1.06	0.32
Seafood	0.97	0.91–1.02	0.21	0.91	0.78–1.05	0.20
Nuts	0.91	0.85–0.98	0.01	0.96	0.86–1.08	0.53
MUFA/SFA	0.78	0.61–0.99	0.04	0.83	0.53–1.31	0.43
Alcohol	1.00	1.00-1.01	0.52	0.99	0.98-1.00	0.09

Model was adjusted for age, sex, race, education, marital status, poverty to income ratio, cardiovascular disease, smoking, treatment for hypertension, treatment for diabetes and treatment for cholesterol.