Table 2.

Dietary contribution (% of total energy intake) of foods grouped according to both plant or animal origin and food processing categories. UK Biobank cohort (n = 118,397).

Plant-sourced foods	%	SD	Animal-sourced foods	%	SD
Non-ultra-processed	30.5	11.8	Non-ultra-processed	21.4	8.6
Fruit	8.9	5.7	Red meatb	4.6	4.8
Beer and Wine	5.8	6.9	Milk	4.3	3.7
Cereals	3.7	4.5	Fish	3.1	4.8
Vegetables	2.5	1.9	Cheese	3.1	3.2
Pasta	2.2	3.8	Poultry	2.5	3.3
Roots and tubers	1.7	2.1	Animal fats	2.1	3.3
Processed bread	1.7	3.3	Eggs	1.7	2.6
Nuts and seeds	1.2	2.5
Table sugar	0.8	2.1
Vegetables/fruit preserved	0.7	0.9
Legumes	0.6	1.5
Othersa	0.5	1.2
Ultra-processed	39.4	13.2	Ultra-processed	8.8	8.0
Industrialised packaged breads	9.9	5.8	Milk-based drinks	4.2	6.8
Pastries, buns, and cakes	6.9	6.8	Sausage and other reconstituted red meat productsb	1.5	3.0
Biscuits	3.9	4.6	Nuggets and other reconstituted meat products	1.3	3.0
Margarine and other spreads	3.3	3.0	Milk based desserts	1.0	1.7
Industrial chips (French fries)	2.8	3.9	Mayonnaise and spreadable cheese	0.7	1.6
Confectionery	2.7	3.7
Breakfast cereals	2.7	3.2
Soft drinks, fruit drinks, and fruit juices	2.0	3.3
Packaged salty snacks	1.7	2.6
Industrial pizza	1.3	4.8
Packaged pre-prepared meals	0.9	1.6
Distilled alcoholic drink	0.8	2.3
Sauces, dressing and gravies	0.3	0.5
Meat alternatives	0.2	1.0
Total	69.9	10.3	Total	30.1	10.3

^aCoffee and tea, fungi, homemade soup, plant oil.

^bConsidered as red meat in the further analyses using non-red meat versus red meat, according to dietary contribution of UPF.