Table 2.

Classified dietary patterns and most frequently reported food groups or items

Dietary pattern	No. of studies	Food groups or items most frequently reported
Traditional whole-grain	46	Whole grains, coarse grains, wheat, other cereals, fresh vegetables, fresh fruits, legumes, soyabean and products, fish and seafood, tubers, nuts, tea
Traditional non-whole-grain	54	Rice, fresh vegetables, pork, poultry, fish
Plant-based	77	Fresh vegetables (dark green and leafy), fruits, legumes, soyabean and products, mushrooms and fungi, whole grains, coarse cereals, nuts, fish and seafood
Animal-food	83	Red meat (pork, beef and lamb), processed meat, poultry, organ meat, fish and seafood, egg, fat/oil
Western	88	Soft drink, juice, fast food, French fries/chips, milk and dairy products, cakes, snacks, desserts, processed products, alcohol
Unclassified *	46	Condiments, alcohol, and combinations of food groups or items that do not fit into the other defined patterns

^*High-salt pattern (i.e. condiment pattern) and beverage pattern were the two main unclassified patterns.