Table 1.
Individual dietary components of the aHEI and the DASH dietary patterns considered in the analysis, EPIC-InterAct study
| Component of dietary pattern | Range of points | Criterion for lowest points | Criterion for highest points |
|---|---|---|---|
| AHEIa | |||
| Vegetables | 0–10 | 0 servings/dayb | ≥5 servings/dayb |
| Fruits | 0–10 | 0 servings/dayb | ≥4 servings/dayb |
| Nuts | 0–10 | 0 servings/dayb | ≥1 serving/dayb |
| Ratio of white meat to red meat | 0–10 | 0 | ≥4 |
| Cereal fibre | 0–10 | 0 g/day | ≥15 g/day |
| Ratio of PUFA to SFA | 0–10 | ≤0.1 | ≥1 |
| Alcohol | |||
| Men | 0–10 | 0 or >3.5 drinks/dayb | 1.5–2.5 drinks/dayb |
| Women | 0–10 | 0 or >2.5 drinks/dayb | 0.5–1.5 drinks/dayb |
| DASHc | |||
| Grains | |||
| Total grains | 0–5 | 0 servings/dayb | ≥6 servings/dayb |
| Fibre content of grains | 0–5 | No grain intake | Quintile 5 of subcohort distribution |
| Vegetables | 0–10 | 0 servings/dayb | ≥4 servings/dayb |
| Fruits | 0–10 | 0 servings/dayb | ≥4 servings/dayb |
| Dairy products | |||
| Total dairy products | 0–5 | 0 servings/dayb | ≥2 servings/dayb |
| Fat content of dairy products | 0–5 | No dairy intake | Quintile 1 of subcohort distribution |
| Meat, poultry, fish | 0–10 | ≥4 servings/dayb | ≤1 serving/dayb |
| Nuts, seeds, legumes | 0–10 | 0 servings/dayb | ≥4 servings/dayb |
| Fats and oils | 0–10 | ≥6 servings/dayb | ≤3 servings/dayb |
| Sweets | 0–10 | ≥10 servings/weekb | ≤5 servings/weekb |
A detailed description of the construction of the dietary-pattern scores is provided in the ESM Methods
aTo create the aHEI score, points between 0 and 10 were assigned for each component according to the participant's intake and then summed. Intermediate intakes were scored proportionately between 0 and 10
bServing sizes are defined as follows: vegetables, fruits, 125 g; nuts, seeds, 30 g; grains, 50 g; milk, yoghurt, 150 g, cheese, 45 g; meat, poultry, fish, 30 g; legumes, 100 g; fats, oils, 10 g; chocolate, 20 g; ice cream, 50 g; sugar-sweetened soft drinks, 150 g; alcoholic drink, drink containing 5 g pure ethanol
cTo create the DASH score, points between 0 and 10 were assigned for each component according to the participant's intake and then summed. Intermediate intakes were scored proportionately between 0 and 10. The grain and dairy components were separated into two items respectively, with one item scoring the absolute intake amount and the other item scoring the fibre content of the consumed grains and the fat content of the consumed dairy products
PUFA, polyunsaturated fatty acids; SFA, saturated fatty acids