TABLE 3.
Dietary pattern scores and intake of diet index components in men in case-control studies nested within the Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study1
| Dietary pattern and components | Component value | P2 |
| HEI-2010 | ||
| Total score (max 100) | 54.1 (47.9, 59.0) | 0.50 |
| Total vegetables, cup Eq/d | 2.1 (1.6, 2.7) | |
| Greens and beans, cup Eq/d | 0.0 (0.0, 0.0) | |
| Total fruit, cup Eq/d | 0.8 (0.4, 1.3) | |
| Whole fruit, cup Eq/d | 0.7 (0.4, 1.2) | |
| Whole grains, oz Eq/d | 5.1 (2.6, 7.7) | |
| Dairy, cup Eq/d | 3.5 (2.4, 4.5) | |
| Total protein foods, oz Eq/d | 6.4 (4.9, 8.2) | |
| Seafood and plant protein, oz Eq/d | 0.9 (0.5, 1.4) | |
| Fatty acid ratio | 0.9 ± 0.3 | |
| Sodium (not at the table), g/d | 4.8 (4.0, 5.8) | |
| Refined grains, oz Eq/d | 5.6 (3.7, 8.3) | |
| Calories from solid fats and added sugars, kcal/d | 852 (649, 1063) | |
| aMED | ||
| Total score (max 8) | 3 (2, 4) | 0.99 |
| Total vegetables (no potatoes), cup Eq/d | 0.7 (0.5, 1.1) | |
| Total fruit, cup Eq/d | 0.7 (0.4, 1.2) | |
| Nuts, oz Eq/d | 0.0 (0.0, 0.0) | |
| Fish, oz Eq/d | 0.8 (0.5, 1.3) | |
| Whole grains, oz Eq/d | 4.9 (2.7, 7.3) | |
| M:S | 0.6 (0.5, 0.7) | |
| Alcohol, g/d | 10.4 (2.3, 24.6) | |
| Red and processed meat, oz Eq/d | 3.8 (3.0, 4.9) | |
| HDI | ||
| Total score (max 7) | 2 (1, 3) | 0.60 |
| Saturated fat, %E | 17.5 (14.3, 20.7) | |
| Polyunsaturated fat, %E | 3.2 (2.5, 4.7) | |
| Cholesterol, mg/d | 536.8 (412.0, 684.2) | |
| Protein, %E | 14.4 (13.2, 15.7) | |
| Fiber, g/d | 24.7 (18.5, 31.7) | |
| Fruits and vegetables (no potatoes), g/d | 191.4 (119.5, 282.2) | |
| Added sugars, %E | 7.0 (5.0, 10.0) | |
| BSD | ||
| Total score (max 25) | 13 (10, 16) | 0.99 |
| Fruit (apples, pears, and berries), g/d | 50.4 (25.0, 86.8) | |
| Vegetables (cabbage, roots, lettuce, tomatoes, cucumber, and legumes), g/d | 43.0 (25.3, 72.7) | |
| Fish (salmon and freshwater fish), g/d | 31.2 (19.2, 48.3) | |
| Whole grains (rye, barley, and oat products), g/d | 125.2 (74.8, 188.4) | |
| Low-fat milk, g/d | 240.1 (129.4, 469.5) | |
| Red and processed meat, g/d | 126.1 (98.0, 160.6) | |
| Fat, %E | 40.5 (37.0, 44.0) | |
| P:ST | 0.17 (0.12, 0.30) | |
| Alcohol, g/d | 10.4 (2.3, 24.6) |
Values are medians (Q1, Q3) or means ± SDs, n = 1336. One oz = 28.35 g (dry) or 29.57 g (liquid); 1 cup = 8 oz based on the USDA Measurement Conversion Tables (www.ars.usda.gov). Study 1 included 64 controls and 69 cases, study 2 included 114 controls and 115 cases, study 3 included 146 controls and 175 cases, study 4 included 326 controls and 140 cases, and study 5 included 187 controls only. aMed, Alternate Mediterranean Score; BSD, Baltic Sea Diet; Eq, equivalent; HDI, Healthy Diet Indicator; HEI-2010, Healthy Eating Index 2010; max, maximum; M:S, ratio of monounsaturated to saturated fat; oz, ounce; P:ST, ratio of polyunsaturated fat to saturated and trans fat; Q1, 25th percentile; Q3, 75th percentile; %E, percentage of energy.
For differences across nested studies calculated with the use of the Kruskal-Wallis test.