Table 2.

High versus lower carotenoid fruits and vegetables^a

High Carotenoid Fruits and Vegetablesb	Lower Carotenoid Fruits and Vegetablesc
Fruit	Fruit
Rockmelon, watermelon, strawberries, raspberries, mango, blueberries, blackberries, red grapes, oranges, plums, pineapple, papaya, peach, nectarine, apricot, grapefruit, Avocado	Apples, pears, bananas, kiwifruit, green grapes, mandarin
Vegetables	Vegetables
Sweet potato, pumpkin, carrot, red capsicum, yellow capsicum, broccoli, kale, tomato, spinach, dark green lettuce, corn, red cabbage, beetroot, eggplant	White potato, cauliflower, green capsicum, mushroom, iceberg lettuce, peas, green beans, green cabbage, fennel, parsnip, cucumber

Abbreviations: EVOO Extra-virgin olive oil, PUFA Polyunsaturated fatty acids

^aDepending on their allocation, participants will be asked to consume fruits and vegetables from the allocated list only

^bParticipants randomized to the high carotenoid plus EVOO group will be asked to consume 375 g/d of high carotenoid vegetables and 300 g/d high carotenoid fruit

^cParticipants randomised to the lower carotenoid plus PUFA oil group will be asked to consume 375 g/d of lower carotenoid vegetables and 300 g/d lower carotenoid fruit