TABLE 3.

Food group relative ranking for each individual primary and secondary outcome and summary ranking across outcomes¹

	Primary outcomes		Secondary outcomes								Summary ranking
Food group	LDL-C	TG	TC	HDL-C	FG	HbA1c	HOMA-IR	SBP	DBP	CRP	All outcomes combined
Nuts	93	78	92	62	84	37	67	32	42	76	66
Legumes	85	58	91	12	51	61	76	69	70	45	62
Whole grains	70	53	71	44	57	76	86	44	57	61	62
Refined grains	42	25	42	49	74	70	56	14	30	36	44
Fruits and vegetables	63	35	58	49	20	52	43	91	54	26	49
Eggs	40	16	30	58	NA	NA	6	41	41	80	39
Dairy	33	44	33	49	32	NA	21	NA	NA	48	37
Fish	23	97	23	91	NA	NA	47	62	33	32	51
Red meat	20	72	28	57	24	5	NA	48	74	46	42
SSBs	30	23	32	30	28	NA	NA	NA	NA	NA	29

¹The values represent the SUCRA for all outcomes (e.g, nuts were ranked as the best food group for reducing LDL cholesterol, SUCRA: 93%; fish was ranked as the best food group for reducing triacylglycerol, SUCRA: 97%). CRP, C-reactive protein; DBP, diastolic blood pressure; FG, fasting glucose; HbA1c, glycated hemoglobin; HDL-C, HDL cholesterol; LDL-C, LDL cholesterol NA, not applicable; SBP, systolic blood pressure; SSB, sugar-sweetened beverage; SUCRA, surface under the cumulative ranking curves; TC, total cholesterol; TG, triacyglycerols.