Table 1.

Dietary intakes in each diet arm before and after intervention.

Measurea	Healthy Eating Diet		Mediterranean Diet
	Baseline (n=57)	6 Months (n=45)	Baseline (n=58)	6 Months (n=45)
Dietary Intakesb
Fish, Servings/day	0.53 (0.99)	0.93 (1.12)	0.41 (0.69)	1.47 (2.09)c
Red meat, servings/day	2.79 (1.90)	1.58 (1.54)c	2.35 (1.83)	1.20 (1.22)c
Eggs, servings/day	0.44 (0.50)	0.47 (0.54)	0.36 (0.40)	0.44 (0.64)
Dairy, servings/day	3.33 (1.92)	2.45 (1.47)c	3.08 (1.96)	2.49 (1.48)

^aData shown are mean and SD at each time point

^bEach participant was asked to collect two days of food records and to provide two 24-hour recalls at each time point. Fish servings include fish and shellfish. Red meat servings include all forms of beef, lamb, pork, wild game, cold cuts and red meat snacks such as jerky. Dairy servings include cheese, milk, foods made with milk, and butter.

^cSignificantly different from baseline within the same food category as determined from mixed models ANOVA with diet group and time as factors, adjusted for baseline age and smoking status. For both fish and red meat intakes, there was a significant fixed effect of time. The data were normalized using natural log transformation for dietary intakes of fish and dairy. Square root transformation was used for dietary intakes of eggs and red meat.