. 2019 Dec 26;14(12):e0225101. doi: 10.1371/journal.pone.0225101

Table 2. Range of optimal consumption adopted for the major food groups.

Food Groups	Quantity (grams or milliliters) observed in the scientific literature—Cut-offs	Range of "optimal consumption" adopted
Decrease Relative Risk
Fruits	400 g/day (+vegetables)^a; 300 g/day^b; 250–300 g/day (10%)^c; 200 g/day (15–20%)^d	200–400 g/day
Vegetables	400 g/day (+fruits)^a; 400 g/day (+legumes/beans)^b; 300 g/day (11%)^c; 400 g/day (12%)^d	300–400 g/day
Legumes/Beans	100 g/day^b; 150 g/day (16%)^c; 100 g/day (10%)^d	100–150 g/day
Nuts and Seeds	141.75 g/week^b; 15–20 g/day (17%)^c; 10–15 g/day (21%)^d	10–20 g/day
Whole Grains^a	125 g/day^b; 100 g/day (25%)^c; 100 g/day (17%)^d	100–125 g/day
Fish and Seafood	350 g/week^b; 200 g/day (10%)^c; 250 g/day (15%)^d	200–250 g/day
Yogurt	610 g/week^b; 200 g/day^e	200 g/day
Dose-dependent effect on Relative Risk
Red meat	100g/week^b; 0.5 serving/day^f; 100g/day (increase RR = 10–20%)^d	50–100 g/day
Increase Relative Risk
Processed meats	0^b; 200 g/day (60%)^c; 70 g/day (15–25%)^d	N/A
SSB	0^b; 250 mL/day (7%)^c; 500 mL/day (16–35%)^d	N/A

Data are according to global reference and/or evidence related to NCDs. N/A: not applicable

^a WHO Guidelines [46].

^b Adapted from Micha et al [8].

^c Adapted from Schwingshackl et al [4].

^d Adapted from Bechthold et al [5].

^e Adapted from Wu et al [10].

^f Adapted from O'Connor et al [14].