Appendix Table 2.

Summary of 33 food items used in this study and comparison of food groups in INTERHEART food frequency questionnaire (FFQ).

CARRS study	INTERHEART study
1) Meats	1) Meat/poultry: beef, pork, lamb, mutton, goat, veal, rabbit, chicken, turkey, duck, pheasant; their curries; Mexican meat soups/stews (menudo), liver, kidney, brain, spleen, heart and sausages
2) Poultry
3) Organ meats
4) Fish	2) Fish: fresh-water and sea-water fish; preserved fish such as salted fish, canned fish, dried fish; shellfish and crustaceans (clams, squid, prawns, mollusks); caviar
5) Shell fish and crustaceans
6) Eggs	3) Eggs: Includes preserved eggs, duck eggs, thousand year old eggs
7) Cooked green leafy vegetables	4) Leafy greens: spinach, bok choi; choi sum, collards, mustard or turnip greens; asparagus
8) Cooked other vegetables	5) Other cooked vegetables: any cooked vegetables not included in the preceding categories
9) Cooked Roots and tubers	6) Other raw vegetables: any raw vegetables not included in the preceding categories
10) Uncooked raw vegetables
11) Fruits (Sapota, mango, grapes and banana)	7) Fruit/juice: all fruits and their juices
12) Fruits (All other fruits)
13) Fresh fruit juices
14) Fruit juices
15) Boiled rice, fried rice, briyani, pulav, semolina, sago, pasta	8) Grains: whole wheat flour; whole wheat chappati, cracked wheat; brown/wild rice; corn/hominy/masa harina/corn flour/maize, oats - old fashioned & Scotch/cracked oats; couscous; pot barley, brown rusk; whole wheat pasta, semolina
16) White bread, idli, taftan, sheermal, dosa	9) Refined/milled grains: white flour; white flour chapati; white/polished/instant/ parboiled rice; jook or rice congee; pasta; noodles/ramen/somen; bulgur; pearl barley, sago; plain rusk; sheermal; taftan
17) Whole wheat roti, brown bread, whole grain porridge, pearl millet, barley, ragi, oats
18) Legumes and pulses	10) Legumes: dried beans, lentils, peas, daals; soups (split pea)
19) Milk & milk based drinks	11) Dairy products: milk, yogurt, cheese, curd, raita, lassi, custard, khoya, firni, kheer, milk puddings, and ice cream.
20) Milk products
21) Milk based desserts
22) Deep fried foods1 (chicken nuggets, pakoras, namakparey, namkeen, french fries)	12) Deep fried foods: french fries, potato chips, onion rings, samosas, papad, pakoras; sev; fried won ton, egg roll
23) Deep fried food 2 (samosa, egg rolls, kachori, cutlets, poori, patties)	13) Salty snacks: salt added in cooking and to food at the table and salty snacks such as chips, crackers etc.
24) Dessert1 (Cholate, tarts candy, cakes, pies, ice-cream and pastries)	14) Desserts/sweet snacks: the use of jam; cakes; pies; chocolate; candy; burfi/ladoo; rasgulla/gulab jamun; halwa; shameia, mohalabeia, Chinese sweet buns; nor mei; sweet bean desserts, Coke and other soft drinks
25) Dessert2 (burfi, ladoo, jalebi, gulabjamun, rasgullah, rasmalai)
26) Pickles & chutnies	15) Pickled vegetables (brine): pickled in brine such as dill pickles, relishes; olives; salted cabbage or leafy greens (mui choi); mango pickle, lemon pickle; salted root vegetables (choi po); pickled eggs, pickled meat
	16) Soy and other sauces: fish sauce, oyster sauce, tamari; fermented bean pastes (hoi sin); other salty sauces
27) Nuts	17) Nuts/seeds: peanuts, almonds, sunflower seeds, cashews, walnuts
28) Carbonated beverages	N/A
29) Tea
30) Coffee
31) Miscellaneous foods [biscuit, rusk, phen]
32) Other1
33) Other2
N/A	18) Sugar/sweetener: the use of white sugar, brown sugar, corn syrup, honey, molasses, maple syrup, treacle
	19) Tofu/soybean curd: textured vegetable protein, soy milk