Table 1.

Dietary Pattern Before and After Adopting Whole Food Plant-Based Diet (WFPBD).

Usual diet before WFPBD
Grains	Pasta, white flour, wholemeal flour, white rice
Pulses	Red lentils
Vegetables	2 portions daily; potatoes, carrots, peas, sweetcorn, tomatoes, cucumbers
Fruit	2 portions daily; apples, bananas, oranges
Nuts and seeds	None
Processed foods	Oil, textured vegetable protein, vegan cheese, vegan sausages, soya cream, vegan mayonnaise, soya margarine, pastries, cakes, biscuits, ice cream, hummus, sugar
WFPBD adopted by the patient
Grains	Wholemeal bread, wholemeal pasta, amaranth, millet, oat groats, wholegrain rice, barley, rye, buckwheat
Pulses	2+ servings daily; chickpeas, black beans, kidney beans, peas; occasionally, tofu and tempeh
Vegetables	5+ portions daily; mushrooms, onions, garlic, tomatoes, chives, potatoes, sweet potatoes, carrots, parsnips, artichokes, yakon, radish, pumpkin, cauliflower, broccoli, green leafy vegetables, seaweed
Fruit	5+ portions daily; berries, apples, pears, peaches, bananas, oranges, grapes, mango
Nuts and seeds	1+ portion daily; flaxseed, walnuts, almonds, cashews, peanuts, chia seeds, pumpkin seeds, sesame seeds, sunflower seeds
Processed foods	1 portion daily of soya milk; sauerkraut; occasionally soya sauce, miso