Table 3.

Dietary characteristics of RADIEMS Cohort of People with Early MS

	Overall cohort	Approximate Quartile of MIND Diet
		Q1	Q2	Q3	Q4
N	180	49	52	39	40
Key Dietary Variables, mean (SD)
DASH score	24.1 (5.8)	19.9 (5.4)	22.9 (3.5)	25.7 (4.7)	29.4 (5.0)
Vegetables, servings/day	4.3 (3.2)	2.3 (1.4)	3.9 (2.5)	4.5 (1.8)	6.8 (4.7)
Fruits, servings/day	1.7 (1.4)	1.0 (0.9)	1.3 (1.1)	1.9 (1.0)	2.6 (1.9)
Whole grains, servings/day	0.8 (0.8)	0.6 (0.6)	0.6 (0.6)	0.9 (1.0)	1.1 (0.9)
Nuts, servings/day	0.4 (0.7)	0.2 (0.5)	0.3 (0.4)	0.4 (0.4)	0.8 (1.1)
Low fat dairy, servings/day	1.2 (1.1)	1.2 (0.7)	1.3 (1.1)	1.3 (1.1)	1.1 (1.5)
Full fat dairy, servings/day	0.7 (1.0)	0.5 (0.5)	0.9 (1.2)	0.9 (1.1)	0.6 (1.0)
Red and processed meats, servings/day	0.8 (0.7)	0.9 (0.8)	0.8 (0.6)	0.8 (0.8)	0.5 (0.6)
Sweets/desserts, servings/day	0.7 (0.8)	0.8 (1.1)	0.7 (0.8)	0.6 (0.4)	0.5 (0.4)
Saturated fat, grams/day	24.1 (5.0)	26.5 (4.2)	24.7 (4.6)	23.9 (4.5)	20.4 (5.0)
Polyunsaturated fat intake, grams/day	2.2 (0.9)	1.9 (0.4)	2.1 (0.6)	2.2 (0.7)	2.6 (1.6)
Omega-3 fatty acid intake, grams/day	0.4 (0.4)	0.3 (0.3)	0.5 (0.4)	0.4 (0.3)	0.6 (0.5)