Table 3.

Portion consumption within food groups according to dietary patterns.

	Healthy Pattern		Transition Pattern		Non-Healthy Pattern
Food	Mean	DE	Mean	DE	Mean	DE
Corn and derivatives	3.2	2.5	4.8	2.9	2.9	2.5
Mexican fried food	3.0	2.0	4.6	4.1	4.4	4.0
Wheat and derivatives	4.0	2.8	5.0	3.9	4.5	3.1
Pastries	4.2	3.1	5.9	4.9	3.9	2.9
High fiber cereals	1.1	1.1	0.9	1.2	1.2	1.3
Low fiber cereals	1.1	1.4	1.5	1.6	1.2	1.3
Tuberous root	1.1	0.9	1.2	1.1	1.0	1.0
Rice and pasta	6.1	4.1	7.5	4.8	5.9	3.7
Alcohol	0.2	0.6	0.3	0.8	0.3	0.8
Legumes	3.7	2.7	2.8	2.0	2.9	2.7
Fresh fruits	14.4	6.4	9.0	4.9	9.4	4.8
Fresh vegetables	3.0	1.9	2.3	1.8	2.0	1.6
Industrialized juice	1.3	1.1	1.4	1.0	0.9	0.8
Chicken	3.6	2.4	3.3	1.9	4.4	3.0
Red meat	5.4	2.8	5.2	2.5	7.2	3.8
Processed meat	3.3	1.6	3.9	2.5	5.2	2.8
Fish and seafood	2.6	1.7	1.8	1.3	2.8	1.9
Milk	8.0	5.2	5.9	4.7	7.0	4.9
Dairy products	10.0	5.3	7.6	3.6	11.4	6.1
Egg	0.9	0.6	0.8	0.8	1.3	1.2
Oil seeds and oleaginous fruits	1.9	2.1	1.1	1.4	1.2	1.4
Fats	2.9	1.7	3.4	2.2	4.1	2.5
Candy	5.1	3.2	5.4	3.7	4.2	2.4
Sugar sweetened beverages	4.7	4.0	5.1	4.2	4.2	3.7
Soft Drinks	1.0	1.4	3.3	4.5	2.1	3.6
Fried foods	0.9	0.8	1.6	1.5	1.0	0.9
Other beverages	3.3	2.7	4.3	3.5	3.1	2.3
Purified water	0.1	0.1	0.1	0.1	0.1	0.1
Energy drinks	0.2	0.1	0.3	0.3	0.3	0.3

Information presented in mean values (standard deviation).