Table 1.

Changes in food intake from baseline to follow-up in the MIND diet group vs. control group

	MIND diet group (n=22)				Control group (n=15)
Foods	Baseline	Follow-up	P value	Baseline	Follow-up	P value
Green leafy vegetables (serving/week)α	3.72±0.55	5.50±0.51	<0.001	3.60±0.50	3.93±0.25	<0.019
Other vegetables (serving/week)β	3.86±0.63	6.90±0.52	<0.001	3.93±0.25	4.00±0.65	<0.670
Berries (serving/week)	0.90±0.42	2.00±0.00	<0.001	0.93±0.25	0.73±0.59	<0.189
Nuts (serving/month)	4.45±1.01	4.63±0.49	0.478	4.53±0.63	3.73±0.59	<0.001
Olive oil (primary oil)*	0	1	<0.001	0	0	1
Butter, margarine (Table spoon/day)	1.50±0.59	0.63±0.49	<0.001	1.20±0.41	0.46±0.51	<0.001
Cheese (servings/week)	6.40±0.50	1.68±0.56	<0.001	6.33±0.48	6.33±0.48	<0.001
Whole grains (serving/day)	1.00±0.00	2.18±0.39	<0.001	1.00±0.00	0.33±0.48	<0.001
Fish (not fried) (meals/month)	1.22±0.42	2.45±0.50	<0.001	1.33±0.48	1.00±0.00	<0.019
Beans (meal/week)€	1.36±0.49	2.92±0.52	<0.001	1.46±0.51	1.60±0.50	<0.164
Poultry (not fried) (meal/week)	2.09±0.29	2.86±0.35	<0.001	2.13±0.35	2.00±0.37	<0.164
Red meat and products (meals/week)	2.36±0.49	2.00±0.00	0.002	2.46±0.51	2.40±0.50	0.334
Fast fried foods (times/week)	1.18±0.39	0.45±0.50	<0.001	1.26±0.45	0.93±0.23	0.019
Pastries and sweets (servings/week)	4.77±0.68	2.50±0.51	<0.001	4.73±0.79	2.60±0.50	<0.001

^αKale, collards, greens; spinach; lettuce/tossed salad. ^βGreen/red peppers, squash, cooked carrots, raw carrots, broccoli, celery, potatoes, peas or lima beans, tomatoes, tomato sauce, string beans, beets, corn, zucchini/summer squash/eggplant, coleslaw, potato salad. ^€Beans, lentils, soybeans. Calculated using MIND diet score questionnaire and three-day food recall, using pair sample t test and ^*using Man-Whitney t test.