PMC full text:
Table
Dietary risk factor exposure definitions, optimal level, and data representativeness index, 1990–2017
| Exposure definition | Optimal level of intake (optimal range of intake) | Data representativeness index (%) | |
|---|---|---|---|
| Diet low in fruits | Mean daily consumption of fruits (fresh, frozen, cooked, canned, or dried fruits, excluding fruit juices and salted or pickled fruits) | 250 g (200–300) per day | 94·9 |
| Diet low in vegetables | Mean daily consumption of vegetables (fresh, frozen, cooked, canned, or dried vegetables, excluding legumes and salted or pickled vegetables, juices, nuts, seeds, and starchy vegetables such as potatoes or corn) | 360 g (290–430) per day | 94·9 |
| Diet low in legumes | Mean daily consumption of legumes (fresh, frozen, cooked, canned, or dried legumes) | 60 g (50–70) per day | 94·9 |
| Diet low in whole grains | Mean daily consumption of whole grains (bran, germ, and endosperm in their natural proportion) from breakfast cereals, bread, rice, pasta, biscuits, muffins, tortillas, pancakes, and other sources | 125 g (100–150) per day | 94·9 |
| Diet low in nuts and seeds | Mean daily consumption of nut and seed foods | 21 g (16–25) per day | 94·9 |
| Diet low in milk | Mean daily consumption of milk including non-fat, low-fat, and full-fat milk, excluding soy milk and other plant derivatives | 435 g (350–520) per day | 94·9 |
| Diet high in red meat | Mean daily consumption of red meat (beef, pork, lamb, and goat, but excluding poultry, fish, eggs, and all processed meats) | 23 g (18–27) per day | 94·9 |
| Diet high in processed meat | Mean daily consumption of meat preserved by smoking, curing, salting, or addition of chemical preservatives | 2 g (0–4) per day | 36·9 |
| Diet high in sugar-sweetened beverages | Mean daily consumption of beverages with ≥50 kcal per 226·8 serving, including carbonated beverages, sodas, energy drinks, fruit drinks, but excluding 100% fruit and vegetable juices | 3 g (0–5) per day | 36·9 |
| Diet low in fibre | Mean daily intake of fibre from all sources including fruits, vegetables, grains, legumes, and pulses | 24 g (19–28) per day | 94·9 |
| Diet low in calcium | Mean daily intake of calcium from all sources, including milk, yogurt, and cheese | 1·25 g (1·00–1·50) per day | 94·9 |
| Diet low in seafood omega-3 fatty acids | Mean daily intake of eicosapentaenoic acid and docosahexaenoic acid | 250 mg (200–300) per day | 94·9 |
| Diet low in polyunsaturated fatty acids | Mean daily intake of omega-6 fatty acids from all sources, mainly liquid vegetable oils, including soybean oil, corn oil, and safflower oil | 11% (9–13) of total daily energy | 94·9 |
| Diet high in trans fatty acids | Mean daily intake of trans fat from all sources, mainly partially hydrogenated vegetable oils and ruminant products | 0·5% (0·0–1·0) of total daily energy | 36·9 |
| Diet high in sodium | 24 h urinary sodium measured in g per day | 3 g (1–5) per day* | 26·2 |
*To reflect the uncertainty in existing evidence on optimal level of intake for sodium, 1–5 g per day was considered as the uncertainty range for the optimal level of sodium where less than 2·3 g per day is the intake level of sodium associated with the lowest level of blood pressure in randomised controlled trials and 4–5 g per day is the level of sodium intake associated with the lowest risk of cardiovascular disease in observational studies.