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Table 1 Average intakes of each dietary factor at baseline, size and direction of the unit for the relative risks, and the relative risks (RR) for each disease assumed

From: Potential health impact of increasing adoption of sustainable dietary practices in Sweden

  Baseline intakes Relative risks (95% CI)
Dietary factor Men (g/day) Women (g/day) Unit and direction for RR (g) IHDa Ischaemic strokea Diabetes type 2a Colorectal cancera
Red meat 67.7 41.9 -100 0.80 (0.97–0.68) 0.86 (0.97–0.76)
Processed meat 43.5 25.5 −50 0.56 (0.97–0.4) 0.59 (0.76–0.48) 0.85 (0.91–0.79)
Vegetables 155.2 169.6 +100 0.87 (0.95–0.79) 0.87 (0.97–0.79)
Legumes 12.3 11.9 +50 0.76 (0.89–0.66)
Milk 224.2 171.9 +226.8 0.90 (0.96–0.83)
SSB 110.1 72.7 −226.8 0.81 (1.05–0.66) 0.83 (0.91–0.76)
  1. SSB sugar-sweetened beverages, IHD ischaemic heart disease
  2. - indicates no established relationship between the dietary factor and the disease
  3. aSingle weighted average of GBD 2017 RRs for dietary risk factors per 5-year intervals, taking into account the Swedish population structure in 2011, and inverted to create RRs for a positive change in diet.