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) | – |