Self-reported FFQs were designed to assess average food intake over the preceding year. A standard portion size and nine possible frequency of consumption responses, ranging from “never, or less than once per month” to “six or more times per day” were given for each food. Total energy and nutrient intake was calculated by summing up energy or nutrients from all foods. Previous validation studies in this cohort revealed good correlations between nutrients assessed by the FFQ and multiple weeks of food records completed over the preceding year10 . For example, correlation coefficients between 1986 FFQ and 4 weeks of diet records obtained in 1986 were 0.68 for saturated fat and 0.78 for crude fiber. The mean correlation coefficient between frequencies of intake of 55 foods assessed by two FFQ 12 months apart was 0.5710 , 11 (link).
The aMed score was adapted from the Mediterranean diet scale by Trichopoulou et al8 (link). Our components include vegetables (excluding potatoes), fruits, nuts, whole grains, legumes, fish, monounsaturated-to-saturated fat ratio, red and processed meats, and alcohol. Participants with intake above the median intake received 1 point for these categories; otherwise they received 0 points. Red and processed meat consumption below the median received 1 point. We assigned 1 point for alcohol intake between 5-15 g/d. This represents approximately one 12-oz can of regular beer, 5 oz of wine, or 1.5 oz of liquor. The possible score range for aMed was 0–9, with a higher score representing closer resemblance to the Mediterranean diet.Table 1 shows the intake of aMed components during the follow-up periods. Consumption of each food group was stable across time except for a trend toward a decrease in alcohol and red/processed meat intake.
The aMed score was adapted from the Mediterranean diet scale by Trichopoulou et al8 (link). Our components include vegetables (excluding potatoes), fruits, nuts, whole grains, legumes, fish, monounsaturated-to-saturated fat ratio, red and processed meats, and alcohol. Participants with intake above the median intake received 1 point for these categories; otherwise they received 0 points. Red and processed meat consumption below the median received 1 point. We assigned 1 point for alcohol intake between 5-15 g/d. This represents approximately one 12-oz can of regular beer, 5 oz of wine, or 1.5 oz of liquor. The possible score range for aMed was 0–9, with a higher score representing closer resemblance to the Mediterranean diet.