A methodological report from the Malmö Diet and Cancer study: development and evaluation of altered routines in dietary data processing

Table 2 Energy and nutrient intake contributions by major food groups^a recorded by men (n = 1769) in the menu-book.

	Energy	Total fat	SFA	MUFA	PUFA	18:2	18:3	EPA	Cholesterol	β-carotene	Tocopherol	Selenium	Dietary fibre	B₁₂	Folic acid
Total menu book^b	30.5	34.2	30.5	38.1	34.5	31.7	35.5	62.9	50.1	68.0	34.5	57.5	29.6	45.2	34.2
Potatoes	5.6	2.4	1.8	2.8	3.1	2.7	3.7	<1.0	<1.0	1.3	3.6	<1.0	8.1	<1.0	5.1
Rice	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	1.2	1.3	<1.0	<1.0
Pasta	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Sauce/gravy	1.4	3.0	3.3	3.0	2.1	2.1	3.2	<1.0	1.3	<1.0	2.6	<1.0	<1.0	<1.0	<1.0
Meat	5.2	7.8	7.3	9.7	5.2	4.8	3.6	4.9	13.0	<1.0	3.4	14.3	<1.0	18.8	3.0
Minced meat	1.2	1.8	1.8	2.2	1.1	1.0	<1.0	<1.0	3.2	<1.0	<1.0	2.4	<1.0	1.3	<1.0
Sausage	1.7	3.3	1.8	2.2	1.1	1.0	<1.0	<1.0	2.6	<1.0	<1.0	<1.0	<1.0	1.7	<1.0
Fish	1.5	1.8	1.1	2.0	2.9	1.1	1.9	41.7	4.1	<1.0	3.8	15.4	<1.0	9.4	1.0
Boiled vegetables	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	16.2	<1.0	<1.0	2.5	<1.0	3.6
Salad as side dish	<1.0	<1.0	<1.0	<1.0	1.1	1.3	1.1	<1.0	<1.0	28.6	2.1	<1.0	3.3	<1.0	6.1
Soups	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	5.6	<1.0	1.3	2.2	<1.0	1.5
Casseroles	1.9	2.2	2.1	2.5	1.7	1.5	3.0	1.1	2.7	7.9	2.3	2.9	3.3	3.7	3.9
Complete dishes	<1.0	<1.0	<1.0	1.0	<1.0	<1.0	<1.0	<1.0	1.2	<1.0	<1.0	1.0	<1.0	<1.0	<1.0
Desserts	1.2	1.2	1.3	1.1	<1.0	<1.0	1.1	<1.0	1.0	<1.0	1.4	<1.0	1.3	<1.0	<1.0
Dressing	<1.0	<1.0	<1.0	<1.0	3.0	3.4	2.7	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0	<1.0
Egg dishes	<1.0	1.2	1.0	1.5	<1.0	<1.0	1.0	<1.0	8.2	<1.0	2.0	4.6	<1.0	<1.0	<1.0

^a Food groups contributing less than one percent of energy and most nutrients but more than 1.5% of at least one key nutrient: Smoked fish: EPA–4.1%; Salad as main dish: β-carotene-1.8%; Salad with mayonnaise: cholesterol-2,8%; Gratin: 20:5–2.1%, Se-3.2%; Pudding: EPA–2.1% ^b Excluding beverages