Table 1 Food items included in the 36 food groups used in cluster analyses
Food group | Food items |
|---|---|
High-fat spreads | Butter and high-fat margarine (80% fat) |
Low-fat spreads | Low-fat margarine (40% fat) |
Oil | Vegetable oils in cooking and as salad dressing |
Fat in cooking | Butter and margarine used in cooking |
Fruit | All fruits and berries (fresh and frozen) |
Vegetables | All vegetables (fresh and frozen) |
Milk, 0.5% | Milk, fermented milk 0.5% fat |
Milk, 1.5% | Milk, fermented milk 1.5% fat |
Milk, 3% | Milk, fermented milk 3.0% fat |
Cream | Cream, sour cream, creme fraiche |
High-fat cheese | Cheese, hard, 28% fat |
Low-fat cheese | Cheese, hard, 17% fat |
Cereals | Cold cereals |
White bread | White bread, soft and hard |
High fiber bread | High fiber bread, soft and hard |
Boiled potato | Boiled and mashed potato |
Fried potato | Fried potatoe and French fries |
Rice | Rice |
Pasta | Pasta, makaroni |
Fish | High fat and lean fish, shellfish |
Red meat | Minced meat, stew, steak |
Traditional meat | Bacon, sausage, hamburger |
Chicken | Chicken, hen |
Cold cuts | Meat, sausage and liverwurst on sandwich |
Classic | Baked beans, pancakes, dumplings |
Sweets | Candies, chocolate |
Sugar and jam | Sugar, marmalade, jam, honey |
Ice cream | Ice cream |
Cookies | Cookies, cakes |
Snacks | Chips, popcorn, peanuts |
Soda | Sodas |
Coffee | Coffee (boiled and filtered) |
Tea | Tea |
Beer | All types of beer |
Wine | Red and white wine |
Spirits | All types of spirits |