Table 2

Weekly Frequency Consumption (in Servings) of Several Food Groups, According to the Mediterranean Diet Score

Tertile of Diet Scorep Value*
Men (n = 1,524)Women (n = 1,518)
1st (0–20)2nd (21–35)3rd (36–55)1st (0–20)2nd (21–35)3rd (36–55)
Dairy products (high fat)6.1 ± 2.15.9 ± 2.25.2 ± 2.17.0 ± 2.36.8 ± 2.06.3 ± 1.90.001
Fish1.0 ± 1.11.3 ± 2.11.6 ± 2.21.0 ± 1.31.3 ± 2.01.9 ± 1.40.876
Fruits and nuts5.0 ± 3.15.3 ± 2.97.1 ± 3.85.0 ± 3.25.7 ± 3.97.0 ± 3.20.778
Meat (red) and meat products3.0 ± 1.11.6 ± 1.91.1 ± 1.82.5 ± 1.11.7 ± 1.20.9 ± 1.10.021
Nonrefined cereals1.2 ± 1.51.8 ± 1.32.4 ± 1.41.2 ± 1.41.7 ± 1.52.2 ± 1.20.121
Potatoes1.7 ± 1.41.9 ± 1.62.1 ± 1.31.9 ± 1.52.7 ± 1.42.9 ± 1.10.034
Poultry1.7 ± 1.11.4 ± 0.60.8 ± 0.91.3 ± 0.51.3 ± 0.71.0 ± 0.40.443
Pulses1.3 ± 1.11.8 ± 1.22.1 ± 1.10.9 ± 1.51.3 ± 1.41.7 ± 0.70.033
Vegetables1.4 ± 1.41.9 ± 1.22.4 ± 1.51.2 ± 1.12.3 ± 1.23.1 ± 1.20.018
Sweets1.0 ± 1.41.1 ± 1.31.2 ± 1.21.1 ± 1.91.2 ± 1.61.3 ± 1.90.335
Alcohol (g)160 ± 44115 ± 3595 ± 2585 ± 3080 ± 2575 ± 450.001
  • * p values are for gender differences. Data are presented as the mean value ± SD.