Food groups, diet quality and colorectal cancer risk in the Basque Country

Table 6 Diet quality indices in the sample studied

	Cases (n = 308)		Controls (n = 308)		P value
	mean	SD	mean	SD
HEISD components1
Meats	3.1	1.7	3.1	1.7	0.811
Processed meats	2.8	2.0	3.1	2.2	0.162
Legumes	8.6	2.1	8.5	2.3	0.716
Milk/Dairy	9.8	1.2	9.8	1.1	0.797
Fruits	9.1	1.8	9.1	1.9	0.464
Vegetables	8.9	1.7	8.9	1.6	0.816
Grains	9.9	0.9	9.9	1.9	0.862
Sweets	1.6	3.1	1.6	3.0	0.847
Soft-drink	8.8	2.5	8.7	2.6	0.583
Variety	8.0	1.7	8.0	1.7	0.646
Total HEISD	70.7	7.2	70.8	7.9	0.906
MDS components2
Red meats and processed meats	0.7	1.0	0.8	1.2	0.134
Poultry	2.9	1.2	2.9	1.2	0.335
Fish	3.8	1.1	3.8	1.2	0.771
Legumes	2.4	1.2	2.3	1.1	0.482
Full fat dairy	2.0	1.8	2.0	1.9	0.618
Vegetables	4.9	0.6	4.9	0.5	0.599
Fruits	4.6	1.0	4.6	1.0	0.726
Potatoes	2.2	1.5	2.4	1.5	0.054
Whole grains	2.0	2.2	2.3	2.3	0.044
Alcoholic beverages	4.9	0.4	4.9	0.4	0.729
Olive oil	4.9	0.6	4.8	0.8	0.446
Total MDS	35.3	4.5	36.0	4.3	0.027

¹Each component can contribute 10 points to the total score and the theoretical range is 0–100.

²Each component can contribute five points to the total score and the theoretical range is 0–55. HEISD: Healthy Eating Index for Spanish Diet; MDS: Med Diet Score; SD: Standard deviation.