Adherence to the Paleolithic diet and Paleolithic-like lifestyle reduce the risk of colorectal cancer in the United States: a prospective cohort study

Table 1 Constituents and Construction of the Paleolithic Diet (PD) score ^a

Dietary food components	Paleolithic diet score^b	Dietary foods intake^c
More characteristic of diet
Vegetables	Highest intake “best”	280 ± 180
Fruit	Highest intake “best”	180 ± 150
Fruit and vegetable diversity score	Highest intake “best”	26 ± 3
Lean meat ^d	Highest intake “best”	66 ± 47
Fish	Highest intake “best”	16 ± 18
Nuts	Highest intake “best”	7 ± 15
Calcium	Highest intake “best”	1020 ± 520
Less characteristic of diet
Red and processed meat^e	Lowest intake “best”	12 ± 15
Dairy foods	Lowest intake “best”	270 ± 280
Sugar sweetened beverages	Lowest intake “best”	390 ± 460
Baked goods^f	Lowest intake “best”	26 ± 28
Grains and starches^g	Lowest intake “best”	120 ± 89
Sodium	Lowest intake “best”	2700 ± 1200
Alcohol	Lowest intake “best”	10 ± 25

a All components of food were in grams/day except calcium and sodium which were in milligrams/day. Highest intake “best”: points were assigned to each quintile; highest and lowest quintiles scored 5 and 1 points, respectively. For lowest intake “best”, the scoring was reversed; highest and lowest quintiles scored 1 and 5 points, respectively
b The PD score had 14 components and possible scores ranged from 14 to 70
c Values are mean ± standard deviation (grams/day)
d Lean meats included skinless chicken or turkey and lean beef
e Red and processed meat included sheep, pork, beef, ham, bacon, sausage, hot dogs and so on
f Baked goods included items such as cake, pie, and other pastry-type foods
g Grains and starches included different sources of grains and starches including potatoes

ISSN: 1479-5876