Table 1.

Participant characteristics and median (inter-quartile range) intake^* of aMed components for the years which FFQ was administered

	1984	1986	1990	1994	1998	2002
Mean aMed score	3.9	4.0	4.0	4.5	4.4	4.3
Alcohol (g/d)	2.0 (0-9.5)	1.8 (0–7.8)	1.1 (0–6.0)	1.1 (0–6.1)	1.0 (0–6.3)	1.2 (0–7.8)
Red/processed meat	0.9 (0.6–1.3)	0.8 (0.5–1.1)	0.6 (0.4–1.0)	0.6 (0.4–0.9)	0.6 (0.3–0.9)	0.5 (0.2–0.9)
Fish	0.2 (0.1–0.4)	0.3 (0.1–0.4)	0.3 (0.1–0.5)	0.2 (0.1–0.4)	0.2 (0.1–0.3)	0.2 (0.1–0.3)
Whole grains	0.6 (0.2–1.1)	1.1 (0.6–1.8)	1.1 (0.5–1.8)	1.0 (0.5–1.7)	1.0 (0.5–1.6)	1.0 (0.4–1.7)
Legumes	0.3 (0.2–0.6)	0.3 (0.2–0.6)	0.3 (0.2–0.6)	0.3 (0.2–0.6)	0.3 (0.2–0.5)	0.3 (0.1–0.5)
Nuts	0.1 (0–0.4)	0.2 (0.1–0.4)	0.1 (0–0.4)	0.1 (0–0.4)	0.1 (0–0.4)	0.2 (0.1–0.6)
Fruits	1.9 (1.2–2.8)	2.3 (1.4–3.3)	2.1 (1.3–3.1)	2.2 (1.4–3.1)	2.2 (1.4–3.2)	1.9 (1.1–2.9)
Vegetables^****	2.6 (1.8–3.8)	3.1 (2.1–4.4)	2.7 (1.8–3.8)	2.9 (2.0–4.1)	2.7 (1.8–3.9)	2.5 (1.5–3.7)
Monounsaturated to saturated fat ratio	1.0 (0.9–1.1)	1.0 (0.9–1.1)	1.1 (1.0–1.2)	1.1 (1.0–1.3)	1.1 (1.0–1.3)	1.1 (1.0–1.3)

servings per day except otherwise stated

^**

assessed as hours of total physical activity only

^***

Median

^****

Potatoes and French fries are not included