Table 1 Baseline characteristics of the included studies.
First author, year, country | Study type | Case/ control | Study population | Method of dietary assessment | Type of dietary exposure | Dietary exposure categories | NOS score |
|---|---|---|---|---|---|---|---|
Fruits | |||||||
Kubo USA19 | case-control | 296/308 | M&W | FFQ | Total | Quartile | 8 |
Thompson USA22 | case-control | 170/182 | M&W | FFQ | Total | Tertile | 9 |
Jiao USA17 | case-control | 151/777 | M&W | FFQ | Total | Tertile | 8 |
Keszei N26 | cohort | 241 | M&W | FFQ | Total | Quintile | 7 |
Vegetables | |||||||
Kubo USA19 | case-control | 296/308 | M&W | FFQ | Total | Quartile | 8 |
Thompson USA22 | case-control | 170/182 | M&W | FFQ | Total | Tertile | 9 |
Jiao USA17 | case-control | 151/777 | M&W | FFQ | Total | Tertile | 8 |
Keszei N26 | cohort | 241 | M&W | FFQ | Total | Quintile | 7 |
Fat | |||||||
Kubo USA23 | case-control | 296/309 | M&W | FFQ | Total | Quartile | 8 |
O’Doherty UK25 | case-control | 220/256 | M&W | FFQ | Total | Quartile | 8 |
Jiao USA24 | case-control | 151/777 | M&W | FFQ | Saturated | Tertile | 8 |
Red meats | |||||||
O’Doherty UK25 | case-control | 214/256 | M&W | FFQ | Total and fresh | Quartile | 8 |
Keszei 2013 N18 | cohort | 198 | M&W | FFQ | Total | Tertile | 7 |
Processed meats | |||||||
Kubo USA23 | case-control | 221/219 | M&W | FFQ | Barbecued | Quartile | 8 |
O’Doherty UK25 | case-control | 214/256 | M&W | FFQ | Total | Quartile | 8 |
Keszei N18 | cohort | 198 | M&W | FFQ | Total | Tertile | 7 |
