Using an introduced index to assess the association between food diversity and metabolic syndrome and its components in Chinese adults

Table 1 Development of health factors (hf) for each food group according to recommendations based on the energy intake of 2000 kcal

Food groups	Recommended amount (g)	Share of food group (broad or single)	hf
Emphases	1300	0.81
Whole grains and legumes	100	0.08	0.06
Tubers	75	0.06	0.05
Other vegetables	225	0.17	0.14
Vitamin A- or vitamin C-rich vegetables^a	225	0.17	0.14
Fruits	300	0.23	0.19
Dairy^b	300	0.23	0.19
Soya products^c	15	0.01	0.01
Nuts and seeds	10	0.01	0.01
Aquatic products	50	0.04	0.03
Includes	275	0.17
Refined grains	150	0.55	0.09
Meat and poultry	50	0.18	0.03
Eggs	50	0.18	0.03
Oil	25	0.09	0.02
Limits	31	0.02
Salt	6	0.19	0.00
Added sugar	25	0.81	0.02

Note: ^a = dark green and yellow or orange vegetables in the Dietary Guideline and Balance Diet Pagoda for Chinese Residents;
^b= liquid milk based on food exchanging of all kinds of dairy
^c= soybean based on food exchanging of all kinds of soy foods

ISSN: 1471-2261