Table 1

Food items included in the 36 food groups used in cluster analyses

Food group

Food items

High-fat spreads

Butter and high-fat margarine (80% fat)

Low-fat spreads

Low-fat margarine (40% fat)

Oil

Vegetable oils in cooking and as salad dressing

Fat in cooking

Butter and margarine used in cooking

Fruit

All fruits and berries (fresh and frozen)

Vegetables

All vegetables (fresh and frozen)

Milk, 0.5%

Milk, fermented milk 0.5% fat

Milk, 1.5%

Milk, fermented milk 1.5% fat

Milk, 3%

Milk, fermented milk 3.0% fat

Cream

Cream, sour cream, creme fraiche

High-fat cheese

Cheese, hard, 28% fat

Low-fat cheese

Cheese, hard, 17% fat

Cereals

Cold cereals

White bread

White bread, soft and hard

High fiber bread

High fiber bread, soft and hard

Boiled potato

Boiled and mashed potato

Fried potato

Fried potatoe and French fries

Rice

Rice

Pasta

Pasta, makaroni

Fish

High fat and lean fish, shellfish

Red meat

Minced meat, stew, steak

Traditional meat

Bacon, sausage, hamburger

Chicken

Chicken, hen

Cold cuts

Meat, sausage and liverwurst on sandwich

Classic

Baked beans, pancakes, dumplings

Sweets

Candies, chocolate

Sugar and jam

Sugar, marmalade, jam, honey

Ice cream

Ice cream

Cookies

Cookies, cakes

Snacks

Chips, popcorn, peanuts

Soda

Sodas

Coffee

Coffee (boiled and filtered)

Tea

Tea

Beer

All types of beer

Wine

Red and white wine

Spirits

All types of spirits

Winkvist et al. Nutrition Journal 2009 8:12   doi:10.1186/1475-2891-8-12