Table 1 Composition of vegetable and fruit groups, based on vegetable and fruit items that were asked in the food-frequency questionnaire in the Netherlands Cohort Study

Total vegetables

Cooked vegetables plus raw vegetables

Cooked vegetables

Beetroot, broad beans, Brussels sprouts, cauliflower, cabbage (white/green), cooked carrots, cooked endive, kale, leek, mushrooms, onions, rhubarb, sauerkraut, spinach, string beans, sweet peppers and other cooked vegetables originating from an open-ended question on frequently consumed items not listed in the questionnaire

Raw vegetables

Gherkins, lettuce, raw carrots, raw endive, tomatoes and other raw vegetables from an open-ended question on frequently consumed items not listed in the questionnaire

Brassica vegetables

Brussels sprouts, cabbage (white/green), cauliflower and kale

Leafy vegetables, cooked

Cooked endive and spinach

Leafy vegetables, raw

Lettuce and raw endive

Legumes

Broad beans, dried pulses and string beans

Allium vegetables

Leek and onions

Total fruits

Apples/pears, bananas, grapefruits and fresh grapefruit juice, grapes, mandarins, oranges and fresh orange juice, raisins/other dried fruit, strawberries and other fruits originating from an open-ended question on frequently consumed items not listed in the questionnaire

Citrus fruits

Fresh lemon juice, grapefruits and fresh grapefruit juice, mandarins, oranges and fresh orange juice