*adjusted for dietary fats, total energy, other covariates & quintiles of svgs/1000kcals:
fruits & veg, eggs, poultry, fish, legumes, dairy, red meats

Of the protein food groups examined, only the results for legumes, dairy and red meats were statistically significant and are shown here.
For CHD mortality, there was an increased risk of 41% for dairy and 44% for red meat servings when comparing the highest to lowest quintiles of intake in place of an isoenergetic number of servings of carbohydrate-rich foods.
We also observed a 17% decreased risk for the highest compared to lowest quintile of legume intake in place of carbohydrate-rich foods, although the association was only marginally statistically significant (P for trend, 0.08)
In other words, a daily substitution of ~ 1 serving of red meat per 1,000 calories in place of the same number of servings of carbohydrate-rich foods was associated with a 44% increased risk of CHD mortality.
No associations were observed with cancer incidence.
For cancer mortality, a 0.5 serving per 1000 kcals of legumes when substituted for the same quantity of carbohydrate food servings was associated with a 23% increased risk (P for trend, 0.02).
For all cause mortality, ~ 1 serving of red meat per 1000 kcals was associated with a 16% increased risk when substituted for the same # of servings of carbohydrate foods (P for trend, 0.02).