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The protein food groups that we examined were: -Legumes/nuts/tofu -Dairy -Eggs -Red meats -Poultry -Fish Fruits and vegetables were not examined, because their protein content is low; instead we controlled for this group in the statistical models. The carbohydrate foods were used as the referent, and consisted of both refined and whole grains because some of the high-protein diets do not discriminate among these sources. In sensitivity analyses, we used refined grains as the referent and simultaneously adjusted for whole grains, and the results did not change appreciably, probably because this cohort consumed much lower intakes of whole compared to refined grains, as shown in Table 1.
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