Table 2. Means of diet quality indicators according to categories of healthy eating markers a,b score from Sisvan. Brazilian population ≥ 10 years old. 2017–2018 (n = 46,164).
| Indicator | Healthy eating score | Coefficient | 95%CI | |||
|---|---|---|---|---|---|---|
|
| ||||||
| 0 | 1 | 2 | 3 | |||
| Diet diversity | 2.64 | 3.66 | 4.65 | 5.64 | 0.99 | 0.97 to 1.02 d |
| Added sugar (% of energy) | 11.79 | 9.89 | 8.98 | 8.61 | -1.01 | -1.16 to 0.83 d |
| Sodium (g/1,000 kcal) | 1.51 | 1.49 | 1.43 | 1.31 | -0.06 | -0.07 to 0.05 d |
| Saturated fat (% of energy) | 9.81 | 9.25 | 9.27 | 8.98 | -0.2 | -0.27 to 0.13 d |
| Trans fat (% of energy) | 0.79 | 0.7 | 0.64 | 0.59 | -0.06 | -0.07 to 0.05 d |
| Potassium (mg/1,000 kcal) | 992.5 | 1,236.40 | 1,398.65 | 1,581.71 | 188.34 | 181.26 to 195.42 d |
| Fiber (g/1,000 kcal) | 6.99 | 13.18 | 14.71 | 15.98 | 2.65 | 2.54 to 2.77 d |
Sisvan: Food and Nutrition Surveillance System; 95%CI: 95% confidence interval.
Note: Healthy food score, mean (95%CI) 1.46 (1.44–1.48).
a Healthy eating markers: beans, fruits, and vegetables.
b Each participant’s score was calculated from the sum of the number of markers of healthy foods consumed, ranging from 0 to 3.
c Calculated from the Minimum Dietary Diversity 16 .
d p < 0.001.