TABLE 3.
Age-adjusted Dietary Guidelines for Americans Adherence Index (DGAI) component scores > 0.9 and Spearman correlations between the total DGAI score and dietary variables in postmenopausal women with established coronary artery atherosclerosis enrolled in the Estrogen Replacement and Atherosclerosis Trial (n = 224)1
| DGAI tertile group |
|||||
| DGAI component2 | First | Second | Third | >0.9 points3 | r4 |
| DGAI score median | 12.2 (8.0–13.5) | 14.3 (13.5–15.1) | 16.1 (15.1–19.0) | 1.0 | |
| Energy intake (kcal/d) | 1525.8 ± 67.2 | 1711.4 ± 66.7 | 1707.1 ± 66.8 | 0.17 | |
| Estimated energy requirement (kcal/d) | 1849.5 ± 28.6 | 1849.6 ± 28.4 | 1833.9 ± 28.4 | 0.02 | |
| Food Group point | 5.8 ± 0.1 | 7.3 ± 0.1 | 8.3 ± 0.1 | 0.80 | |
| Dark green vegetables (cups/wk) | 2.2 ± 0.4 | 3.3 ± 0.4 | 5.4 ± 0.4 | 115 (51.3) | 0.44 |
| Orange vegetables (cups/wk) | 1.2 ± 0.3 | 2.2 ± 0.3 | 4.5 ± 0.3 | 111 (49.6) | 0.49 |
| Legumes (cups/wk) | 1.4 ± 0.2 | 2.0 ± 0.2 | 2.9 ± 0.2 | 68 (30.4) | 0.36 |
| Other vegetables (cups/wk) | 11.3 ± 1.0 | 15.6 ± 1.0 | 20.9 ± 1.0 | 202 (90.2) | 0.30 |
| Starchy vegetables (cups/wk) | 4.6 ± 0.3 | 4.8 ± 0.3 | 4.5 ± 0.3 | 15 (6.7) | 0.09 |
| Fruit (cups/d) | 1.3 ± 0.2 | 2.6 ± 0.2 | 3.0 ± 0.2 | 142 (63.4) | 0.57 |
| Variety (no. of components) | 3.6 ± 0.1 | 4.5 ± 0.1 | 5.0 ± 0.1 | 26 (11.6) | 0.70 |
| Meat and beans (oz/d) | 4.4 ± 0.3 | 4.8 ± 0.3 | 5.0 ± 0.3 | 38 (17.0) | 0.34 |
| Dairy products (cups/d) | 0.9 ± 0.1 | 1.2 ± 0.1 | 1.3 ± 0.1 | 11 (4.9) | 0.31 |
| All grains (oz/d) | 3.5 ± 0.2 | 3.9 ± 0.2 | 4.4 ± 0.2 | 30 (13.4) | 0.24 |
| Added sugar (% of energy) | 13.5 ± 1.0 | 10.2 ± 0.9 | 7.9 ± 0.9 | 70 (31.3) | 0.34 |
| Healthy Choice points | 6.0 ± 0.1 | 7.0 ± 0.1 | 8.0 ± 0.1 | 0.75 | |
| Whole grains (% of grains) | 19.9 ± 2.2 | 25.8 ± 2.2 | 45.1 ± 2.2 | 52 (23.2) | 0.52 |
| Fiber intake (g/1000 kcal/d) | 10.0 ± 0.4 | 12.9 ± 0.4 | 15.0 ± 0.4 | 100 (44.6) | 0.62 |
| Total fat (% of energy) | 31.0 ± 0.7 | 27.1 ± 0.7 | 23.8 ± 0.7 | 176 (78.6) | 0.11 |
| Saturated fat (% of energy) | 10.7 ± 0.3 | 8.7 ± 0.3 | 7.4 ± 0.3 | 166 (74.1) | 0.50 |
| trans Fat (% of energy) | 2.1 ± 0.1 | 1.6 ± 0.1 | 1.1 ± 0.1 | 54 (24.1) | 0.61 |
| Cholesterol intake (mg/d) | 223.4 ± 13.0 | 221.2 ± 12.9 | 194.6 ± 12.9 | 199 (88.8) | 0.23 |
| Low-fat products (%) | 40.6 ± 2.3 | 56.1 ± 2.3 | 69.8 ± 2.3 | 38 (17.0) | 0.59 |
| Sodium intake (mg/d) | 1761.9 ± 83.8 | 1995.1 ± 83.2 | 1956.1 ± 83.3 | 179 (79.9) | 0.00 |
| Alcohol (drinks/d) | 0.1 ± 0.0 | 0.1 ± 0.0 | 0.1 ± 0.0 | 218 (97.3) | −0.06 |
A brief description of DGAI, Food Group, and Healthy Choice are given in Subjects and Methods and provided by Fogli-Cawley et al (14).
1 cup = 237 mL (US), 0.946 cup in a metric unit; 1 kcal = 4.184 kJ; 1 oz = 28.35 g; 1 drink = 355 mL regular beer, 118 mL wine, or 45 mL distilled spirits.
Values are the number of subjects with a DGAI component score > 0.9 points; percentages in parentheses.
Age-adjusted Spearman correlations with the total DGAI score; >|0.14| was statistically significant (P > 0.05).