Table 4.

Association of components in Health Eating Index-2005 with incident ESCC and EAC

	Criteria for optimal score	ESCC, HR†* (95% CI)	EAC, HR† (95% CI)
Total grains	≥3 ounces/1,000 kcal	0.86 (0.76–0.99)	0.92 (0.85–0.99)
Whole grains	≥1.5 ounces/1,000 kcal	0.85 (0.74–0.97)	1.01 (0.94–1.08)
Total vegetables	≥1.1 cups/1,000 kcal	1.07 (0.95–1.21)	1.03 (0.96–1.11)
Dark-green and orange vegetables and legumes	≥0.4 cups/1,000 kcal	1.02 (0.93–1.13)	1.01 (0.95–1.07)
Total fruit	≥0.8 cups/1,000 kcal	0.92 (0.84–1.02)	1.00 (0.94–1.06)
Whole fruits (not juice)	≥0.4 cups/1,000 kcal	0.95 (0.86–1.05)	1.00 (0.94–1.06)
Milk	≥1.3 cups/1,000 kcal	0.96 (0.91–1.01)	0.99 (0.96–1.02)
Meat and beans	≥2.5 ounces/1,000 kcal	1.01 (0.94–1.09)	1.01 (0.96–1.06)
Oils	≥12 g/1,000 kcal	1.01 (0.96–1.07)	0.99 (0.96–1.02)
Saturated fat	≤7% kcal	1.00 (0.95–1.05)	0.99 (0.96–1.01)
Sodium	≤700 mg/1,000 kcal	0.94 (0.88–1.01)	0.97 (0.93–1.01)
Calories from Solid Fats, Alcoholic beverages, and Added Sugars	≤20% kcal	0.96 (0.93–0.99)	0.99 (0.97–1.01)

^†HR associated with 1 score of each component adjusted for other components and the above-mentioned covariates in table 2.

^*Additionally adjusted for alcohol intake.