Table 2. Alternate healthy eating index (AHEI), components, and selected nutrient scores at baseline among postmenopausal women participated in the Women's Health Initiative 1993-2005.
| Score | Intake | % of Subjects with maximum scorea | |
|---|---|---|---|
|
| |||
| Overall (n=154,493) | |||
| Mean±SD | Mean±SD | ||
| Total AHEI score | 38.2±11.1 | ||
| Component of AHEI | |||
| Vegetables (servings/day) | 2.6±1.4 | 1.3±0. | 0.1 |
| Fruits (servings/day) | 3.8±2.3 | 1.5±1.0 | 2.1 |
| Nuts and soy protein (servings/day) | 3.2±3.4 | 0.4±0.6 | 10.6 |
| Ratio of white to red meat | 3.0±2.8 | 2.0±10.6 | 8.0 |
| Total dietary fiber (g/day) | 6.8±2.4 | 15.9±7.1 | 17.3 |
| Trans fat (% of calories) | 5.1±2.7 | 2.3±1.1 | 1.0 |
| Polyunsaturated to saturated fat ratio | 6.1±2.1 | 0.7±0.2 | 7.8 |
| Alcohol intake (servings/day) | 3.3±4.1 | 0.4±0.8 | 20.3 |
| Multivitamin use(n (%))b | 4.5±2.4 | 60,831 (39.4) | 39.4 |
| Selected Nutrient Scores | |||
| Total caloric intake (kcal/day) | 1,625±712 | ||
| Nutrition composition | |||
| Carbohydrate (% of calories) | 50.4±9.4 | ||
| Fat (% of calories) | 32.5±8.4 | ||
| Protein (% of calories) | 16.7±3.2 | ||
| Other important nutrients | |||
| Saturated fat (% of calories) | 10.8±3.3 | ||
| Monounsaturated fat (% of calories) | 12.4±3.5 | ||
| n-3 Fatty acids (g/day) | 6.8±2.2 | ||
| Sodium (mg/day)c | 2,710.5±1,274.5 | ||
| Dairy foods (servings/day)d | 2.6±2.2 | ||
| Glycemic load | 97.4±44.1 | ||
| Glycemic index | 52.4±3.8 | ||
|
| |||
| White (n=128,998) | |||
|
| |||
| Total AHEI score | 38.6±11.0 | ||
| Component of AHEI | |||
| Vegetables (servings/day) | 2.6±1.38 | 1.3±0.7 | 0.1 |
| Fruits (servings/day) | 3.8±2.32 | 1.5±1.0 | 1.9 |
| Nuts and soy protein (servings/day) | 3.2±3.42 | 0.4±0.6 | 10.4 |
| Ratio of white to red meat | 2.9±2.73 | 1.8±8.3 | 7.1 |
| Total dietary fiber (g/day) | 6.9±2.33 | 16.2±6.9 | 17.9 |
| Trans fat (% of calories) | 5.1±2.68 | 2.3±1.1 | 1.0 |
| Polyunsaturated to saturated fat ratio | 6.0±2.11 | 0.7±0.2 | 6.8 |
| Alcohol intake (servings/day) | 3.6±4.16 | 0.4±0.8 | 22.5 |
| Multivitamin use(n (%))b | 4.6±2.46 | 53,495(41.5) | 41.5 |
| Selected Nutrient Scores | |||
| Total caloric intake (kcal/day) | 1632±658 | ||
| Nutrition composition | |||
| Carbohydrate (% of calories) | 50.2±9.3 | ||
| Fat (% of calories) | 32.3±8.6 | ||
| Protein (% of calories) | 16.8±3.1 | ||
| Other important nutrients | |||
| Saturated fat (% of calories) | 10.9±3.4 | ||
| Monounsaturated fat (% of calories) | 12.2±3.5 | ||
| n-3 Fatty acids (g/day) | 6.7±2.1 | ||
| Sodium (mg/day)c | 2732.2±1177.8 | ||
| Dairy foods (servings/day)d | 2.2±2.2 | ||
| Glycemic load | 97.5±41.3 | ||
| Glycemic index | 52.3±3.7 | ||
|
| |||
| Black (n=12,820) | |||
|
| |||
| Total AHEI score | 34.7±11.1 | ||
| Component of AHEI | |||
| Vegetables (servings/day) | 2.1±1.4 | 1.1±0.7 | 0.2 |
| Fruits (servings/day) | 3.6±2.5 | 1.5±1.1 | 3.7 |
| Nuts and soy protein (servings/day) | 2.8±3.4 | 0.4±0.7 | 9.5 |
| Ratio of white to red meat | 4.2±3.3 | 3.9±20.7 | 16.2 |
| Total dietary fiber (g/day) | 5.9±2.6 | 13.9±8.0 | 13.2 |
| Trans fat (% of calories) | 4.2±2.2 | 2.7±1.2 | 0.9 |
| Polyunsaturated to saturated fat ratio | 6.6±2.1 | 0.7±0.2 | 11.5 |
| Alcohol intake (servings/day) | 1.7±3.1 | 0.2±0.6 | 8.2 |
| Multivitamin use(n (%))b | 3.8±2.2 | 3304(25.8) | 25.8 |
| Selected Nutrient Scores | |||
| Total caloric intake (kcal/day) | 1602±990 | ||
| Nutrition composition | |||
| Carbohydrate (% of calories) | 50.4±9.8 | ||
| Fat (% of calories) | 34.5±8.4 | ||
| Protein (% of calories) | 15.7±3.5 | ||
| Other important nutrients | |||
| Saturated fat (% of calories) | 10.1±3.1 | ||
| Monounsaturated fat (% of calories) | 13.3±3.6 | ||
| n-3 Fatty acids (g/day) | 7.5±2.3 | ||
| Sodium (mg/day)c | 2602.9±1748.4 | ||
| Dairy foods (servings/day)d | 1.6±1.9 | ||
| Glycemic load | 99.1±59.7 | ||
| Glycemic index | 54.0±4.0 | ||
|
| |||
| Hispanic (n=6,009) | |||
|
| |||
| Total AHEI score | 34.5±10.2 | ||
| Component of AHEI | |||
| Vegetables (servings/day) | 2.4±1.6 | 1.2±0.8 | 0.5 |
| Fruits (servings/day) | 3.4±2.5 | 1.4±1.1 | 3.0 |
| Nuts and soy protein (servings/day) | 1.9±2.8 | 0.2±0.5 | 5.7 |
| Ratio of white to red meat | 3.0±3.0 | 2.4±19.1 | 8.8 |
| Total dietary fiber (g/day) | 6.3±2.6 | 15.1±8.9 | 16.5 |
| Trans fat (% of calories) | 5.6±2.4 | 2.1±1.0 | 1.5 |
| Polyunsaturated to saturated fat ratio | 6.2±2.2 | 0.7±0.3 | 10.1 |
| Alcohol intake (servings/day) | 2.0±3.3 | 0.2±0.6 | 9.5 |
| Multivitamin use(n (%))b | 3.9±2.2 | 1654(27.5) | 22.5 |
| Selected Nutrient Scores | |||
| Total caloric intake (kcal/day) | 1638±980 | ||
| Nutrition composition | |||
| Carbohydrate (% of calories) | 50.6±9.7 | ||
| Fat (% of calories) | 33.4±8.5 | ||
| Protein (% of calories) | 16.4±3.5 | ||
| Other important nutrients | |||
| Saturated fat (% of calories) | 10.8±3.1 | ||
| Monounsaturated fat (% of calories) | 12.8±3.7 | ||
| n-3 Fatty acids (g/day) | 7.0±2.7 | ||
| Sodium (mg/day)c | 2665.6±1770.2 | ||
| Dairy foods (servings/day)d | 2.3±2.3 | ||
| Glycemic load | 97.7±57.6 | ||
| Glycemic index | 52.0±4.0 | ||
|
| |||
| Asian (n=3,940) | |||
|
| |||
| Total AHEI score | 40.6±11.6 | ||
| Component of AHEI | |||
| Vegetables (servings/day) | 2.7±1.5 | 1.3±0.8 | 0.4 |
| Fruits (servings/day) | 3.6±2.3 | 1.5±1.0 | 2.1 |
| Nuts and soy protein (servings/day) | 5.4±3.5 | 0.7±0.8 | 26.5 |
| Ratio of white to red meat | 3.3±2.8 | 2.2±12.4 | 8.9 |
| Total dietary fiber (g/day) | 6.3±0.8 | 14.5±6.9 | 12.8 |
| Trans fat (% of calories) | 6.3±2.3 | 1.8±0.8 | 2.4 |
| Polyunsaturated to saturated fat ratio | 7.5±2.1 | 0.8±0.3 | 23.4 |
| Alcohol intake (servings/day) | 1.2±2.7 | 0.1±0.4 | 5.6 |
| Multivitamin use(n (%))b | 4.3±2.4 | 1438(36.5) | 36.5 |
| Selected Nutrient Scores | |||
| Total caloric intake (kcal/day) | 1454±689 | ||
| Nutrition composition | |||
| Carbohydrate (% of calories) | 53.4±9.3 | ||
| Fat (% of calories) | 31.2±8.1 | ||
| Protein (% of calories) | 16.3±3.1 | ||
| Other important nutrients | |||
| Saturated fat (% of calories) | 9.2±2.9 | ||
| Monounsaturated fat (% of calories) | 12.1±3.5 | ||
| n-3 Fatty acids (g/day) | 7.3±2.4 | ||
| Sodium (mg/day)c | 2445.2±1250.2 | ||
| Dairy foods (servings/day)d | 1.5±1.7 | ||
| Glycemic load | 91.8±42.4 | ||
| Glycemic index | 52.2±3.1 | ||
a
Except the duration of vitamin use, component of AHEI intakes were scored proportionately between 0 and 10. Intake criteria for maximum score of 10:Vegetables is 5 servings/day, Fruits is 4 servings/day, Nuts and soy protein is 1 servings/day, Ratio of white to red meat is 4, Total dietary fiber is 22 g/day, Trans fat is ≤0.5% of calories, Polyunsaturated to saturated fat ratio is ≥1, Alcohol intake is 0.5-1.5 servings/day for women, Multivitamin use is ≥5year.
b
For multivitamin use, the minimum score was 2.5 and the maximum score was 7.5.
c
Recommended values for Sodium is 2300 mg/day
d
Dairy foods contain milks and dairy products (e.g., cheese, yogurt).