TABLE 4.
Cross-cohort and cross-index ranges of dietary intake amounts by quintile of dietary quality index scores: the Dietary Patterns Methods Project1
| Women |
Men |
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| Q1 | Q2 | Q3 | Q4 | Q5 | Q1 | Q2 | Q3 | Q4 | Q5 | HEI-2010 standard | |
| HEI-2010 dietary index components | |||||||||||
| Whole grain, ounce2 equivalents/1000 kcal | 0.3–0.5 | 0.4–0.6 | 0.5–0.7 | 0.5–1.0 | 0.6–1.4 | 0.2–0.3 | 0.3–0.4 | 0.5–0.6 | 0.5–0.8 | 0.6–1.3 | ≥1.5 |
| Total vegetables, cup3 equivalents/1000 kcal | 0.7–1.0 | 0.9–1.1 | 1.0–1.2 | 1.1–1.3 | 1.2–1.6 | 0.7–0.8 | 0.8–0.9 | 0.9–1.0 | 1.0–1.1 | 1.2–1.3 | ≥1.1 |
| Total fruit, cup equivalents/1000 kcal | 0.4–0.9 | 0.8–1.1 | 1.0–1.2 | 1.1–1.4 | 1.3–1.7 | 0.3–0.6 | 0.5–0.8 | 0.7–0.9 | 0.8–1.2 | 1.0–1.5 | ≥0.8 |
| Seafood and plant proteins, ounce equivalents/1000 kcal | 0.4–0.6 | 0.5–0.7 | 0.6–0.8 | 0.6–0.9 | 0.8–1.1 | 0.4–0.6 | 0.5–0.7 | 0.6–0.8 | 0.7–0.9 | 0.8–1.1 | ≥0.8 |
| Low-fat dairy foods, cup equivalents/1000 kcal | 0.4–0.9 | 0.5–1.0 | 0.5–1.0 | 0.5–1.1 | 0.5–1.3 | 0.3–0.6 | 0.4–0.6 | 0.4–0.6 | 0.5–0.7 | 0.4–0.8 | ≥1.3 |
| (PUFAs + MUFAs)/SFAs, ratio of FAs | 1.6–2.0 | 1.7–2.0 | 1.8–2.0 | 1.8–2.1 | 1.9–2.3 | 1.7–2.0 | 1.9–2.0 | 2.04 | 2.0–2.1 | 2.1–2.3 | ≥2.5 |
| Refined grains, ounce equivalents/1000 kcal | 2.2–3.3 | 2.2–3.0 | 2.2–2.7 | 2.1–2.6 | 1.8–2.3 | 2.2–3.2 | 2.2–3.1 | 2.2–2.9 | 2.2–2.7 | 2.1–2.6 | ≤1.8 |
| Empty calories, % of kcal | 25.0–35.9 | 22.9–28.4 | 21.5–24.7 | 19.5–23.0 | 16.8–20.9 | 25.9–38.5 | 24.8–31.0 | 23.1–26.9 | 20.9–25.0 | 17.7–22.3 | ≤19 |
| Sodium, mg/1000 kcal | 1.5–1.7 | 1.5–1.7 | 1.5–1.7 | 1.5–1.7 | 1.4–1.7 | 1.4–1.6 | 1.5–1.6 | 1.5–1.6 | 1.5–1.6 | 1.4–1.6 | ≤1.1 |
| Other dietary index components | |||||||||||
| Vegetables (no potatoes), cup equivalents/1000 kcal | 0.5–0.8 | 0.7–0.9 | 0.8–1.0 | 0.9–1.2 | 1.0–1.4 | 0.4–0.6 | 0.6–0.7 | 0.7–0.8 | 0.8–0.9 | 0.9–1.1 | — |
| Nuts and legumes, ounce equivalents/1000 kcal | 0.1–0.2 | 0.1–0.3 | 0.2–0.3 | 0.2–0.3 | 0.2–0.4 | 0.1–0.2 | 0.2–0.3 | 0.2–0.3 | 0.2–0.3 | 0.3–0.4 | — |
| MUFAs:SFAs, ratio of FAs | 1.1–1.2 | 1.1–1.2 | 1.1–1.2 | 1.1–1.3 | 1.1–1.3 | 1.1–1.2 | 1.24 | 1.24 | 1.2–1.3 | 1.2–1.3 | — |
| Alcohol, g/1000 kcal | 0.0–0.7 | 0.0–0.8 | 0.0–0.8 | 0.0–1.0 | 0.0–2.2 | 0.8–2.6 | 0.8–2.5 | 0.9–2.3 | 1.0–2.9 | 0.8–5.1 | — |
| Red and processed meat, ounce equivalents/1000 kcal | 0.4–1.2 | 0.3–0.9 | 0.3–0.8 | 0.2–0.7 | 0.2–0.5 | 0.5–1.3 | 0.5–1.1 | 0.4–1.0 | 0.4–0.9 | 0.3–0.7 | — |
| SSBs and juices, cup equivalents/1000 kcal | 0.3–0.8 | 0.3–0.6 | 0.3–0.5 | 0.2–0.5 | 0.1–0.5 | 0.3–0.6 | 0.3–0.5 | 0.3–0.4 | 0.2–0.5 | 0.1–0.5 | — |
| SSBs, cup equivalents/1000 kcal | 0.0–0.4 | 0.0–0.2 | 0.0–0.1 | 0.0–0.1 | 0.0–0.1 | 0.0–0.5 | 0.0–0.2 | 0.0–0.2 | 0.0–0.1 | 0.0–0.1 | — |
1
Q1 to Q5 represent quintiles 1 to 5 of the 4 dietary indices. Values shown are the lowest and highest median values across cohorts and indices (within quintiles). Values for women represent the NIH-AARP Diet and Health Study, Multiethnic Cohort, and Women’s Health Initiative Observational Study, whereas values for men represent the NIH-AARP Diet and Health Study and Multiethnic cohorts. HEI-2010, Healthy Eating Index 2010; Q, quintile; SSB, sugar-sweetened beverage.
2
1 ounce = 28.3 g.
3
1 cup = 225 mL.
4
Rounded values are identical across dietary indices and cohorts.