Table 1.
Cut-offs used for computation of the Healthy Diet Indicator (HDI) (Jankovic, 2014 [7], adapted).
| Components of the Healthy Diet Indicator | Lower Limit | Optimal Intake * | Upper Limit ** |
|---|---|---|---|
| 0 Points | 10 Points | 0 Points | |
| Moderation (unfavorable) components | |||
| Saturated fatty acids | N.A. | <10 | >15 |
| Monosaccharides and disaccharides | N.A. | <10 | >30 |
| Cholesterol | N.A. | <300 | >400 |
| Trans fatty acids | N.A. | <1 | >1.5 |
| Sodium (grams, not sodium chloride) | N.A. | <2 | >3.0 |
| Moderation range components | |||
| Polyunsaturated fatty acids (PUFAs) | 0 | 6 to 10 | >10 |
| Protein | 0 | 10 to 15 | >20 |
| Total fat | 0 | 15 to 30 | > 43 |
| n-6 PUFA | 0 | 5 to 8 | >8.5 |
| n-3 PUFA | 0 | 1 to 2 | N.A. ** |
| Adequacy (favorable) components | |||
| Dietary fiber (g) | 0 | >25 | N.A. |
| Fruits and vegetables (g) | 0 | >400 | N.A. |
*: Representing the World Health Orgnization (WHO) recommendation; ** For n-3 PUFA’s no upper level could be calculated as the 85th percentile of intake falls within the range of optimal intake in our population; Abbreviations: N.A. = not applicable, PUFA = polyunsaturated fatty acid; The Healthy Diet Indicator (HDI) is coded as a continuous variable, proportionally ranging from 10 to 0 between the optimal intake and the lower or upper limit respectively.