Table 2.

Healthy Eating Index (HEI)-2010 in adult cancer survivors and non-cancer individuals, NHANES 1999–2010

HEI-2010	Max.Score	Standard for Max. Score	Standard for Min. Score of 0	Cancer (N=1,533)	Non-Cancer (N=3,075)	P1
				Mean (SD)	Mean (SD)
Adequacy Components
Total vegetables	5	≥1.1 cup equiv. per 1,000 kcal	No vegetables	2.3 (0.1)	2.3 (0.1)	0.94
Greens and beans	5	≥0.2 cup equiv. per 1,000 kcal	No dark green vegetables or beans and peas	1.1 (0.1)	1.2 (0.05)	0.43
Total fruit	5	≥0.8 cup equiv. per 1,000 kcal	No fruit	1.8 (0.1)	1.8 (0.1)	0.74
Whole fruit	5	≥0.4 cup equiv. per 1,000 kcal	No whole fruit	1.9 (0.1)	1.9 (0.1)	0.99
Whole grains	10	≥1.5 oz equiv. per 1,000 kcal	No whole grains	1.7 (0.1)	1.8 (0.1)	0.45
Dairy	10	≥1.3 cup equiv. per 1,000 kcal	No dairy	3.1 (0.1)	3.0 (0.1)	0.81
Total protein foods	5	≥2.5 cup equiv. per 1,000 kcal	No protein foods	3.1 (0.1)	3.0 (0.1)	0.40
Seafood and plant protein	5	≥0.8 cup equiv. per 1,000 kcal	No seafood or plant proteins	1.7 (0.1)	1.7 (0.1)	0.52
Fatty acids	10	(PUFAs+MUFAs)/SFAs 2.5	(PUFAs+MUFAs)/SFAs < 1.2	5.0 (0.1)	5.1 (0.1)	0.77
Moderation Components
Sodium	10	≤1.1 gram per 1,000 kcal	≥2.0 gram per 1,000 kcal	4.4 (0.1)	4.4 (0.1)	0.87
Refined grains	10	≤1.8 cup equiv. per 1,000 kcal	≥4.3 cup equiv. per 1,000 kcal	7.1 (0.1)	7.2 (0.1)	0.53
Empty calories	20	≤19% of energy	≥50% of energy	13.6 (0.2)	14.4 (0.2)	0.001
Total HEI score	100			47.2 (0.5)	48.3 (0.4)	0.03

¹Adjusted for age (continuous), sex, and race/ethnicity (non-Hispanic white, non-Hispanic black, and other)