TABLE 2.
Distribution of risk factors for AMI according to quartile of the AHEI-2010 score among controls1
| Quartile of AHEI-2010 score |
|||||
| Characteristics | 1 (n = 360) | 2 (n = 361) | 3 (n = 361) | 4 (n = 361) | P-trend2 |
| AHEI-2010 score3 (possible range: 0–100) | 42 (21–45) | 48 (46–50) | 53 (50–55) | 59 (55–81) | <0.001 |
| Baseline measurements | |||||
| Age at interview, y | 59.1 ± 7.9 | 59.1 ± 7.6 | 59.8 ± 7.9 | 59.4 ± 7.7 | 0.46 |
| Women, % | 28.6 | 33.8 | 39.6 | 38.8 | 0.002 |
| BMI, kg/m2 | 22.7 ± 3.0 | 22.9 ± 3.1 | 22.9 ± 3.0 | 22.9 ± 2.8 | 0.43 |
| Higher education (at least secondary school),4 % | 22.8 | 26.9 | 27.7 | 37.7 | <0.001 |
| Current smoker, % | 27.2 | 24.1 | 21.0 | 16.9 | 0.001 |
| Low physical activity,5 % | 76.1 | 69.8 | 63.4 | 60.9 | <0.001 |
| History of hypertension, % | 16.4 | 20.5 | 17.2 | 21.3 | 0.14 |
| History of diabetes, % | 6.4 | 6.4 | 6.4 | 8.9 | 0.20 |
| Components of AHEI-2010 | |||||
| Vegetables,6 servings/d | 1.1 ± 0.5 | 1.3 ± 0.6 | 1.4 ± 0.7 | 2.0 ± 1.0 | <0.001 |
| Fruit,7 servings/d | 0.7 ± 0.6 | 1.1 ± 0.8 | 1.4 ± 1.0 | 2.0 ± 1.3 | <0.001 |
| Whole grains, g/d | 2.9 ± 7.0 | 4.2 ± 9.6 | 8.3 ± 13.6 | 12.8 ± 17.2 | <0.001 |
| Nuts and legumes,8 servings/d | 0.3 ± 0.3 | 0.5 ± 0.4 | 0.7 ± 0.4 | 1.1 ± 0.7 | <0.001 |
| Moderate alcohol intake,9 % | 1.1 | 3.6 | 6.7 | 11.6 | <0.001 |
| Long-chain n–3 PUFAs, mg/d | 273 ± 196 | 314 ± 168 | 353 ± 159 | 394 ± 219 | <0.001 |
| PUFAs, % of energy | 4.0 ± 1.2 | 4.7 ± 1.4 | 5.2 ± 1.7 | 6.4 ± 2.2 | <0.001 |
| Sugar-sweetened beverage and juice intake,10 % with ≥1 serving/d | 11.4 | 2.5 | 1.1 | 0.8 | <0.001 |
| Red and processed meat intake,11 servings/d | 0.38 ± 0.28 | 0.32 ± 0.22 | 0.30 ± 0.22 | 0.27 ± 0.20 | <0.001 |
| Sodium intake, mg/d | 1170 ± 619 | 1110 ± 556 | 1070 ± 492 | 1130 ± 533 | 0.34 |
Values are means ± SDs unless otherwise indicated; percentages are based on nonmissing data. AHEI, Alternative Healthy Eating Index; AMI, acute myocardial infarction.
Calculated by assigning the median value of AHEI-2010 score in each quartile and modeling this as a continuous variable in separate regression models with each characteristic as the outcome.
Values are medians; ranges in parentheses.
Secondary school and above.
0 h/wk of moderate and strenuous activity.
One serving = 67 g (0.5 cup of typical local vegetables).
One serving = 1 medium piece of fruit.
One serving = 1 medium-size tofu item or 1 tablespoon of peanut butter.
0.5–1.5 drinks/d for women and 0.5–2.0 drinks/d for men; 1 serving of alcohol = 10 g.
One serving = 1 glass, packet, or typical local portion of sugar-sweetened beverage or fruit juice.
One serving = 113.4 g unprocessed meat or 42.5 g processed meat.