Table 3.
Brazilian Healthy Eating Index-Revised component scores, nutrient intakes and biomarkers by categories of total Brazilian Healthy Eating Index-Revised.
| Variables * | Poor Diet (Score < 65) n = 152 | Intermediary Category (Score: 65 to 84) n = 15 | p † |
|---|---|---|---|
| Components | |||
| Total grains | 4.6 (1.9–5.0) | 5.0 (4.4–5.0) | <0.001 |
| Whole grains | 0.0 (0.00–2.0) | 0.0 (0.0–5.0) | 0.02 |
| Total vegetables and legumes | 2.5 (0.0–5.0) | 3.3 (2.2–5.0) | <0.001 |
| DGOV and legumes | 3.3 (0.0–5.0) | 5.0 (2.7–5.0) | <0.001 |
| Total fruits | 1.4 (0.0–4.9) | 2.7 (0.0–4.8) | <0.001 |
| Whole fruits | 0.1 (0.0–5.0) | 2.8 (0.0–5.0) | <0.001 |
| Milk and dairy | 6.8 (0.0–10.0) | 6.4 (3.1–10.0) | 0.86 |
| Meat, eggs and legumes | 9.5 (3.5–10.0) | 10.0 (7.4–10.0) | 0.21 |
| Oil | 10.0 (3.8–10.0) | 10.0 (9.8–10.0) | 0.26 |
| Saturated fat | 6.7 (0.6–10.0) | 8.5 (6.5–10.0) | <0.001 |
| Sodium | 7.7 (0.0–10.0) | 8.9 (1.2–9.9) | 0.31 |
| SoFAAS | 1.3 (0.0–12.0) | 8.5 (0.5–18.9) | <0.001 |
| Total BHEI-R | 53.2 (34.4–64.2) | 67.9 (64.6–83.2) | <0.001 |
| 24-h recall ‡ | |||
| Energy, kcal/day | 1879 (1256–3313) | 1 609 (1270–2080) | <0.001 |
| Carbohydrate, g | 244 (140–459) | 215 (165–310) | 0.25 |
| Lipids, g | 68 (26–128) | 55 (35–71) | 0.09 |
| Cholesterol, mg | 215 (46–734) | 174 (64–333) | 0.27 |
| Omega-6, g | 5.98 (0.34–22.99) | 7.75 (3.47–16.51) | 0.02 |
| Omega-3, g | 0.6 (0.1–1.9) | 0.8 (0.4–2.1) | <0.001 |
| Saturated fat, g | 21.6 (6.7–46.2) | 16.3 (8.2–22.8) | 0.02 |
| Fiber, g | 16.9 (6.1–48.7) | 20.7 (14.4–53.8) | <0.001 |
| Protein, g | 68.0 (28.39–186.98) | 72.5 (41.74–89.55) | 0.57 |
| Vitamin A, mcg | 552.5 (66.5–10,851) | 516.1 (308.9–3568) | 0.57 |
| Vitamin E, mg | 8.2 (0.3–30.6) | 9.3 (4.7–16.6) | 0.16 |
| Vitamin C, mg | 52.8 (6.0–417.9) | 94.1 (32.9–305.7) | 0.04 |
| Folate, mcg | 137.8 (38.2–690.5) | 152.7 (85.5–276.4) | 0.18 |
| Vitamin B2, mg | 1.8 (0.3–4.4) | 1.6 (0.9–2.4) | 0.43 |
| Vitamin B6, mg | 1.7 (0.4–4.5) | 1.5 (0.8–2.3) | 0.82 |
| Biomarkers | |||
| Retinol, mg/mL § | 0.3 (0.2–0.7) | 0.4 (0.2–0.6) | 0.06 |
| β-carotene, mg/L § | 0.1 (0.0–0.7) | 0.2 (0.1–0.7) | 0.02 |
| Riboflavin, nmol/L | 11.5 (5.0–53.5) | 11.5 (5.9–68.1) | <0.001 |
| Pyridoxal, nmol/L | 7.8 (3.2–17.0) | 7.8 (3.1–14.0) | 0.16 |
| α-tocopherol, mg/L § | 6.0 (2.8–9.4) | 6.0 (4.1–11.0) | 0.76 |
| 5-MTHF mg/dl | 19.3 (2.8–77.9) | 25.9 (6.8–58.6) | 0.08 |
| Creatine, mg/dL | 308.2 (201.1–507.7) | 299.8 (240.6–426.9) | 0.67 |
| SAH, mg/dL | 0.8 (0.3–2.0) | 0.9 (0.6–2.0) | 0.06 |
| Stearic fatty acid, mg/dL | 25.9 (16.6–36.9) | 25.8 (22.4–30.3) | 0.70 |
| LA, mg/dL | 16.3 (6.9–28.8) | 16.6 (7.3–21.8) | 0.74 |
| ALA, mg/dL | 0.21 (0.06–0.5) | 0.22 (0.1–0.4) | 0.38 |
| ARA, mg/dL | 20.8 (4.0–38.9) | 23.2 (7.7–27.0) | 0.55 |
| EPA, mg/dL | 0.4 (0.1–1.6) | 0.4 (0.2–0.8) | 0.85 |
| DHA, mg/dL | 3.9 (0.9–10.0) | 5.0 (1.9–8.3) | 0.26 |
Abbreviations: 5-MTHF—5 methyltetrahydrofolate; ALA—α-linolenic acid; ARA—arachidonic fatty acid; DGOV—dark green and orange vegetables; DHA—docosahexaenoic fatty acid; EPA—eicosapentaenoic fatty acid; LA—linoleic acid; BHEI-R—Brazilian Healthy Eating Index-Revised; SAH—S-adenosyl-homocysteine; SoFAAS—calories from solid fat, alcohol and added sugar. * All results are presented in median (minimum and maximum value). † p value based on linear regression covariance analyses adjusted for age, sex, body mass index (BMI), and § for plasma cholesterol. ‡ All nutrient intakes from 24-h recall were adjusted for energy.