Table 2.

Healthy Eating Index (HEI) scores based on habitual protein intake in healthy young males^{1, 2}.

HEI score	Protein density quartile				P-value4
	1 (n = 54)	2 (n = 70)	3 (n = 78)	4 (n = 74)
Total HEI score3	51.3 ± 12.1	53.5 ± 12.6	54.7 ± 10.2	56.1 ± 9.7	P = 0.22
Total fruit	3.3 ± 1.6	3.2 ± 1.6	2.8 ± 1.5	2.8 ± 1.4	P = 0.03
Whole fruit	2.9 ± 1.5	2.9 ± 1.7	2.6 ± 1.7	2.9 ± 1.6	P = 0.85
Total vegetables	2.7 ± 1.0a	3.0 ± 1.2a, b	3.3 ± 1.1b	3.5 ± 1.2b	P = 0.003
DGOVL5	1.9 ± 1.8a	2.5 ± 1.8a	3.3 ± 1.7b	3.3 ± 1.7b	P = 0.001
Whole grains	2.2 ± 1.8	2.8 ± 2.3	3.2 ± 2.5	3.2 ± 2.6	P = 0.12
Dairy	4.8 ± 2.1a	6.1 ± 2.3b	6.3 ± 2.4b	5.7 ± 2.7b	P = 0.001
Total protein foods	4.2 ± 0.8a	4.7 ± 0.5b	4.9 ± 0.3b, c	5.0 ± 0.3c	P = 0.001
Seafood and plant protein	3.1 ± 1.5	3.2 ± 1.5	3.0 ± 1.6	3.4 ± 1.6	P = 0.45
Fatty acids	5.1 ± 2.8	4.3 ± 2.6	4.7 ± 2.2	4.5 ± 2.3	P = 0.14
Sodium6	6.3 ± 1.7a	4.6 ± 1.9b	3.1 ± 1.9c	2.2 ± 1.8d	P = 0.001
Refined grains6	8.0 ± 2.4	7.6 ± 2.2	7.1 ± 2.3	7.8 ± 2.1	P = 0.08
Empty calories6	6.9 ± 5.9a	8.4 ± 5.1a	10.5 ± 3.7b	11.9 ± 3.6b	P = 0.001

¹Values are mean ± SD.

²Data are analyzed using MANCOVA are adjusted for age, ethnicity, race, physical activity, smoking status, energy density, and total energy intake, within a row, values not sharing superscript letters are different at the univariate level, p < 0.05.

³Data are analyzed using ANCOVA adjusted for age, ethnicity, race, physical activity, smoking status, energy density, and total energy intake, within a row, values not sharing superscript letters are different at the univariate level, p < 0.05.

⁴P-value < 0.05 indicates a main effect of protein density quartile.

⁵Dark green and orange vegetables and legumes (DGOVL).

⁶Moderation components higher scores reflect lower intakes.