Table 2.
Change in Healthy Eating Index scores in overweight cancer survivors participating in a 6-month behavioral intervention study (n = 29).
| HEI component | Max score | Baseline | Postintervention | Mean difference (95% CI) | Unadjusted p value |
|---|---|---|---|---|---|
| Adequacy (higher score indicates higher consumption) | |||||
| Total diet | 100 | 69.6 ± 12.3 | 74.8 ± 9.8 | +5.2 (1.6, 8.8) | 0.006∗ |
| Total fruita | 5 | 3.6 ± 1.5 | 4.4 ± 1.1 | +0.8 (0.3, 1.3) | 0.003∗ |
| Whole fruitb | 5 | 4.2 ± 1.3 | 4.8 ± 0.7 | +0.6 (0.2, 1.0) | 0.009∗ |
| Total vegetablesc | 5 | 4.5 ± 0.9 | 4.9 ± 0.4 | +0.4 (−0.01, 0.7) | 0.054 |
| Greens and beansc | 5 | 4.3 ± 1.2 | 4.6 ± 1.0 | +0.3 (−0.2, 0.7) | 0.307 |
| Whole grains | 10 | 5.9 ± 3.6 | 5.7 ± 3.5 | −0.2 (−1.2, 0.7) | 0.607 |
| Dairyd | 10 | 7.5 ± 2.3 | 6.8 ± 2.9 | −0.7 (−1.6, 0.1) | 0.082 |
| Total protein foodse | 5 | 4.7 ± 0.5 | 4.4 ± 1.0 | −0.3 (−0.6, 0.1) | 0.170 |
| Seafood and plant proteinse,f | 5 | 4.3 ± 1.0 | 4.5 ± 0.9 | +0.2 (−0.1, 0.5) | 0.148 |
| Fatty acidsg | 10 | 4.7 ± 3.0 | 6.2 ± 3.2 | +1.5 (0.5, 2.6) | 0.007∗ |
|
| |||||
| Moderation (higher score indicates lower consumption) | |||||
| Refined grains | 10 | 8.7 ± 2.2 | 9.8 ± 0.7 | +1.1 (0.3, 2.0) | 0.013∗ |
| Sodium | 10 | 2.7 ± 2.8 | 2.3 ± 2.9 | −0.4 (−1.7, 0.8) | 0.449 |
| Empty caloriesh | 20 | 14.4 ± 4.3 | 16.5 ± 3.9 | +2.1 (0.6, 3.6) | 0.008∗ |
Data are presented as mean ± standard deviation, and changes are expressed as mean differences for participants that completed both baseline and postintervention assessment visits. Data are Healthy Eating Index 2010 (HEI) scores for participants that completed both baseline and postintervention assessments. HEI is a scoring metric that assesses diet quality as specified by the US Dietary Guidelines for Americans [37]. It is made up of 12 components: 9 for adequacy and 3 for moderation. A higher score indicates better conformance to dietary guidance, and the total HEI score is the sum of the component scores. HEI, Healthy Eating Index. aIncludes 100% fruit juice. bIncludes all forms except juice. cIncludes any beans and peas not counted toward total protein foods. dIncludes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages. eBeans and peas are included here (not with vegetables) when the total protein foods standard is otherwise not met. fIncludes seafood, nuts, seeds, and soy products (other than beverages) as well as beans and peas counted as total protein foods. gRatio of poly- and monounsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs). hCalories from solid fats, alcohol, and added sugars; threshold for counting alcohol is >28 g/day. ∗p < 0.05.