TABLE 1.
Scores for food and nutrient components of dietary guideline adherence indices in the FHS Offspring cohort1
| Version of the dietary guideline adherence indices | ||||||
|---|---|---|---|---|---|---|
| Component | HEI-1990 | AHEI-2000 | HEI-2005 | AHEI-2010 | HEI-2010 | HEI-2015 |
| Total fruits | 6.8 ± 3.1 | 3.1 ± 2.4 | 4.2 ± 1.3 | 3.1 ± 2.4 | 4.2 ± 1.3 | 4.2 ± 1.3 |
| Whole fruits | 4.1 ± 1.5 | 4.1 ± 1.5 | 4.1 ± 1.5 | |||
| Total vegetables | 6.8 ± 2.8 | 5.2 ± 2.7 | 4.2 ± 1.2 | 5.2 ± 2.7 | 4.2 ± 1.2 | 4.4 ± 1.0 |
| Greens and beans | 3.7 ± 1.7 | 4.6 ± 0.9 | ||||
| Dark green and orange vegetables and legumes | 4.0 ± 1.4 | |||||
| Total grains | 5.6 ± 2.4 | 3.6 ± 1.1 | ||||
| Whole grains | 1.4 ± 1.4 | 1.5 ± 1.9 | 2.8 ± 2.8 | 2.8 ± 2.8 | ||
| Refined grains | 8.4 ± 2.7 | 8.4 ± 2.7 | ||||
| Fiber | 9.1 ± 1.6 | |||||
| Total protein foods | 2.2 ± 0.8 | 2.2 ± 0.8 | ||||
| Dairy/milk | 6.5 ± 3.2 | 6.0 ± 3.1 | 6.0 ± 3.1 | 6.0 ± 3.1 | ||
| Meat2 | 5.0 ± 2.3 | 3.7 ± 3.1 | 5.3 ± 3.0 | |||
| Meats and beans | 3.2 ± 1.3 | |||||
| Seafood and plant proteins | 2.5 ± 1.3 | 2.5 ± 1.3 | ||||
| Nuts and soy protein/legumes | 0.9 ± 1.7 | 5.5 ± 3.1 | ||||
| Oils3 | 2.1 ± 2.3 | |||||
| Total fat | 8.2 ± 2.5 | |||||
| Fatty acids4 | 5.4 ± 2.1 | 3.7 ± 2.5 | 3.7 ± 2.5 | |||
| Saturated fats | 7.5 ± 3.3 | 5.6 ± 3.0 | 6.6 ± 2.9 | |||
| Polyunsaturated fat | 4.8 ± 1.9 | |||||
| Trans fat | 7.2 ± 2.0 | 7.2 ± 2.0 | ||||
| Omega-3 fats | 7.0 ± 3.0 | |||||
| Cholesterol | 9.1 ± 2.3 | |||||
| Sodium | 9.1 ± 1.8 | 7.2 ± 1.8 | 4.5 ± 2.9 | 8.6 ± 1.8 | 8.6 ± 1.8 | |
| Added sugars | 10.0 ± 0.3 | |||||
| Empty/discretionary calories | 19.7 ± 1.5 | 19.7 ± 1.5 | ||||
| SSBs and fruit juice | 0.7 ± 2.5 | |||||
| Alcohol | 3.9 ± 3.9 | 5.4 ± 3.4 | ||||
| Total score | 64.5 ± 9.6 | 38.5 ± 10.3 | 65.5 ± 7.6 | 50.3 ± 10.6 | 70.2 ± 8.6 | 68.3 ± 9.1 |
Data presented are mean ± SD scores for each component and the total score. AHEI, Alternative Healthy Eating Index; FHS, Framingham Heart Study; HEI, Healthy Eating Index; SSB, sugar-sweetened beverage.
For AHEI-2000, meat was quantified as the ratio of white meat (poultry, fish) to red meat (beef, pork, lamb, processed meat). For AHEI-2010, only red and processed meat were scored.
Oils includes nonhydrogenated vegetable oils and oils in fish, nuts, and seeds.
For HEI-2010 and HEI-2015, fatty acids were quantified as the ratio of polyunsaturated fatty acids and monounsaturated fatty acids to saturated fatty acids. For AHEI-2000, fatty acids were quantified as the ratio of polyunsaturated fatty acids to saturated fatty acids.