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. Author manuscript; available in PMC: 2021 Dec 1.
Published in final edited form as: J Acad Nutr Diet. 2020 Oct 1;120(12):1963–1973.e2. doi: 10.1016/j.jand.2020.07.020

Figure 1.

Figure 1.

Average (Mean ± SE, adjusting for age, race, sex, and education) reported diet quality scores for participants classified as lean (n=98), having normal weight obesity (n=162), or as having overweight-obesity (n=427) participating in the Emory-Georgia Tech Predictive Health Initiative cohort classified according to body composition subtype. AHEI scores (adjusted mean ± SE) were 51.7 ± 1.2 for the lean, 49.6 ± 1.0 for the NWO, and 46.0 ± 0.6 for the overweight-obesity groups. DASH scores (adjusted mean ± SE) were 5.2 ± 0.1 for the lean, 5.1 ± 0.1 for the NWO, and 4.8 ± 0.1 for the overweight-obesity groups. MDS (adjusted mean ± SE) were 4.6 ± 0.2 for the lean, 4.3 ± 0.2 for the NWO, and 4.0 ± 0.1 for the overweight-obesity groups.

a There was significant effect modification by education status for alternate healthy eating index (AHEI) and Mediterranean diet score (MDS) variables. Among individuals without a college degree, there was no difference in AHEI or MDS between the lean, normal weight obesity, or overweight-obesity groups (p>0.05).

b There was significant effect modification by race for dietary approaches to stop hypertension (DASH) score. Among individuals who reported White race, the lean group reported significantly higher DASH diet quality scores compared to the overweight-obesity group (p<0.05). Values in the normal weight obesity group were similar to both the lean and overweight/obesity group (p>0.05).

x y Results of Tukey’s post hoc analyses are denoted by superscript letters x and y and indicate significant differences between groups for each row. Values that are not connected by the same letter are significantly different at P < 0.05.