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. 2021 Feb 4;16(2):e0246234. doi: 10.1371/journal.pone.0246234

Table 2. Healthy Eating Index 2015 score and its association with serum adiponectin (n = 85).

Component Max Score Subjects’score1 Association with adiponectin
R-Value P-Value
Total HEI 2015 100 33.2 ± 8.3 0.227 0.037P*
Adequacy components2
    Total fruit 5 0 (0–0.9) 0.197 0.071P
    Whole fruit 5 0 (0–1.7) 0.181 0.098P
    Total vegetable 5 0.7 (0.3–1.4) -0.147 0.178P
    Green and beans 5 0.2 (0–1.2) 0.101 0.359P
    Whole grains 10 0 (0–0) -0.050 0.648P
    Dairy 10 3.3 ± 2.5 0.016 0.885P
    Total protein foods 5 3.8 (2.2–5) -0.087 0.427P
    Seafood and plant protein 5 1.9 (0.2–4.7) 0.038 0.730P
    Fatty acids 10 0 (0–0) 0.114 0.296P
Moderation components3
    Refined grains 10 7.9 (4.8–10) 0.176 0.108P
    Sodium 10 6.6 (0.8–10) -0.013 0.908P
    Added sugar 10 5.5 (1.4–7.6) 0.168 0.123P
    Saturated fat 10 0.1 (0–3.6) 0.033 0.764P

1 Variable presented as mean ± SD or median (25th-75th percentile).

2 Group of foods for which intake is encouraged.

3 Group of foods for which intake must be limited.

HEI: Healthy Eating Index.

P Pearson correlation coefficient.

* Statistically significant (p<0.05).