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).