TABLE 2.
Distribution of participant characteristics among lowest and highest quintiles of diet quality indices in the WHI OS (n = 86,090)1
| HEI-2015 | AHEI-2010 | aMED | DASH | |||||
|---|---|---|---|---|---|---|---|---|
| Study characteristics | Q1 (n = 17,218) | Q5 (n = 17,218) | Q1 (n = 17,218) | Q5 (n = 17,217) | Q1 (n = 16,911) | Q5 (n = 22,181) | Q1 (n = 18,446) | Q5 (n = 19,122) |
| Index score | 59 (24, 64) | 86 (83, 100) | 38 (12, 43) | 67 (62, 94) | 2 (0, 2) | 6 (6, 9) | 18 (8, 20) | 31 (29, 39) |
| Age, y | 62.4 (7.4) | 64.8 (7.2)2 | 63.1 (7.4) | 63.7 (7.2)2 | 63.6 (7.5) | 63.7 (7.2)2 | 62.4 (7.3) | 64.3 (7.3) |
| Race/ethnicity, % N-H white | 78.9 | 89.22 | 79.5 | 88.92 | 80.5 | 87.72 | 74.8 | 90.9 |
| Education, % college graduate or more | 29.6 | 52.72 | 27.6 | 57.62 | 32.2 | 52.02 | 27.9 | 56.3 |
| Marital status, % married or living as married | 58.0 | 63.72 | 59.2 | 64.62 | 56.4 | 67.62 | 60.8 | 61.3 |
| BMI | 29.0 (6.7) | 25.9 (5.2)2 | 29.1 (6.5) | 25.6 (4.9)2 | 27.6 (6.0) | 26.9 (5.7)2 | 28.9 (6.5) | 25.8 (5.2) |
| Physical activity, MET h/wk | 8.7 (11.8) | 18.1 (15.4)2 | 8.8 (11.4) | 19.1 (15.9)2 | 10.9 (12.9) | 16.1 (14.8)2 | 8.5 (11.2) | 19.0 (16.0) |
| Smoking, pack y | 12.8 (21.6) | 8.1 (16.1)2 | 10.8 (20.4) | 10.0 (17.7)2 | 10.9 (19.8) | 9.0 (17.2)2 | 11.9 (20.8) | 8.4 (16.7) |
| Secondhand smoking exposure during childhood, % 10–18 y | 57.9 | 50.42 | 55.4 | 53.32 | 55.5 | 52.72 | 56.6 | 51.5 |
| Secondhand smoking exposure, adults at home, % ≥10 y | 58.8 | 47.12 | 57.3 | 47.32 | 55.0 | 48.82 | 58.4 | 46.2 |
| Secondhand smoking exposure, adults at work, % ≥10 y | 47 | 34.92 | 45.0 | 35.52 | 43.0 | 36.72 | 45.8 | 34.5 |
| Alcohol, g/d | 4.7 (11.6) | 5.1 (8.9)2 | 3.6 (12.1) | 7.4 (8.9)2 | 4.4 (10.9) | 6.6 (10.6)2 | 5.0 (11.5) | 5.1 (9.6) |
| Energy intake, calories | 1790 (744) | 1444 (465)2 | 1677 (665) | 1546 (523)2 | 1170 (434) | 1959 (616)2 | 1580 (638) | 1625 (535) |
| Optimal intake of selected foods | ||||||||
| Total fruits, cup equivalents | 1.0 (0.8) | 2.2 (1.0) | 1.2 (0.8) | 2.1 (1.0) | 1.0 (0.7) | 2.3 (0.9) | 0.9 (0.6) | 2.5 (0.9) |
| Vegetables, excluding potatoes, cup equivalents | 0.9 (0.5) | 1.7 (0.7) | 0.9 (0.5) | 1.8 (0.7) | 0.8 (0.4) | 1.8 (0.7) | 0.9 (0.5) | 1.8 (0.7) |
| Whole grains, ounce equivalents | 0.7 (0.7) | 1.8 (1.1) | 0.9 (0.8) | 1.6 (1.2) | 0.7 (0.6) | 1.8 (1.1) | 0.7 (0.7) | 1.8 (1.1) |
| Red and processed meat, ounce equivalents | 2.5 (1.9) | 1.1 (0.9) | 2.6 (1.8) | 1.1 (0.9) | 2.0 (1.4) | 1.5 (1.4) | 2.5 (1.7) | 1.0 (0.9) |
Values for study characteristics are presented as mean (SD) or median (minimum, maximum) unless otherwise indicated. Differences in distribution of characteristics among the quintiles of the 4 diet quality indices were tested for statistical significance using chi-square test for categorical variables and ANOVA for continuous variables. AHEI, Alternate Healthy Eating Index; aMED, Alternate Mediterranean Diet; DASH, Dietary Approaches to Stop Hypertension; HEI, Healthy Eating Index; N-H, non-Hispanic; MET, metabolic equivalent; Q1, first or lowest quintile; Q5, fifth or highest quintile; WHI OS, Women's Health Initiative Observational Study.
2Statistically significant differences between Q1 and Q5.