Table 2.
Healthy Eating Index (HEI) 2015 and sub-component scores in adolescents (9–18 years of age, n = 16,633) potato (Case 1; baked, boiled, mashed and mixtures) consumers and non-consumers, and by intake quartiles, NHANES 2001–2018; gender combined data.
| HEI 2015 Components | Non-Consumers | Consumers | p Value | Potato Intake Quartiles for Consumers (Cup Equivalents) | ||||
|---|---|---|---|---|---|---|---|---|
| Q1 (<0.50) |
Q2 (0.50 to <0.59) |
Q3 (0.59 to <0.69) |
Q4 (≥0.69) |
Pquartile trend | ||||
| Total score | 44.7 ± 0.2 | 46.8 ± 0.4 | <0.0001 | 46.8 ± 0.7 | 45.3 ± 0.7 | 46.5 ± 0.7 | 48.4 ± 0.8 | <0.0001 |
| Component 1 (total vegetables) | 2.06 ± 0.02 | 3.08 ± 0.04 | <0.0001 | 2.60 ± 0.09 | 2.94 ± 0.07 | 3.26 ± 0.09 | 3.52 ± 0.11 | <0.0001 |
| Component 2 (greens and beans) | 0.88 ± 0.03 | 0.85 ± 0.05 | 0.6393 | 1.02 ± 0.10 | 0.75 ± 0.11 | 0.83 ± 0.11 | 0.78 ± 0.10 | 0.3384 |
| Component 3 (total fruit) | 2.07 ± 0.04 | 2.11 ± 0.06 | 0.5131 | 2.05 ± 0.13 | 1.89 ± 0.13 | 2.09 ± 0.12 | 2.39 ± 0.13 | 0.1010 |
| Component 4 (whole fruit) | 1.82 ± 0.04 | 1.85 ± 0.06 | 0.6642 | 1.86 ± 0.14 | 1.48 ± 0.14 | 1.81 ± 0.13 | 2.26 ± 0.15 | 0.1095 |
| Component 5 (whole grains) | 2.09 ± 0.04 | 2.12 ± 0.10 | 0.7451 | 2.16 ± 0.20 | 1.95 ± 0.18 | 2.04 ± 0.19 | 2.33 ± 0.20 | 0.5762 |
| Component 6 (dairy) | 6.42 ± 0.05 | 6.06 ± 0.10 | 0.0001 | 6.08 ± 0.18 | 6.57 ± 0.19 | 5.82 ± 0.21 | 5.76 ± 0.22 | <0.0001 |
| Component 7 (total protein foods) | 3.58 ± 0.03 | 3.91 ± 0.05 | <0.0001 | 4.04 ± 0.08 | 3.93 ± 0.07 | 3.81 ± 0.10 | 3.85 ± 0.11 | <0.0001 |
| Component 8 (seafood and plant protein) | 1.53 ± 0.03 | 1.51 ± 0.07 | 0.8394 | 1.57 ± 0.11 | 1.42 ± 0.11 | 1.44 ± 0.12 | 1.62 ± 0.17 | 0.9606 |
| Component 9 (fatty acid ratio) | 4.09 ± 0.05 | 4.05 ± 0.13 | 0.7803 | 4.37 ± 0.23 | 3.85 ± 0.22 | 4.00 ± 0.21 | 4.00 ± 0.25 | 0.5025 |
| Component 10 (sodium) | 4.75 ± 0.05 | 4.27 ± 0.10 | <0.0001 | 4.45 ± 0.19 | 4.18 ± 0.21 | 4.41 ± 0.19 | 4.05 ± 0.19 | <0.0001 |
| Component 11 (refined grain) | 4.72 ± 0.05 | 5.86 ± 0.11 | <0.0001 | 5.55 ± 0.23 | 5.45 ± 0.23 | 6.27 ± 0.19 | 6.16 ± 0.25 | <0.0001 |
| Component 12 (saturated fat) | 5.54 ± 0.05 | 5.60 ± 0.11 | 0.6196 | 5.75 ± 0.23 | 5.46 ± 0.21 | 5.54 ± 0.18 | 5.63 ± 0.24 | 0.7499 |
| Component 13 (added sugar) | 5.21 ± 0.05 | 5.51 ± 0.12 | 0.0177 | 5.30 ± 0.19 | 5.48 ± 0.21 | 5.19 ± 0.22 | 6.04 ± 0.19 | 0.0031 |
Data adjusted for age, gender, and ethnicity; and presented as Least Square Mean ± Standard Error.