Table 3.

Healthy Eating Index (HEI) 2015 and sub-component scores associated with potato consumption in adolescents (9–18 years of age, n = 16,633)-NHANES 2001–2018; gender combined data.

HEI 2015 Components	Case 2 (Baked, Boiled, Mashed and Mixtures, and Fried Potatoes)			Case 3 (Baked, Boiled, Mashed and Mixtures, Fried Potatoes and Potato Chips)
	Non-Consumers	Consumers	p Value	Non-Consumers	Consumers	p Value
Total score	44.7 ± 0.2	45.6 ± 0.2	0.0062	44.7 ± 0.3	45.4 ± 0.2	0.0346
Component 1 (total vegetables)	1.93 ± 0.03	2.64 ± 0.03	<0.0001	1.81 ± 0.03	2.57 ± 0.02	<0.0001
Component 2 (greens and beans)	0.95 ± 0.03	0.76 ± 0.04	<0.0001	1.02 ± 0.04	0.75 ± 0.03	<0.0001
Component 3 (total fruit)	2.18 ± 0.04	1.93 ± 0.04	<0.0001	2.18 ± 0.05	1.99 ± 0.04	0.0012
Component 4 (whole fruit)	1.94 ± 0.05	1.68 ± 0.05	<0.0001	1.96 ± 0.05	1.73 ± 0.05	0.0002
Component 5 (whole grains)	2.27 ± 0.05	1.85 ± 0.06	<0.0001	2.39 ± 0.06	1.86 ± 0.05	<0.0001
Component 6 (dairy)	6.60 ± 0.06	6.03 ± 0.07	<0.0001	6.69 ± 0.07	6.09 ± 0.06	<0.0001
Component 7 (total protein foods)	3.52 ± 0.04	3.78 ± 0.03	<0.0001	3.53 ± 0.04	3.72 ± 0.03	0.0002
Component 8 (seafood and plant protein)	1.60 ± 0.03	1.41 ± 0.05	0.0004	1.62 ± 0.04	1.44 ± 0.04	0.0007
Component 9 (fatty acid ratio)	3.81 ± 0.05	4.44 ± 0.08	<0.0001	3.70 ± 0.06	4.38 ± 0.07	<0.0001
Component 10 (sodium)	4.64 ± 0.06	4.70 ± 0.07	0.4611	4.59 ± 0.07	4.73 ± 0.06	0.0882
Component 11 (refined grain)	4.40 ± 0.06	5.61 ± 0.07	<0.0001	4.27 ± 0.07	5.42 ± 0.06	<0.0001
Component 12 (saturated fat)	5.57 ± 0.05	5.53 ± 0.07	0.5763	5.55 ± 0.06	5.55 ± 0.06	0.9781
Component 13 (added sugar)	5.33 ± 0.07	5.18 ± 0.07	0.1064	5.41 ± 0.07	5.15 ± 0.07	0.0073

Data adjusted for age, gender and ethnicity; and presented as Least Square Mean ± Standard Error.