Table 3.
Comparison of Diet Quality Index- International (DQI-I) and its component scores, and anthropometric measures between avocado consumers and non-consumers.
| Component * | Score Ranges (Points) | Non-Consumers (n = 215) |
Consumers (n = 319) |
p-Value | ||
|---|---|---|---|---|---|---|
| Mean or Median | SD or IQR | Mean or Median |
SD or IQR | |||
| DQI-I total | 0–100 | 62.93 | 8.45 | 67.46 | 7.71 | <0.001 † |
| Variety | 0–20 | 18.04 | 2.25 | 18.81 | 1.54 | <0.001 ‡ |
| Overall Food Group Variety | 0–15 | 13.57 | 1.49 | 14.00 | 1.18 | 0.002 ‡ |
| Within-group variety for protein source | 0–5 | 4.56 | 0.92 | 4.84 | 0.55 | <0.001 ‡ |
| Adequacy | 0–40 | 33.41 | 5.89 | 36.40 | 4.08 | <0.001 ‡ |
| Vegetable group | 0–5 | 3.98 | 1.21 | 4.54 | 0.82 | <0.001 ‡ |
| Fruit group | 0–5 | 3.21 | 1.57 | 4.21 | 1.17 | <0.001 ‡ |
| Grain group | 0–5 | 4.62 | 0.77 | 4.73 | 0.64 | 0.261 ‡ |
| Fiber | 0–5 | 3.50 | 1.19 | 4.05 | 1.07 | <0.001 ‡ |
| Protein | 0–5 | 4.86 | 0.44 | 4.96 | 0.22 | 0.002 ‡ |
| Vitamin C | 0–5 | 4.75 | 0.69 | 4.94 | 0.31 | <0.001 ‡ |
| Calcium | 0–5 | 3.82 | 1.15 | 4.19 | 0.97 | <0.001 ‡ |
| Iron | 0–5 | 4.68 | 0.75 | 4.78 | 0.54 | 0.217 ‡ |
| Moderation | 0–30 | 10.17 | 5.32 | 10.59 | 5.75 | 0.574 ‡ |
| Total fat intake | 0–6 | 1.17 | 1.75 | 1.52 | 1.96 | 0.040 ‡ |
| Saturated fat intake | 0–6 | 0.66 | 1.42 | 1.23 | 2.04 | 0.006 ‡ |
| Dietary cholesterol | 0–6 | 5.08 | 1.99 | 4.95 | 2.11 | 0.409 ‡ |
| Sodium intake | 0–6 | 2.22 | 2.59 | 1.70 | 2.37 | 0.007 ‡ |
| Empty calorie foods intake | 0–6 | 1.05 | 1.25 | 1.19 | 1.26 | 0.088 ‡ |
| Balance | 0–10 | 1.31 | 1.96 | 1.66 | 2.24 | 0.072 ‡ |
| Macronutrient ratio (carb:prot:fat) | 0–6 | 0.45 | 1.20 | 0.58 | 1.30 | 0.097 ‡ |
| Fatty acid ratio (PUFA:MUFA:SFA) | 0–4 | 0.87 | 1.46 | 1.08 | 1.54 | 0.077 ‡ |
* All food and nutrient variables have been energy-adjusted using the residual method. † Two-sample t-test; mean (SD) are shown. ‡ Mann-Whitney U test; median [IQR] are shown.