Table 3.

AHEI-2010 total and dietary component scores for NMIBC cases in a New Hampshire population-based study according to dietary instrument.

Dietary Componenta	All (n = 527)		Dietary Instrumentb
			Harvard FFQc (n = 242)		NCI DHQd (n = 285)
	Mean	(SD)	Mean	(SD)	Mean	(SD)
AHEI-2010 Total Score	47.1	(10.5)	46.4	(10.6)	47.7	(10.5)
Vegetablese	3.7	(2.4)	4.5	(2.6)	3.1	(2.0)
Fruitse	3.4	(2.6)	3.1	(2.4)	3.7	(2.7)
Whole Grains	2.0	(2.0)	2.0	(2.5)	2.0	(1.5)
Sugar-Sweetened Beveragesf	3.0	(3.6)	2.9	(3.7)	3.1	(3.6)
Nuts, Legumes, and Soy	6.7	(3.3)	5.3	(3.3)	7.9	(2.8)
Red/Processed Meat	3.9	(2.8)	4.0	(2.8)	3.9	(2.9)
Trans Fat	3.8	(2.1)	2.7	(1.5)	4.7	(1.9)
Long-Chain (n-3) Fats	4.9	(3.5)	6.9	(3.4)	3.2	(2.7)
PUFA	6.4	(1.8)	5.9	(1.4)	6.9	(1.9)
Sodium	4.5	(2.9)	4.5	(2.9)	4.5	(2.8)
Alcohol	4.7	(3.6)	4.6	(3.4)	4.8	(3.7)

Abbreviations: AHEI-2010, Alternate Healthy Eating Index, 2010 version; DHQ, Diet History Questionnaire; FFQ, Food Frequency Questionnaire; NCI, National Cancer Institute; NMIBC, non-muscle invasive bladder cancer; PUFA, polyunsaturated fats.

^aAccording to Chiuve SE et al., 2012 (ref. 12).

^bThe type of diet questionnaire differed by study phase. Harvard FFQ was administered July 1998 to December 2001 and NCI DHQ was administered January 2002 to July 2004.

^cRanges for the Harvard FFQ were as follows: AHEI-2010 Total Score, 21.1–76.2; Vegetables, 0.3–10.0; Fruits, 0.0–10.0; Whole Grains, 0.0–10.0; Sugar-Sweetened Beverages, 0.0–10.0; Nuts, Legumes, and Soy, 0.0–10.0; Red/Processed Meat, 0.0–10.0; Trans Fat, 0.0–6.4; Long-Chain (n-3) Fats, 0.0–10.0; PUFA, 0.0–10.0; Sodium, 0.0–10.0; Alcohol, 0.0–10.0.

^dRanges for the NCI DHQ were as follows: AHEI-2010 Total Score, 15.6–74.4; Vegetables, 0.2–10.0; Fruits, 0.0–10.0; Whole Grains, 0.0–10.0; Sugar-Sweetened Beverages, 0.0–10.0; Nuts, Legumes, and Soy, 0.0–10.0; Red/Processed Meat, 0.0–9.60; Trans Fat, 0.0–8.7; Long-Chain (n-3) Fats, 0.0–10.0; PUFA, 2.7–10.0; Sodium, 0.0–10.0; Alcohol, 0.0–10.0.

^eDoes not include juice.

^fIncludes fruit juice.