TABLE 7.
Effects of HFP isocaloric substitutions (individual and cumulative) on MSDP scores1
| Isocaloric HFP recipe substitutions | HA2 (n = 4452) | nHA3 (n = 15,526) | P value4 | ||
|---|---|---|---|---|---|
| LSM ± SE (95% CI) | P value5 | LSM ± SE (95% CI) | P value5 | ||
| HFP 1: Strawberry kale salad with olive oil or honey dressing swapped for starchy vegetable | 19.11 ± 0.09 (18.94, 19.29) | <0.0001 | 9.23 ± 0.05 (9.14, 9.33) | <0.0001 | <0.0001 |
| HFP 2: Tabouleh with olive oil or honey swapped for refined grain | 19.89 ± 0.09 (19.71, 20.07) | <0.0001 | 9.84 ± 0.05 (9.71, 9.90) | <0.0001 | <0.0001 |
| HFP 3: Fish with honey marinade swapped for red meat | 18.92 ± 0.09) (18.75, 19.10) | <0.0001 | 9.10 ± 0.05 (9.02, 9.20) | <0.0001 | <0.0001 |
| All 3 HPFs | 20.34 ± 0.10 (20.15, 20.54) | <0.0001 | 10.53 ± 0.05 (10.42, 10.63) | <0.0001 | <0.0001 |
HA compared with nHA in adults 25–65 years in NHANES 2007–2018. The regression models were adjusted for sex, age, race, education, and BMI. HA, high-adherence group; HFP, honey-food pairing; LSM, least square means; MSDP, Mediterranean-style diet pattern; nHA, non-high-adherence group.
Presubstitution mean MSDP score, 16.45 (SE 0.09).
Presubstitution mean MSDP score, 7.07 (SE 0.04). P < 0.0001 when comparing presubstitution scores between HA and nHA.
Between-group (HA compared with nHA) t-test P values compare changes from presubstitution to postsubstitution mean MSDP scores.
Within-group paired t-test P values compare presubstitution to postsubstitution MSDP scores.