Table 3.

Association of HEI-2015 components with MAFLD.

HEI-2015 components	Model 1a	Model 2b	Model 3c
Adequacy components
Total vegetables	0.949 (0.890, 1.011) 0.096	0.944 (0.887, 1.004) 0.062	0.939 (0.886, 0.994) 0.034
Greens and beans	0.932 (0.887, 0.978) 0.008	0.930 (0.883, 0.980) 0.010	0.929 (0.895, 0.963) < 0.001
Total fruits	0.948 (0.896, 1.004) 0.066	0.914 (0.863, 0.969) 0.005	0.920 (0.870, 0.970) 0.003
Whole fruits	0.952 (0.903, 1.003) 0.064	0.923 (0.871, 0.978) 0.011	0.924(0.872, 0.980) 0.011
Whole grains	0.976 (0.947, 1.005) 0.100	0.955 (0.928, 0.982) 0.004	0.969 (0.942, 0.970) 0.031
Dairy	0.980 (0.949, 1.012) 0.202	0.984 (0.955, 1.015) 0.279	0.999 (0.970, 1.028) 0.913
Total protein foods	1.028 (0.952, 1.110) 0.447	1.004 (0.917, 1.100) 0.918	1.007 (0.907, 1.117) 0.893
Seafood and plant proteins	0.997 (0.955, 1.042) 0.893	0.980 (0.936, 1.026) 0.351	0.984 (0.941, 1.029) 0.448
Fatty acids	0.982 (0.951, 1.015) 0.258	0.977 (0.945, 1.011) 0.163	0.978 (0.947, 1.001) 0.168
Moderation components
Sodium	0.997 (0.979, 1.016) 0.744	0.992 (0.972, 1.012) 0.407	1.015 (0.997, 1.033) 0.093
Saturated fats	0.985 (0.960, 1.011) 0.213	0.987 (0.961, 1.013) 0.285	0.987 (0.955, 1.019) 0.380
Refined grains	0.972 (0.943, 1.002) 0.068	0.962 (0.932, 0.993) 0.022	0.984 (0.949, 1.002) 0.345
Added sugars	0.974 (0.951, 0.997) 0.031	0.964 (0.940, 0.989) 0.010	0.955 (0.925, 0.985) 0.006

^aNo-adjusted model: adjusted for none.

^bMinimally adjusted model: adjusted for sex, age.

^cFully adjusted model: adjusted for sex, age, race, education, smoking, alcohol, CRP, Aspartate Aminotransferase (AST), Alanine Aminotransferase (ALT), ABSI, minutes of sedentary activity, cholesterol, glucose, drug (take prescription for cholesterol), energy, hypertension, and diabetes.