Table 2.
Dietary intake and HEI scores of study participants by FIB-4 Score.
| Variable 1 | Max Possible Score | Total n = 50 |
FIB-4 < 1.45 n = 36 |
FIB-4 ≥ 1.45 2 n = 14 |
p |
|---|---|---|---|---|---|
| Total caloric intake (kcal) | – | 2087 ± 757 | 2200 ± 804 | 1795 ± 540 | 0.089 |
| Adequacy components: | |||||
| Total fruit HEI score 3 | 5 | 2.16 ± 1.80 | 2.13 ± 1.86 | 2.23 ± 1.70 | 0.872 |
| Total fruit intake (cups) | – | 1.01 ± 1.35 | 1.13 ± 1.55 | 0.69 ± 0.56 | 0.142 |
| Whole fruit HEI score 4 | 5 | 1.48 ± 1.94 | 1.50 ± 1.89 | 1.45 ± 2.14 | 0.930 |
| Whole fruit intake (cups) | – | 0.51 ± 0.98 | 0.60 ± 1.10 | 0.28 ± 0.49 | 0.167 |
| Total vegetable HEI score 5 | 5 | 2.53 ± 1.43 | 2.64 ± 1.50 | 2.23 ± 1.22 | 0.370 |
| Total vegetable intake (cups) | – | 1.22 ± 0.91 | 1.31 ± 0.91 | 1.00 ± 0.91 | 0.292 |
| Greens & beans HEI score 5 | 5 | 4.05 ± 1.56 | 4.23 ± 1.46 | 3.60 ± 1.79 | 0.205 |
| Greens & beans (cups) | – | 0.66 ± 0.60 | 0.74 ± 0.62 | 0.47 ± 0.52 | 0.157 |
| Whole grains HEI score | 10 | 2.80 ± 3.25 | 2.61 ± 3.30 | 3.26 ± 3.18 | 0.533 |
| Whole grains intake (oz) | – | 1.00 ± 1.47 | 0.95 ± 1.45 | 1.12 ± 1.56 | 0.720 |
| Dairy HEI score 6 | 10 | 2.32 ± 1.80 | 2.65 ± 1.77 | 1.47 ± 1.65 | 0.036 * |
| Dairy intake (cups) | – | 0.61 ± 0.47 | 0.73 ± 0.48 | 0.33 ± 0.29 | 0.006 * |
| Total protein foods HEI score 5 | 5 | 5.00 ± 0.00 | 5.00 ± 0.00 | 5.00 ± 0.00 | 1.000 |
| Protein intake (oz) | – | 10.90 ± 4.45 | 10.74 ± 4.52 | 11.34 ± 4.41 | 0.672 |
| Seafood and plant proteins HEI score 5,7 | 5 | 4.15 ± 1.44 | 4.31 ± 1.35 | 3.74 ± 1.63 | 0.214 |
| Seafood/plant protein intake (oz) | – | 3.03 ± 2.45 | 3.35 ± 2.61 | 2.21 ± 1.82 | 0.141 |
| Fatty acids HEI score 8 | 10 | 0.27 ± 1.01 | 0.24 ± 1.02 | 0.37 ± 1.00 | 0.688 |
| Polyunsaturated fatty acid intake (g) | – | 4.84 ± 5.41 | 5.17 ± 5.94 | 3.99 ± 3.78 | 0.493 |
| Monounsaturated fatty acid intake (g) | – | 6.87 ± 6.19 | 7.51 ± 6.85 | 5.21 ± 3.72 | 0.135 |
| Moderation components: | |||||
| Saturated fatty acid HEI score | 10 | 6.37 ± 3.04 | 6.43 ± 2.88 | 6.21 ± 3.53 | 0.822 |
| Saturated fatty acid intake (g) | – | 25.72 ± 13.33 | 27.00 ± 13.48 | 22.41 ± 12.82 | 0.278 |
| Refined grains HEI score | 10 | 4.22 ± 3.62 | 4.19 ± 3.63 | 4.28 ± 3.72 | 0.939 |
| Refined grains intake (oz) | – | 7.37 ± 4.40 | 7.66 ± 4.52 | 6.63 ± 4.16 | 0.462 |
| Sodium HEI score | 10 | 3.93 ± 3.46 | 3.81 ± 3.45 | 4.24 ± 3.61 | 0.694 |
| Sodium intake (g) | – | 3.48 ± 1.16 | 3.63 ± 1.09 | 3.10 ± 1.30 | 0.151 |
| Added sugar HEI score | 10 | 6.39 ± 2.90 | 6.34 ± 3.05 | 6.52 ± 2.59 | 0.845 |
| Added sugar intake (% energy) | – | 0.13 ± 0.06 | 0.14 ± 0.07 | 0.13 ± 0.06 | 0.775 |
| HEI total score 9 | 100 | 45.67 ± 11.54 | 46.08 ± 11.52 | 44.60 ± 11.96 | 0.689 |
1 Values are presented as mean ± SD. 2 FIB-4 score ≥ 1.45 was defined as “unable to exclude advanced liver fibrosis/cirrhosis”. 3 Includes 100% fruit juice. 4 Includes all forms except juice. 5 Includes legumes (beans and peas). 6 Includes all milk products (milk, yogurt, cheese, and fortified soy beverages since these are nutritionally similar to dairy products). 7 Includes seafood, nuts, seeds, soy products (other than beverages), and legumes (beans and peas). 8 Ratio of poly- and monounsaturated fatty acids to saturated fatty acids. 9 All scoring standards were adopted from “United States Department of Agriculture: Food and Nutrition Service: Center for Nutrition Policy and Promotion (CNPP). How the HEI Is Scored”; https://www.fns.usda.gov/how-hei-scored (accessed 30 December 2020). * p-value < 0.05. Abbreviations: FIB-4, Fibrosis-4 Index; HEI, Healthy Eating Index.