Table 2.
Mean score of HEI-2015 and dietary components by diet cost tertiles and area of residence, ENSANUT-2012
| Quintiles of diet cost ($MXN/2000 kcal) | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Urban (mean ± sd)* | Rural (mean ± sd)* | ||||||||||||
| Maximum HEI-2015 | Lowest (Q1) (n 407) | Middle (Q3) (n 574) | Highest (Q5) (n 655) | Low (Q1) (n 404) | Middle (Q3) (n 236) | High (Q5) (n 162) | |||||||
| Daily diet cost ($MXN/2000 kcal) | 35·0 | 4·5 | 51·2 | 2·1* | 73·7 | 12·1*,† | 33·2 | 5·1 | 50·6 | 2·0* | 70·2 | 8·8*,† | |
| HEI-2015 mean score | 100 | 50·2 | 10·3 | 51·2 | 10·3* | 55·6 | 9·5*,† | 61·3 | 12·2 | 59·1 | 10·9* | 57·8 | 9·7*,† |
| Daily energy intake (kcal) | 1820 | 581 | 1991 | 692 | 1707 | 664† | 1797 | 582 | 1744 | 663* | 1650 | 571† | |
| Score for adequacy components | |||||||||||||
| Total fruits‡ | 5 | 2·16 | 1·71 | 3·00 | 1·85* | 3·94 | 1·58*,† | 2·23 | 1·73 | 3·65 | 1·44* | 3·67 | 1·80*,† |
| Whole fruits§ | 5 | 3·04 | 2·04 | 3·65 | 1·78* | 4·30 | 1·49*,† | 3·15 | 1·88 | 4·42 | 1·25* | 4·13 | 1·48*,† |
| Total vegetables|| | 5 | 1·82 | 1·07 | 2·69 | 1·37* | 3·68 | 1·34*,† | 1·98 | 1·25 | 2·95 | 1·38* | 3·45 | 1·55*,† |
| Greens and beans | 5 | 2·94 | 1·76 | 2·48 | 1·68* | 2·27 | 1·68* | 3·56 | 1·77 | 2·96 | 1·87* | 3·52 | 1·73*,† |
| Whole grains¶ | 10 | 4·19 | 3·92 | 3·48 | 3·66 | 3·10 | 3·19* | 7·40 | 4·04 | 4·47 | 4·20* | 5·02 | 4·15*,† |
| Dairy products** | 10 | 2·63 | 2·50 | 4·01 | 2·91* | 5·48 | 3·22*,† | 2·24 | 2·63 | 4·29 | 2·91* | 4·89 | 3·38*,† |
| Total protein food†† | 5 | 2·00 | 1·13 | 3·24 | 1·31* | 3·63 | 1·38*,† | 1·74 | 1·16 | 3·01 | 1·46* | 3·41 | 1·35*,† |
| Seafood and plant protein‡‡ | 5 | 0·45 | 1·08 | 0·89 | 1·41* | 1·47 | 1·76*,† | 0·64 | 1·21 | 0·96 | 1·68 | 1·16 | 1·61*,† |
| Fatty acids§§ | 10 | 4·20 | 3·26 | 3·13 | 3·07* | 2·38 | 2·55*,† | 5·67 | 3·76 | 3·72 | 3·00* | 2·37 | 2·54*,† |
| Score for moderation components|||| | |||||||||||||
| Refined grains | 10 | 2·18 | 3·72 | 3·95 | 3·37* | 6·72 | 3·29*,† | 6·43 | 4·41 | 5·87 | 4·09* | 7·97 | 2·69*,† |
| Na | 10 | 8·86 | 2·12 | 8·45 | 2·54 | 7·04 | 3·17*,† | 8·97 | 2·41 | 8·44 | 2·51* | 7·05 | 3·12*,† |
| Added sugars | 10 | 7·69 | 2·56 | 5·80 | 3·32* | 6·52 | 3·17* | 8·39 | 2·15 | 7·11 | 2·92* | 5·08 | 3·16* |
| Saturated fats | 10 | 8·09 | 2·49 | 6·44 | 3·05* | 5·01 | 3·10*,† | 8·94 | 2·12 | 7·27 | 2·42* | 6·06 | 3·71*,† |
HEI-2015, Healthy Eating Index-2015.
Indicates significant difference with the first category.
Indicates significant difference with the second category. The significance was assessed at P < 0·05 using the Bonferroni post hoc test of ANOVA for mean comparison of the groups.
Includes 100 % fruit juice.
Includes all forms except juice.
Includes only vegetables.
Includes maize tortillas, whole bread and cereal bars ≥ 6 g % of fibre.
Includes all milk products, such as fluid milk, yogurt and cheese.
Includes only animal protein food.
Includes only seafood and nuts.
Ratio of PUFA and MUFA to SFA.
Moderation components scores of HEI-2015 indicate that higher intakes are related to lower scores and vice versa.