Research Article
Diet Quality Indices and Their Correlation with Glycemic Status and Lipid Profile in Patients with Type 2 Diabetes
Table 4
Healthy Eating Index (HEI-2010) components and criteria used for maximum score and zero score (n = 235).
| Components | Score | Scoring criteria | Mean ± SD |
| HEI, total score | 0–100 | | 55.83 ± 10.61 |
| Adequacy | 0–60 | | 12.71 ± 1.12 | Total fruit | 0–5 | ≥0.8 cup equiv. per 1,000 kcal; no fruit = 0 | 1.23 ± 0.94 | Whole fruit | 0–5 | ≥0.4 cup equiv. per 1,000 kcal; no whole fruit = 0 | 0.92 ± 0.70 | Total vegetables | 0–5 | ≥1.1 cup equiv. per 1,000 kcal; no vegetables = 0 | 1.85 ± 1.16 | Greens and beans | 0–5 | ≥0.2 cup equiv. per 1,000 kcal; no dark green vegetables or beans and peas = 0 | 0.24 ± 0.26 | Whole grains | 0–10 | ≥1.5 oz equiv. per 1,000 kcal; no whole grains = 0 | 1.55 ± 1.90 | Dairy | 0–10 | ≥1.3 cup equiv. per 1,000 kcal; no dairy = 0 | 0.35 ± 0.31 | Total protein foods | 0–5 | ≥2.5 oz equiv. per 1,000 kcal; no protein foods = 0 | 2.96 ± 2.24 | Seafood and plant proteins | 0–5 | ≥0.8 oz equiv. per 1,000 kcal; no seafood or plant proteins = 0 | 1.18 ± 1.59 | Fatty acids | 0–10 | (PUFAs + MUFAs)/SFAs ≥2.5; (PUFAs + MUFAs)/SFAs ≤1.2 | 2.42 ± 0.80 |
| Moderation | 0–40 | | 6.15 ± 1.21 | Refined grains | 10 | ≤1.8 oz equiv. per 1,000 kcal; ≥4.3 oz equiv. per 1,000 kcal | 5.04 ± 3.47 | Sodium | 10 | ≤1.1 grams per 1,000 kcal; ≥2.0 grams per 1,000 kcal | 0.90 ± 1.01 | Empty calories | 20 | ≤19% of energy; ≥50% of energy | 0.11 ± 0.17 |
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HEI, Healthy Eating Index; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.
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