Table 2 Total and component Healthy Eating Index-2010 scores for vegetarians and omnivores (mean and SD)
From: Dietary pattern analysis: a comparison between matched vegetarian and omnivorous subjects
Vegetarians (n = 69) | Omnivores (n = 69) | P value* | |
|---|---|---|---|
Total fruit (0–5 points) | 3.8 (1.5) | 2.6 (1.8) | <0.001 |
Whole fruit (0–5 points) | 3.9 (1.5) | 3.1 (1.9) | 0.005 |
Total vegetables (0–5 points) | 2.1 (1.4) | 1.7 (1.3) | 0.078 |
Greens and beans (0–5 points) | 0.9 (1.6) | 1.0 (1.7) | 0.780 |
Whole grains (0–10 points) | 9.1 (2.2) | 8.2 (3.2) | 0.052 |
Dairy (0–10 points) | 3.5 (3.1) | 2.8 (2.5) | 0.153 |
Total protein foods (0–5 points) | 3.0 (1.9) | 4.7 (0.7) | <0.001 |
Seafood and plant proteins (0–5 points) | 1.7 (1.6) | 0.9 (1.0) | 0.001 |
Fatty acids (0–10 points) | 2.6 (2.2) | 3.9 (4.0) | 0.012 |
Refined grains (0–10 points) | 3.3 (0.4) | 4.2 (0.5) | <0.001 |
Sodium (0–10 points) | 7.9 (2.9) | 7.4 (3.2) | 0.329 |
Empty calories (0–20 points) | 7.3 (8.4) | 5.0 (7.8) | 0.099 |
Total score (0–100 points) | 53.8 (11.2) | 46.4 (15.3) | 0.001 |