Table 2 comparison of the HEI components and total scores in celiac group and healthy people
From: Comparison of diet quality between celiac patients and non-celiac people in East Azerbaijan-Iran
Healthy eating index scores | Max score | Standard for Max Score | Celiac patients | Healthy people | P-value * | P-value ** | ||
|---|---|---|---|---|---|---|---|---|
Total | Adherents | Non-adherents | ||||||
Total fruit | 5 | ≥0.8 cup eq/1000 kcal | 4.0 ± 1.4 | 4.1 ± 1.4 | 3.8 ± 1.6 | 1.9 ± 1.3 | 0.4 | < 0.001 |
Whole fruit | 5 | ≥0.4 cup eq/1000 kcal | 4.4 ± 1.20 | 4.5 ± 1.2 | 4.3 ± 1.3 | 2.9 ± 1.5 | 0.3 | 0.005 |
Total vegetables | 5 | ≥1.1 cup eq/1000 kcal | 4.7 ± 0.6 | 4.6 ± 0.7 | 4.7 ± 0.5 | 4.3 ± 0.9 | 0.6 | 0.06 |
Dark green vegetables and legumes | 5 | ≥0.2 cup eq/1000 kcal | 4.9 ± 0.1 | 4.9 ± 0.1 | 4.9 ± 0.1 | 4.8 ± 0.6 | 0.9 | 0.6 |
Whole grains | 10 | ≥1.5 oz. eq/1000 kcals | 0.08 ± 0.3 | 0.08 ± 0.4 | 0.05 ± 0.2 | 2.0 ± 2.7 | 0.5 | < 0.001 |
Dairies | 10 | ≥1.3 cup eq/1000 kcals | 4.7 ± 3.2 | 5.4 ± 3.2 | 4.3 ± 3.2 | 4.4 ± 2.4 | 0.1 | 0.8 |
Total protein foods | 5 | ≥2.5 oz. eq/1000 kcals | 4.7 ± 0.8 | 4.6 ± 0.9 | 4.8 ± 0.5 | 2.4 ± 1.0 | 0.2 | < 0.001 |
Sea foods and plant proteins | 5 | ≥0.8 oz. eq/1000 kcals | 0.1 ± 0.6 | 0.06 ± 0.3 | 0.02 ± 0.1 | 2.8 ± 1.3 | 0.2 | < 0.001 |
Fatty acid ratio | 10 | (PUFAs + MUFAs)/SFAs ≥2.5 | 5.4 ± 3.8 | 5.6 ± 3.8 | 5.5 ± 3.6 | 2.2 ± 2.1 | 0.7 | < 0.001 |
Refined grain | 10 | ≤1.8 oz. eq/1000 kcals | 5.9 ± 4.7 | 6.8 ± 4.5 | 4.8 ± 4.9 | 3.2 ± 3.8 | 0.005 | < 0.001 |
Sodium | 10 | ≤1.1 g/1000 kcals | 1.2 ± 2.8 | 1.4 ± 3.0 | 0.8 ± 2.3 | 0.1 ± 1.0 | 0.5 | < 0.001 |
Added sugars | 10 | ≤6.5% of energy intake | 9.6 ± 1.1 | 9.7 ± 1.2 | 9.6 ± 1.0 | 9.2 ± 2.1 | 0.6 | 0.06 |
Saturated fats | 10 | ≤8% of energy intake | 7.6 ± 2.6 | 7.5 ± 2.4 | 8.1 ± 2.7 | 9.4 ± 2.1 | 0.4 | < 0.001 |
Total score | 100 | – | 57.8 ± 7.9 | 59.6 ± 7.5 | 56.2 ± 7.7 | 43.1 ± 14.1 | 0.007 | < 0.001 |