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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 scoresMax scoreStandard for Max ScoreCeliac patientsHealthy peopleP-value *P-value **
TotalAdherentsNon-adherents
Total fruit5≥0.8 cup eq/1000 kcal4.0 ± 1.44.1 ± 1.43.8 ± 1.61.9 ± 1.30.4< 0.001
Whole fruit5≥0.4 cup eq/1000 kcal4.4 ± 1.204.5 ± 1.24.3 ± 1.32.9 ± 1.50.30.005
Total vegetables5≥1.1 cup eq/1000 kcal4.7 ± 0.64.6 ± 0.74.7 ± 0.54.3 ± 0.90.60.06
Dark green vegetables and legumes5≥0.2 cup eq/1000 kcal4.9 ± 0.14.9 ± 0.14.9 ± 0.14.8 ± 0.60.90.6
Whole grains10≥1.5 oz. eq/1000 kcals0.08 ± 0.30.08 ± 0.40.05 ± 0.22.0 ± 2.70.5< 0.001
Dairies10≥1.3 cup eq/1000 kcals4.7 ± 3.25.4 ± 3.24.3 ± 3.24.4 ± 2.40.10.8
Total protein foods5≥2.5 oz. eq/1000 kcals4.7 ± 0.84.6 ± 0.94.8 ± 0.52.4 ± 1.00.2< 0.001
Sea foods and plant proteins5≥0.8 oz. eq/1000 kcals0.1 ± 0.60.06 ± 0.30.02 ± 0.12.8 ± 1.30.2< 0.001
Fatty acid ratio10(PUFAs + MUFAs)/SFAs ≥2.55.4 ± 3.85.6 ± 3.85.5 ± 3.62.2 ± 2.10.7< 0.001
Refined grain10≤1.8 oz. eq/1000 kcals5.9 ± 4.76.8 ± 4.54.8 ± 4.93.2 ± 3.80.005< 0.001
Sodium10≤1.1 g/1000 kcals1.2 ± 2.81.4 ± 3.00.8 ± 2.30.1 ± 1.00.5< 0.001
Added sugars10≤6.5% of energy intake9.6 ± 1.19.7 ± 1.29.6 ± 1.09.2 ± 2.10.60.06
Saturated fats10≤8% of energy intake7.6 ± 2.67.5 ± 2.48.1 ± 2.79.4 ± 2.10.4< 0.001
Total score10057.8 ± 7.959.6 ± 7.556.2 ± 7.743.1 ± 14.10.007< 0.001
  1. *P-value of ANCOVA comparing adherent and non-adherent celiac patients adjusted for age, sex, BMI, energy intake; disease duration and treatment duration
  2. **P-value of ANCOVA comparing celiac disease and healthy population adjusted for age, sex, BMI, energy intake