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

HEI, Healthy Eating Index; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SFA, saturated fatty acid.