Healthy Eating Index and Alternate Healthy Eating Index among Haitian Americans and African Americans with and without Type 2 Diabetes
Table 2
Healthy Eating Index 2005 (HEI-05) score components and total scoresa by ethnicity and diabetes status.
Component
Criteria
Ethnicity
Diabetes status
Score Ranges
Standard for minimum score
Standard for maximum score
AA
HA
P
Without T2D
With T2D
P
Total fruit (includes 100% fruit juice)
0–5
No fruit
≥0.8 cup/ 1000 kcal
3.9 ± 1.5
4.3 ± 1.3
.006
4.2 ± 1.3
4.0 ± 1.3
.076
Whole fruit (excluding fruit juice)
0–5
No whole fruit
≥0.4 cups/ 1000 kcal
3.6 ± 1.6
4.2 ± 1.4
<.001
4.0 ± 1.5
3.9 ± 1.5
.579
Total vegetables
0–5
No vegetables
≥1.1 cups/ 1000 Kcal
3.8 ±1.2
4.6 ± 0.9
<.001
4.1 ± 1.1
4.3 ± 1.1
.160
Dark-green/ orange vegetables/ legumesb
0–5
No dark-green/ orange vegetables/ legumes
≥0.4 cup/ 1000 kcal
2.2 ± 1.5
3.5 ± 1.6
<.001
2.9 ± 1.7
2.9 ± 1.7
.752
Total grains
0–5
No grains
≥3.0 cups/ 1000 kcal
3.5 ± 1.1
3.9 ± 1.1
<.001
3.6 ± 1.1
3.8 ± 1.1
.044
Whole grains
0–5
No whole grains
≥1.5 oz/ 1000 kcal
1.7 ± 1.2
2.5 ± 1.6
<.001
1.8 ± 1.3
2.3 ± 1.6
<.001
Milkc
0–10
No milk
≥1.3 cups/ 1000 kcal
4.2 ± 2.7
4.1 ± 3.0
.905
3.7 ± 2.8
4.6 ± 2.9
.001
Meat and beans
0–10
No meat or beans
≥2.5 oz/ 1000 kcal
5.8 ± 1.3
5.6 ± 1.4
.337
5.4 ±1.3
5.9 ± 1.3
<.001
Oilsd
0–10
No oil
≥12 g/ 1000 kcal
6.7 ± 4.7
6.3 ± 4.8
.307
6.4 ± 4.8
6.6 ± 4.8
.676
Saturated fate
0–10
≥ 15 % of energy
≤7% of energy
6.4 ± 2.5
8.3 ± 2.1
<.001
7.6 ± 2.4
7.2 ± 2.5
.080
Sodium
0–10
≥ 2.0 g/1000 kcal
≥0.7 g/ 1000 kcal
4.0 ± 3.1
5.7 ± 3.1
<.001
5.0 ± 3.2
4.8 ± 3.2
.530
SoFFAS
0–20
≥ 50% of energy
≤20% of energy
10.5 ± 6.8
13.4 ± 6.8
<.001
10.8 ± 6.8
13.1 ± 7.8
<.001
Total HEI-05 score
0 (worst) to 100 (best)
56.3 ±12.5
66.4 ±11.6
<.001
59.5 ±13.3
63.4±12.5
.001
AA: African American; HA: Haitian American; T2D: type 2 diabetes; SoFFAS: calories from solid fats, alcohol, and added sugar.
aIntakes between the minimum and maximum levels were scored proportionally, except for saturated fat and sodium (see note e).
bLegumes counted as vegetables only after meat and beans standard is met.
cIncludes all milk products, such as fluid milk, yogurt, and cheese.
dIncludes nonhydrogenated vegetable oils and oils in fish, nuts, and seeds.
eSaturated fat and sodium received a score of 8 for the intake levels that reflect the 2005 DGAs. <10% of energy from saturated fat, and 1.1 grams of sodium/1000 kcal, respectively. P-values are based on the Student t-test and are unadjusted. A P value of (two-tailed) was considered significant. Scores are means ± SD.
