Table 2 The mean total scores and diet quality index component of HEI-2005 and HEI-2010 according to gender, age group, education level and obesity status of individuals

HEI-2005

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Total fruit

2.2 ± 1.9

2.7 ± 2.0*

2.7 ± 1.9

2.4 ± 2.0

2.4 ± 2.0^a

2.5 ± 1.9^a,b

3.2 ± 1.8^b

2.6 ± 2.3

2.4 ± 2.0

2.6 ± 1.9

Whole fruit

2.9 ± 2.2

3.3 ± 2.1

3.4 ± 2.0

2.9 ± 2.2*

2.9 ± 2.2^a

3.2 ± 2.1^b

4.0 ± 1.8^b

2.9 ± 2.2

2.9 ± 2.2

3.4 ± 2.0

Total vegetables

2.5 ± 1.8

3.1 ± 1.8*

3.0 ± 1.7

2.8 ± 1.8

2.7 ± 1.8

3.0 ± 1.8

3.5 ± 1.8

2.7 ± 1.7

2.7 ± 1.8

3.1 ± 1.8

Dark green and orange vegetables and legumes

2.1 ± 1.9

2.6 ± 2.1*

2.7 ± 2.1

2.2 ± 2.0*

1.9 ± 1.9^a

2.8 ± 2.0^b

3.4 ± 2.1^b

1.7 ± 1.9^a

1.9 ± 1.9^a

2.9 ± 2.1^b

Whole grains

4.9 ± 0.1

4.8 ± 0.6*

4.9 ± 0.6

4.9 ± 0.3

4.9 ± 0.4

4.9 ± 0.5

4.9 ± 0.5

4.9 ± 0.3

4.9 ± 0.3

4.9 ± 0.6

Total grains

0.0 ± 0.0

0.1 ± 0.3

0.0 ± 0.4

0.0 ± 0.0

0.0 ± 0.3

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.3

Milk

2.9 ± 2.5

3.4 ± 2.9

3.2 ± 2.9

3.2 ± 2.7

2.8 ± 2.6^a

3.6 ± 2.8^b

4.0 ± 3.1^b

2.2 ± 2.3

3.1 ± 2.6

3.5 ± 2.9

Meat and beans

6.6 ± 3.7

6.4 ± 3.9

6.3 ± 4.0

6.6 ± 3.7

6.3 ± 3.9

6.7 ± 3.8

5.9 ± 4.1

6.5 ± 3.7

6.2 ± 3.8

6.7 ± 3.9

Oils

6.9 ± 4.6

7.6 ± 4.3

7.5 ± 4.4

7.2 ± 4.5

6.7 ± 4.7^a

7.8 ± 4.2^b

8.8 ± 3.4^b

7.5 ± 4.4^a,b

6.8 ± 4.7^a

7.9 ± 4.1^b

Saturated fats

6.9 ± 2.1

6.8 ± 2.0

6.9 ± 1.9

6.7 ± 2.1

6.5 ± 2.0^a

7.0 ± 2.0^b

7.6 ± 1.9^b

6.3 ± 1.9^a,b

6.5 ± 2.0^a

7.2 ± 2.0^b

Sodium

2.3 ± 3.6

4.1 ± 4.3*

4.1 ± 4.2

2.9 ± 4.0*

3.6 ± 4.2

3.1 ± 4.1

4.0 ± 4.2

4.8 ± 4.4

3.7 ± 4.1

3.0 ± 4.1

Calories from SOFAAS

13.4 ± 8.9

16.6 ± 7.0*

16.1 ± 7.5

14.9 ± 8.2

13.9 ± 8.7^a

16.6 ± 7.0^b

18.0 ± 5.9^b

14.9 ± 8.5

14.7 ± 8.3

16.3 ± 7.4

Total HEI-2005 score

54.6 ± 16.4

62.9 ± 15.0*

58.3 ± 13.6

54.7 ± 14.0*

52.8 ± 14.9^a

58.5 ± 12.5^b

64.0 ± 8.7^b

55.4 ± 9.2^a,b

53.9 ± 14.7^a

58.6 ± 13.1^b

HEI-2010

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Mean ± SD

Total fruit

2.2 ± 1.9

2.7 ± 2.0*

2.7 ± 1.9

2.4 ± 2.0

2.4 ± 2.0^a

2.5 ± 1.9^a,b

3.2 ± 1.8^b

2.6 ± 2.3

2.3 ± 2.0

2.6 ± 1.9

Whole fruit

2.9 ± 2.2

3.3 ± 2.1

3.4 ± 2.0

2.9 ± 2.2*

2.9 ± 2.2^a

3.2 ± 2.1^b

4.0 ± 1.8^b

2.9 ± 2.2

2.9 ± 2.2

3.4 ± 2.0

Total vegetables

2.5 ± 1.8

3.1 ± 1.8*

3.0 ± 1.7

2.8 ± 1.8

2.7 ± 1.8

3.0 ± 1.8

3.5 ± 1.8

2.7 ± 1.7

2.7 ± 1.8

3.1 ± 1.8

Greens and beans

2.8 ± 2.1

3.2 ± 2.1*

3.3 ± 2.1

2.9 ± 2.1*

2.7 ± 2.1^a

3.3 ± 2.0^b

3.9 ± 1.8^b

2.7 ± 2.3^a,b

2.7 ± 2.1^a

3.4 ± 1.9^b

Whole grains

0.0 ± 0.0

0.1 ± 0.3

0.0 ± 0.4

0.0 ± 0.0

0.0 ± 0.3

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.0

0.0 ± 0.3

Dairy

2.6 ± 1.7

2.7 ± 1.8

2.7 ± 1.8

2.6 ± 1.8

2.4 ± 1.7^a

2.9 ± 1.8^b

3.2 ± 1.9^b

1.9 ± 1.6

2.6 ± 1.8

2.8 ± 1.8

Total protein foods

3.6 ± 1.6

3.5 ± 1.8

3.5 ± 1.8

3.6 ± 1.7

3.4 ± 1.8

3.7 ± 1.7

3.5 ± 1.7

3.7 ± 1.5

3.4 ± 1.8

3.7 ± 1.7

Seafood and plant proteins

3.3 ± 2.2

3.7 ± 2.0

3.7 ± 2.0

3.4 ± 2.1

3.2 ± 2.2^a

3.8 ± 1.9^b

4.3 ± 1.6^b

3.07 ± 2.3^a,b

3.3 ± 2.2^a

3.9 ± 1.9^b

Fatty acids

0.1 ± 0.5

0.2 ± 1.2*

0.2 ± 1.2

0.2 ± 0.9

0.2 ± 1.1

0.2 ± 0.9

0.0 ± 0.1

0.0 ± 0.0

0.2 ± 0.9

0.2 ± 1.1

Refined grains

0.9 ± 1.7

1.6 ± 2.1*

1.2 ± 1.9

1.4 ± 2.0

1.4 ± 2.0

1.3 ± 1.9

1.4 ± 1.9

2.3 ± 2.4^a

1.3 ± 1.9^b

1.3 ± 1.9^b

Sodium

2.3 ± 3.6

4.1 ± 4.3*

4.1 ± 4.2

2.9 ± 4.0*

3.6 ± 4.2

3.1 ± 4.1

4.0 ± 4.2

4.8 ± 4.4

3.7 ± 4.1

3.0 ± 4.1

Empty calories

13.3 ± 8.9

16.5 ± 7.0*

15.9 ± 7.5

14.8 ± 8.2

13.8 ± 8.7^a

16.5 ± 7.0^b

17.9 ± 5.9^b

14.7 ± 8.4

14.5 ± 8.3

16.2 ± 7.4

Total HEI-2010 score

37.4 ± 15.3

46.1 ± 13.9*

43.9 ± 13.2

40.0 ± 13.9*

38.7 ± 14.6^a

43.6 ± 12.4^b

48.9 ± 10.3^b

41.5 ± 9.5^a,b

39.7 ± 14.4^a

43.7 ± 13.1^b