Article
Nutrition & Dietetics
Xin-yu Li, Ming-zhe Wen, Yu-hua Xu, Yu-chen Shen, Xi-tao Yang
Summary: The study identified an association between dietary structure and the prevalence of periodontitis, with patients having a higher healthy eating index showing a lower prevalence of periodontitis.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Irene van Woerden, Devon C. Payne-Sturges, Corrie M. Whisner, Meg Bruening
Summary: The study found that healthier dietary quality and certain dietary indicators were associated with lower urinary BPA concentrations, particularly high total fruit, whole fruit, and whole grain intake, as well as high intakes of plain and tap water. Individuals who perceived their dietary quality to be high were also associated with lower BPA concentrations.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Geriatrics & Gerontology
Yameng Fan, Yinyin Zhang, Jiaqiao Li, Yamei Liu, Long Zhou, Yan Yu
Summary: This study using NHANES data found that higher HEI-2015 was inversely associated with lower odds of physical frailty in the US elderly adults.
AGING CLINICAL AND EXPERIMENTAL RESEARCH
(2021)
Article
Nutrition & Dietetics
Shan Yin, Jiahao Wang, Yunjin Bai, Zhenzhen Yang, Jianwei Cui, Yunfei Xiao, Jia Wang
Summary: The study found a negative correlation between HEI-2015 and the prevalence of kidney stones, indicating that better diet quality is associated with a lower risk of nephrolithiasis. The association is modified by education and vigorous activity.
FRONTIERS IN NUTRITION
(2022)
Article
Public, Environmental & Occupational Health
Yameng Fan, Yinyin Zhang, Jiaqiao Li, Yamei Liu, Huan Chang, Yude Jiang, Xingxia Tuo, Long Zhou, Yan Yu
Summary: This study found that adherence to the 2015-2020 Dietary Guidelines for Americans is associated with better cognitive performance, particularly in processing speed and executive function, in US adults aged 60 years or older. Higher HEI-2015 scores were related to better cognitive performance, especially higher DSST, AFT, and composite-z scores.
Article
Nutrition & Dietetics
Sanjiv Agarwal, Victor L. Fulgoni
Summary: The study showed that adolescent potato consumption was associated with higher diet quality, nutrient intake, and adequacy, suggesting that encouraging their consumption may be an effective strategy for improving nutritional status.
Article
Nutrition & Dietetics
Maria Dolores Salas-Gonzalez, Aranzazu Aparicio, Viviana Loria-Kohen, Rosa M. Ortega, Ana M. Lopez-Sobaler
Summary: This study found that greater adherence to a healthy dietary pattern, especially in girls, as assessed by a higher HEI-2015 score, was associated with a lower risk of insulin resistance in schoolchildren.
Article
Nutrition & Dietetics
Anja Bruns, Mattea Mueller, Inga Schneider, Andreas Hahn
Summary: Interest in plant-based nutrition has been growing in the western world, with more people adopting a meat-reduced, flexitarian diet. This study compared the diet quality of flexitarians, vegans, and omnivores. The results showed that flexitarians had higher diet quality scores than omnivores but lower scores than vegans. Despite their consumption of processed plant-based alternatives, reducing meat intake seems to improve overall diet quality.
Article
Nutrition & Dietetics
TusaRebecca E. Pannucci, Jennifer L. Lerman, Kirsten A. Herrick, Marissa M. Shams-White, Meghan Zimmer, Kevin Meyers Mathieu, Eve E. Stoody, Jill Reedy
Summary: The Healthy Eating Index-Toddlers-2020 is a tool for assessing the alignment of food choices with the new guidance in the Dietary Guidelines for Americans, 2020-2025 for toddlers aged 12 through 23 months. It has 13 components reflecting all constituents of dietary intake, except for human milk or infant formula. The tool allows for assessment of diet quality specific to each life stage and supports research on healthy dietary patterns.
JOURNAL OF THE ACADEMY OF NUTRITION AND DIETETICS
(2023)
Article
Nutrition & Dietetics
Mobina Zeinalabedini, Ensieh Nasli-Esfahani, Ahmad Esmaillzadeh, Leila Azadbakht
Summary: This study examined 490 patients with type 2 diabetes in Tehran, Iran and found that a higher adherence to the healthy eating index-2015 (HEI-2015) was associated with a lower risk of cardiovascular disease risk factors among diabetic patients.
FRONTIERS IN NUTRITION
(2023)
Review
Nutrition & Dietetics
Paula Brauer, Dawna Royall, Ariellia Rodrigues
Summary: This study systematically reviewed intervention studies using the Healthy Eating Index (HEI) and its adaptations to examine whether diet interventions improve diet quality. Results showed that diet quality improved, especially in studies focusing on multiple food behaviors and comparing intensive, long-term interventions with no-treatment control groups.
ADVANCES IN NUTRITION
(2021)
Article
Food Science & Technology
Yiqiu Chen, Ting Han
Summary: This study aimed to examine the relationship between diet quality and thyroid function using data from the National Health and Nutrition Examination Surveys, 2007-2012. The results showed a negative association between healthy eating index (HEI) and total T3 and free T3. Further well-designed studies are needed to validate the causal relationship between HEI and thyroid function.
FOOD SCIENCE & NUTRITION
(2023)
Article
Nutrition & Dietetics
Yuebei Li, Zhiqiang He, Zichen Lin, Jianling Bai, Ian M. Adcock, Xin Yao
Summary: This study aimed to explore the relationship between healthy eating index (HEI) and asthma. The findings showed that higher HEI scores were associated with a lower risk of asthma in adults. Additionally, consuming more fruits, greens, protein foods, seafood, and plant proteins, while reducing added sugar intake, can also help reduce the risk of asthma. Therefore, improving dietary patterns is crucial for preventing asthma.
CLINICAL NUTRITION ESPEN
(2023)
Article
Nutrition & Dietetics
Jingxin Zhou, Lixia Lou, Kai Jin, Juan Ye
Summary: This study found that adherence to the healthy eating pattern, HEI-2015, is associated with a lower risk of age-related cataracts.
Article
Nutrition & Dietetics
Marhamah Jailani, Siti Masitah Elias, Roslee Rajikan
Summary: The study aims to develop a new standardized Malaysian Healthy Eating Index (S-MHEI) to measure the diet quality of all Malaysians regardless of their energy requirement level. The index comprises of 11 components with a maximum total score of 100, and focuses on measuring diet quality rather than diet quantity, allowing it to be used across energy requirement levels.