Table 3 HEI-2015 and its components based on BMI, FRS, and Qrisk3

The total score of HEI-2015

65.6 (9.0)

66.0 (9.3)^a

63.6 (11.1)^a

0.03*

65.6 (9.3)^a

64.2 (12.3)^a

68.4 (12.1)

0.24

65.6 (9.5)

62.3 (10.8)

0.52

Adequacy

 Total fruits^b

0.7 (0.7)

0.8 (0.7)

0.7 (0.6)

0.24

0.8 (0.7)^a

0.6 (0.6)^a

0.9 (0.9)

0.003*

0.7 (0.7)

0.6 (0.5)

0.07

 Whole Fruits^b

0.7 (0.7)

0.8 (0.7)

0.7 (0.6)

0.28

0.8 (0.7)^a

0.6 (0.6)^a

0.9 (0.9)

0.003*

0.7 (0.7)

0.6 (0.5)

0.02*

 Total vegetables^b

1.3 (0.9)

1.4 (0.8)

1.3 (1.0)

0.92

1.3 (0.8)

1.3 (0.9)

1.5 (2.6)

0.27

1.4 (0.9)

1.3 (1.2)

0.92

 Greens and beans^b

0.3 (0.3)

0.3 (0.3)

0.3 (0.3)

0.45

0.3 (0.3)

0.3 (0.3)

0.4 (0.5)

0.49

0.3 (0.3)

0.4 (0.3)

0.98

 Whole grains^b

1.1 (1.4)

1.1 (1.5)^a

0.8 (1.3)^a

0.02*

1.0 (1.3)

1.0 (1.5)

1.0 (1.9)

0.53

1.1 (1.4)

0.9 (1.0)

0.47

 Dairy^b

0.4 (0.4)

0.4 (0.3)

0.4 (0.3)

0.53

0.4 (0.4)

0.4 (0.3)

0.3 (0.2)

0.14

0.4 (0.4)

0.3 (0.2)

0.14

 Total protein foods^b

2.5 (1.5)

2.6 (1.4)

2.5 (1.4)

0.73

2.6 (1.4)

2.4 (1.2)

2.2 (2.2)

0.31

2.6 (1.4)

2.3 (1.7)

0.37

 Seafood and plant protein

1.2 (1.0)

1.2 (1.0)

1.1 (1.2)

0.57

1.2 (1.0)

1.3 (1.0)

1.3 (2.0)

0.20

1.2 (1.0)

1.1 (1.0)

0.30

 Unsaturated to saturated Fatty acids ratio^c

2.7 (0.90)

2.7 (0.8)

2.6 (0.9)

0.91

2.6 (0.8)

2.6 (0.9)

2.6 (1.6)

0.82

2.6 (0.8)

2.7 (1.3)

0.84

Moderation

 Refined grains^b

6.6 (4.5)

6.1 (4.4)

5.7 (4.1)

0.05

6.2 (4.1)

6.0 (5.7)

4.2 (6.1)

0.43

6.2 (4.2)

6.7 (5.7)

0.55

 Sodium^d

0.9 (0.5)

0.9 (0.5)

0.9 (0.4)

0.80

0.9 (0.5)

0.9 (0.5)

0.9 (0.4)

0.75

0.9 (0.5)

0.9 (0.6)

0.76

 Added sugars, % kcal

22.2 (11.4)

21.9 (12.2)

20.3 (11.6)

0.12

21.9 (11.5)^a

19.5 (13.3)^a

25.5 (17.1)

0.01*

21.8 (11.3)

21.3 (14.9)

0.35

 Saturated fats, % kcal

6.8 (2.9)

6.5 (2.9)

6.3 (3.4)

0.33

6.6 (3.0)^a

6.0 (3.4)^a

4.9 (2.2)

0.008*

6.6 (2.9)

5.9 (4.3)

0.09