The Healthy Eating Index

Kennedy, Eileen; Ohls, James C.; Carlson, Steven; Fleming, Kathryn E.

doi:10.1016/s0002-8223(95)00300-2

Cited by 1,212 publications

(355 citation statements)

References 5 publications

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“…The Healthy Eating Index (HEI) score was used to evaluate diet. We used the original HEI created by the US Department of Agriculture in 1995 18. The index was determined from dietary information collected by a single 24‐hour recall administered in person to participants attending the medical examination.…”

Section: Methodsmentioning

confidence: 99%

“Life's Simple 7” and Long‐Term Mortality After Stroke

Lin

Ovbiagele

Markovic

et al. 2015

JAHA

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BackgroundThe American Heart Association developed criteria dubbed “Life's Simple 7” defining ideal cardiovascular health: not smoking, regular physical activity, healthy diet, maintaining normal weight, and controlling cholesterol, blood pressure, and blood glucose levels. The impact of achieving these metrics on survival after stroke is unknown. We aimed to determine cardiovascular health scores among stroke survivors in the United States and to assess the link between cardiovascular health score and all‐cause mortality after stroke.Methods and ResultsWe assessed cardiovascular health metrics among a nationally representative sample of US adults with stroke (n=420) who participated in the National Health and Nutrition Examination Surveys in 1988–1994 (with mortality assessment through 2006). We determined cumulative all‐cause mortality by cardiovascular health score under the Cox proportional hazards model after adjusting for sociodemographic characteristics and comorbidities. No stroke survivors met all 7 ideal health metrics. Over a median duration of 98 months (range, 53–159), there was an inverse dose‐dependent relationship between number of ideal lifestyle metrics met and 10‐year adjusted mortality: 0 to 1: 57%; 2: 48%; 3: 43%; 4: 36%; and ≥5: 30%. Those who met ≥4 health metrics had lower all‐cause mortality than those who met 0 to 1 (hazard ratio, 0.51; 95% confidence interval, 0.28–0.92). After adjusting for sociodemographics, higher health score was associated with lower all‐cause mortality (trend P‐value, 0.022).ConclusionsAchieving a greater number of ideal cardiovascular health metrics is associated with lower long‐term risk of dying after stroke. Specifically targeting “Life's Simple 7” goals might have a profound impact, extending survival after stroke.

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Section: Methodsmentioning

confidence: 99%

“Life's Simple 7” and Long‐Term Mortality After Stroke

Lin

Ovbiagele

Markovic

et al. 2015

JAHA

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“…To make dietary patterns operational, two common methods are cluster analysis (Akin et al, 1986;HavemanNies et al, 1998;Hulshof et al, 1992;Schroll et al, 1996;Tucker et al, 1992) and calculation of diet scores (Haines et al, 1999;Kennedy et al, 1995;Lasheras et al, 2000;Osler & Schroll, 1997;Patterson et al, 1994;Trichopoulou et al, 1995b). Cluster analysis explores the categorisation of persons into groups on the basis of similarity in food intake (for example alcohol drinkers; milk, cereal and fruit eaters).…”

Section: Introductionmentioning

confidence: 99%

“…Diet scores are based on dietary guidelines and are applied to identify groups with good or poor nutritional status. In Europe and the United States, existing measures of overall dietary quality include the Diet Quality Index (Revised) (Haines et al, 1999), Healthy Eating Index (Kennedy et al, 1995), Mediterranean Diet Score Trichopoulou et al, 1995b) and the Healthy Diet Indicator (Huijbregts et al, 1997a). These diet scores differ in diet components, scoring rates and definition of cut-off values.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of dietary quality in relationship to nutritional and lifestyle factors in elderly people of the US Framingham Heart Study and the European SENECA study

et al. 2001

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Objective: To evaluate dietary quality of European and American elderly subjects using different derivatives of dietary patterns (dietary scores and clusters) and to investigate the relationship of these approaches to nutritional and lifestyle factors. Design: Data from the cross-sectional SENECA baseline study and Framingham Heart Study (original cohort and offspring) were used for data analysis. Food intake data were summarised into dietary clusters and into dietary scores (Healthy Diet Indicator and Mediterranean Diet Score). These measures of dietary quality were then tested for associations with lifestyle factors and measures of nutritional status. Subjects=Setting: The study population, aged 70 -77 y, consisted of 828 subjects from Framingham, MA (USA) and 1282 subjects from the following European centres: Hamme, Belgium; Roskilde, Denmark; Padua, Italy; Culemborg, The Netherlands; Vila Franca de Xira, Portugal; Betanzos, Spain; and Yverdon, Burgdorf and Bellinzona, Switzerland. Results: Dietary intake varied widely across the European and American research centres. In general, Southern European centres and Framingham had higher mean diet scores, indicating a higher dietary quality, than Northern European centres (MD-scores: 4.2 -4.4 vs 2.7 -3.5). Cluster analysis identified the following five dietary patterns characterised by: (1) sugar and sugar products; (2) fish and grain; (3) meat, eggs and fat; (4) milk and fruit; and (5) alcohol intake. The meat, eggs and fat pattern had significantly lower average dietary quality, as measured with all three diet scores than all other groups except the alcohol group. The fish and grain group had significantly better Mediterranean diet scores than all other groups. Conclusions: Dietary scores and dietary clusters are complementary measures to classify dietary quality. The associations with nutritional and lifestyle factors indicate the adequate categorisation into dietary quality groups.

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“…The Alternate Healthy Eating Index (AHEI) was modified from the Healthy Eating Index developed by the U.S. Department of Agriculture (17). It measures diet quality using nine dietary components and can be used for providing dietary guidance for healthy eating.…”

mentioning

confidence: 99%

A Prospective Study of Overall Diet Quality and Risk of Type 2 Diabetes in Women

Fung

McCullough

Dam³

et al. 2007

Diabetes Care

156

113

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OBJECTIVE -The aim of this article was to assess the association between the Alternate Healthy Eating Index (AHEI) and risk of type 2 diabetes in women.RESEARCH DESIGN AND METHODS -A total of 80,029 women aged 38 -63 years in the Nurses' Health Study were followed from 1984 to 2002. The AHEI score was computed from dietary information collected from five repeated food frequency questionnaires administered between 1984 and 1998. Relative risks (RRs) for type 2 diabetes were calculated using Cox proportional hazards models and adjusted for known diabetes risk factors. We also examined how changes in score in 4, 6 -8, and 10 -12 years are associated with diabetes risk.RESULTS -We ascertained 5,183 incident cases of type 2 diabetes during 18 years of follow-up. Women who scored high on the AHEI had a lower risk (RR comparing top to bottom score quintile 0.64 [95% CI 0.58 -0.71], P trend Ͻ 0.0001) for diabetes. Women with consistently high AHEI scores throughout follow-up, compared with those with consistently low scores, had the lowest risk for diabetes. In addition, women whose AHEI scores improved during follow-up, even during recent years, had a lower risk of diabetes than did women whose (low) score did not change.CONCLUSIONS -A higher AHEI score is associated with a lower risk of type 2 diabetes in women. Therefore, the AHEI score may be a useful clinical tool to assess diet quality and to recommend for the prevention of diabetes. Diabetes Care 30:1753-1757, 2007T he prevalence of diabetes in the U.S. in 2005 was estimated to be 9.6% among adults aged 20 years and 20.9% among those aged Ն60 years (1). The vast majority of these cases are type 2 diabetes. Although obesity (2-4) and lack of physical activity (5,6) are the major risk factors, certain dietary factors may also modify the risk of developing type 2 diabetes. In particular, intake of whole grains and fiber (7), nuts (8,9), and magnesium (10,11) and moderate intake of alcohol (12,13) may reduce risk. On the other hand, intake of red and processed meats (14,15) and saturated fats (16) may increase risk. Therefore, dietary modifications may play an important role in the prevention of type 2 diabetes.The Alternate Healthy Eating Index (AHEI) was modified from the Healthy Eating Index developed by the U.S. Department of Agriculture (17). It measures diet quality using nine dietary components and can be used for providing dietary guidance for healthy eating. Several of the foods and nutrients included in the index have shown to be associated with risk of type 2 diabetes. The AHEI was previously shown to be inversely associated with risk of cardiovascular disease (18) and estrogen receptornegative breast cancer (19). However, it has not been evaluated in relation to type 2 diabetes. Therefore, we prospectively assessed the association between the AHEI and risk of type 2 diabetes in an ongoing cohort of U.S. women. Using repeated dietary measurement, we also examined the time period (i.e., recent versus distant diet) in which diet may have the greatest impact ...

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The Healthy Eating Index

Cited by 1,212 publications

References 5 publications

“Life's Simple 7” and Long‐Term Mortality After Stroke

“Life's Simple 7” and Long‐Term Mortality After Stroke

Evaluation of dietary quality in relationship to nutritional and lifestyle factors in elderly people of the US Framingham Heart Study and the European SENECA study

A Prospective Study of Overall Diet Quality and Risk of Type 2 Diabetes in Women

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