Kohl Jan, Hohberg Vivien, Hauff Pascal, Lang Céline, Faude Oliver, Gollhofer Albert, König Daniel
Department of Sport and Sport Science, University of Freiburg, Freiburg im Breisgau, Germany.
Department of Sport, Exercise and Health, University of Basel, Basel, Switzerland.
Front Nutr. 2022 Aug 23;9:952223. doi: 10.3389/fnut.2022.952223. eCollection 2022.
Diet quality indices can provide important information about relationships between diet and health independent of energy balance. The Healthy Eating Index-2015 (HEI-2015) is widely used and has been extensively evaluated. However, due to imperial units the HEI-2015 is difficult to apply in countries with metric systems. Our objective was to develop a metric version of the HEI-2015 and compare it to the original. The metric Healthy Eating Index-2015 (mHEI-2015) is intended to simplify the application of a dietary quality index in countries using the metric system.
We developed a metric database logic following the methodology of the HEI-2015, which allows the application to metric databases and was applied to Food Patterns Equivalents Database (FPED). The HEI-2015 was calculated for the National Health and Nutrition Examination Survey (NHANES) 2017-2018 and the scoring standards for each component of the mHEI-2015 was calibrated against it. For the assessment of agreement between indices, HEI-2015 and mHEI-2015 were calculated for NHANES 2015-2016 and a Bland-Altman plot was created.
Healthy Eating Index-2015 and mHEI-2015 for the NHANES 2015-2016 averaged 52.5 ± 13.5 and 52.6 ± 13.2, respectively. The total scores as well as component scores of the indices were strongly correlated. The Bland-Altman plot revealed a high agreement of the total scores. An illustrated analysis of six different menu plans showed only minor differences between the HEI-2015 and mHEI-2015 component scores.
The mHEI-2015 allows for superior analysis of metric dietary data to better examine the relationship between chronic diseases and diet. The streamlined metric methodology enables straightforward application to metric food databases and thus the development of country-specific indices.
饮食质量指数能够提供有关饮食与健康之间关系的重要信息，且不受能量平衡的影响。2015年健康饮食指数（HEI - 2015）被广泛使用并已得到广泛评估。然而，由于采用英制单位，HEI - 2015在使用公制系统的国家难以应用。我们的目标是开发HEI - 2015的公制版本并将其与原版进行比较。公制2015年健康饮食指数（mHEI - 2015）旨在简化饮食质量指数在使用公制系统国家的应用。
我们按照HEI - 2015的方法开发了一个公制数据库逻辑，该逻辑允许应用于公制数据库，并应用于食物模式等效数据库（FPED）。针对2017 - 2018年国家健康与营养检查调查（NHANES）计算了HEI - 2015，并据此校准了mHEI - 2015各组成部分的评分标准。为了评估指数之间的一致性，针对2015 - 2016年NHANES计算了HEI - 2015和mHEI - 2015，并创建了布兰德 - 奥特曼图。
2015 - 2016年NHANES的HEI - 2015和mHEI - 2015平均分别为52.5±13.5和52.6±13.2。指数的总分以及各组成部分得分高度相关。布兰德 - 奥特曼图显示总分具有高度一致性。对六种不同菜单计划的图示分析表明，HEI - 2015和mHEI - 2015的组成部分得分仅存在微小差异。
mHEI - 2015能够对公制饮食数据进行更优分析，以便更好地研究慢性病与饮食之间的关系。简化的公制方法能够直接应用于公制食物数据库，从而开发特定国家的指数。
