Table 2 Components and total scores of HEI-2015 and NRF9.3 according to sex with and without NAFLD among adults participants of Amol Cohort Study (n 2956), Iran, 2016–20171.

From: Path analysis model to identify the effect of poor diet quality on NAFLD among Iranian adults from Amol Cohort Study

Characteristic

Women (n = 1332)

 

Men (n = 1624)

 
 

Without NAFLD (n = 725)

With NAFLD (n = 607)

P value

Without NAFLD (n = 871)

With NAFLD (n = 753)

P value

Components of HEI-20152,3

 Adequacy components (score)

          

  Total fruits (5)

4.42

0.95

4.34

1.05

0.13

4.40

0.97

4.36

0.99

0.42

  Whole fruits (5)

4.91

0.36

4.86

0.56

0.03

4.89

0.46

4.90

0.43

0.68

  Total vegetables (5)

4.79

0.60

4.76

0.63

0.36

4.73

0.66

4.67

0.73

0.08

  Greens and beans (5)

4.23

1.29

4.18

1.31

0.51

4.15

1.31

4.07

1.38

0.22

  Whole grains (10)

7.71

3.44

7.85

3.34

0.46

7.61

3.56

7.34

3.62

0.13

  Dairy (10)

7.66

2.51

7.76

2.53

0.48

7.25

2.53

7.32

2.51

0.57

  Total protein foods (5)

4.07

1.13

4.04

1.17

0.65

4.01

1.16

4.15

1.08

0.01

  Seafood and plant proteins (5)

2.42

1.56

2.25

1.47

0.03

2.31

1.54

2.29

1.53

0.84

  Fatty acids (10)

6.02

1.69

5.89

1.67

0.15

6.08

1.66

5.83

1.63

0.002

Moderation components (score)

  Refined grains (10)

9.43

1.64

9.39

1.77

0.61

9.44

1.62

9.41

1.68

0.73

  Sodium (10)

8.58

2.28

8.33

2.40

0.05

8.57

2.33

8.53

2.31

0.71

  Added sugars (10)

8.81

2.23

8.96

2.18

0.23

8.61

2.30

8.53

2.54

0.49

  Saturated fats (10)

4.85

3.18

4.55

3.25

0.09

5.70

3.08

5.10

3.06

 < 0.001

  Total score4

76.31

9.34

74.98

10.27

0.01

76.82

10.41

76.19

11.23

0.23

Components of NRF9.3

  Protein (g/d)

1.68

0.33

1.72

0.35

0.06

1.68

0.49

1.72

0.48

0.18

  Dietary fiber (g/d)

1.33

0.34

1.32

0.37

0.62

1.31

0.49

1.27

0.34

0.05

  Vitamin A (RAE)

0.12

0.08

0.12

0.06

0.03

0.13

0.11

0.12

0.08

0.59

  Vitamin C (mg/d)

2.02

1.00

1.85

0.83

0.001

2.04

1.16

1.94

0.86

0.06

  Vitamin E (mg/d)

0.51

0.15

0.51

0.14

0.35

0.50

0.30

0.49

0.19

0.52

  Calcium (mg/d)

1.12

0.34

1.08

0.31

0.03

1.06

0.36

1.08

0.33

0.30

  Iron (mg/d)

1.27

0.64

1.13

0.38

 < 0.001

1.25

0.63

1.16

0.44

0.002

  Potassium (mg/d)

1.07

0.21

1.05

0.19

0.01

1.05

0.31

1.03

0.18

0.07

  Magnesium (mg/d)

0.99

0.17

1.00

0.18

0.48

1.01

0.34

0.99

0.19

0.12

  Added sugars (g/d)

0.71

0.63

0.67

0.73

0.26

0.76

0.62

0.81

0.81

0.14

  Saturated fats (g/d)

1.35

0.33

1.39

0.37

0.04

1.28

0.42

1.34

0.43

0.001

  Sodium (mg/d)

0.93

0.27

1.01

0.52

 < 0.001

0.96

0.65

1.00

0.84

0.29

 Total score5

10.16

2.01

9.81

1.52

 < 0.001

10.07

2.89

9.84

1.82

0.05

  1. NAFLD non-alcoholic fatty liver disease, HEI Healthy Eating Index, NRF9.3 Nutrient-Rich Food Index 9.3.
  2. Significant at P < .05 for Independent t-test for continuous variables.
  3. 1Means ± SDs (all such values).
  4. 2A higher score indicates a higher diet quality, except for added sugars, saturated fats, sodium components., and refined grains.
  5. 3Maximum score for each component of HEI indicated in parentheses.
  6. 4Calculated as the sum of all component scores.
  7. 5Calculated as the sum of scores for nine nutrients to encourage (i.e., protein, dietary fiber, vitamins A, C, and E, calcium, iron, potassium, and magnesium) minus the sum of scores for three nutrients to limit (i.e., added sugar, saturated fats, and sodium).
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