Download Addition of the MyPyramid Equivalents Database (MPED

For the WHI FFQ: My Pyramid Equivalents Database 2.0 (MPED 2.0)
Healthy Eating Index-2005 (HEI-2005)
Guidelines for computing diet indices for AHEI-2010, aMed, DASH, HEI-2010
Addition of the MyPyramid Equivalents Database 2.0 (MPED 2.0) Variables to the WHI FFQ
for construction of the HEI-2005
The Nutrition Assessment Shared Resource (NASR) of the Fred Hutchinson Cancer Research Center has added
the MyPyramid Equivalents 2.0 to the nutrient database for the WHI FFQ as additional “nutrients”.
Appending MyPyramid Equivalents to the WHI FFQ Nutrient Database
The MyPyramid Equivalents Database 2.0 (MPED) includes 32 per 100 grams equivalent measures (see Table)
for 7,752 different foods. For more information on the dataset see MyPyramid Equivalents Database, 2.0 for
USDA Survey Foods, 2003-2004: Documentation and User Guide. It is currently available on the USDA
website as of August 2016 (http://www.ars.usda.gov/SP2UserFiles/Place/80400530/pdf/mped/mped2_doc.pdf ).
Each food has a food code and a modification code that together uniquely define the food in the dataset.
The listing below summarizes NASR coding rules that were used in the matching process when direct matches
were not available.
Issue
No MPED food available for many spices and
seasonings.
No MPED food available for several dry ingredients (e.g.
corn flour, pudding mix).
MPED foods often have information about whether and
what type of fat was added in cooking.
Coding Rule
If spice/seasoning has minimal nutritional value,
code as “missing”.
Match these foods at the “recipe” level rather than
at the component-level.
MPED provides information about specific cooking
method, but no cooking method is noted for the NDSR
component (e.g. the NDSR component “steak – beef,
chuck, no visible fat eaten” does not include information
about how the steak was cooked).
Where available, choose “no fat added” or “NS as
to cooking method” for the MPED food.
The NDSR component-level data has fat as a separate
component so use the MPED food with “no fat added”
where this is an option. The fat in the line item is
matched separately.
Table: MPED 2.0 Variables
Field Name
G_TOTAL
G_WHL
G_NWHL
Description.
Total number of ounce equivalents from the grains group
Number of ounce equivalents of whole grains from the grains group
Number of ounce equivalents of non-whole grains (refined grains) from the
grains group
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 1
Field Name
V_TOTAL
V_DRKGR
V_ORANGE
V_POTATO
V_STARCY
V_TOMATO
V_OTHER
F_TOTAL
F_CITMLB
F_OTHER
D_TOTAL
D_MILK
D_YOGURT
D_CHEESE
M_MPF
M_MEAT
M_ORGAN
M_FRANK
M_POULT
M_FISH_HI
M_FISH_LO
M_EGG
Description.
Total number of cup equivalents from the vegetables group. Includes cup
equivalents from: V_DRKGR, V_ORANGE, V_POTATO, V_STARCY,
V_TOMATO, and V_OTHER NOTE: V_TOTAL does not include cup
equivalents from dry beans and peas (variable LEGUMES). Dry beans and
peas can count toward equivalents from either the vegetables or meat and
beans group (but not double counted in both) according to USDA's
MyPyramid Food
Guidance System
Number of cup equivalents of dark-green vegetables
Number of cup equivalents of orange vegetables
Number of cup equivalents of white potatoes
Number of cup equivalents of other starchy vegetables, excluding dry beans
and peas (LEGUMES) and white potatoes (V_POTATO)
Number of cup equivalents of tomatoes
Number of cup equivalents of other vegetables, not dark-green
(V_DRKGR), orange (V_ORANGE), white potatoes (V_POTATO), other
starchy vegetables (V_STARCHY), tomatoes (V_TOMATO), or dry beans
or peas (LEGUMES)
Total number of cup equivalents from the fruits group
Number of cup equivalents of citrus fruits, melons, berries, and their juices
Number of cup equivalents of fruits and juices, which are not citrus fruits,
melons, berries, or their juices
Total number of cup equivalents from the milk group
Number of cup equivalents of milk
Number of cup equivalents of yogurt
Number of cup equivalents of cheese. Includes natural and processed cheese
Ounces of cooked lean meat from beef, pork, veal, lamb, and game
(M_MEAT); organ meats (M_ORGAN); frankfurters, sausages, and
luncheon meat (M_FRANK); poultry (M_POULT); and fish and shellfish
(M_FISH_HI
and M_FISH_LO)
Ounces of cooked lean meat from beef, pork, veal, lamb, and game,
excludes lean meat organ meats (M_ORGAN) and frankfurters, sausages,
and luncheon meat (M_FRANK)
Ounces of cooked lean meat from all types of organ meats, including that
from beef, pork, veal, lamb, game, poultry, and fish
Ounces of cooked lean meat from frankfurters, sausages, and luncheon
meats
Ounces of cooked lean meat from chicken, turkey, and other poultry.
Excludes poultry organ meats and poultry present in frankfurters, sausages,
and luncheon meats
Ounces of cooked lean meat from fish, shellfish, and other seafood that are
high in the n-3 fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA)
Ounces of cooked lean meat from fish, shellfish, and other seafood that are
low in the n-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic
acid (DHA)
Number of ounce equivalents, where one egg is one ounce equivalent of
cooked lean meat. Includes eggs and egg substitutes
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 2
Field Name
M_SOY
M_NUTSD
LEGUMES
DISCFAT_OIL
DISCFAT_SOL
ADD_SUG
A_BEV
Description.
Number of ounce equivalents from soybean products where one cup of soy
milk, 1/4 cup of cubed tofu, 1/4 cup of soy nuts, and one ounce of meat
analog are one ounce equivalent of cooked lean meat each
Number of ounce equivalents of cooked lean meat from nuts and seeds,
where ½ ounce of nuts and seeds is one ounce equivalent of cooked lean
meat
Number of cup equivalents of cooked dry beans and peas
[In MPED 2.0, legumes are placed under vegetables and expressed in terms
of cup equivalents. They can also be counted meat alternate. See Chapter 1
for guidelines and conversion factors for analyzing legumes as meat
alternate.]
Grams of discretionary oil from the foods in each of the five major
MyPyramid food groups and oils
Grams of discretionary solid fat from the foods in each of the five major
MyPyramid food groups
Teaspoon equivalents of added sugars, where one teaspoon is the quantity
of sweetener that contains the same amount of total nutrient sugar as one
teaspoon of table sugar. [Added sugars are defined as white sugar, brown
sugar, raw sugar, corn syrup, corn syrup solids, high fructose corn syrup,
malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose,
honey, molasses, dextrose, and dextrin that are eaten separately or as
ingredients from processed or prepared foods.]
Total drinks of alcohol, where one drink is defined as 12 fluid ounces of
beer, five fluid ounces of wine, and 1-1/2 fluid ounces of 80-proof distilled
spirits
Additional Equivalent Variables
Three “non-juice” fruit variables were added to the WHI nutrient database to facilitate calculations for the
Healthy Eating Index-2005. These variables are listed below.
Field Name
F_NJ_TOTAL
F_NJ_CITMLB
F_NJ_OTHER
Description
Total number of cup equivalents from the non-juice fruits group
Number of cup equivalents of non-juice citrus fruits, melons, and berries
Number of cup equivalents of non-juice fruits, which are not citrus fruits,
melons, or berries
The MPEDs components have been added to the WHI FFQ “nutrient” variables. See variable list at end of this
documentation.
Healthy Eating Index-2005 (HEI-2005)
The Healthy Eating Index-2005 (HEI-2005) is a measure of diet quality that assesses conformance to Federal
dietary guidance. The original HEI was created by the U.S. Department of Agriculture (USDA) in 1995.
Release of new Dietary Guidelines for Americans in 2005 motivated a revision of the HEI to the HEI-2005. The
food group standards are based on the recommendations found in MyPyramid (see Britten et al., Journal of
Nutrition Education and Behavior 38(6S) S78-S92).
The HEI-2005 construct elements are presented in the USDA Center for Nutrition Policy and Promotion
(CNPP) Fact Sheet No. 1 December 2006: Healthy Eating Index-2005 (healthyeatingindex2005factsheet.pdf)
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 3
The HEI 2005 components and total score have been computed as WHI FFQ “nutrient” variables, and thus
guidances for constructing this index are not provided. See the data dictionary on the WHI website:
https://www.whi.org/researchers/data/WhiDataDict/f60_mpeds_hei_inv.pdf
Additional Dietary Quality Indices
A number of additional dietary quality indices may be computed from the MPEDs and FFQ nutrients.
Examples include are the Alternate Healthy Eating Index 2010 (AHEI 2010) (1), alternative Mediterranean diet
(aMed) (2-4), Dietary Approaches to Stop Hypertension (DASH) (2, 5, 6), and the HEI-2010 (7-9).
The following pages provide guidance for which WHI FFQ variables to select when constructing indices for the
AHEI-2010, aMed, DASH and HEI-2010.
For scoring guidelines, refer to the publications footnoted below each the guidelines for each index on the
following pages.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 4
MPEDs or FFQ
Component
Dark-green
WHI Variable
Name
V_DRKGR
V_ORANGE
V_STARCY
Fruit (servings/day)
Orange
Other starchy
vegetables
Tomatoes
Other vegetables
Total fruits
Whole grains (g/d)
Sugar-sweetened
beverages and fruit
juice, servings/day
Whole-grains
Obtain from WHI
FFQ items and
food groups
G_WHL
OJ FFQ Item #12:
Orange or
grapefruit juice,
med serv/day.
AHEI 2010 a
Vegetables
(servings/day)
V_TOMATO
V_OTHER
F_NJ_TOTAL
KOOLAID Item FFQ
Item #13:
Tang/Kool-Aid/HiC/other fruit
drinks, med
serv/day.
Notes
Use F_NJ_TOTAL from WHI MPEDs variables.
This is the whole fruit (NJ = non-juice) variable.
Orange juice and grapefruit juice;
Tang, Kool-Aid, Hi-C, and other fruit drinks;
Other fruit juices such as apple, grape;
Regular soft drinks (not diet)
Use caution when including 100% fruit juices as
the nutrition science community is not all in
agreement that 100% fruit juices should be
considered with sugar-sweetened beverages.
FRTJUICE FFQ Item
#14: Other fruit
juices, med
serv/day.
POP FFQ Item
#116: Regular soft
drinks (not diet),
med serv/day
Nuts and legumes,
servings/day
Red/processed meat,
servings/day
Soybean products
(tofu, meat
analogs)
Nuts and seeds
Legumes
Meat
M_SOY
Frankfurters,
Sausage,
Processed
Luncheon Meats
M_FRANK
M_NUTSD
LEGUMES
M_MEAT
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 5
trans Fat (% of
energy/day)
Obtain from WHI
FFQ computed
nutrients
F60TF181 Dietary
Trans Fatty Acid,
181T (g).
Dietary Trans
Fatty Acid, 182T
(g).
F60PF205 Dietary
PFA 20:5, EPA
(g).F60PF226
Dietary PFA 22:6,
dha (g).
Sum 18:1T and 18:2T. Man-made trans fa are
typically 18:1 and 18:2. Multiply g fa by 9 for
kcalories; divide kcalories by total kcalories.
Long-chain (n-3) fats
(EPA + DHA), mg/d
Obtain from WHI
FFQ computed
nutrients
PUFA (% energy)
Obtain from WHI
FFQ computed
nutrients
F60PFA Dietary
Total PFA (g).
Multiply g fa by 9 for kcalories; divide kcalories
by total kcalories.
Sodium (mg/d)
Obtain from WHI
FFQ computed
nutrients
F60SODUM
Dietary Sodium
(mg).
Note that WHI FFQ does not collect data on salt
added during cooking or at the table. Thus, the
WHI FFQ is an incomplete assessment of
sodium.
If the AHEI-2010 score is a primary exposure,
compute calibrated estimates of sodium intake3.
To compute the calibrated estimates, data will
need to be obtained from the WHI website
under the studies, W8 WHI Nutritional
Biomarkers (NBS) and AS218 Nutrition and
Physical Activity Assessment Study (NPAAS) –
available to lead authors of WHI approved
paper proposals.
Alcohol (drinks/day)
Alcoholic
beverages
A_BEV
Sum 20:5 and 22:6. Divide total by 1000 to
convert from grams to mg.
a
Chiuve SE, Fung TT, Rimm EB, Hu FB, et al. Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease. The Journal of
nutrition. June 1, 2012 2012;142(6):1009-1018.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 6
Alternative
Mediterranean
(aMed) a, b, c
Fruit
Vegetables, excluding
potatoes
Nuts
Legumes
MPEDs or FFQ
Component
WHI Variable
Name
Notes
Total fruits
F_ TOTAL
Includes whole fruits and fruit juices
Dark-green
V_DRKGR
= Sum (V_DRKGR + V_ORANGE + V_TOMATO +
V_OTHER)
Orange
Tomatoes
Other vegetables
Nuts and seeds
Legumes and soy
V_ORANGE
V_TOMATO
V_OTHER
M_NUTSD
LEGUMES
M_SOY
= Sum (LEGUMES + M_SOY)
To convert dry beans and peas from vegetable
cup equivalents to meat
and beans group ounce equivalents, multiply the
number of LEGUMES
cup equivalents by 4 (LEGUMES x 4)
Whole grains
Fish
Ratio of
monounsaturated fat
to saturated fat
Red/processed meat,
servings/day
Whole-grains
Fish, both high
and low n-3 fatty
acids
Obtain from WHI
FFQ computed
nutrients
G_WHL
M_FISH_HI
M_FISH_LO
= Sum (M_FISH_HI + M_FISH_LO)
F60MFA
F60SFA
F60MFA/F60SFA
Dietary Total MFA (g)/Dietary Total SFA (g)
Meat
M_MEAT
= Sum (M_MEAT + M_FRANK)
Frankfurters,
Sausage,
Processed
Luncheon Meats
Cooked lean meat
from all types of
organ meats,
including that
from beef, pork,
veal, lamb, game,
poultry, and fish
Alcoholic
beverages
M_FRANK
Or, =Sum ((M_MEAT + M_FRANK) + M_ORGAN)
Alcohol (drinks/day)
(M_ORGAN)
Investigator discretion to include – organ meats
include those from red and non-red meat
sources
A_BEV
A_BEV amounts per serving are equivalent to the
5-15 g alcohol that assigns 1 point to the aMed
score.
Or, F60ALC
Or, can use FFQ
F60ALC (for
grams)
a
aMed excludes potatoes and splits fruit/nuts into two groups compared to the originally published Mediterranean diet scale by
Trichopoulou et al. 2003 (Trichopoulou A, Costacou T, Bamia C, Trichopoulos D. Adherence to a Mediterranean Diet and Survival in
a Greek Population. New England Journal of Medicine. 2003;348(26):2599-2608.)
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 7
b
Levitan EB, Lewis CE, Tinker LF, Eaton CB, Ahmed A, Manson JE, Snetselaar LG, Martin LW, Trevisan M, Howard BV, Shikany JM.
Mediterranean and DASH Diet Scores and Mortality in Women With Heart Failure: The Women's Health Initiative. Circulation. Heart
failure. Nov 1 2013;6(6):1116-1123.
c
Fung TT, Rexrode KM, Mantzoros CS, Manson JE, Willett WC, Hu FB. Mediterranean Diet and Incidence of and Mortality From
Coronary Heart Disease and Stroke in Women. Circulation. 2009-03-03 00:00:00 2009;119(8):1093-1100.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 8
Dietary Approaches to
Stop Hypertension
(DASH) a, b, c
Fruit
Vegetables, excluding
potatoes
Nuts and Legumes
MPEDs or FFQ
Component
WHI Variable
Name
Notes
Total fruits
F_ TOTAL
Includes whole fruits and fruit juices
Dark-green
V_DRKGR
= Sum (V_DRKGR + V_ORANGE + V_TOMATO +
V_OTHER)
Orange
Tomatoes
Other vegetables
Nuts and seeds,
Legumes, Soy
V_ORANGE
V_TOMATO
V_OTHER
M_NUTSD
LEGUMES
M_SOY
Low-fat dairy
Whole grains
Sodium
Whole-grains
Obtain from WHI
FFQ computed
nutrients
Sweetened beverages
Obtain from FFQ
Items and Food
Groups: KOOLAID,
POP
Meat
Red/processed meat,
servings/day
Use SAS code
provided
G_WHL
F60SODUM
KOOLAID
POP
M_MEAT
= Sum (M_NUTSD + LEGUMES + M_SOY)
If converting dry beans and peas from vegetable
cup equivalents to meat
and beans group ounce equivalents, multiply
the number of LEGUMES
cup equivalents by 4 (LEGUMES x 4)
See SAS Code for computing DASH dairy
(September 2016)
If the DASH score is a primary exposure,
compute calibrated estimates of sodium intake3.
To compute the calibrated estimates, data will
need to be obtained from the WHI website
under the studies, W8 WHI Nutritional
Biomarkers (NBS) and AS218 Nutrition and
Physical Activity Assessment Study (NPAAS) –
available to lead authors of WHI approved
paper proposals.
= Sum (KOOLAID + POP)
= Sum (M_MEAT + M_FRANK)
Or, =Sum (M_MEAT + M_FRANK + M_ORGAN
Frankfurters,
Sausage,
Processed
Luncheon Meats
All types of organ
meats
M_FRANK
(M_ORGAN)
Investigator discretion to include – organ meats
include those from red and non-red meat
sources, including that from beef, pork, veal,
lamb, game, poultry, and fish
a
Levitan EB, Lewis CE, Tinker LF, Eaton CB, Ahmed A, Manson JE, Snetselaar LG, Martin LW, Trevisan M, Howard BV,
Shikany JM. Mediterranean and DASH Diet Scores and Mortality in Women with Heart Failure: The Women's Health
Initiative. Circulation. Heart failure. Nov 1 2013;6(6):1116-1123.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 9
b
Fung TT, Chiuve SE, McCullough ML, Rexrode KM, Logroscino G, Hu FB. Adherence to a dash-style diet and risk of
coronary heart disease and stroke in women. Archives of internal medicine. 2008;168(7):713-720.
c
Huang Y, Van Horn L, Tinker LF, Neuhouser ML, Carbone L, Mossavar-Rahmani Y, Thomas F, Prentice RL. Measurement
error corrected sodium and potassium intake estimation using 24-hour urinary excretion. Hypertension. Feb
2014;63(2):238-244.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 10
Total Fruit
MPEDs or FFQ
Component
Total fruit
WHI Variable
Name
F_TOTAL
Whole Fruit
Non-juice fruit
F_NJ_TOTAL
Total Vegetables
Total Vegetable
V_TOTAL
Greens and Beans
Dark-green
V_DRKGR
HEI 2010 a, b, c
LEGUMES
Whole grains
Dairy
Whole-grains
All dairy
G_WHL
D_TOTAL
Total Protein Foods
All meats, poultry,
fish (and beans
and peas if total
protein standard
not met)
M_MPF (and if
Total Protein
Foods standard is
not met:
+LEGUMES)
M_FISH_HI +
M_FISH_LO +
M_NUTSD +
M_SOYESM
+LEGUMES that
are counted as
Total Protein
Foods
(F60PFA Dietary
Total PFA (g) +
F60MFA Dietary
Total MFA
(g))/F60SFA
Dietary Total SFA
≥ 2.5
Seafood and Plant
Proteins
Fatty Acids
Refined Grains
(PUFAs +
MUFAs)/SFAs ≥
2.5
Notes
Includes 100% fruit juice
Use F_NJ_TOTAL from WHI MPEDs variables.
This is the whole fruit (NJ = non-juice) variable.
Includes all forms except juice
Includes any beans and peas not counted as
Total Protein Foods.
Includes any beans and peas not counted as
Total Protein Foods.
Includes all milk products, such as fluid milk,
yogurt, and cheese, and fortified soy beverages.
Beans and peas [LEGUMES] are included here
(and not with vegetables) when the Total
Protein Foods standard is otherwise not met.
Beans and peas are included here (and not with
vegetables) when the Total Protein Foods
standard is otherwise not met.
Includes seafood, nuts, seeds, soy products
(other than beverages) as well as beans and
peas counted as Total Protein Foods.
Ratio of poly- and monounsaturated fatty acids
(PUFAs and MUFAs) to saturated fatty acids
(SFAs)
G_NWHL
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 11
Sodium (mg/d)
Empty Calories
Obtain from WHI
FFQ computed
nutrients
F60SODUM
Dietary Sodium
(mg).
HEI12
Note that WHI FFQ does not collect data on salt
added during cooking or at the table. Thus, the
WHI FFQ is an incomplete assessment of
sodium.
If the HEI-2010 score is a primary exposure,
compute calibrated estimates of sodium intake3.
To compute the calibrated estimates, data will
need to be obtained from the WHI website
under the studies, W8 WHI Nutritional
Biomarkers (NBS) and AS218 Nutrition and
Physical Activity Assessment Study (NPAAS) –
available to lead authors of WHI approved
paper proposals.
Calories from solid fats, alcohol, and added
sugars; threshold for counting alcohol is > 13
grams/1,000 kcal or 28 g/day. The HEI12,
computed for the HEI-2005, is an approximation
as there is no qualifier for amount of alcohol
consumed.
a
Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HA, Kuczynski KJ, Kahle LL, Krebs-Smith SM. Update of the
Healthy Eating Index: HEI-2010. Journal of the Academy of Nutrition and Dietetics. Apr 2013;113(4):569-580.
b
Guenther PM, Kirkpatrick SI, Reedy J, Krebs-Smith SM, Buckman DW, Dodd KW, Casavale KO, Carroll RJ. The Healthy
Eating Index-2010 is a valid and reliable measure of diet quality according to the 2010 Dietary Guidelines for Americans.
The Journal of nutrition. Mar 2014;144(3):399-407.
c
Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HAB, Kuczynski KJ, Kahle LL, Krebs-Smith SM. Healthy Eating
Index (HEI-2010). 2013;
https://www.whi.org/researchers/data/Documents/WHI%20MPEDS%20and%20HEI%20Dataset_contents.pdf .
Accessed August 19. 2016, 2016.
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 12
References Cited
1.
2.
3.
4.
5.
6.
7.
8.
9.
Chiuve SE, Fung TT, Rimm EB, Hu FB, McCullough ML, Wang M, Stampfer MJ, Willett WC.
Alternative Dietary Indices Both Strongly Predict Risk of Chronic Disease. The Journal of nutrition
2012;142(6):1009-1018. doi: 10.3945/jn.111.157222.
Levitan EB, Lewis CE, Tinker LF, Eaton CB, Ahmed A, Manson JE, Snetselaar LG, Martin LW,
Trevisan M, Howard BV, Shikany JM. Mediterranean and DASH Diet Scores and Mortality in Women
With Heart Failure: The Women's Health Initiative. Circulation Heart failure 2013;6(6):1116-1123. doi:
10.1161/circheartfailure.113.000495.
Fung TT, Rexrode KM, Mantzoros CS, Manson JE, Willett WC, Hu FB. Mediterranean Diet and
Incidence of and Mortality From Coronary Heart Disease and Stroke in Women. Circulation
2009;119(8):1093-1100. doi: 10.1161/circulationaha.108.816736.
Trichopoulou A, Costacou T, Bamia C, Trichopoulos D. Adherence to a Mediterranean diet and survival
in a Greek population. The New England journal of medicine 2003;348(26):2599-2608. doi:
10.1056/NEJMoa025039.
Huang Y, Van Horn L, Tinker LF, Neuhouser ML, Carbone L, Mossavar-Rahmani Y, Thomas F,
Prentice RL. Measurement error corrected sodium and potassium intake estimation using 24-hour
urinary excretion. Hypertension 2014;63(2):238-244. doi: 10.1161/hypertensionaha.113.02218.
Fung TT, Chiuve SE, McCullough ML, Rexrode KM, Logroscino G, Hu FB. Adherence to a dash-style
diet and risk of coronary heart disease and stroke in women. Archives of internal medicine
2008;168(7):713-720. doi: 10.1001/archinte.168.7.713.
Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HA, Kuczynski KJ, Kahle LL, Krebs-Smith
SM. Update of the Healthy Eating Index: HEI-2010. Journal of the Academy of Nutrition and Dietetics
2013;113(4):569-580. doi: 10.1016/j.jand.2012.12.016.
Guenther PM, Kirkpatrick SI, Reedy J, Krebs-Smith SM, Buckman DW, Dodd KW, Casavale KO,
Carroll RJ. The Healthy Eating Index-2010 is a valid and reliable measure of diet quality according to
the 2010 Dietary Guidelines for Americans. The Journal of nutrition 2014;144(3):399-407. doi:
10.3945/jn.113.183079.
Guenther PM, Casavale KO, Reedy J, Kirkpatrick SI, Hiza HAB, Kuczynski KJ, Kahle LL, KrebsSmith SM. Internet:
https://www.whi.org/researchers/data/Documents/WHI%20MPEDS%20and%20HEI%20Dataset_conte
nts.pdf (accessed August 19. 2016 2016).
WHI MPEDs and Dietary Indices Guidances (September 2016)
page 13