Alternative dietary indices both strongly predict risk of chronic disease.
By Stephanie E. Chiuve, T. Fung, E. Rimm, F. B. Hu, M. McCullough, Molin Wang, MR Stampfer, W. Willett. Journal of NutriLife, 2012
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The Healthy Eating Index-2005 (HEI-2005) measures adherence to the 2005 Dietary Guidelines for Americans, but the association between the HEI-2005 and risk of chronic disease is not known. The Alternative Healthy Eating Index (AHEI), which is based on foods and nutrients predictive of chronic disease risk, was associated inversely with chronic disease risk previously. We updated the AHEI, including additional dietary factors involved in the development of chronic disease, and assessed the associations between the AHEI-2010 and the HEI-2005 and risk of major chronic disease prospectively among 71,495 women from the Nurses' Health Study and 41,029 men from the Health Professionals Follow-Up Study who were free of chronic disease at baseline. During ≥24 y of follow-up, we documented 26,759 and 15,558 incident chronic diseases (cardiovascular disease, diabetes, cancer, or nontrauma death) among women and men, respectively. The RR (95% CI) of chronic disease comparing the highest with the lowest quintile was 0.84 (0.81, 0.87) for the HEI-2005 and 0.81 (0.77, 0.85) for the AHEI-2010. The AHEI-2010 and HEI-2005 were most strongly associated with coronary heart disease (CHD) and diabetes, and for both outcomes the AHEI-2010 was more strongly associated with risk than the HEI-2005 (P-difference = 0.002 and <0.001, respectively). The 2 indices were similarly associated with risk of stroke and cancer. These findings suggest that closer adherence to the 2005 Dietary Guidelines may lower risk of major chronic disease. However, the AHEI-2010, which included additional dietary information, was more strongly associated with chronic disease risk, particularly CHD and diabetes.
Subfields: Public Health, Environmental and Occupational Health
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Citations in the corpus
- American Cancer Society Guideline for Diet and Physical Activity for cancer prevention. (2020, neutral): “63 Although these and other healthful dietary patterns have unique features, they share a foundation of mostly plant foods (including nonstarchy vegetables, whole fruits, whole grains, legumes, and nuts/seeds) and healthy protein sources (higher in legumes and/or fish and/or poultry, and lower in…”
- 2021 Dietary Guidance to Improve Cardiovascular Health: A Scientific Statement From the American Heart Association (2021, background): “…is a major risk factor for CVD. Evidence from prospective observational studies has consistently identified an inverse association be-tween diet quality and type 2 diabetes risk 134,135 ; likewise, the Mediterranean-style eating pattern has been inversely associated with risk for type 2 diabetes.”
- Diet quality as assessed by the Healthy Eating Index, the Alternate Healthy Eating Index, the Dietary Approaches to Stop Hypertension score, and health outcomes: a systematic review and meta-analysis of cohort studies. (2015, methodology): “choices and macronutrients predictive of chronic disease risk were a focus.(12,13) The AHEI used an absolute intake approach in contrast to a nutrient density basis.”
- Higher diet quality is associated with decreased risk of all-cause, cardiovascular disease, and cancer mortality among older adults. (2014, methodology): “As part of the DPMP, we systematically examined 4 indices— the Healthy Eating Index–2010 (HEI-2010) (4), the Alternative Healthy Eating Index–2010 (AHEI-2010) (5), the alternate”