Update of the Healthy Eating Index: HEI-2010

By P. Guenther, K. Casavale, S. Kirkpatrick, J. Reedy, H. Hiza, Kevin J. Kuczynski, L. Kahle, S. Krebs-Smith. Journal of the Academy of Nutrition and Dietetics, 2013

1,402 citations recorded by the source corpus.

The Healthy Eating Index (HEI) is a measure of diet quality in terms of conformance with federal dietary guidance. Publication of the Dietary Guidelines for Americans, 2010 prompted an interagency working group to update the HEI. The HEI-2010 retains several features of the 2005 version: (1) it has 12 components, many unchanged, including 9 adequacy and 3 moderation components; (2) it uses a density approach to set standards, e.g., per 1000 calories or as a percent of calories; and (3) it employs least-restrictive standards, i.e., those that are easiest to achieve among recommendations that vary by energy level, sex, and/or age. Changes to the index include: (1) Greens and Beans replaces Dark Green and Orange Vegetables and Legumes; (2) Seafood and Plant Proteins has been added to capture specific choices from the protein group; (3) Fatty Acids, a ratio of poly- and mono-unsaturated to saturated fatty acids, replaces Oils and Saturated Fat to acknowledge the recommendation to replace saturated fat with mono-and polyunsaturated fatty acids; and (4) a moderation component, Refined Grains, replaces the adequacy component, Total Grains, to assess over-consumption. The HEI-2010 captures the key recommendations of the 2010 Dietary Guidelines and, like earlier versions, will be used to assess the diet quality of the U.S. population and subpopulations, in evaluating interventions, in dietary patterns research, and to evaluate various aspects of the food environment.

Subfields: Ecology, 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, positive): “The dietary patterns examined included the Mediterranean Diet, 58,59 the Dietary Approaches to Stop Hypertension diet, 60,61 the US Department of Agriculture (USDA) Healthy Eating Index, 62 and the Harvard Alternate Healthy Eating Index.”
Update on NHANES Dietary Data: Focus on Collection, Release, Analytical Considerations, and Uses to Inform Public Policy (2016, methodology): “They are used to describe the nutritional and health status of Americans, including descriptions of food and nutrient intakes by the US noninstitutionalized population, development and evaluation of DRIs, and development of diet quality indexes such as the Healthy Eating Index (HEI), the MyPlate ico”
Addressing Current Criticism Regarding the Value of Self-Report Dietary Data. (2015, methodology): “In surveillance, some primary interests are the assessment of both nutrient adequacy (83) and diet quality, which can be assessed by examining the amounts of various dietary components per 1000 kcal, as is done with the Healthy Eating Index (84).”
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): “The original 1995 version had 10 components that measured the five major food groups, four nutrients that should be consumed in moderation, and variety.8 The HEI was revised in 2008 to reflect the 2005 Dietary Guidelines for Americans, and scores were based on amounts of foods and nutrients consumed”
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”