Table 2

Total and component Healthy Eating Index-2010 scores for vegetarians and omnivores (mean and SD)
Vegetarians (n = 69) Omnivores (n = 69) P value*
Total fruit (0–5 points) 3.8 (1.5) 2.6 (1.8) <0.001
Whole fruit (0–5 points) 3.9 (1.5) 3.1 (1.9) 0.005
Total vegetables (0–5 points) 2.1 (1.4) 1.7 (1.3) 0.078
Greens and beans (0–5 points) 0.9 (1.6) 1.0 (1.7) 0.780
Whole grains (0–10 points) 9.1 (2.2) 8.2 (3.2) 0.052
Dairy (0–10 points) 3.5 (3.1) 2.8 (2.5) 0.153
Total protein foods (0–5 points) 3.0 (1.9) 4.7 (0.7) <0.001
Seafood and plant proteins (0–5 points) 1.7 (1.6) 0.9 (1.0) 0.001
Fatty acids (0–10 points) 2.6 (2.2) 3.9 (4.0) 0.012
Refined grains (0–10 points) 3.3 (0.4) 4.2 (0.5) <0.001
Sodium (0–10 points) 7.9 (2.9) 7.4 (3.2) 0.329
Empty calories (0–20 points) 7.3 (8.4) 5.0 (7.8) 0.099
Total score (0–100 points) 53.8 (11.2) 46.4 (15.3) 0.001

* Mann–Whitney U test.

Clarys et al.

Clarys et al. Nutrition Journal 2013 12:82   doi:10.1186/1475-2891-12-82

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