Healthy eating index 2015 and major dietary patterns in relation to incident hypertension; a prospective cohort study

Table 1 Healthy eating index—2015¹

Component	Standard for maximum score ¹	Standard for minimum score of zero	Maximum points
Adequacy:
Total Fruits²	≥ 0.8 cup equivalent per 1,000 kcal	No Fruit	5
Whole Fruits³	≥ 0.4 cup equivalent per 1,000 kcal	No Whole Fruit	5
Total Vegetables⁴	≥ 1.1 cup equivalent per 1,000 kcal	No Vegetables	5
Greens and Beans⁴	≥ 0.2 cup equivalent per 1,000 kcal	No Dark-Green Vegetables or Legumes	5
Whole Grains	≥ 1.5 cup equivalent per 1,000 kcal	No Whole Grains	10
Dairy⁵	≥ 1.3 cup equivalent per 1,000 kcal	No Dairy	10
Total Protein Foods⁴	≥ 2.5 cup equivalent per 1,000 kcal	No Protein Foods	5
Seafood and Plant Proteins^4,6	≥ 0.8 cup equivalent per 1,000 kcal	No Seafood or Plant Proteins	5
Fatty Acids⁷	(PUFAs + MUFAs)/SFAs ≥ 2.5	(PUFAs + MUFAs)/SFAs ≤ 1.2	10
Moderation:
Refined Grains	≤ 1.8 oz equivalent per 1,000 kcal	≥ 4.3 oz equivalent per 1,000 kcal	10
Sodium	≤ 1.1 g per 1,000 kcal	≥ 2.0 g per 1,000 kcal	10
Added Sugars	≤ 6.5% of energy	≥ 26% of energy	10
Saturated Fats	≤ 8% of energy	≥ 16% of energy	10
Total score			100

¹ Intakes between the minimum and maximum standards are scored proportionately
² Includes 100% fruit juice
³ Includes all forms except juice
⁴ Includes legumes (beans and peas)
⁵ Includes all milk products, such as fluid milk, yogurt, and cheese, and fortified soy beverages
⁶ Includes seafood, nuts, seeds, soy products (other than beverages), and legumes (beans and peas)
⁷ Ratio of poly- and mono-unsaturated fatty acids (PUFAs and MUFAs) to saturated fatty acids (SFAs)

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