Applications of the Healthy Eating Index for Surveillance, Epidemiology, and Intervention Research: Considerations and Caveats.
Applications of the Healthy Eating Index for Surveillance, Epidemiology, and Intervention Research: Considerations and Caveats.
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DOI：
10.1016/j.jand.2018.05.020
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发表时间：
2018-09
影响因子：
4.8
通讯作者：
Tooze JA
中科院分区：
文献类型：
--
作者：
Kirkpatrick SI;Reedy J;Krebs-Smith SM;Pannucci TE;Subar AF;Wilson MM;Lerman JL;Tooze JA
健康饮食指数（HEI）是饮食质量的衡量标准，可用于检查饮食模式与美国人饮食指南的一致性。HEI由多个充足性和适度性组成，其中大部分是相对于能量摄入（即密度）表示的，用于计算分数。由于这些特征和更广泛的饮食摄入数据的复杂性，计算和使用HEI评分可能涉及独特的统计考虑因素，并且取决于特定的应用，需要密集的计算方法。本文的目的是审查HEI的潜在应用，包括那些相关的监测，流行病学和干预研究，并总结适当的分析和解释可用的指导。在计算HEI分数的步骤进行审查和统计方法的描述。在分数的计算和解释中考虑突出的问题可以帮助研究人员避免常见的陷阱，评审员确保报告使用HEI的文章包括足够的细节，以便这项工作是可理解和可复制的，总体目标是促进美国人的饮食模式和健康知识。
The Healthy Eating Index (HEI) is a measure of diet quality that can be used to examine alignment of dietary patterns with the Dietary Guidelines for Americans. The HEI is made up of multiple adequacy and moderation components, most of which are expressed relative to energy intake (ie, as densities) for the purpose of calculating scores. Due to these characteristics and the complexity of dietary intake data more broadly, calculating and using HEI scores can involve unique statistical considerations and, depending on the particular application, intensive computational methods. The objective of this article is to review potential applications of the HEI, including those relevant to surveillance, epidemiology, and intervention research, and to summarize available guidance for appropriate analysis and interpretation. Steps in calculating HEI scores are reviewed and statistical methods described. Consideration of salient issues in the calculation and interpretation of scores can help researchers avoid common pitfalls and reviewers ensure that articles reporting on the use of the HEI include sufficient details such that the work is comprehensible and replicable, with the overall goal of contributing to knowledge on dietary patterns and health among Americans.
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影响因子：
4.2
作者：
Krebs-Smith, Susan M.;Guenther, Patricia M.;Dodd, Kevin W.
通讯作者：
Dodd, Kevin W.
影响因子：
5
作者：
Freedman, Laurence S.;Commins, John M.;Willett, Walter
通讯作者：
Willett, Walter
影响因子：
4.2
作者：
Freedman, Laurence S.;Guenther, Patricia N.;Krebs-Smith, Susan M.;Kott, Phillip S.
通讯作者：
Kott, Phillip S.
影响因子：
3.2
作者：
Kirkpatrick, Sharon I.;Reedy, Jill;Kahle, Lisa L.;Harris, Jennifer L.;Ohri-Vachaspati, Punam;Krebs-Smith, Susan M.
通讯作者：
Krebs-Smith, Susan M.
影响因子：
7.1
作者：
Harmon, Brook E.;Boushey, Carol J.;Kolonel, Laurence N.
通讯作者：
Kolonel, Laurence N.