Table 2 Association between perceived stress and healthy eating index among study participants
Diet | Low perceived stress (n = 49) | Moderate perceived stress (n = 312) | High Perceived Stress (n = 73) | P value |
|---|---|---|---|---|
sHEI score | 41.5 ± 9.5 | 43.7 ± 9.3 | 40.3 ± 10.5 | 0.001 |
Fruit juice score | 1.5 ± 1.7 | 2.0 ± 1.9 | 1.1 ± 1.6 | 0.002 |
Total fruit score | 3.1 ± 1.7 | 3.2 ± 2.0 | 1.8 ± 1.9 | < 0.001 |
Total vegetables score | 2.5 ± 0.7 | 2.5 ± 0.7 | 2.3 ± 0.8 | 0.03 |
Green and bean score | 3.3 ± 2.3 | 3.9 ± 2.0 | 2.8 ± 2.4 | < 0.001 |
Whole green score | 3.3 ± 1.9 | 3.6 ± 2.1 | 3.3 ± 2.4 | 0.009 |
Dairy score | 4.5 ± 1.4 | 4.5 ± 1.4 | 4.3 ± 1.2 | 0.17 |
Total protein score | 4.6 ± 0.4 | 4.7 ± 0.3 | 4.7 ± 0.3 | 0.15 |
Seafood plant protein score | 2.1 ± 1.5 | 2.4 ± 1.6 | 1.7 ± 1.2 | 0.001 |
Fatty acid score | 3.6 ± 1.2 | 3.6 ± 1.2 | 3.8 ± 1.2 | 0.69 |
Refined grain score | 3.7 ± 2.4 | 4.1 ± 2.9 | 4 ± 2.7 | 0.54 |
Sodium score | 3.8 ± 2.0 | 4.2 ± 1.9 | 4 ± 2.2 | 0.18 |
Add sugar score | 2.1 ± 3.1 | 1.9 ± 2.8 | 2.6 ± 3.6 | 0.39 |
SFA score (Saturated fatty acid) | 2.8 ± 1.4 | 2.8 ± 1.5 | 3.3 ± 1.4 | 0.24 |