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- Globally, women had modestly higher AHEI scores than men for fruit (+0.2), non-starchy vegetables (+0.3), and whole grains (+0.4).
- Globally, between 1990 and 2018, AHEI scores increased for non-starchy vegetables (+1.1), legumes/nuts (+1.1), and fruit (+0.1); decreased for red/processed meat (−1.4), sugar-sweetened beverages (−0.6), and sodium (−0.4); and remained stable for whole grains (+0.1), PUFAs (0), and seafood omega-3 (0).
- Globally, urban residents had higher AHEI scores for fruit (+0.2) and whole grains (+0.2), but lower scores for sugar-sweetened beverages (-0.5), red/processed meat (-0.4), and legumes/nuts (-0.1).
- Globally, more educated individuals had higher AHEI scores for fruit (+0.8), sodium (+0.7), whole grains (+0.6), and non-starchy vegetables (+0.5).
- In 2018, the highest global AHEI component scores for healthier items were for legumes/nuts (5.0), followed by whole grains (4.7), seafood omega-3 fat (4.2), and non-starchy vegetables (3.9).
Facts (5)
Sources
Global dietary quality in 185 countries from 1990 to 2018 show wide ... nature.com 5 facts
measurementGlobally, women had modestly higher AHEI scores than men for fruit (+0.2), non-starchy vegetables (+0.3), and whole grains (+0.4).
measurementGlobally, between 1990 and 2018, AHEI scores increased for non-starchy vegetables (+1.1), legumes/nuts (+1.1), and fruit (+0.1); decreased for red/processed meat (−1.4), sugar-sweetened beverages (−0.6), and sodium (−0.4); and remained stable for whole grains (+0.1), PUFAs (0), and seafood omega-3 (0).
measurementGlobally, urban residents had higher AHEI scores for fruit (+0.2) and whole grains (+0.2), but lower scores for sugar-sweetened beverages (-0.5), red/processed meat (-0.4), and legumes/nuts (-0.1).
measurementGlobally, more educated individuals had higher AHEI scores for fruit (+0.8), sodium (+0.7), whole grains (+0.6), and non-starchy vegetables (+0.5).
measurementIn 2018, the highest global AHEI component scores for healthier items were for legumes/nuts (5.0), followed by whole grains (4.7), seafood omega-3 fat (4.2), and non-starchy vegetables (3.9).