The Healthy Eating Index-2015 (HEI-2015) demonstrated criterion-related validity in a prospective cohort study, where individuals in the highest quintile of HEI-2015 scores had a decreased risk of all-cause, cancer, and cardiovascular disease mortality compared to those in the lowest quintile.

Authors

• Person: Arimond M, Deitchler M Organization: nutritionalassessment.org
  Dietary Guidelines and Quality - Principles of Nutritional Assessment

Sources

• Dietary Guidelines and Quality - Principles of Nutritional Assessment nutritionalassessment.org Arimond M, Deitchler M · nutritionalassessment.org via serper

Referenced by nodes (3)

• cardiovascular disease concept
• Healthy Eating Index concept
• cancer concept