Healthy Eating Index Scores Differ by Race/Ethnicity but Not Hypertension Awareness Status among US Adults with Hypertension: Findings from the 2011-2018 National Health and Nutrition Examination Survey.

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Publisher: Elsevier Science Publishers
Document Type: Survey
Length: 514 words

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Keywords Healthy Eating Index; Hypertension awareness; NHANES; Diet quality; Race/ethnicity Abstract Background Little is known about whether or not diet quality is associated with race/ethnicity as well as hypertension awareness status among adults with hypertension. Objective The aim of this study was to examine associations between diet quality and race/ethnicity as well as hypertension awareness. Design Analysis of the 2011-2018 National Health and Nutrition Examination Survey, a cross-sectional survey representative of the US population. Participants/setting A total of 6,483 participants with hypertension who were at least 18 years old and had dietary recall data were included. Main outcome measures Diet quality was assessed by Healthy Eating Index 2015 (HEI-2015). Statistical analysis performed Weighted [chi].sup.2 tests were employed to test associations between categorical variables. Weighted linear regression was used to model the HEI-2015 score by various covariates. Results Among the 6,483 participants with hypertension included in this study, the average HEI-2015 total score was 54.0 out of the best possible score of 100. In unadjusted analysis, the HEI-2015 total score was significantly different by race/ethnicity (P Conclusions There were significant racial/ethnic differences in HEI-2015 scores among participants with hypertension. Hypertension awareness status was not associated with HEI-2015 scores. Further study is needed to identify reasons why there was an association between HEI-2015 scores and race/ethnicity, and a lack of association with hypertension awareness. Author Affiliation: (1) Department of Psychiatry and Behavioral Health, Penn State College of Medicine, Hershey, Pennsylvania (2) Department of Public Health Sciences, Penn State College of Medicine, Hershey, Pennsylvania (3) Department of Nutritional Sciences, College of Health and Human Development, Penn State University, University Park, Pennsylvania (4) Department of Agrotechnology and Food Sciences, Wageningen University & Research, Wageningen, the Netherlands (5) Program in Epidemiology, College of Health Sciences, University of Delaware, Newark, Delaware (6) Reading Hospital System, Reading, Pennsylvania * Address correspondence to: Li Wang, PhD, Department of Public Health Sciences, A210, Penn State College of Medicine, 90 Hope Dr, Suite 2200, Hershey, PA 17033. Article History: Received 18 January 2021; Accepted 9 November 2021 (footnote) STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors. (footnote) FUNDING/SUPPORT There is no funding to disclose. (footnote) AUTHOR CONTRIBUTIONS All of the authors contributed to formulating the research question, designing the study, interpreting the results, and writing the manuscript. In addition to those contributions, Y. Ma, X. Weng, and L. Wang also analyzed the data. Byline: Yining Ma, MS (1), Xingran Weng, MSW (2), Xiang Gao, MD, PhD (3), Renate Winkels, PhD (4), Yendelela Cuffee, PhD, MPH (5), Sachin Gupta, MD (6), Li Wang, PhD [luw119@psu.edu] (2,*)

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Gale Document Number: GALE|A700982607