Table 4.

Association between individual component scores of AHEI-2010 and annualized change in eGFR and urinary albumin-creatinine ratio (n=9921)

AHEI-2010 Component ScoresAnnualized Change in eGFRAnnualized Change in UACR
β (95% CI)P Valueβ (95% CI)P Value
Vegetables without potatoes0.03 (−0.02 to 0.08)0.27−0.003 (−0.54 to 0.53)0.98
Whole fruit0.02 (−0.02 to 0.05)0.37−0.51 (−0.88 to -0.15)0.006
Whole grains0.01 (−0.03 to 0.05)0.61−0.06 (−0.65 to 0.54)0.85
Sugar-sweetened beverages and fruit juice−0.01 (−0.04 to 0.02)0.500.08 (−0.29 to 0.45)0.68
Nuts and legumes0.02 (−0.01 to 0.04)0.230.08 (−0.19 to 0.35)0.55
Red/processed meat0.02 (−0.02 to 0.07)0.31−0.37 (−0.89 to 0.14)0.16
Trans fat−0.0003 (−0.09 to 0.09)0.990.57 (−0.26 to 1.41)0.18
Long-chain (n-3) fats (EPA+DHA)0.01 (−0.04 to 0.07)0.610.29 (−0.33 to 0.90)0.36
Polyunsaturated fatty acids−0.04 (−0.10 to 0.02)0.230.31 (−0.19 to 0.81)0.22
Sodium0.003 (−0.03 to 0.03)0.83−0.14 (−0.47 to 0.20)0.42
Alcohol0.01 (−0.02 to 0.04)0.42−0.19 (−0.77 to 0.39)0.51
  • Model adjusted for age, sex, educational attainment, marital status, Hispanic/Latino background, acculturation score, income, health-insurance coverage, smoking status, physical activity level, body mass index, history of hypertension, diabetes, lipids (cholesterol and triglycerides), glycated hemoglobin, systolic BP, diastolic BP, angiotensin-converting enzyme inhibitor/angiotensin receptor blocker, baseline kidney-function measures, study site, and individual food components. AHEI-2010, Alternate Healthy Eating Index 2010; UACR, urinary albumin-creatinine ratio; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid.