Meghan O'Hearn, Joshua Erndt-Marino, Suzannah Gerber, Brianna N Lauren, Christina Economos, John B Wong, Jeffrey B Blumberg, Dariush Mozaffarian
The Food Compass is a nutrient profiling system (NPS) to characterize the healthfulness of diverse foods, beverages and meals. In a nationally representative cohort of 47,999 U.S. adults, we validated a person's individual Food Compass Score (i.FCS), ranging from 1 (least healthful) to 100 (most healthful) based on cumulative scores of items consumed, against: (a) the Healthy Eating Index (HEI) 2015; (b) clinical risk factors and health conditions; and (c) all-cause mortality. Nationally, the mean (SD) of i.FCS was 35.5 (10.9). i.FCS correlated highly with HEI-2015 (R���=���0.81). After multivariable-adjustment, each one SD (10.9 point) higher i.FCS associated with more favorable BMI (-0.60���kg/m [-0.70,-0.51]), systolic blood pressure (-0.69���mmHg [-0.91,-0.48]), diastolic blood pressure (-0.49���mmHg [-0.66,-0.32]), LDL-C (-2.01���mg/dl [-2.63,-1.40]), HDL-C (1.65���mg/d [1.44,1.85]), HbA1c (-0.02% [-0.03,-0.01]), and fasting plasma glucose (-0.44���mg/dL [-0.74,-0.15]); lower prevalence of metabolic syndrome (OR���=���0.85 [0.82,0.88]), CVD (0.92 [0.88,0.96]), cancer (0.95 [0.91,0.99]), and lung disease (0.92 [0.88,0.96]); and higher prevalence of optimal cardiometabolic health (1.24 [1.16,1.32]). i.FCS also associated with lower all-cause mortality (HR���=���0.93 [0.89,0.96]). Findings were similar by age, sex, race/ethnicity, education, income, and BMI. These findings support validity of Food Compass as a tool to guide public health and private sector strategies to identify and encourage healthier eating.
