Development of the Saudi Healthy Eating Index

Abstract Background: The present study aimed to develop the Saudi Healthy Eating Index (SHEI) to assess adherence to the 2024 version of the Saudi Healthy Plate (SHP) guide and to evaluate diet quality among the Saudi population. Methods: Twelve components were selected for the SHEI based on the key dietary recommendations of the SHP guide. All components are scored between zero and ten points, except for components measuring the same dietary aspect, which are assigned up to five points. The total adherence score ranges between zero (no adherence) and 100 (complete adherence). Results: Maximum scores and standards were assigned to each component as follows: fruits (ten points, ≥0.6 servings/1000 kcal), vegetables (ten points, ≥1.1 servings/1000 kcal), grains (five points, ≥3.5 servings/1000 kcal), whole grain ratio (five points, ratio of whole grains to total grains ≥ 0.5), protein foods (five points, ≥2.2 servings/1000 kcal), seafood and plant-based protein foods (five points, ≥0.9 servings/1000 kcal), dairy products (ten points, ≥0.8 servings/1000 kcal), beverages (ten points, only water or non-sweetened beverages consumed), fatty acid ratio (ten points, ratio of unsaturated to saturated fatty acids ≥ 2.6), saturated fats (ten points, ≤7% of energy intake), added sugar (ten points, ≤5% of energy intake), and sodium (ten points, ≤0.8 grams of sodium per 1000 kcal). Conclusion: The SHEI was designed to measure diet quality by determining adherence to the SHP guide recommendations. The SHEI has various potential applications, including research, evaluation of dietary interventions, and monitoring diet quality among the Saudi population.