{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T12:16:21Z","timestamp":1781525781932,"version":"3.54.1"},"reference-count":24,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2017,11,23]],"date-time":"2017-11-23T00:00:00Z","timestamp":1511395200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"name":"New York State (Empire Clinical Research Investigator Program)"},{"name":"Biomedical Laboratory Research & Development Service of the VA Office of Research and Development","award":["iK2CX001074"],"award-info":[{"award-number":["iK2CX001074"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Clinical Cardiology"],"published-print":{"date-parts":[[2018,1]]},"abstract":"<jats:sec><jats:title>Background<\/jats:title><jats:p>Diet is a modifiable risk factor for cardiovascular disease; however, dietary patterns are historically difficult to capture in the clinical setting. Healthcare providers need assessment tools that can quickly summarize dietary patterns. Research should evaluate the effectiveness of these tools, such as Rate Your Plate (RYP), in the clinical setting.<\/jats:p><\/jats:sec><jats:sec><jats:title>Hypothesis<\/jats:title><jats:p>RYP diet quality scores are associated with measures of body adiposity in patients referred for coronary angiography.<\/jats:p><\/jats:sec><jats:sec><jats:title>Methods<\/jats:title><jats:p>Patients without a history of coronary revascularization (n\u2009=\u2009400) were prospectively approached at a tertiary medical center in New York City prior to coronary angiography. Height, weight, and waist circumference (WC) were measured; body mass index (BMI) and waist\u2010to\u2010height ratio (WHtR) were calculated. Participants completed a 24\u2010question RYP diet survey. An overall score was computed, and participants were divided into high (\u226558) and low (\u226457) diet quality groups.<\/jats:p><\/jats:sec><jats:sec><jats:title>Results<\/jats:title><jats:p>Participants in the high diet quality group (n\u2009=\u200998) had significantly lower measures of body adiposity than did those in the low diet quality group (n\u2009=\u2009302): BMI (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001), WC (<jats:italic>P<\/jats:italic>\u2009=\u20090.001), WHtR (<jats:italic>P<\/jats:italic>\u2009=\u20090.001). There were small but significant inverse correlations between diet score and BMI, WC, and WHtR (<jats:italic>P<\/jats:italic>\u2009&lt;\u20090.001). These associations remained significant after adjustment for demographics, tobacco use, and socioeconomic factors.<\/jats:p><\/jats:sec><jats:sec><jats:title>Conclusions<\/jats:title><jats:p>Higher diet quality scores are associated with lower measures of body adiposity. RYP is a potential instrument to capture diet quality in a high\u2010volume clinical setting. Further research should evaluate the utility of RYP in cardiovascular risk\u2010factor control.<\/jats:p><\/jats:sec>","DOI":"10.1002\/clc.22843","type":"journal-article","created":{"date-parts":[[2017,11,23]],"date-time":"2017-11-23T19:26:49Z","timestamp":1511465209000},"page":"126-130","source":"Crossref","is-referenced-by-count":9,"title":["Association between diet quality and measures of body adiposity using the Rate Your Plate survey in patients presenting for coronary angiography"],"prefix":"10.1002","volume":"41","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4457-2647","authenticated-orcid":false,"given":"Lisa","family":"Ganguzza","sequence":"first","affiliation":[{"name":"Department of Medicine (Cardiology) NYU School of Medicine  New York New York"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Calvin","family":"Ngai","sequence":"additional","affiliation":[{"name":"Department of Medicine (Cardiology) NYU School of Medicine  New York New 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