Delineating the Nutritional Contribution of Animal Protein to Total Intakes Among Adults in the US

Abstract Objectives Recent health recommendations emphasize plant proteins and limiting animal proteins. Animal-based protein foods contribute to key micronutrient intakes beyond protein, such as zinc, iron, and vitamin B12. This study aimed to identify the contributions of foods containing meat, poultry, or seafood (MPS) in comparison to the day's total intakes. Methods Complete dietary data via 24-hour recalls from the 2005–2018 NHANES were analyzed among adults aged >19 years (n = 35,309). The Food and Nutrients Database for Dietary Studies and Food Patterns Equivalents Database were used to estimate nutrient intakes and food categories, respectively. Foods containing MPS were identified as those that included meats, cured meats, organ meats, poultry, and seafood. The contribution of nutrients from all foods containing MPS were aggregated for each participant. Nutrient intakes from the total day and from MPS intakes were assessed for the total population, as well as across sex and age categories (20–35, 36–50, 51–70, 71 + years). Data were weighted to produce nationally representative estimates of nutrient intakes. Results Over half of dietary protein consumed on the day of intake originated from foods containing MPS in all groups besides adults aged 71 years and older (48%). MPS foods contributed to the majority (>50%) of cholesterol, selenium, vitamin B12, niacin, zinc, and lycopene intakes, and moderately (>30%) contributed to sodium, choline, unsaturated and saturated fatty acids, phosphorus, vitamins B1 and B6, and iron intakes. On average, males consumed greater quantities and proportions of both total protein and MPS-specific protein foods, with a greater % of the day's micronutrient intakes from MPS foods. Conclusions While recent recommendations have emphasized the consumption of plant proteins, the nutritional contribution of MPS foods to total dietary intakes indicates a greater role in nutritional intakes than protein. MPS containing foods served as key contributors to essential nutrients. Promoting dietary guidelines that reduce the consumption of these foods should account for the intakes of such nutrients in making targeted efforts to balance nutritional status with other foci of health and disease. Funding Sources This research was supported by the Beef Checkoff program.

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Association of meal timing with dietary quality in a Serbian population sample

BMC Nutrition ◽

10.1186/s40795-020-00375-2 ◽

2020 ◽

Vol 6 (1) ◽

Author(s):

Zora Djuric ◽

Marina Nikolic ◽

Milica Zekovic ◽

Melissa Plegue ◽

Marija Glibetic

Keyword(s):

World Wide ◽

Population Sample ◽

Saturated Fat ◽

Dietary Quality ◽

Dietary Intakes ◽

Fruit And Vegetable ◽

Nutrient Intakes ◽

Eating Pattern ◽

Meal Timing ◽

Nationally Representative

Abstract Background The world-wide adoption of Western lifestyles and eating patterns is associated with adverse effects on nutrient intakes. Here we evaluated the relationships between timing of meals and diet quality in Serbia, a Balkan country with a traditional eating pattern that includes the largest meal of the day as a late lunch. Methods A dietary survey was done in the Republic of Serbia using a nationally-representative sample of 74 children and 260 non-pregnant adults. Nutrient intakes were calculated from two 24-h recalls. A Dietary Quality Score (DQS) enumerated how many European Union (EU) Science Hub recommendations were met for fruit and vegetables, fiber, saturated fat, sodium, and sugar. We evaluated whether the timing of dietary intakes is associated with DQS and body mass index. Results The dietary intakes of children ages 10–17 and adults were similar and were high in total fat intake, with an average of 40% of energy from fat. Mean fruit and vegetable intakes of 473 g/day in adults exceeded the minimal EU recommendation. The most worrisome aspects of the Serbian diet were high intakes of saturated fat, sugar and sodium. Lunch was the meal with the highest mean content of energy, followed by breakfast and dinner, and the average time for lunch was 15:15. Consumption of a higher percentage of calories before 16:00 in adults was associated with higher fruit and vegetable intakes and with higher DQS. The subgroup of adults consuming their largest meal after 20:00 had a lower mean age, more men, and a larger percentage was employed outside of the home. There were no associations of meal timing with BMI, but the prevalence of obesity in this population sample was only 13%. Conclusions These results indicate that an earlier meal pattern, and especially consuming the largest meal of the day earlier in the day, was associated with better quality diets. Public health efforts are needed to preserve nutrient intakes as the population shifts away from the traditional Serbian eating pattern. Long-term, deterioration of nutrient intakes could contribute to the increasing rates of obesity that have been observed in Serbia and world-wide.

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Intake of Fried Fish at Home and Away from Home in the United States Using Nationally-Representative Data from WWEIA, 2005–14 (P04-192-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz051.p04-192-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Linda Kantor ◽

Biing-Hwan Lin

Keyword(s):

United States ◽

Fast Food ◽

The United States ◽

Dietary Guidelines ◽

Refined Grains ◽

Dietary Recall ◽

Funding Sources ◽

Nationally Representative ◽

Nutrition Educators ◽

At Home

Abstract Objectives The objective of our study is to inform nutrition monitoring and education efforts to boost seafood consumption in the United States by describing patterns of fried fish intake, both at home (FAH) and away from home (FAFH) among the U.S. population. Methods We used 24-hr dietary recall data from the What We Eat in America (WWEIA) survey, the dietary intake component of the National Health and Nutrition Examination Survey (NHANES), combined for 2005–14. We describe mean protein-ounce equivalents for fried fish (fish sticks, fish sandwiches and patties, and battered, breaded, coated fried seafood) at home and at restaurants, fast food places, schools and other away from home places. Results Fried seafood accounted for 1 in 5 seafood meals and 30% of total seafood calories in the United States in 2005–14. Fried types accounted for twice the share of FAFH seafood meals and 40% more seafood calories as FAH seafood. Among FAFH places, fried seafood had the highest share of total seafood meals and calories at schools (68 and 65%) followed by fast food places (38 and 46%). Fried seafood was more likely to be of inferior nutrition compared to non-fried seafood. For example, fried seafood accounted for more than one third of the solid fats from seafood meals and contained the most refined grains per 100 grams (1.27 FPEs for fish sticks, patties, and nuggets and 0.66 FPEs per 100 grams for other fried fish). Conclusions Our analysis shows that fried seafood is consumed more often at FAFH places, especially schools, and is a notable source of some food components, such as solid fats and refined grains, that are discouraged by the Dietary Guidelines Healthy Eating Patterns. Nutrition educators, school meal personnel, and policymakers may use these results as they develop strategies to increase Americans’ seafood intake. Funding Sources None.

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Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians

Nutrients ◽

10.3390/nu12072034 ◽

2020 ◽

Vol 12 (7) ◽

pp. 2034

Author(s):

Hassan Vatanparast ◽

Naorin Islam ◽

Mojtaba Shafiee ◽

D. Dan Ramdath

Keyword(s):

Vitamin B12 ◽

Diet Quality ◽

Canadian Community Health Survey ◽

Partial Replacement ◽

Current Evidence ◽

Processed Meat ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Dietary Folate ◽

Red And Processed Meat

Current evidence suggests a link between red and processed meat consumption and the risk of various cancers and other health outcomes. Using national survey data from the Canadian Community Health Survey (CCHS)-Nutrition 2015, we aimed to model a dietary scenario to assess the potential effects of increasing the intake of currently consumed plant-based meat alternatives by 100% and decreasing the consumption of red and processed meat by 50% on the diet quality and nutrient intakes of Canadians (≥1 year). This dietary scenario had no significant impact on dietary energy intake (p > 0.05), but resulted in a significant increase in the dietary intakes of fibre, polyunsaturated fatty acids, magnesium, and dietary folate equivalents (p < 0.05). On the other hand, this dietary scenario was accompanied by a significant decrease in protein (from 77.8 ± 0.6 g to 73.4 ± 0.6 g), cholesterol, zinc, and vitamin B12 intake (p < 0.05). Further, based on Nutrient Rich Food (NRF) scores, the overall nutritional value of the simulated diet was higher than the baseline diet. Our modeling showed that the partial replacement of red and processed meat with plant-based alternatives improves overall diet quality but may adversely affect the intake of some micronutrients, especially zinc and vitamin B12.

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Increasing Pulse Intake Improves Diet Quality in Adults in the US (P18-114-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz039.p18-114-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Diane Mitchell ◽

Jeff Rumney ◽

Jessie Campbell ◽

David Cai ◽

Julianne Curran ◽

...

Keyword(s):

Diet Quality ◽

Weight Status ◽

Weighted Average ◽

Dietary Guidelines ◽

Nutrient Intakes ◽

Diet Patterns ◽

Gastrointestinal Health ◽

Funding Sources ◽

The Us ◽

The Impact

Abstract Objectives Pulses (dry beans, peas, chickpeas and lentils) are significant sources of important nutrients and other bioactive components providing health benefits including improved weight status and gastrointestinal health and reduced risk of cancers and cardiovascular disease. However, recent data suggests the intake of pulses remains quite low. To support dietary guidance encouraging healthier diet patterns with higher intakes of plant-based foods, an updated perspective on pulse consumption and their impact on diet quality is needed. Therefore, we analyzed data from National Health and Nutrition Examination Survey, 2013–2014 for adults to compare intakes of pulse consumers and non-consumers and to explore the impact of increasing pulse consumption on diet quality in the US population. Methods Pulse consumers were identified as those respondents who consumed pulses on one or both days of intake from 272 pulse containing food codes. Consumers were divided into quartiles of consumption based on grams of pulses consumed. Differences in energy adjusted nutrient intakes between non-consumers and consumers were assessed. The diets of respondents were modeled to increase plant-based food intake by replacing 57 g of meat and 28 g of refined grain with 100 g of pulses. The nutrient composition of the 100 g of pulses added to the modified diets was based on a weighted average of all pulses consumed. Nutrient intakes of the modified diet were analyzed to compare nutrient intakes between the modeling scenario and reported intakes. Results Approximately 27% of adults consumed pulses with a mean intake of 72 g/d just slightly < 0.5 cup equivalents/d. Consumers at all levels of intake had higher (P < .05) energy adjusted intakes of fiber, folate, magnesium, potassium, and zinc with lower intakes of fat than non-consumers. Consumers at the highest levels (≥69.8 (±1.01) g/d) had significantly higher intakes of choline, iron, folate and fiber. Substituting pulses for 2 oz meat and 1 oz of refined grain resulted in significantly (P < 0.05) higher energy adjusted intakes of carbohydrates, fiber, choline, folate, iron, magnesium, phosphorus, potassium, and zinc. Conclusions Increasing pulses in the diets of the US population supports healthier dietary patterns consistent with dietary guidelines. Funding Sources This research was funded by the American Pulse Association and PepsiCo, Inc.

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How Successful Are U.S. Adults at Altering Nutrient Intakes and Meeting Dietary Guideline Recommendations?

Current Developments in Nutrition ◽

10.1093/cdn/nzaa061_056 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1428-1428

Author(s):

Alexandria Kluger ◽

Harris Lieberman ◽

Stefan Pasiakos ◽

Victor Fulgoni ◽

Claire Berryman

Keyword(s):

Saturated Fat ◽

Dietary Guidelines ◽

Self Report ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Added Sugar ◽

Added Sugars ◽

Sodium Diet ◽

Special Diet ◽

Low Salt

Abstract Objectives The Dietary Guidelines for Americans (DGAs) recommend dietary patterns that limit added sugar, sodium, and saturated fat and emphasize nutrient-dense foods. It is unknown whether individuals who self-report adhering to a diet that alters nutrient intake are, in fact, meeting DGA recommendations. Objective: To compare dietary intakes and adherence to the DGAs in individuals who self-report following a special diet versus those who report following no diet. Methods NHANES 2003–2014 (≥19 y, n = 30,086) data were analyzed to determine % of the population answering yes or no to “Are you on any type of special diet?”. Individuals who answered yes, were further asked, “What kind of diet are you on?” and chose from a list of special diets (e.g., low salt or sodium; sugar free or low sugar). Mean nutrient intakes for each diet population were compared to the population following no diet. Individual usual intakes were estimated to determine the % of the population above or below nutrient-specific DGA recommendations. P < 0.01 was considered significant. Results In U.S. adults, 15.6 ± 0.3% answered yes when asked if they adhere to a special diet. Individuals who reported following a low sugar diet (n = 208) consumed 8.8 ± 0.7% total daily energy from added sugars, which was less than those following no diet (13.8 ± 0.1%; P < 0.01). Of individuals following a low sugar diet, 67 ± 4% met the recommendation to consume <10% energy from added sugar, which was a greater percentage than those following no diet (32 ± 1%; P < 0.01). Individuals who reported following a low salt/sodium diet (n = 580) consumed 3317 ± 110 mg/d sodium, which was less than those following no diet (3657 ± 17 mg/d; P < 0.01). Only 17 ± 2% of individuals following a low salt/sodium diet met recommendations to consume <2300 mg/d sodium, which was a greater percentage than those following no diet (10 ± 0%; P < 0.01). Conclusions American adults who self-report adhering to a low sugar or low salt/sodium diet consume less added sugar and sodium, respectively, than individuals who report following no diet. However, a substantial proportion of individuals following low sugar or low salt/sodium diets are still not meeting DGA recommendations. Funding Sources DMRP/USAMRDC. Views expressed are those of the authors and do not reflect official policy of the Army, DoD, or US Government.

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Contribution to the development of a food guide in Benin: linear programming for the optimization of local diets

Public Health Nutrition ◽

10.1017/s1368980014000706 ◽

2014 ◽

Vol 18 (4) ◽

pp. 622-631 ◽

Cited By ~ 12

Author(s):

Sarah Levesque ◽

Hélène Delisle ◽

Victoire Agueh

Keyword(s):

Linear Programming ◽

Nutrition Education ◽

Food Group ◽

Dietary Guidelines ◽

Portion Size ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Daily Number ◽

Portion Sizes ◽

The Government

AbstractObjectiveFood guides are important tools for nutrition education. While developing a food guide in Benin, the objective was to determine the daily number of servings per food group and the portion sizes of common foods to be recommended.DesignLinear programming (LP) was used to determine, for each predefined food group, the optimal number and size of servings of commonly consumed foods. Two types of constraints were introduced into the LP models: (i) WHO/FAO Recommended Nutrient Intakes and dietary guidelines for the prevention of chronic diseases; and (ii) dietary patterns based on local food consumption data recently collected in southern Benin in 541 adults. Dietary intakes of the upper tertile of participants for diet quality based on prevention and micronutrient adequacy scores were used in the LP algorithms.SettingSouthern area of the Republic of Benin.SubjectsLocal key-players in nutrition (n30) from the government, academic institutions, international organizations and civil society were partners in the development of the food guide directed at the population.ResultsThe number of servings per food group and the portion size for eight age–sex groups were determined. For four limiting micronutrients (Fe, Ca, folate and Zn), local diets could be optimized to meet only 70 % of the Recommended Nutrient Intakes, not 100 %.ConclusionsIt was possible to determine the daily number of servings and the portion sizes of common foods that can be recommended in Benin with the help of LP to optimize local diets, although Recommended Nutrient Intakes were not fully met for a few critical micronutrients.

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Strategies for altering population intakes of fats and fatty acids

Proceedings of The Nutrition Society ◽

10.1079/pns19990024 ◽

1999 ◽

Vol 58 (1) ◽

pp. 189-191 ◽

Cited By ~ 5

Author(s):

M. J. Gibney

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Dietary Guidelines ◽

Dietary Fatty Acids ◽

Dietary Intakes ◽

The Usa ◽

Total Fat ◽

The Uk

Quantitative dietary guidelines for fats were first issued in 1977 in the USA and these guidelines have changed little since then. In the UK only 14 % of the population achieve the dietary goal for fat (33 % energy) and only 3 % achieve the target (10 % energy) from saturated fatty acids. Analysis of the Dietary and Nutritional Survey of British Adults reveals that across quartiles of decreasing total fat intake, the actual fatty acid composition of this fat does not alter; i.e. when total fat is lowered, all fatty acid categories are equally lowered. This arises because 85 % of total fat and of each of the categories of fatty acids are provided by just five foods (milk, meat, cereals, spreads and vegetables). When total fat in the UK is lowered, the intake of polyunsaturated fatty acids is lowered. The problem is that if the intake of polyunsaturated fatty acids falls below a threshold of about 5 % energy, the cholesterol-raising properties of certain saturated fatty acids, e.g. myristic acid, are greatly augmented. In order to alter the balance of dietary fatty acids, more data are needed on food choices of those in the population achieving particular targets. These targets cannot be based on existing dietary goals, since so few people attain them. A new set of‘interim attainable dietary guidelines’, based on prevailing dietary intakes, must be the basis for establishing sensible food-based dietary guidelines.

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1055The applicability of the Healthy Eating Index to measure Iranian diet quality

International Journal of Epidemiology ◽

10.1093/ije/dyab168.185 ◽

2021 ◽

Vol 50 (Supplement_1) ◽

Author(s):

Sara Ebrahimi ◽

Rebecca Leech ◽

Sarah McNaughton ◽

Katherine Livingstone

Keyword(s):

Vitamin C ◽

Healthy Eating ◽

Diet Quality ◽

Urban Areas ◽

Household Head ◽

Healthy Eating Index ◽

Dietary Guidelines ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Nutrient Adequacy

Abstract Background Iranian diet quality has been evaluated using indices that are not based on Iranian dietary guidelines. This study examined the applicability of the Healthy Eating Index (HEI) by examining associations with sociodemographics, nutrient intakes and nutrient adequacy. Methods Household sociodemographics and dietary intakes (three 24-h dietary recalls) were collected in the cross-sectional National Comprehensive Study on Household Food Consumption Patterns and Nutritional Status 2001-2003. Household diet quality was calculated using the HEI. Regression analyses examined associations between diet quality and sociodemographics, nutrient intakes and nutrient adequacy. Results A total of 6584 households were included in this study. Age (β-coeff 2.11; 95% CI: 1.64, 2.44), education (β-coeff 4.58; 4.05, 5.11) and living in urban areas (β-coeff 2.87; 2.56, 3.19) (as reported by the household head) were positively associated with diet quality. Higher diet quality was associated with higher intake of protein (% energy) (β-coeff 0.08; 0.07, 0.08), calcium (mg/day) (β-coeff 12.10; 11.23, 12.98), iron (mg/day) (β-coeff 0.04; 0.02, 0.05), vitamin C (mg/day) (β-coeff 3.61; 3.45, 3.77) and fibre (g/day) (β-coeff 0.12; 0.11, 0.14), lower intake of sodium (mg/day) (β-coeff -83.45; -93.02, -73.88) and adequate intake of calcium (mg/day) (OR 1.10; 95% CI: 1.09, 1.12) and vitamin C (mg/day) (1.19; 1.18, 1.20). Conclusions Higher HEI was associated with a range of sociodemographics and better nutrient intakes and nutrient adequacy. Key messages HEI was applicable for assessing the diet quality of Iranian households.

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The role of unprocessed beef and lamb in the diets of Irish children and teenagers (5–17 years)

Proceedings of The Nutrition Society ◽

10.1017/s0029665120004012 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Jacqueline Lyons ◽

Christopher Cocking ◽

Laura Kehoe ◽

Breige McNulty ◽

Anne Nugent ◽

...

Keyword(s):

Vitamin D ◽

Dietary Intake ◽

Vitamin B12 ◽

Saturated Fat ◽

Dietary Guidelines ◽

Monounsaturated Fat ◽

Nutrient Intakes ◽

Food Composition Tables ◽

Total Fat ◽

Daily Intakes

AbstractIntroductionMeat is a nutrient-dense food that plays a central role in the diets of many children globally, contributing significantly to intakes of energy, protein and a number of essential micronutrients. However, nutritive quality is variable across meat types and cuts, and dietary guidelines across Europe typically encourage the consumption of lean meats whilst limiting the consumption of processed meats. The current work aimed to estimate intakes of unprocessed beef and lamb and their contribution to nutrient intakes in Irish children and teenagers.MethodsAnalyses were based on data from the Irish National Children's Food Survey (NCFS) (2003–2004; 5–12 years; n 594) and National Teens’ Food Survey (NTFS) (2005–2006; 13–17 years; n 441) (www.iuna.net). Both surveys used a 7-day weighed (NCFS) or semi-weighed (NTFS) food record to collect dietary intake data from nationally representative samples of Irish children. Dietary intake data were converted to nutrient data using WISP©, based on UK and Irish food composition tables. Unprocessed beef and lamb was defined as beef or lamb that had not undergone any preserving process other than chilling, freezing or salting, and included beef or lamb dishes that were wrapped in a controlled atmosphere. Meat intakes from composite dishes (e.g. beef lasagne) were estimated following disaggregation of the non-meat components. Statistical analyses were carried out using SPSS© v23.0.ResultsUnprocessed beef was consumed by 79% of children and 83% of teenagers, while unprocessed lamb was consumed by 19% of children and 20% of teenagers. Mean daily intakes of unprocessed beef were 21 g and 34 g in children and teenagers (consumers only), while mean daily intakes of unprocessed lamb were 14 g and 23 g. Unprocessed beef and lamb contributed 5–6% to mean daily energy intakes and contributed the following proportions to daily nutrient intakes in children and teenagers, respectively: protein (11%, 15%), total fat (7%, 9%), saturated fat (7%, 10%), monounsaturated fat (9%, 11%), iron (7%, 10%), zinc (18%, 23%), vitamin A (7%, 7%), vitamin D (12%, 16%), total niacin (9%, 13%), vitamin B6 (6%, 9%), vitamin B12 (15%, 22%), sodium (6%, 7%).DiscussionUnprocessed beef and lamb are valuable sources of nutrients for Irish children and teenagers. Relative to their energy contribution, they contribute higher proportions of a number of important nutrients, such as protein, zinc, vitamin D, vitamin B12 and total niacin, while contributing relatively small proportions of total fat, saturated fat and sodium. This research was funded by Meat Technology Ireland.

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Nutrient Intakes and Dietary Behaviors of Male and Female Collegiate Athletes

International Journal of Sport Nutrition and Exercise Metabolism ◽

10.1123/ijsnem.14.4.389 ◽

2004 ◽

Vol 14 (4) ◽

pp. 389-405 ◽

Cited By ~ 49

Author(s):

Pamela S. Hinton ◽

Tiffany C. Sanford ◽

M. Meghan Davidson ◽

Oksana F. Yakushko ◽

Niels C. Beck

Keyword(s):

Ncaa Division I ◽

Female Athletes ◽

Saturated Fat ◽

Collegiate Athletes ◽

Dietary Guidelines ◽

Dietary Behaviors ◽

Dietary Intakes ◽

Nutrient Intakes ◽

Male And Female ◽

Female Collegiate Athletes

The purpose of this study was to assess the dietary intakes and behaviors of male and female collegiate athletes. Athletes (n = 345) at a NCAA Division I university completed an anonymous questionnaire. T-tests, χ2 statistic and ANOVA were used to assess gender and sport differences. Multiple linear regression was used to assess gender differences in nutrient intakes, controlling for energy intake and to examine the relationships between desired weight change, dietary behaviors, and nutrient intakes. Only 15% and 26% of athletes had adequate intakes of carbohydrate and protein, respectively, based on recommendations for athletes. Males were more likely to exceed the Dietary Guidelines for fat, saturated fat, cholesterol, and sodium than females. Sixty-two percent of female athletes wanted to lose at least 5 lbs compared to 23% of males. The desire to lose weight was associated with decreased energy and macronutrient consumption, but not with inadequate micronutrient intakes.

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