scholarly journals Sodium and Potassium in the American Diet: Important Food Sources from NHANES 2015–2016 (P18-045-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Moises Torres-Gonzalez ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni
Keyword(s):  
Dietary Guidelines ◽  
Food Sources ◽  
Ratio Method ◽  
Dietary Recall ◽  
Funding Sources ◽  
Major Food ◽  
Recall Data ◽  
Cured Meat ◽  
A Minor ◽  
Sodium And Potassium

Abstract Objectives This analysis used data from the 2015–2016 National Health and Nutrition Examination Survey (NHANES) to identify major food sources of sodium, potassium, or both in the American diet. Methods Twenty-four-hour dietary recall data (n = 7817) from the dietary component of the 2015–2016 NHANES was used. Data was analyzed separately for children age 2–18 years and for adults age 19 + years using day one sample weights. Percent sodium and potassium contributions from 48 food subgroups of “What We Eat in America” were determined using SAS (PROC SURVEYREG) and the ratio method. Results The top five food sources of sodium for children 2–18 years of age were: mixed dishes – sandwiches (8.9%), mixed dishes – pizza (8.4%), cured meat/poultry (6.7%), mixed dishes – grain based (6.2%), and poultry (6.0%). Major food sources of potassium for children were milk (11.7%), fruits (7.1%), white potatoes (5.6%), mixed dishes – sandwiches (5.2%), and 100% fruit juices (4.8%). In adults, the top five sources of sodium were mixed dishes – sandwiches (7.5%), cured meat/poultry (7.0%), mixed dishes – Mexican (6.1%), poultry (5.5%), and breads, rolls, tortillas (5.4%). Major food sources of potassium for adults were coffee and tea (8.1%), vegetables, excluding potatoes (7.9%), fruits (6.2%), white potatoes (6.1%), and milk (4.9%). Milk was a minor source of sodium for children (2.6%) and in adults (1.2%). While previous research shows cheese as a source of sodium in the U.S. diet, cheese as consumed was not one of the top 5 sources of sodium for adults or children. However, it is a component of several of the mixed dishes identified in this analysis. Conclusions In children, sandwiches was a top food source of both sodium and potassium. There were no other overlaps in sources of sodium and potassium. Mixed dishes were top food sources of sodium in the diets of both children and adults, while milk, fruits, and potatoes were top food sources of potassium for both groups. This information could be used to help Americans move closer to Dietary Guidelines for Americans recommendations for both sodium and potassium. Funding Sources National Dairy Council.

scholarly journals Dietary Cholesterol Intake and Sources among U.S Adults: Results from National Health and Nutrition Examination Surveys (NHANES), 2001–2014

2018 ◽  
Author(s):  
Zhe Xu ◽  
Scott T. McClure ◽  
Lawrence J. Appel
Keyword(s):  
Dietary Cholesterol ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Dietary Recommendations ◽  
Total Consumption ◽  
Dietary Recall ◽  
Recall Data ◽  
Cholesterol Intake ◽  
Dietary Guidelines For Americans ◽  
Nationally Representative

The 2015 Dietary Guidelines for Americans recommends that individuals should eat as little dietary cholesterol as possible. However, current dietary cholesterol intake and its food sources have not been well-characterized. We examined dietary cholesterol intake by age, sex, race, and food sources using 24-hour dietary recall data from a nationally representative sample of 5047 adults aged 20 years or older who participated in NHANES (2013–2014 survey cycle). We also reported trends in cholesterol intake across the past 7 NHANES surveys. Mean dietary cholesterol intake was 293 mg/day (348 mg/day for males and 242 mg/day for females) in the 2013–2014 survey cycle; 39% of adults had dietary cholesterol intake above 300 mg/day (46% for males and 28% for females). Meat, eggs, grain products, and milk were the highest four food sources of cholesterol, contributing to 96% of the total consumption. Both average cholesterol intake and food source varied by age, sex, and race (each p < 0.05). Mean cholesterol intake of the overall population had been relatively constant at ~290 mg/day from 2001–2002 to 2013–2014 (p-trend = 0.98). These results should inform public health efforts in implementing dietary guidelines and tailoring dietary recommendations.

scholarly journals 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)

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.

scholarly journals Measuring Children’s Sodium and Potassium Intakes in NZ: A Pilot Study

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1198 ◽  
Author(s):  
Helen Eyles ◽  
Neela Bhana ◽  
Sang Lee ◽  
Carley Grimes ◽  
Rachael McLean ◽  
...  
Keyword(s):  
Sodium Intake ◽  
Urine Samples ◽  
Alcoholic Beverages ◽  
Food Sources ◽  
Molar Ratio ◽  
High Potassium ◽  
Frequent Use ◽  
Recall Data ◽  
Diet Recall ◽  
Sodium And Potassium

Low sodium and high potassium intakes in childhood protect against rises in blood pressure (BP) and risk of cardiovascular disease (CVD) later in life. Our aim was to pilot methods for collection of 24-h urine samples (gold standard) and diet recalls to assess sodium and potassium intakes and their food sources in 30 children aged 8–11 years at one New Zealand primary school. A diverse sample (n = 27) was recruited over a two-week period. All children provided a urine sample (71% complete) and interviewer-assisted 24-h diet recall (Intake24 software). Median (range) sodium intake was 2191 (1087 to 4786) mg/day (salt equivalent 5.5 g), potassium intake was 1776 (800–2981) mg/day, BP was 105 (84–129)/62 (53–89) mmHg, and sodium to potassium molar ratio was 2.0 (1.1–4.8). Frequent use of discretionary salt was uncommon. Major food sources of sodium were bread, pies and pastries, and bread and pasta-based dishes, and potassium were sauces and condiments, dairy products, and non-alcoholic beverages. Most participants provided adequate data and enjoyed taking part. A larger survey is warranted to confirm findings and inform a potential intervention(s). Small improvements to study procedures and resources should improve completeness of urine samples and quality of 24-h diet recall data.

scholarly journals Association of Protein/Leucine Intake and Grip Strength Among Adults Aged 19 + years: Analysis of NHANES 2011–2014

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 65-65
Author(s):  
Matthew Pikosky ◽  
Christopher Cifelli ◽  
Sanjiv Agarwal ◽  
Victor Fulgoni, III
Keyword(s):  
Grip Strength ◽  
Total Protein ◽  
Positive Association ◽  
Plant Protein ◽  
Regression Analyses ◽  
Dietary Recall ◽  
Funding Sources ◽  
Recall Data ◽  
Dairy Plant ◽  
Lactating Females

Abstract Objectives Determine the association of total protein, type of protein (animal, plant) and leucine intakes with grip strength in adults using the National Health and Nutrition Examination Survey (NHANES) 2011–2014. Methods Data from NHANES 2011–2014 for subjects 19+ years were used with exclusions for pregnant and lactating females. Intakes of total protein (TP), animal protein, (AP, including dairy), plant protein (PP) and leucine (Leu) were determined using day one 24-h dietary recall data after adjusting for complex sample design of NHANES. Regression analyses were used to assess association of protein and leucine intake quartiles with grip strength in adults 19+ years (N = 9214), 19–50 years (N = 5091), and 51+ years (N = 4123) with adjustment for age, gender, and ethnicity. Additionally, regression analyses were used to assess whether consuming ≥20 g of protein at meals and snacks was related to grip strength. P < 0.01 was deemed significant. Results Intakes (mean and Q1 to Q4 ranges in g/d) of TP, AP, and PP were 83.6, 41.5–127; 55.7, 21.0–92.7; and 27.8, 12.5–44.4 respectively and of leucine (Leu) were 6.56, 3.18–10.2 for adults 19+ years. Grip strength (in kg) increased with increasing quartiles for protein among all adults 19+ years (β = 1.34 for TP; β = 1.26 for AP; and β = 0.80 for PP); 19–50 years (β = 1.14 for TP; and β = 1.00 for AP; and 51+ years (β = 0.95 for TP; and β = 1.06 for AP). Grip strength also increased with increasing intake quartiles of Leu (β = 1.35, β = 1.17, β = 1.05, for adults 19+, 19–50, and 51+ years respectively). In adults 19+ y, ≥ 20 g protein at lunch, dinner, and snacks had higher grip strength than those with ≤20 g for those meal occasions. Conclusions Grip strength was positively associated with total protein and leucine intakes in adults 19+ years. Type of protein appeared to become particularly more important in older adults, as this positive relationship was found for animal, but not plant protein, in adults 51+ years. Achieving a protein intake of ≥20 g per meal may be a reasonable and prudent target given the positive association with grip strength seen at lunch, dinner and snacks in this population. Funding Sources National Dairy Council.

scholarly journals Foods Consumed by US Adults From Cafeterias and Vending Machines: NHANES 2005 to 2014

2019 ◽  
Vol 33 (5) ◽  
pp. 666-674
Author(s):  
Stephen J. Onufrak ◽  
Hatidza Zaganjor ◽  
Latetia V. Moore ◽  
Heather C. Hamner ◽  
Joel E. Kimmons ◽  
...  
Keyword(s):  
Healthy Eating Index ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Cross Sectional ◽  
Dietary Recall ◽  
Vending Machines ◽  
Sweetened Beverages ◽  
Recall Data ◽  
Vegetables And Fruits

Purpose: As part of wellness efforts, employers may seek to improve the nutritional quality of foods offered and consumed in cafeterias and vending machines. However, little is known about who consumes food from these venues and the types and dietary quality of the foods consumed. Design: Cross-sectional. Setting: Nonschool cafeterias and vending machines. Participants: US adults ≥20 years old. Measures: Prevalence of consuming foods, most common foods eaten, leading calorie sources, 2010 Healthy Eating Index Analysis: Using 24-hour dietary recall data from NHANES 2005-2014 (N = 25,549 adults), we estimated the prevalence of consuming foods, assessed the most commonly consumed foods, and calculated dietary quality of foods. Results: On a given day, 3.1% of adults consumed foods from cafeterias and 3.9% from vending machines. Consumers averaged 692 kcal from cafeterias and 264 kcal from vending machines. Cafeteria consumers had higher income and education, while vending consumers were more likely to be male and younger adults. Common cafeteria foods included vegetables and fruits, but cafeteria foods were generally high in sodium and low in whole grains. Sugar-sweetened beverages and candies accounted for approximately half of all vending calories. Conclusion: Foods chosen from cafeterias and vending machines do not align well with the Dietary Guidelines for Americans. Improving the dietary quality of foods consumed from these venues could impact millions of adults.

scholarly journals Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1223 ◽  
Author(s):  
Flavia Fayet-Moore ◽  
Tim Cassettari ◽  
Kate Tuck ◽  
Andrew McConnell ◽  
Peter Petocz
Keyword(s):  
Dietary Fibre ◽  
Public Health Intervention ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Food Groups ◽  
Fibre Intake ◽  
Major Food ◽  
High Fibre ◽  
Dietary Fibre Intake

Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.

scholarly journals Estimated Absorbed Zinc Intake Is Low in Breastfed 6–11.9 Month Old Infants: Data From the Feeding Infants and Toddlers (FITS) Study, 2016

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 742-742
Author(s):  
Kristen Finn ◽  
Joel Hampton ◽  
Steven Abrams
Keyword(s):  
At Risk ◽  
Human Milk ◽  
Food Sources ◽  
Initial Time ◽  
Dietary Reference Intake ◽  
Cross Sectional ◽  
Dietary Recall ◽  
Breastfed Infants ◽  
Funding Sources ◽  
The Mean

Abstract Objectives To calculate daily absorbed zinc (Zn) intakes, evaluate and rank dietary Zn sources, and assess the percentage of 6–11.9 month old breastfed, mixed fed, and formula fed infants at risk for inadequate absorbed Zn based on their intake and dietary Zn sources. Methods FITS is a cross-sectional dietary survey of children aged 0–47.9 months in the U.S. For this analysis, Zn absorption factors utilized in the Dietary Reference Intake (DRI) methodology (50% for human milk, 30% for all other sources) were applied to all food sources of Zn in the 24 hour dietary recall for 6–11.9 month old infants (n = 902). The estimated amount of Zn in human milk (0.83μg/ml) and the absorbed Zn requirement for 6–12 month old infants (836μg/day) were based on DRI methodology. Dietary Zn sources were ranked according to contribution to total calculated absorbed Zn. Differences in calculated mean absorbed Zn intakes and the percentage of infants falling below the daily absorbed zinc requirement among breastfed (n = 296), mixed fed (n = 102), and formula fed infants (n = 448) were assessed by unpaired t-tests. Results Among 6–8.9 month old breastfed infants, the mean absorbed Zn (0.58 μg/day) and percentage of infants falling below the daily dietary intake requirement (90.9%) were significantly different than mixed fed, (1.32μg/day and 14.5% below) or formula fed infants (2.17μg/day and 0.1% below, p &lt; 0.0001 for all comparisons). Among 9–11.9 month old infants, the mean absorbed Zn intakes and percentage of infants falling below the daily requirement improved, but remained significantly different across all feeding types (1.00 μg/day and 33.4% of infants below in breastfed, 1.33μg/day and 13.8% below in mixed fed, 2.41μg/day and 0.0% below in formula fed, p &lt; 0.0001 for all comparisons except difference in means for breastfed vs. mixed fed p = 0.0011). The primary sources of calculated absorbed Zn were human milk or infant formula followed by infant cereal and then meat. Conclusions Using established factors to account for bioavailability of dietary Zn sources, the majority of breastfed older infants are at risk for inadequate Zn intake, especially during the initial time of introduction of solid foods. Focusing on high Zn containing intake, including meat and fortified cereals may be important to assure adequate Zn intake. Funding Sources Nestlé Research, Switzerland and Nestlé Nutrition, Arlington, VA.

scholarly journals Development and Application of a Total Diet Quality Index for Toddlers

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 1943
Author(s):  
Melissa C. Kay ◽  
Emily W. Duffy ◽  
Lisa J. Harnack ◽  
Andrea S. Anater ◽  
Joel C. Hampton ◽  
...  
Keyword(s):  
Young Children ◽  
Diet Quality ◽  
Quality Index ◽  
National Sample ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Measurement Tool ◽  
Infants And Toddlers ◽  
Dietary Recall ◽  
Diet Quality Index

For the first time, the 2020–2025 Dietary Guidelines for Americans include recommendations for infants and toddlers under 2 years old. We aimed to create a diet quality index based on a scoring system for ages 12 to 23.9 months, the Toddler Diet Quality Index (DQI), and evaluate its construct validity using 24 h dietary recall data collected from a national sample of children from the Feeding Infants and Toddlers Study (FITS) 2016. The mean (standard error) Toddler DQI was 49 (0.6) out of 100 possible points, indicating room for improvement. Toddlers under-consumed seafood, greens and beans, and plant proteins and over-consumed refined grains and added sugars. Toddler DQI scores were higher among children who were ever breastfed, lived in households with higher incomes, and who were Hispanic. The Toddler DQI performed as expected and offers a measurement tool to assess the dietary quality of young children in accordance with federal nutrition guidelines. This is important for providing guidance that can be used to inform public health nutrition policies, programs, and practices to improve diets of young children.

Underestimating a serving size may lead to increased food consumption when using Canada’s Food Guide

2012 ◽  
Vol 37 (5) ◽  
pp. 923-930 ◽  
Author(s):  
Sharona L. Abramovitch ◽  
Jacinta I. Reddigan ◽  
Mazen J. Hamadeh ◽  
Veronica K. Jamnik ◽  
Chip P. Rowan ◽  
...  
Keyword(s):  
Public Education ◽  
Food Consumption ◽  
South Asian ◽  
East Asian ◽  
Dietary Guidelines ◽  
Dietary Recall ◽  
Food Records ◽  
Serving Sizes ◽  
Size Estimates ◽  
Serving Size

It is unclear whether Canadians accurately estimate serving sizes and the number of servings in their diet as intended by Canada’s Food Guide (CFG). The objective of this study was to determine if participants can accurately quantify the size of 1 serving and the number of servings consumed per day. White, Black, South Asian, and East Asian adults (n = 145) estimated the quantity of food that constituted 1 CFG serving, and used CFG to estimate the number of servings that they consumed from their 24-h dietary recall. Participants estimated 1 serving size of vegetables and fruit (+43%) and grains (+55%) to be larger than CFG serving sizes (p ≤ 0.05); meat alternatives (–33%) and cheese (–31%) to be smaller than a CFG serving size (p ≤ 0.05); and chicken, carrots, and milk servings accurately (p > 0.05). Serving size estimates were positively correlated with the amount of food participants regularly consumed at 1 meal (p < 0.001). From their food records, all ethnicities estimated that they consumed fewer servings of vegetables and fruit (–15%), grains (–28%), and meat and alternatives (–14%) than they actually consumed, and more servings of milk and alternatives (+26%, p ≤ 0.05) than they actually consumed. Consequently, 68% of participants believed they needed to increase consumption by greater than 200 kcal to meet CFG recommendations. In conclusion, estimating serving sizes to be larger than what is defined by CFG may inadvertently lead to estimating that fewer servings were consumed and overeating if Canadians follow CFG recommendations without guidance. Thus, revision to CFG or greater public education regarding the dietary guidelines is warranted.

scholarly journals Equity implications of rice fortification: a modelling study from Nepal

2020 ◽  
Vol 23 (15) ◽  
pp. 2824-2839
Author(s):  
Naomi M Saville ◽  
Macharaja Maharjan ◽  
Dharma S Manandhar ◽  
Helen A Harris-Fry
Keyword(s):  
Vitamin A ◽  
Gender Equity ◽  
Rural Areas ◽  
Ecological Zones ◽  
Dietary Recall ◽  
Recall Data ◽  
Consumption Data ◽  
Potential Impact ◽  
Household Heads ◽  
And Gender

AbstractObjective:To model the potential impact and equity impact of fortifying rice on nutritional adequacy of different subpopulations in Nepal.Design:Using 24-h dietary recall data and a household consumption survey, we estimated: rice intakes; probability of adequacy (PA) of eight micronutrients commonly fortified in rice (vitamin A, niacin (B3), pyridoxine (B6), cobalamin (B12), thiamin (B1), folate (B9), Fe and Zn) plus riboflavin (B2), vitamin C and Ca and mean probability of adequacy (MPA) of these micronutrients. We modelled: no fortification; fortification of purchased rice, averaged across all households and in rice-buying households only. We compared adequacy increases between population subgroups.Setting:(i) Dhanusha and Mahottari districts of Nepal (24-h recall) and (ii) all agro-ecological zones of Nepal (consumption data).Participants:(i) Pregnant women (n 128), mothers-in-law and male household heads; (ii) households (n 4360).Results:Unfortified diets were especially inadequate in vitamins B12, A, B9, Zn and Fe. Fortification of purchased rice in rice-purchasing households increased PA > 0·9 for thiamin, niacin, B6, folate and Zn, but B12 and Fe remained inadequate even after fortification (PA range 0·3–0·9). Pregnant women’s increases exceeded men’s for thiamin, niacin, B6, folate and MPA; men had larger gains in vitamin A, B12 and Zn. Adequacy improved more in the hills (coefficient 0·08 (95 % CI 0·05, 0·10)) and mountains (coefficient 0·07 (95 % CI 0·01, 0·14)) but less in rural areas (coefficient −0·05 (95 % CI −0·09, −0·01)).Conclusions:Consumption of purchased fortified rice improves adequacy and gender equity of nutrient intake, especially in non-rice-growing areas.

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