Abstract P361: Racial/Ethnic and Age Differences in Dietary Sources of Protein, NHANES, 2011 - 2016
Background: Dietary protein serves a pivotal role in providing the body with essential amino acids, which are required for the maintenance of body proteins, and the assimilation of structural and functional components required for basic survival. Understanding dietary protein sources can help inform intervention efforts to increase protein intake that will accommodate the growing diversity of the United States. Objective: The purpose of this analysis was to identify the top 10 food category sources of dietary protein by age and race and ethnicity in a nationally representative sample. Methods: Cross-sectional data on adults (18+ years) from the National Health and Nutrition Examination Survey (NHANES) 2011-2016 with one 24-hour dietary recall were analyzed (n=15,697). Population proportions were calculated for What We Eat In America food categories. Results: The analytic sample (n=15,697) was 15.0% Hispanic (95%CI [12.1, 17.9], 65.0% to non-Hispanic White (95%CI [60.8, 69.3]), 11.5% to non-Hispanic Black (95%CI [9.1, 13.9]), 5.4% to non-Hispanic Asian (95%CI [4.3, 6.6]) and 3.1% other (95%CI [2.5, 3.6]). In all racial and ethnic groups, chicken (whole pieces) was the top-ranked source of dietary protein. In addition to chicken (whole pieces), beef (excludes ground), eggs and omelets, and meat mixed dishes food categories ranked in the top ten sources of protein for every race/ethnicity. Conversely, each race/ethnicity group had at least one food category that uniquely ranked as a top ten source (other Mexican mixed dishes, cheese, burger (single code), rice, stir-fry and soy-based dishes, and nuts and seeds). Older adults consumed the least absolute protein (71 gram per day, 95% CI: [69,73]) and energy (1819 calories, 95%CI[1779, 1860] compared to other age groups (p-value for all <0.0001). Conclusion: The top ten sources of protein accounted for over 40% of dietary protein irrespective of race/ethnicity or age category, having major implications for the sustainability of our nation’s food supply. Public health strategies that encourage incorporating higher amounts of protein in food preparation have the potential to shift the overall population protein intake distribution. Funding Source: R01HL141427