Healthy U.S.-style dietary patterns can be modified to provide increased energy from protein

Abstract

Background Dietary patterns developed by the USDA provide modest levels of protein (14–18% energy) within the Acceptable Macronutrient Distribution Range (AMDR) of 10–35% for adults, though diets providing a higher percentage of energy may be beneficial for some individuals. The purpose of this study was to determine if it is feasible to modify the Healthy U.S.-Style Eating Pattern (“HEP”) to provide a higher percentage of energy from protein. Methods Using the framework implemented by the USDA in developing the HEP, energy from protein was set at 20%, 25%, and 30%. Amounts of protein foods were proportionally increased while amounts of other foods were adjusted iteratively within specified parameters. The models also disaggregated total meat/poultry into fresh and processed forms to develop patterns maintaining current proportions, current levels, reduced, or no processed meat/poultry. Nutrient intakes were compared with nutrient goals for representative U.S. populations with 2,000 kcal needs (females 19–30 years, males 51–70 years), with 90% of the Recommended Dietary Allowance or Adequate Intake regarded as sufficient. Results Dietary patterns with 20% energy from protein were constructed with minor deviations from the current 2,000 kcal HEP. Dietary patterns with 25% energy from protein were constructed for all levels of processed meat/poultry excluding the current proportion model, though relative to the current HEP the constructed patterns reflect substantial reductions in amounts of refined grains and starchy vegetables, and substantial increases in protein foods consumed as beans and peas, seafood, and soy products. It was not possible to develop a pattern with 30% energy from protein without reducing the percentage of energy from carbohydrate below the AMDR or non-compliance with other modeling constraints. Stepwise reductions in processed meat/poultry reduced sodium intake. Conclusions It is feasible to develop dietary patterns in a 2,000 kcal diet while mirroring the HEP that meet recommended intakes of nutrients with 20% or 25% energy from protein, though the pattern with 25% energy from protein may be more idealistic than realistic. Reduced levels of processed meat/poultry may translate to lower sodium intake.

Trends in Beef Intake in the United States: Analysis of the National Health and Nutrition Examination Survey, 2001–2018

“…With the HPD modeled at 18% of calories as protein, there is flexibility to include a higher proportion of total calories as protein (including higher protein as beef), while still within the AMDR, which previous research has demonstrated can support improved health benefits including but not limited to weight management, physical function, and heart health [31][32][33][34]. In a recent analysis, researchers demonstrated the feasibility of modifying the amount of protein within the HDP by up to 25% of total calories while meeting all nutrient needs, using the framework implemented by the USDA in developing the HDP [16]. This supports the notion that individuals can have the flexibility to enjoy a variety of protein foods, including beef, and including intake of amounts greater than those modeled in the HDP.…”

“…Item clusters are groupings of similar foods, in nutrient-dense form, used to calculate the nutrient profile of a food group or subgroup [15]. Proportional intakes of an item cluster based on a composite population-weighted average intake of the general U.S. population and/or varying life stage populations are the benchmarks for USDA dietary pattern models [15,16]. Using this approach, 3.7 ounce equivalents are modeled for the MPE of the HPD at the 2000-calorie level (Supplementary Figure S1).…”

Association between dietary protein intake and depression in American adults with metabolic syndrome

“…For each food reported in the WWEIA, the speci c USDA Food and Nutrient Database for Dietary Studies (FNDDS) converts the reported food use into the unit weight and composition required to control energy and nutrient intake. After the conversion, the dietary protein intake for day 1 was calculated [19]. WWEIA, details in https://www.cdc.gov/nchs/nhanes/wweia.htm .…”