Sources of Food Group Intakes among the US Population, 2001-2002

Bachman, Jessica L.; Reedy, Jill; Subar, Amy F.; Krebs‐Smith, Susan M.

doi:10.1016/j.jada.2008.02.026

Cited by 149 publications

(117 citation statements)

References 31 publications

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“…Also 24-hour dietary recalls depend on memory, which might cause subjects to under-or over-report intake, and reported dietary intakes may not reflect usual intakes. However, a single 24-hour recall is sufficient to report the mean usual intake of a group [27]. Finally, this study did not at all address issues regarding acrylamide, a compound that occurs naturally in starchy foods (such as potato and bread products) during the browning process (e.g.…”

Section: Discussionmentioning

confidence: 98%

White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets

Freedman

Keast²

2011

Nutrition Research

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To test the hypothesis that white potatoes (WP), oven-baked fries (OBF), and french fries (FF) contribute important nutrients within energy needs to children's and adolescents' diets, secondary analysis of 24-hour dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 2003-2006 was conducted. Potato content of survey foods was determined using USDA recipe databases (SR-link files). Nutrient content of potatoes was determined by linking SR codes to USDA food composition data. Daily nutrient intakes from potatoes were determined by applying the composition database to respondent's recall data. Sample weighted data were analyzed; t-tests assessed differences between age and gender groups. Results indicated approximately 35% of children and adolescents consumed WP+FF+OBF; 18% consumed FF. Intakes were lower in children compared to adolescents (P<.01). Among adolescents, more males than females consumed FF (P<.05); males ate larger amounts of WP+FF+OBF (134 g/d) and FF (100 g/d) (P<.01). WP+FF+OBF and FF provided 9-12% of total daily calories (but was within energy requirements in the highest consumers); 8-15% of daily fat (>75% MUFA+PUFA); >10% dietary fiber, vitamin B 6 and potassium; >5% thiamin, niacin, vitamin K, phosphorus, magnesium and copper; and <5% sodium intake, for all gender-age groups. WP+FF+OBF provided >5% vitamin C for all gender-age groups, and >5% vitamin E and iron for most groups; FF provided >5% vitamin E intakes for all. These crosssectional data show WP, including FF, provided shortfall nutrients within caloric requirements to children and adolescents, and when consumed in moderate amounts, can be part of healthful diets.

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Section: Discussionmentioning

confidence: 98%

White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets

Freedman

Keast²

2011

Nutrition Research

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“…Strawberries are a rich source of numerous polyphenols and other bioactive compounds (13,14), and are one of the most commonly consumed fruits in the United States (15). Longerterm strawberry supplementation has been shown to improve multiple CVD risk factors (16)(17)(18)(19)(20)(21)(22)(23)(24)(25), but less is known about the acute effects of strawberries in the context of a fat-containing meal.…”

Section: Introductionmentioning

confidence: 99%

Incorporating freeze-dried strawberry powder into a high-fat meal does not alter postprandial vascular function or blood markers of cardiovascular disease risk: a randomized controlled trial

Richter

Skulas‐Ray

Gaugler

et al. 2017

The American Journal of Clinical Nutrition

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Background: Postprandial dysmetabolism-an exaggerated spike in triglycerides, glucose, and insulin-increases cardiovascular disease risk by inducing oxidative stress, inflammation, and endothelial dysfunction. Polyphenol-rich foods may blunt these effects when they are incorporated into a high-fat, calorie-dense meal. Strawberries are a rich source of polyphenols, but there is little research on their postprandial effects. Objective: This study was designed to investigate the effect of adding 40 g freeze-dried strawberry powder (w1 lb. or 0.45 kg fresh strawberries) to a high-fat (50 g total fat) meal on postprandial vascular function, as well as triglyceride, glucose, and insulin responses. Design: Healthy, overweight or obese [mean 6 SEM body mass index (in kg/m 2 ): 31 6 0.5] adults (mean 6 SEM age: 28 6 2 y; 17 men and 13 women) consumed a control meal and a strawberry meal in a randomized crossover design. Testing sessions were separated by $1 wk for men and w1 mo for women to control for hormonal variations. Blood samples were obtained before the meal and 0.5, 1, 2, and 4 h after the meal. Central blood pressure and arterial stiffness indexes were measured at baseline and 2 and 4 h postmeal with the use of pulse waveform analysis. Results: There were no significant differences between the strawberry and control meals for any outcomes. Consumption of either meal significantly decreased the augmentation index at 2 and 4 h (P , 0.002) and significantly increased triglycerides, insulin, and glucose at all time points (P , 0.001) relative to baseline. Conclusions: The strawberry intervention did not alter vascular function or attenuate postprandial metabolic derangements in triglycerides, glucose, or insulin relative to the control meal. Additional research is needed to clarify whether strawberries or other polyphenol-rich interventions improve postprandial responses, and future studies should take into account the acute meal-induced improvements in measures of vascular function. This trial was registered at clinicaltrials.gov as NCT01989637.Am J Clin Nutr 2017;105:313-22.

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“…In the 1999-2002 National Health and Nutrition Examination Survey (NHANES), only 7.9% of adults aged 19+ years of age consumed beans [11] the day of the recall. Low intakes were confirmed in another study of individuals aged 2+ years participating in NHANES 2001-2002 [12] which found that 7.1% of the population reported consuming beans.…”

Section: Introductionmentioning

confidence: 78%

“…However, when consumed with whole grains such as brown rice, beans provide a virtually fat-free complete protein at a lesser cost than meat [5]. Although they are widely consumed throughout the world, beans may not be fully appreciated by American consumers, as evidenced by their low consumption [11,12].…”

Section: Discussionmentioning

confidence: 99%

Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans

Zanovec¹,

Neil

Nicklas³

2011

FNS

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Sources of Food Group Intakes among the US Population, 2001-2002

Cited by 149 publications

References 31 publications

White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets

White potatoes, including french fries, contribute shortfall nutrients to children's and adolescents' diets

Incorporating freeze-dried strawberry powder into a high-fat meal does not alter postprandial vascular function or blood markers of cardiovascular disease risk: a randomized controlled trial

Comparison of Nutrient Density and Nutrient-to-Cost Between Cooked and Canned Beans

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