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

Freedman, Marjorie R.; Keast, Debra R.

doi:10.1016/j.nutres.2011.03.006

Cited by 39 publications

(40 citation statements)

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“…Using NHANES 2003-2006, Freedman and Keast [27] showed that white potatoes-including oven-baked par-fries and French fried potatoes-contributed about 19% of DF intake, but only 9% to 10.5% of total energy to the diets of adult consumers. They also showed that among consumers aged 2 to 13 years and 14 to 18 years, white potatoes (including ovenbaked par-fries and French fried potatoes) contributed 16% to 17% of DF and 22-23% of DF, respectively, but only 8% to 9% of food energy [28]. In 2009 to 2010, white potatoes contributed 17% to 23% of DF among male consumers aged 2 to 71+ years, but only 10% to 11% of energy; whereas among female consumers aged 2 to 71+ years, potatoes provided 14% to 26% DF, but only 8% to 13% of energy [29].…”

Section: Discussionmentioning

confidence: 99%

Income and race/ethnicity influence dietary fiber intake and vegetable consumption

Storey¹,

Anderson²

2014

Nutrition Research

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Grains, fruits, and vegetables are the primary sources of dietary fiber (DF), with the white potato contributing nearly 7% of the DF to the US food supply. The DF composition of the white potato-with or without the skin and regardless of cooking method-compares well with the DF content of other vegetables. Many health benefits, including improved gastrointestinal health, are attributed to greater DF consumption; however, less than 3% of males and females have an adequate intake of DF. Because of this population-wide shortfall, DF is considered to be a nutrient of concern. In this study, using data from the National Health and Nutrition Examination Survey 2009 to 2010, we examined the mean intake of DF across sex, age, race/ethnicity, family income, and poverty threshold. This study shows that mean intake of DF is far below recommendations, with children and adolescents aged 2 to 19 years consuming an average of less than 14 g of DF per day. Adults 20+ years old consume, on average, about 17 g of DF per day, and men consume significantly more DF than women. Non-Hispanic black adults consume significantly less DF compared with other race/ethnic groups. Lower family income and living at less than 131% of poverty were associated with lower DF intakes among adults. Federal and local government policies should encourage consumption of all vegetables, including the white potato, as an important source of DF.

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Section: Discussionmentioning

confidence: 99%

Income and race/ethnicity influence dietary fiber intake and vegetable consumption

Storey¹,

Anderson²

2014

Nutrition Research

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“…One medium baked potato provides 48 mg of magnesium or 12% of the Daily Value making it a good source of magnesium. Freedman and Keast (16, 17) published 2 studies on consumption of white potatoes, including French fried potatoes, using merged data from NHANES 2003–2004 and 2005–2006. They reported that, among all groups of consumers, white potatoes (prepared in various ways) contributed to ∼10% of the total daily intake of various vitamins and minerals, including magnesium.…”

Section: Roundtable Highlightsmentioning

confidence: 99%

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Weaver

Marr²

2013

Advances in Nutrition

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Purdue University convened a scientific roundtable, “White Vegetables: A Forgotten Source of Nutrients,” in Chicago, IL, June 18–19, 2012, to bring together experts to address the contributions of white vegetables, including potatoes, as sources of key nutrients and other microconstituents within a dietary pattern supporting health and wellness. This paper summarizes the meeting and supplement papers, including discussion among participants. The group of researchers identified areas of ambiguity regarding classification of vegetables for research and dietary guidance, future research needs, and the imperative to draw on that research to enhance evidence-based dietary guidance about white vegetables, including potatoes. U.S. dietary guidance encourages consumption of a variety of fruits and vegetables, including at least 1 serving of a dark green and 1 orange vegetable daily. However, no such recommendation exists for white vegetables, such as potatoes, cauliflowers, turnips, onions, parsnips, mushrooms, corn, and kohlrabi. Vegetable subgrouping approaches need to be considered in the context of nutrients of concern and low fruits and vegetable consumption. This Roundtable and supplement provide a substantial body of evidence to demonstrate how the inclusion of white vegetables, such as potatoes, can increase shortfall nutrients, notably fiber, potassium, and magnesium, as well as help increase overall vegetable consumption among children, teens, and adults in the United States. In so doing, these increases can help consumers to effectively and economically meet the recommended 2010 Dietary Guidelines for Americans vegetable servings and improve nutrient intake for all age and sex categories. Although inclusion of many types of vegetables in the diet improves nutritional adequacy, a priority public health message is to increase vegetable consumption. Potatoes appear to be a pathway to increased vegetable consumption, thereby helping to meet the recommended 2010 Dietary Guidelines for Americans servings for vegetables provided the forms served limit the amount of added salt and fat. Potatoes, in all forms, when consumed in MyPlate serving sizes, can be part of health-promoting dietary patterns. More research is needed to determine the health contributions of white vegetables as a source of nutrients and bioactive constituents and their bioavailability beyond the isolated components.

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“…Vegetable and white potato consumption and nutrient intake Freedman and Keast (14,15) published 2 studies on white potato consumption using merged data from NHANES 2003NHANES -2004NHANES and 2005NHANES -2006. White potatoes, French-fried potatoes, and oven-baked fries contributed <10% of total energy and <5% of total daily sodium intake among children and adolescents who consumed these foods, but these foods also provided $10% of daily intakes of vitamin B-6, potassium, and copper.…”

Section: Trends In Potassium and Dietary Fiber Intakementioning

confidence: 99%

Contributions of White Vegetables to Nutrient Intake: NHANES 2009–2010

Storey¹,

Anderson²

2013

Advances in Nutrition

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Vegetables, especially white potatoes, provide significant levels of key nutrients of concern, such as potassium and dietary fiber. Per capita availability (PCA) data for vegetables-often used as a proxy for vegetable consumption-show that vegetable consumption, including consumption of white potatoes, declined in the past decade. Using dietary data for participants in the NHANES 2009-2010, we examined total vegetable, white potato, and French-fried potato consumption among all age-gender groups as well as mean energy, potassium, and dietary fiber intakes. Mean total energy intake for the US population (≥2 y old) was 2080 kcal/d, with white potatoes and French-fried potatoes providing ∼4% and ∼2% of total energy, respectively. Individuals who consumed white potatoes had significantly higher total vegetable and potassium intakes than did nonconsumers. In addition, the proportion of potassium and dietary fiber contributed by white potatoes was higher than the proportion that they contributed to total energy. Among white potato consumers aged 14-18 y, white potatoes provided ∼23% of dietary fiber and ∼20% of potassium but only ∼11% of total energy in the diet. The nutrient-dense white potato may be an effective way to increase total vegetable consumption and potassium and dietary fiber intake.

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

Cited by 39 publications

References 10 publications

Income and race/ethnicity influence dietary fiber intake and vegetable consumption

Income and race/ethnicity influence dietary fiber intake and vegetable consumption

White Vegetables: A Forgotten Source of Nutrients: Purdue Roundtable Executive Summary

Contributions of White Vegetables to Nutrient Intake: NHANES 2009–2010

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