Food & Beverages

Biography

Biography: Yanni Papanikolaou

Abstract

The objective of this study was to identify the most commonly consumed grain patterns in US adults (≥19 y; N=14,384) and compare nutrient intakes, with particular focus on shortfall nutrients identified by the 2015 Dietary Guidelines Advisory Committee, to those not consuming grains. The USDA food coding system was used to define key categories of grain foods. Cluster analysis using data from What We Eat in America 2005-2010, the dietary intake component of NHANES, identified 8 grain patterns:1) bread/rolls;2) quick breads;3) cereals; 4) pasta/cooked cereals/rice; 5)crackers/salty snacks;6) cakes/cookies/pies; 7) mixed grains; and 8) no grains. Adults consuming crackers/salty snacks, cereals, pasta/cooked cereals/rice, quick breads and mixed grains had greater dietary fiber intake vs. no grains (16.4±0.3, 19.4±0.6, 18.1±0.4, 18.0±0.5 vs. 16.3±0.2 g, respectively, all p<0.05). Adults in all eight grain patterns had significantly higher iron intake compared to no grains. Calcium intake was increased in the cereals group relative to no grains (1158±219 vs. 939±23 mg, p<0.05), while magnesium intake was greater in adults consuming cereals and pasta/cooked cereals/rice vs. no grains (335±7 and 341±5 vs. 296±7 mg, p<0.05), but lower in adults consuming cakes/cookies/pies (271±7 mg). Vitamin A, RAE and vitamin D (D2+D3) intake was higher in adults consuming cereals, pasta/cooked cereals/rice and mixed grains vs. no grains (vitamin A: 828±27, 736±24, 652±10 vs. 575±25 µg; vitamin D: 6.8±0.2, 5.1±0.2, 5.0±0.1 vs. 4.1±0.2 µg, all p<0.05) A variety of grain food pattern intake was associated with increases in several shortfall nutrients in American adults.