Healthfulness of the U.S. food supply: little improvement despite decades of dietary guidance.
Healthfulness of the U.S. food supply: little improvement despite decades of dietary guidance.
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DOI：
10.1016/j.amepre.2010.01.016
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发表时间：
2010-05
影响因子：
5.5
通讯作者：
Bosire C
中科院分区：
文献类型：
--
作者：
Krebs-Smith SM;Reedy J;Bosire C
在过去的几十年里，美国卫生和公众服务部 (USDHHS) 和美国农业部每 5 年发布并更新一次《美国人膳食指南》，该指南构成了联邦营养政策的基础，并且各个版本的主要主题表现出显着的一致性。本文研究了美国的食品供应是否足够平衡，能够提供各种食品和营养素与能量的推荐比例，这种平衡是否随着时间的推移而发生变化，以及食品供应的哪些领域可能比其他领域变化更大。 2005 年健康饮食指数 (HEI-2005) 用于衡量 1970 年至 2007 年美国食品供应的膳食质量。数据来源是美国农业部的食品供应数据、损失调整后的食品供应数据和营养供应数据，以及美国盐业研究所关于供人类食用的盐的数据。 1970 年至 2007 年间，HEI-2005 总分提高了约 10 分，但从 0 到 100 分，从未达到过 60 分。虽然肉类和全谷物通常按推荐比例供应，但总蔬菜、总水果、全果和牛奶的供应比例并不理想，随着时间的推移变化很小。多年来，来自固体脂肪、酒精饮料和添加糖的饱和脂肪、钠和卡路里的供应量都不同程度地不健康。深绿色/橙色蔬菜、豆类和全谷物的供应相对于建议完全不足，而且随着时间的推移几乎没有变化。政策制定者、农业和食品工业必须作出刻意努力，以提供符合营养建议的食品供应，并为所有人提供健康的选择。
Every 5 years for the past several decades, the USDHHS and the U.S. Department of Agriculture have issued and updated the Dietary Guidelines for Americans which form the basis of Federal nutrition policy and have shown remarkable consistency across various editions among the major themes. This paper examines whether the U.S. food supply is sufficiently balanced to provide the recommended proportions of various foods and nutrients per the amount of energy, whether this balance has shifted over time, and which areas of the food supply may have changed more than others. The Healthy Eating Index-2005 (HEI-2005) was used to measure the dietary quality of the U.S. food supply, from 1970 to 2007. Sources of data were the USDA's Food Availability Data, Loss-Adjusted Food Availability Data, and Nutrient Availability Data, and the U.S. Salt Institute's data on salt sold for human consumption. Total HEI-2005 scores improved by about 10 points between 1970 and 2007, but they never achieved even 60 points on a scale from 0 to 100. Although meats and total grains were supplied generally in recommended proportions, total vegetables, total fruit, whole fruit, and milk were supplied in sub-optimal proportions that changed very little over time. Saturated fat, sodium, and calories from solid fat, alcoholic beverages and added sugars were supplied in varying degrees of unhealthy abundance over the years. Supplies of dark-green/orange vegetables and legumes and whole grains were entirely insufficient relative to recommendations, with virtually no change over time. Deliberate efforts on the part of policymakers, agriculture and the food industry are necessary to provide a supply of foods consistent with nutrition recommendations and make healthy choices available to all.
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影响因子：
5.5
作者：
Lytle, Leslie A.
通讯作者：
Lytle, Leslie A.
影响因子：
--
作者：
Guenther, Patricia M.;Reedy, Jill;Krebs-Smith, Susan M.
通讯作者：
Krebs-Smith, Susan M.
影响因子：
120.7
作者：
Ogden, Cynthia L.;Carroll, Margaret D.;Flegal, Katherine M.
通讯作者：
Flegal, Katherine M.
影响因子：
7.1
作者：
MCGINNIS, JM;NESTLE, M
通讯作者：
NESTLE, M
影响因子：
6.5
作者：
McNamara, PE;Ranney, CK;Krebs-Smith, SM
通讯作者：
Krebs-Smith, SM