Dietary intake of whole grains
Dietary intake of whole grains
复制标题
DOI：
10.1080/07315724.2000.10718969
复制
发表时间：
2000-06-01
影响因子：
3.5
通讯作者：
Goldman, JD
中科院分区：
文献类型：
--
作者：
Cleveland, LE;Moshfegh, AJ;Goldman, JD
目的：本研究的目的是提供美国全谷物摄入量的全国估计值，确定全谷物的主要膳食来源，并比较全谷物消费者和非消费者的食物和营养素摄入量。数据收集自9，323名年龄在20岁及以上的人参加了美国农业部1994 - 96年个人食物摄入量持续调查，连续几天使用多遍24小时回忆方法。受访者报告的食物是根据美国农业部开发的一个新数据库，按照食品指南金字塔的定义量化的。全谷物和非全谷物的份量是根据每种食物中全谷物和非全谷物增重成分的重量比例确定的。抽样权重用于提供针对选择和无应答的差异率进行调整的国家概率估计值。然后，t检验被用来评估营养素和食物组的摄入量由whole-gain消费者和nonconsumers.Results的统计学显着差异：根据1994 - 96年的调查，美国成年人每天平均消耗6.7份谷物产品，1.0份是整个增益。根据两天的摄入量数据，36%的人平均每天吃不到一份全麦食品，只有8%的人符合每天至少吃三份全麦食品的建议。酵母面包和早餐谷物各提供了近三分之一的全麦服务，谷物为基础的零食提供了约五分之一，不到十分之一来自快速面包，意大利面，米饭，蛋糕。饼干、馅饼、糕点和杂粮。全谷物消费者的营养状况明显优于非消费者，包括维生素和矿物质的摄入量较高，占1989年推荐膳食津贴的百分比和每1000千卡的营养素，总脂肪，饱和脂肪和添加糖的摄入量较低，占食物能量的百分比。消费者比nonconsumers更有可能满足金字塔建议的谷物，水果和乳制品groups.Conclusion：消费全麦食品的美国成年人福尔斯远低于建议的水平。很大一部分人口可以从吃更多的全谷物中受益，需要努力鼓励消费。
Objective: The objective of this study was to provide national estimates of whole-gain intake in the United States, identify major dietary sources of whole grains and compare food and nutrient intakes of whole-grain consumers and nonconsumers.Methods: Data were collected from 9,323 individuals age 20 years and older in USDA's 1994-96 Continuing Survey of Food Intakes by Individuals through in-person interviews on two non-consecutive days using a multiple-pass 24-hour recall method. Foods reported by respondents were quantified in servings as defined by the Food Guide Pyramid using a new database developed by the USDA. Whole-grain and nonwhole-grain servings were determined based on the proportion, by weight, of the gain ingredients in each food that were whole grain and nonwhole gain. Sampling weights were applied to provide national probability estimates adjusted for differential rates of selection and nonresponse. Then, t tests were used to assess statistically significant differences in intakes of nutrients and food groups by whole-gain consumers and nonconsumers.Results: According to the 1994-96 survey, U.S. adults consumed an average of 6.7 servings of grain products per day; 1.0 serving was whole gain. Thirty-six percent averaged less than one whole-grain serving per day based on two days of intake data, and only eight percent met the recommendation to eat at least three servings per day. Yeast breads and breakfast cereals each provided almost one-third of the whole-grain servings, grain-based snacks provided about one-fifth, and less than one-tenth came from quick breads, pasta, rice, cakes. cookies, pies, pastries and miscellaneous grains. Whole-grain consumers had significantly better nutrient profiles than nonconsumers, including higher intakes of vitamins and minerals as percentages of 1989 Recommended Dietary Allowances and as nutrients per 1000 kilocalories, and lower intakes of total fat, saturated fat and added sugars as percentages of food energy. Consumers were significantly more likely than nonconsumers to meet Pyramid recommendations for the grain, fruit and dairy food groups.Conclusion: Consumption of whole-grain foods by U.S. adults falls well below the recommended level. A large proportion of the population could benefit from eating more whole grain, and efforts are needed to encourage consumption.