The cost of US foods as related to their nutritive value
The cost of US foods as related to their nutritive value
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DOI：
10.3945/ajcn.2010.29300
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发表时间：
2010-11-01
影响因子：
7.1
通讯作者：
Drewnowski, Adam
中科院分区：
文献类型：
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作者：
Drewnowski, Adam
背景19世纪，美国农业部（USDA）对不同食品的成本与其能量和营养价值进行了比较。目的是利用USDA设计的当代营养成分和食品价格数据，重新建立食品成本能量和营养素之间的关系。饮食研究数据库1 0对1387种食品的能量密度（kcal/g）、食用份量（g）、单位价格（$/100 g）、食用价格进行了分析（$/份）和能量成本（$/千卡）回归模型测试营养素和单位价格（$/100克）之间的关联食物组间比较采用单因素方差分析，食物组内能量密度与价格的关系采用斯皮尔曼相关分析。结果谷类和脂肪类食物组提供的膳食能量成本最低蔬菜的能量成本高于除水果外的任何其他食物组，每份食物的量随含水量的增加而增加，并与食物的能量密度成反比。每份食物的价格最高的是肉类、家禽和鱼类，每份食物的价格最低的是脂肪类。结论谷物和糖类食物组比蔬菜和水果便宜，比每份水果便宜。这些价格差异可能有助于解释为什么营养不良的低成本能量密集型食物与较低的教育和收入相关。Am J Clin Nutr 2010 92 1181- 8
Background Comparisons of the cost of different foods relative to their energy and nutritive value were conducted in the 1800s by the US Department of Agriculture (USDA)Objective The objective was to reestablish the relations between food cost energy and nutrients by using contemporary nutrient composition and food prices data from the USDADesign The USDA Food and Nut, lent Database for Dietary Studies 1 0 (FNDDS 1 0) and the Center for Nutrition Policy and Promotion food prices database were used for analysis For 1387 foods key variables were as follows energy density (kcal/g) serving size (g) unit price ($/100 g) serving price ($/serving) and energy cost ($/kcal) A regression model tested associations between nutrients and unit price ($/100 g) Comparisons between food groups were tested by using one factor analyses of variance Relations between energy density and price within food groups were tested by using Spearman s correlationsResults Grains and fats food groups supplied the lowest cost dietary energy The energy cost for vegetables was higher than that for any other food group except for fruit Serving sizes increased with water content and varied inversely with energy density of foods The highest prices per serving were for meats poultry and fish and the lowest prices per serving were for the fats category Although car bohydrates, sugar and fat were associated with lower price per 100 g, protein, fiber vitamins, and minerals were associated with higher price per 100 g after adjustment for energyConclusions Grains and sugars food groups were cheaper than vegetables and fruit per alone and were cheaper than fruit per serving These price differentials may help to explain why low-cost energy-dense foods that ale nutrient poor are associated with lower education and incomes Am J Clin Nutr 2010 92 1181-8