Food Acculturation Drives Dietary Differences among Mexicans, Mexican Americans, and Non-Hispanic Whites
Food Acculturation Drives Dietary Differences among Mexicans, Mexican Americans, and Non-Hispanic Whites
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DOI：
10.3945/jn.111.141473
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发表时间：
2011-10-01
影响因子：
4.2
通讯作者：
Popkin, Barry M.
中科院分区：
文献类型：
--
作者：
Batis, Carolina;Hernandez-Barrera, Lucia;Popkin, Barry M.
我们的目的是研究食物适应对墨西哥裔美国人（MA）饮食的影响，以墨西哥饮食为参考。我们使用了1999年墨西哥国家营养调查和1999-2006年NHANES中具有全国代表性的儿童（2-11岁）、女性青少年和成人（12-49岁）的样本，比较了墨西哥人（n = 5678）、墨西哥出生的MA （n = 1488）、美国出生的MA （n = 3654）和非西班牙裔美国白人（NH-White） （n = 5473）的饮食。一次24小时的饮食召回用于检查选定食物组的消耗百分比和能量消耗百分比。所分析的大多数食物组的能量/人均摄入量百分比呈线性增长或下降，顺序如下：墨西哥、MAMX、MAUS、NH-White。然而，在美国亚群之间，特别是在MAUS和nh - white之间，几乎没有观察到显著的差异。总的来说，与墨西哥人相比，美国人摄入了更多的饱和脂肪、糖、甜点和咸零食、披萨和炸薯条、低脂肉和鱼、高纤维面包和低脂牛奶，而玉米饼、低纤维面包、高脂肪牛奶和墨西哥快餐的摄入量则有所减少。此外，所有年龄组的模式都相似。虽然我们发现了食物适应的积极和消极方面的混合，但从不健康食品中获得的能量的总体比例在美国亚人群中更高。我们的研究结果表明，在一代人的时间里，墨西哥饮食的影响几乎消失了。此外，我们的结果强化了在MA中劝阻美国饮食中关键的不健康成分的必要性。[j] .中华医学杂志，2010,31(1):98- 96。
Our aim was to examine the effects of food acculturation on Mexican Americans' (MA) diets, taking the Mexican diet as reference. We used nationally representative samples of children (2-11 y) and female adolescents and adults (12-49 y) from the Mexican National Nutrition Survey 1999 and NHANES 1999-2006 to compare the diets of Mexicans (n = 5678), MA born in Mexico (MAMX) (n = 1488), MA born in the United States (MAUS) (n = 3654), and non-Hispanic white Americans (NH-White) (n = 5473). One 24-h diet recall was used to examine the percentage consuming and percentage energy consumed from selected food groups. Most of the food groups analyzed displayed a fairly linear increase or decrease in percent energy/capita intake in this order: Mexican, MAMX, MAUS, NH-White. However, few significant differences were observed among the US subpopulations, especially among MAUS and NH-Whites. Overall, compared to Mexicans, the US subpopulations had greater intakes of saturated fat, sugar, dessert and salty snacks, pizza and French fries, low-fat meat and fish, high-fiber bread, and low-fat milk, as well as decreased intakes of corn tortillas, low-fiber bread, high-fat milk, and Mexican fast food. Furthermore, the patterns were similar in all age groups. Although we found a mix of positive and negative aspects of food acculturation, the overall proportion of energy obtained from unhealthy foods was higher among the US subpopulations. Our findings indicate that within one generation in the US, the influence of the Mexican diet is almost lost. In addition, our results reinforce the need to discourage critical unhealthful components of the American diet among MA. J. Nutr. 0: 1898-1906, 2011.