Intake of seafood in the US varies by age, income, and education level but not by race-ethnicity.
Intake of seafood in the US varies by age, income, and education level but not by race-ethnicity.
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DOI：
10.3390/nu6126060
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发表时间：
2014-12-22
期刊：
影响因子：
5.9
通讯作者：
Picklo MJ
中科院分区：
文献类型：
--
作者：
Jahns L;Raatz SK;Johnson LK;Kranz S;Silverstein JT;Picklo MJ
目前的美国联邦饮食指南建议经常食用海鲜（鱼类+贝类）以促进健康;然而，人们对美国人如何满足该指南知之甚少，特别是可能存在摄入量不足风险的人群亚组。本研究的目的是描述海鲜消费的流行程度，以及消费者中按性别、年龄组、收入和教育水平以及种族-民族划分的海鲜食用量。来自15，407名19岁以上成年人的数据参与了2005-2010年国家健康和营养检查调查，使用方法来解释海鲜的零星摄入。超过80%的美国人报告在过去30天内食用任何海鲜，74%的人报告食用鱼类，54%的人报告食用贝类。这些百分比因社会人口群体而异。年龄较小、收入和教育水平较低与海鲜消费者的可能性较低相关（p < 0.0001）。在报告吃海鲜的人中，任何海鲜的平均食用量为158.2 ± 5.6克/周。在海产品消费者中，妇女和年龄和教育程度较低的个人消费较少。大约80%-90%的海鲜消费者没有达到海鲜的建议时，需要估计的能源需求。要让美国人以目前的建议水平消费海鲜，还有大量的工作要做。
Current US federal dietary guidance recommends regular consumption of seafood (fish + shellfish) to promote health; however, little is known about how well Americans meet the guideline, particularly population subgroups that may be at risk for inadequate intake. The purposes of this study were to describe the prevalence of seafood consumption and, among consumers, the amounts of seafood eaten by sex, age group, income and education level, and race-ethnicity. Data from 15,407 adults aged 19+ participating in the 2005–2010 National Health and Nutrition Examination Surveys were analyzed using methods to account for sporadic intake of seafood. Over 80% of Americans reported consuming any seafood over the past 30 days, 74% reported consuming fish, and 54% reported eating shellfish. The percentages varied by socio-demographic group. Younger age and lower income and education levels were associated with lower odds of being a seafood consumer (p < 0.0001). Among those who reported eating seafood, the average amount eaten of any seafood was 158.2 ± 5.6 g/week. Among seafood consumers, women and individuals of lower age and education levels consumed less seafood. Approximately 80%–90% of seafood consumers did not meet seafood recommendations when needs were estimated by energy requirements. A great deal of work remains to move Americans toward seafood consumption at current recommended levels.
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影响因子：
10.4
作者：
Oken E;Choi AL;Karagas MR;Mariën K;Rheinberger CM;Schoeny R;Sunderland E;Korrick S
通讯作者：
Korrick S
影响因子：
3.3
作者：
Pieniak, Z.;Verbeke, W.;Scholderer, J.
通讯作者：
Scholderer, J.
影响因子：
10.4
作者：
Mahaffey, Kathryn R.;Clickner, Robert P.;Jeffries, Rebecca A.
通讯作者：
Jeffries, Rebecca A.
DOI：
10.1136/bmj.e6698
发表时间：
2012-10-30
期刊：
BMJ (Clinical research ed.)
影响因子：
--
作者：
Chowdhury R;Stevens S;Gorman D;Pan A;Warnakula S;Chowdhury S;Ward H;Johnson L;Crowe F;Hu FB;Franco OH
通讯作者：
Franco OH
影响因子：
3.2
作者：
Bach-Faig, Anna;Berry, Elliot M.;Serra-Majem, Lluis
通讯作者：
Serra-Majem, Lluis