Dietary sources of nutrients among US adults, 1989 to 1991
Dietary sources of nutrients among US adults, 1989 to 1991
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DOI：
10.1016/s0002-8223(98)00122-9
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发表时间：
1998-05-01
影响因子：
--
通讯作者：
Kahle, LL
中科院分区：
文献类型：
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作者：
Subar, AF;Krebs-Smith, SM;Kahle, LL
目的 确定美国成年人 27 种营养素和膳食成分的主要食物来源。设计 采用单次 24 小时膳食回忆来评估摄入量。根据报告的 3,970 种食品，根据营养成分或用途的相似性创建了 112 类食品。使用美国农业部 (USDA) 食物分组系统对食物混合物进行分类。 主题/环境 美国农业部 1989-91 年个人食物摄入量持续调查中 19 岁或以上成年人 (n=10,638) 的全国代表性样本。进行分析 对于 27 种膳食成分中的每一种，通过将食物组为所有受访者提供的量相加并除以获得每个食物组对摄入量的贡献。结果 本文更新了之前的工作，据作者所知，这是第一篇提供胡萝卜素、维生素 B-12、镁和铜此类数据的文章。牛肉、酵母面包、家禽、奶酪和牛奶位列能量、脂肪和蛋白质的十大来源之列。以下其他主要来源也占能量摄入量的 2% 以上：碳水化合物：酵母面包、软饮料/苏打水、蛋糕/饼干/速食面包/甜甜圈、糖/糖浆/果酱、土豆（白）、即食麦片和面食；蛋白质：面食；和脂肪：人造黄油、沙拉酱/蛋黄酱、蛋糕/饼干/速食面包/甜甜圈。即食谷物，主要是因为强化，在 27 种营养素中的 18 种中跻身前 10 名食物来源之列。 应用/结论 这些分析是关于食物营养来源的最新分析，并且由于混合物的分解，提供了每个食物组的贡献的更真实的情况。
Objective To identify major food sources of 27 nutrients and dietary constituents for US adults.Design Single 24-hour dietary recalls were used to assess intakes. From 3,970 individual foods reported, 112 groups were created on the basis of similarities in nutrient content or use. Food mixtures were disaggregated using the US Department of Agriculture (USDA) food grouping system.Subjects/setting A nationally representative sample of adults aged 19 years or older (n=10,638) from USDA's 1989-91 Continuing Survey of Food Intakes by Individuals.Analyses performed For each of 27 dietary components, the contribution of each food group to intake was obtained by summing the amount provided by the food group for all respondents and dividing by total intake from all food groups for all respondents.Results This article updates previous work and is, to the authors' knowledge, the first to provide such data for carotenes, vitamin B-12, magnesium, and copper. Beef, yeast bread, poultry, cheese, and milk were among the top 10 sources of energy, fat, and protein. The following other major sources also contributed more than 2% to energy intakes: carbohydrate: yeast bread, soft drinks/soda, cakes/cookies/quick breads/doughnuts, sugars/syrups/jams, potatoes (white), ready-to-eat cereal, and pasta; protein: pasta; and fat: margarine, salad dressings/mayonnaise, and cakes/cookies/quick breads/doughnuts. Ready-to-eat cereals, primarily because of fortification, were among the top 10 food sources for 18 of 27 nutrients.Applications/conclusions These analyses are the most current regarding food sources of nutrients and, because of disaggregation of mixtures, provide a truer picture of contributions of each food group.