Association of weight status with the types of foods consumed at snacking occasions among US adolescents.
Association of weight status with the types of foods consumed at snacking occasions among US adolescents.
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DOI：
10.1002/oby.23571
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发表时间：
2022-12
期刊：
影响因子：
6.9
通讯作者：
Tripicchio, Gina L.
中科院分区：
文献类型：
--
作者：
Croce, Christina M.;Fisher, Jennifer Orlet;Coffman, Donna L.;Bailey, Regan L.;Davey, Adam;Tripicchio, Gina L.
本研究旨在评估美国青少年体重状况下的零食组组成。通过2007年至2018年全国健康与营养调查（NHANES; n = 5264； 12-19岁）的两次24小时饮食召回，对青少年零食摄入的食物组成分进行了横断面分析。ANCOVA模型通过BMI百分位数（BMI%，正常体重[NW]: <85 BMI%，超重[OW]: 85 -95 BMI%，肥胖[OB]:≥95 BMI%）评估食物摄入量，调整了能量误报和关键协变量。肥胖青少年每天从零食中消耗的总能量（平均[SE]: NW = 424 bbb kcal; OW = 527 bbb kcal; OB = 603 bbb kcal; p < 0.001）高于肥胖青少年和NW青少年。OW或OB青少年比NW青少年从零食中摄入更多的精制谷物、乳制品、蛋白质、油、固体脂肪和添加糖（p < 0.05-0.001）。患有OW或OB的青少年比患有NW的青少年消耗更多的卡路里和更高水平的过量饮食成分，即从零食中添加糖、固体脂肪和精制谷物。需要针对特定年龄段的零食建议来指导饮食，以防止摄入过多的营养和卡路里。
This study aimed to evaluate snack food-group composition by weight status among United States adolescents. Cross-sectional analysis of adolescent food-group-component intake from snacking occasions using two 24-hour dietary recalls from the 2007 through 2018 National Health and Nutrition Examination Survey (NHANES; n = 5264; 12–19 years) was conducted. ANCOVA models evaluated food intakes by BMI percentile (BMI%; normal weight [NW]: <85th BMI%; overweight [OW]: 85th-95th BMI%; and obesity [OB]: ≥95th BMI%), adjusting for energy misreporting and key covariates. Adolescents with OB consumed greater total daily energy from snacks (mean [SE]: NW = 424 [10] kcal; OW = 527 [16] kcal; OB = 603 [22] kcal; p < 0.001) than adolescents with OW and NW. Adolescents with OW or OB consumed higher amounts of refined grains, dairy, protein, oil, solid fat, and added sugar from snacks than adolescents with NW (p < 0.05–0.001). Adolescents with OW or OB consume more calories and higher levels of overconsumed dietary components, i.e., added sugar, solid fats, and refined grains, from snacks than adolescents with NW. Age-specific snacking recommendations to inform dietary guidance are needed to prevent excess intake of overconsumed nutrients and calories.
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影响因子：
2.9
作者：
Bellisle, France
通讯作者：
Bellisle, France
影响因子：
3.2
作者：
LeCroy, Madison N.;Truesdale, Kimberly P.;Thomas, Alicia J.
通讯作者：
Thomas, Alicia J.
DOI：
10.1016/j.jand.2019.08.173
发表时间：
2020-02-01
影响因子：
4.8
作者：
Loth, Katie A.;Tate, Allan;Berge, Jerica M.
通讯作者：
Berge, Jerica M.
影响因子：
3.8
作者：
Dunford, E. K.;Popkin, B. M.
通讯作者：
Popkin, B. M.
影响因子：
6.8
作者：
AKAIKE, H
通讯作者：
AKAIKE, H