Meal and snack patterns are associated with dietary intake of energy and nutrients in US adults
Meal and snack patterns are associated with dietary intake of energy and nutrients in US adults
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DOI：
10.1016/j.jada.2005.09.045
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发表时间：
2006-01-01
影响因子：
--
通讯作者：
Song, WO
中科院分区：
文献类型：
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作者：
Kerver, JM;Yang, EJ;Song, WO
目的本研究旨在验证美国成年人特定膳食和零食模式与特定营养素摄入量相关的假设。设计采用第三次全国健康与营养检查调查的24小时膳食回忆，描述膳食和零食模式与营养素摄入量的关系。研究对象为20岁或以上的美国成年人（n= 15，978）。进行统计分析所有统计分析均考虑了调查设计和样本权重。线性回归分析控制了混杂因素，包括能量摄入。Wald F检验用于确定每日进食频率或膳食模式groups.Results的营养素摄入量之间的意义，每日进食频率是正相关的碳水化合物，叶酸，维生素C，钙，镁，铁，钾，纤维摄入量和蛋白质，总脂肪，胆固醇，钠摄入量呈负相关。膳食模式进一步按人口百分比分为五种最常见的膳食和零食组合，包括早餐（B）、午餐（L）、晚餐（D）和>= 2种零食（S）（31.6%）; B，L，D和1 S（15.4%）; B，D和≥ 2 S（13.1%）; B，L，D（8.3%）;和L，D和≥ 2 S（7.6%）。报告B、L、D和1 S以及B、L、D和>= 2 S的组，除胆固醇、维生素B-6和钠外，所有微量营养素的摄入量最高。早餐skippers（L，D和>= 2 S）有最低的摄入量的所有微量营养素检查除sodium.Conclusions调查结果表明，膳食和零食模式可能是营养素摄入量的标志，因此饮食质量。在调查膳食模式和健康结果时，应考虑完全的营养摄入。
Objective This study was undertaken to test the hypothesis that specific meal and snack patterns are associated with selected nutrient intakes in US adults.Design Using the 24-hour dietary recall from the Third National Health and Nutrition Examination Survey, meal and snack patterns were described in relation to nutrient intakes.Subjects The study included US adults aged 20 years or older (n=15,978).Statistical analyses performed All statistical analyses accounted for the survey design and sample weights. Linear regression analyses controlled for confounding factors, including energy intakes. Wald F tests were used for determination of significance between means of nutrient intakes by daily eating frequency or meal pattern groups.Results Daily eating frequency was positively related to carbohydrate, folic acid, vitamin C, calcium, magnesium, iron, potassium, and fiber intakes and inversely related to protein, total fat, cholesterol, and sodium intakes. Meal patterns were further categorized into the five most commonly reported meal and snack combinations by population percentages including breakfast (B), lunch (L), dinner (D), and >= 2 snacks (S) (31.6%); B, L, D and 1 S (15.4%); B, D and >= 2 S (13.1%); B, L, D (8.3%); and L, D and >= 2 S (7.6%). Groups reporting B, L, D and 1 S and B, L, D and >= 2 S had the highest intakes of all micronutrients examined except cholesterol, vitamin B-6, and sodium. Breakfast skippers (L, D and >= 2 S) had the lowest intakes of all micronutrients examined except sodium.Conclusions Findings from this cross-sectional survey suggest that meal and snack patterns may be markers for nutrient intakes and therefore diet quality. Complete nutrient intakes should be considered in investigations of meal patterns and health outcomes.