Author:
O’Neil Carol E,Nicklas Theresa A,Zanovec Michael,Cho Susan S,Kleinman Ronald
Abstract
AbstractObjectiveTo examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents.DesignSecondary analysis of cross-sectional data.SettingThe 1999–2004 National Health and Nutrition Examination Survey.SubjectsChildren aged 2–5 years (n2278) and 6–12 years (n3868) and adolescents aged 13–18 years (n4931). The participants were divided into four WG consumption groups: ≥0 to <0·6, ≥0·6 to <1·5, ≥1·5 to <3·0 and ≥3·0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall.ResultsThe mean number of servings of WG consumed was 0·45, 0·59 and 0·63 for children/adolescents at the age of 2–5, 6–12 and 13–18 years, respectively. In all groups, HEI and intakes of energy, fibre, vitamin B6, folate, magnesium, phosphorus and iron were significantly higher in those consuming ≥3·0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6–12 years), vitamins B1(2–5 and 13–18 years), B2(13–18 years), A (2–5 and 13–18 years) and E (13–18 years) were higher in those groups consuming ≥3·0 servings of WG/d; intakes of added sugars (2–5 years), vitamin C (2–5 and 6–12 years), potassium and sodium (6–12 years) were lower.ConclusionsOverall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.
Publisher
Cambridge University Press (CUP)
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Medicine (miscellaneous)
Cited by
58 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献