Premium
Nutrient intakes and food sources of dietary fiber, vitamin D, calcium and potassium in U.S. adults 19–50 and 51+ years of age
Author(s) -
Quann Erin E.,
Fulgoni Victor L.,
Keast Debra R.,
Auestad Nancy
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.237.5
Subject(s) - food science , nutrient , vitamin , potassium , vitamin d and neurology , dietary fiber , calorie , fortified food , dietary reference intake , food group , chemistry , medicine , zoology , fortification , biology , environmental health , organic chemistry
The 2010 Dietary Guidelines Advisory Committee identified four nutrients of public health concern: dietary fiber, vitamin D, calcium (Ca) and potassium (K). Intake and food sources of these nutrients were examined using NHANES, 2003–2006, data for subjects 19–50 yrs (n=5,429) and 51+ yrs (n=4,061) with reliable 24‐hr recall records on Day 1. Food mixtures/mixed dishes were disaggregated with ingredients classified by their respective food group. Compared to younger adults, older adults consumed 21% fewer calories (mean ± SE; 2,409 ± 19 vs. 1,900 ± 24 kcal/d), 16% less Ca (985 ±16 vs. 825 ± 14 mg/d) and 4% less K (2,783 ± 27 vs. 2,659 ± 35 mg/d) (p<0.05); fiber (15.8 ± 0.3 vs. 15.5 ± 0.2 g/d) and vitamin D (4.8 ± 0.1 vs. 4.6 ± 0.1 mcg/d) intake were similar. The top 5 sources of fiber in adults 51+ yrs were fruit (13.4%), yeast bread/rolls (12.0%), cold cereal (6.9%), legumes (6.7%), white potatoes (5.7%); of vitamin D were milk (43.9%), fish/shellfish (16.8%), eggs (6.0%), cold cereal (5.6%), fruit juice (3.6%); of Ca were milk (24.1%), cheese (17.3%), yeast breads/rolls (8.2%), milk desserts (4.6%), coffee/tea (4.6%); and of K were coffee/tea (10.8%), milk (9.5%), fruit (8.0%), white potatoes (6.4%) and tomatoes, including juice (5.5%). While food sources of these nutrients were similar, with dairy foods making large contributions to three of the nutrients of concern, older adults have lower intake of Ca and K than younger adults even though Ca recommendations are higher. (Supported by the National Dairy Council/Dairy Research Institute)