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Snacking is Associated with Better Diet Quality and Reduced Risk of Overweight and Abdominal Obesity in Children
Author(s) -
Nicklas Theresa A.,
O'Neil Carol E.,
Fulgoni Victor L
Publication year - 2012
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.26.1_supplement.1011.10
Subject(s) - snacking , overweight , obesity , medicine , food science , nutrient density , nutrient , environmental health , zoology , endocrinology , chemistry , biology , organic chemistry
Snacking is very common among Americans; the impact of variety of snacking patterns on nutrient intakes and weight status is unclear. This study examined the associations of snacking patterns on nutrient intake and weight in children 2–18 years (n=14,220). Cluster analysis generated 12 distinct snacking patterns, explaining 57% of variance in total calories consumed. Only 8% of the children did not consume snacks. Cakes, cookies and pastries were the most common snacking pattern (16%) followed by miscellaneous snacks (e.g. whole milk, orange juice and meat/fish/poultry; 13%) and crackers and salty snacks (10%). Most snacking patterns resulted in higher total energy intake than no snack pattern. With higher energy consumption there were higher intakes of potassium; calcium; folate; fiber; riboflavin; zinc; vitamins A, C, B12 and K; and magnesium. However, most of the snacking patterns resulted in higher total intake of saturated fat, solid fat, added sugar and sodium (nutrients to limit). The majority of snacking patterns were associated with a reduced risk of overweight and abdominal obesity. Overall, several snacking patterns compared with non‐snackers had better diet quality and were less likely to be overweight or obese and less likely to have abdominal obesity. Education is needed to improve snacking patterns in terms of nutrients to limit in the diet. Funded by USDA and Kellogg's Corporate Citizenship Fund.