Premium
Sources of dietary guidance‐based food groups and empty calories among the U.S. population in relation to income and race/ethnicity
Author(s) -
Kirkpatrick Sharon I,
Reedy Jill,
KrebsSmith Susan M
Publication year - 2013
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.27.1_supplement.232.1
Subject(s) - ethnic group , calorie , socioeconomic status , national health and nutrition examination survey , race (biology) , food group , population , poverty , demography , environmental health , medicine , biology , anthropology , economics , botany , sociology , economic growth , endocrinology
Variation in rates of adherence to recommendations for dietary guidance‐based food groups have been observed in relation to socioeconomic status. In this study, we examined top sources of food groups and empty calories among the U.S. population (aged ≥2 years) by income and race/ethnicity using dietary recall data from the 2003–2004 National Health and Nutrition Examination Survey (n=8272). Income groups were identified using the poverty income ratio (≤130%, 131–185%, ≥186%) and race/ethnic groups included non‐Hispanic white, non‐Hispanic black, and Mexican‐American. The top contributors to many food groups were strikingly similar across income and race/ethnic groups; however, some exceptions were apparent. White potatoes were the top source of vegetables for all income and race/ethnic groups with the exception of Mexican‐Americans, whose top source was beans. For non‐Hispanic Blacks, Mexican‐Americans, and the lowest income group, the top source of dairy foods was whole milk whereas it was reduced fat milk for non‐Hispanic whites and the upper two income groups. Soda, energy and sports drinks were the top source of added sugars for all groups, whereas the top sources of solid fats differed. Understanding variations in sources of food groups and empty calories among the population may assist in better targeting individual‐ and environmental‐level interventions to improve dietary intakes.