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Relationship between egg consumption patterns and nutrient intake, diet quality, weight measures, and cardiovascular risk factors (CVRF)‐2001–2008 NHANES
Author(s) -
Nicklas Theresa A.,
O'Neil Carol E.,
Fulgoni Victor L
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.622.24
Subject(s) - waist , medicine , refined grains , nutrient , blood pressure , zoology , food group , food science , obesity , whole grains , biology , environmental health , ecology
This study examined the association of egg consumption patterns (ECP) with nutrient intake, diet quality, adiposity, and CVRF in adults participating in NHANES 2001–2008. 24‐hour dietary recalls and cluster analysis determined the ECP; BMI and waist circumference (WC) assessed adiposity; CVRF were serum lipids/blood pressure/triglycerides/glucose/insulin. Covariate adjusted LS means ± SE were generated. Eight ECP were created (34.5% of the variance in total energy intake). ECP were compared to the no egg pattern, which was the most common ECP (80.2% of the sample) followed by the egg/meat, poultry, fish [MPF]/grain/potato/fruit juice/vegetable pattern (7.8%). 1–3% of the sample consumed one of the six remaining ECP. Most ECP resulted in higher energy intake. Several ECP showed lower intakes of added sugars, but higher intakes of saturated and solid fats. Total nutrient intake varied in the ECP; three ECP had lower diet quality. Two ECP were associated with BMI and WC; when food groups consumed in those ECP were covariates, only one ECP remained significant (egg/MPF/grain; (p≤0.0063). Only one ECP was positively associated with diastolic blood pressure and LDL‐C (both p≤0.0063). Relationships between food patterns and health outcomes are complex. More studies are needed to determine what foods drive these associations and how foods consumed at other meals influence results. Support: USDA & Egg Nutrition Board.