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Yogurt consumption by US children is associated with higher protein, calcium and vitamin D intake, lower dietary fat, and lower body fat: Results from the National Health and Nutrition Examination Survey (NHANES 2005–2008)
Author(s) -
Keast Debra R,
Albertson Ann M,
Gugger Carolyn K,
Holschuh Norton 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.847.18
Subject(s) - national health and nutrition examination survey , waist , medicine , vitamin d and neurology , dietary reference intake , vitamin , obesity , vitamin c , zoology , ascorbic acid , nutrient , food science , chemistry , environmental health , population , biology , organic chemistry
This study examined the associations of dairy and yogurt consumption with intakes of macronutrients, calcium (CA), and vitamin D (VIT D), and obesity measures among American children. Using 1‐day dietary recall data from NHANES 2005–2008, children aged 8–18 yr (n=3,786) were classified by dairy consumption: <1 (31%), 1‐<2 (28%), or 2+ servings (41%). Yogurt consumers (Y‐C) (8.5%) and nonconsumers (Y‐NC) (91.5%) were defined using 2‐day intake. After adjusting for gender, ethnicity, age, and energy (Model 1), dairy consumption was associated with higher intakes of protein, CA, and VIT D (p<0.01); and Y‐C had higher intakes than Y‐NC (p<0.01). Dairy consumption was also associated with higher energy and saturated fat intakes, although carbohydrate and added sugars were lower. Y‐C had lower intakes than Y‐NC of total fat (31.6±0.7 vs. 33.5±0.3 % energy) and saturated fat (10.9±0.3 vs. 11.7±0.1 % energy; 26.4±0.8 vs. 28.2±0.3 g), with no differences in energy, carbohydrate, total sugars, and added sugars. With physical activity and other covariates added to Model 1, subscapular skinfold was lower for Y‐C than Y‐NC (11.3±0.6 vs. 12.9±0.3 mm), and for consumers of 2+ vs. <1 dairy servings (12.3±0.2 vs. 13.4±0.3 mm). Y‐C also had lower waist circumference (74.5±1.0 vs. 77.0±0.5 cm) than Y‐NC. Yogurt consumption was associated with higher protein, CA and VIT D intake, lower dietary fat and body fat, with no differences in sugars intake. Supported by the Bell Institute of Health and Nutrition, General Mills, Inc.