Oatmeal consumption is associated with increased nutrient intake, better diet quality, and lower body mass index in adult participants (19+ y) from the NHANES (2001‐2010) (810.12)

The association between oatmeal consumption with nutrient intake, dietary quality, and body weight parameters was examined in adults (n=22,823) using data from NHANES (2001‐2010). Consumers (n=1,419) were defined as having any amount of oatmeal during a 24‐hour diet recall. ANOVA (covariate adjusted) were conducted using appropriate sample weights. Diet quality was calculated using the Healthy Eating Index‐2005 (HEI). Energy adjusted protein (87±1.3 v 83±0.3 g/d), dietary fiber (20.5±0.3 v 15.8±0.1 g/d), vitamin A (826±24 v 610±7 RAE µg/d), Ca (1041±20 v 927±6 mg/d), P (1488±16 v 1351±5 mg/d), Mg (361±6 v 289±1 mg/d), Fe (17.0±0.2 v 15.5±0.1 mg/d), and K (2958±34 v 2714±12 mg/d) intake were higher (p<0.01) in consumers than non‐consumers. Total fat (75±0.6 v 83±0.3 g/d), SFA (24.3±0.3 v 27.2±0.1 g/d), cholesterol (239±6 v 290±2 mg/d), and vitamin B12 (4.4±0.1 v 5.5±0.1 µg/d) were lower in consumers. Consumers had higher HEI scores (58.9±0.5 v 50.6±0.2) due to more whole grains (2.7±0.06 v 0.6±0.01 cup eq/d) and less SFA, solid fat (39.0±0.6 v 46.1±0.2 g/d), and added sugars (17.2±0.5 v 19.3±0.2 tsp/d). BMI (27.5±0.3 v 28.5±0.1) and waist circumference (94.9±0.5 v 97.5±0.2 cm) were lower in consumers. Consumers were 25% less likely to be overweight or obese and had a 21% reduced risk of increased waist size. Oatmeal consumption was associated with better nutrient intake, diet quality, and weight parameters in adults. Grant Funding Source : PepsiCo