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Dietary Pattern and Rice Consumption in Northwest Arkansas
Author(s) -
Pottgen Ellen,
Yoon Suk Hoo,
Poquette Nicole,
Seo HanSeok,
Lee SunOk
Publication year - 2015
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.29.1_supplement.596.13
Subject(s) - brown rice , calorie , white rice , polyunsaturated fat , saturated fat , dietary fiber , medicine , zoology , food science , biology , cholesterol , endocrinology
Rice is used in a variety of products and recipes, including Korean rice cakes. The objective of this study is to determine the dietary intake and consumption of brown and white rice in Northwest Arkansas. A food frequency questionnaire was administered to assess dietary intake and rice consumption. Surveys were collected from Caucasian men (n=60) and women (n=106), with an average age of 30.8±14.3, residing in Northwest Arkansas. Nutrition data was analyzed by Nutritionist Pro™ software (Stafford, TX). Results were categorized by gender and age (18‐30, n=111, 31‐50, n=30, and 51+ n=25). No statistically significant difference was found for calories, carbohydrate percentage, total fat, saturated fat, monounsaturated fat or cholesterol between age groups. Individuals 18‐30 consumed significantly more protein than ages 31‐50 (p<0.05). Individuals 51‐70 consumed significantly more lipids than those 18‐30 (p<0.05). Ages 31‐50 consumed significantly more fiber than ages 18‐30 and 51‐70, and more polyunsaturated fat than those 18‐30 (p<0.05). The majority reported white rice consumption 1‐3 times monthly (37%) and brown rice consumption less than once monthly (55%). Individuals 31‐50 consumed the most white rice weekly (37%) and the most brown rice monthly (50%). This data suggests that individuals 31‐50 consume the highest amount of fiber and polyunsaturated fat and rice. With increasing gluten‐intolerance, rice and rice product will continue to be utilized for future research application. Funding provided by Korean Food Research Institute is greatly appreciated.