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Protein sources, nutrient adequacy and diet quality
Author(s) -
Karlsen Micaela,
Troy Lisa,
Rogers Gail,
Dwyer Johanna,
McKeown Nicola,
Jacques Paul
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.599.5
Subject(s) - nutrient , medicine , refined grains , protein quality , cohort , environmental health , zoology , food science , biology , whole grains , ecology , pathology
The 2010 Dietary Guidelines for Americans recommends consuming protein from a variety of foods, including plant‐based sources, but the relationship between increased protein intake from plant sources and diet quality and nutrient adequacy has not been extensively examined. We used linear regression to assess associations between quintiles of protein intake (% energy) from red meat, fish, poultry, dairy/eggs, plant‐based foods excluding refined grains, and refined grains, with diet quality and nutrient adequacy using the Harvard FFQ from the Framingham Offspring Cohort (n=3417, mean age=55 yrs). Nutrient adequacy was defined as meeting the Estimated Average Requirement for three nutrients of concern (fiber, Ca, K), and diet quality was defined by the 2010 Dietary Guidelines Adherence Index (DGAI‐2010), with higher DGAI‐2010 indicating better adherence. DGAI‐2010 was significantly higher in the highest vs lowest protein quintiles (p<0.001) for plant‐based foods (20%), fish (12%), poultry (5%), and dairy/eggs (3%), significantly lower for red meat (‐9%), and unchanged for refined grains. Intakes of fiber and K were poor with the highest levels of nutrient adequacy achieved by only 36% and 16% of individuals, respectively, in the highest quintile of plant‐based protein intake vs 2% and 1% in the lowest quintile. Results suggest that modest increases in consumption of plant protein may help in improving overall diet quality and meeting adequacy for nutrients of concern. However, more substantial interventions may be needed to improve intake of certain shortfall nutrients. Supported by USDA ARS agreement No. 58‐1950‐7‐707 and the Soy Nutrition Institute.