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Cost of Nutrients Analyses Using the National Health and Nutrition Examination Survey: A Focus on Grain Foods
Author(s) -
Fulgoni Victor,
Papanikolaou Yanni
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.903.5
Subject(s) - nutrient , food science , dietary fiber , nutrient density , food group , national health and nutrition examination survey , added sugar , sugar , environmental health , medicine , biology , population , ecology
The objective of the present study was to assess the cost of energy, nutrients, and related substances in the American diet and to define some of the most cost effective foods for providing these food components. The analyses focused on grain foods from NHANES 2003‐2004 since these are the only data that the USDA linked to food costs (USDA Center for Nutrition Policy and Promotion prices database: Food Prices Database‐0304). We used the USDA 150 food categories to define grain food categories. For those 2+ years of age, six of the grain categories considered (out of 22) were especially cost effective in providing energy and nutrients to the American diet. The rolls/buns category and the rice category were particularly cost effective, each ranking in the top five most cost effective food categories for 13‐14 of the nutrients/substances evaluated, including dietary fiber, protein, folate, iron, magnesium, calcium, niacin, and thiamin. Ready‐to‐eat cereals (whether higher or lower in sugar), the pasta/noodles/cooked grains category, and the tortilla category were also among the top five most cost effective food groups for certain nutrients/substances. Popcorn, grits/other cooked grains, and the oatmeal categories ranked in the top five most cost effective food groups for one or two nutrients ([popcorn: dietary fiber, lutein/zeaxanthin; grits/other cooked cereals: iron; oatmeal: magnesium). While prices may have changed some since 2003‐2004, these data suggest that certain grain‐based foods are a “nutrition bargain” for American consumers. Supported by the Grain Foods Foundation.