Poster Topical Area: Nutritional Epidemiology
Location: Hall D
Poster Board Number: 799
Objectives: Current Dietary Guidelines for Americans have identified several shortfall nutrients in the US population, including fiber, folate, and iron. Intake of some shortfall nutrients can be even lower in older adults, with limited data in Hispanic (H) adults. The present analyses determined the contribution of grain foods to energy/nutrients in older US H adults and compared to all food sources in the US diet.
Methods: Analyses of grain food sources were conducted using a 24-hour recall in H adults (51-99 years-old; n=860) using data from the National Health and Nutrition Examination Survey, 2011-2014. Sources of nutrients in foods were determined using USDA food groupings and nutrient composition databases.
Results: All grains provided 302±16 kcal/day or 16±0.7% of energy in the diet, ranking as the 3th largest source of energy in the diet. Grain foods ranked 1st for thiamin (32±1.6%), iron (35±1.8%), and folate (38±2.0%) intake relative to 15 food groups. Grain foods ranked 2nd highest for dietary fiber (23±1.0%), 3rd for niacin (22±1.5%), magnesium (17±0.9%) and calcium intake (14±0.7%). The subcategory breads/rolls/tortillas (BRT) provided 174±9.5 kcal/day or 9±0.4% of all energy in the diet, ranking as the highest source of energy compared to all foods. BRT ranked 1st of 47 foods for daily thiamin (17±0.6%), magnesium (10±0.6%) and 2nd for niacin (10±0.5%), dietary fiber (14±0.7%), iron (13±0.5%), and folate, DFE (14±0.6%). BRT ranked 5th largest food group contributor for calcium (8±0.3%) intake. Ready-to-eat cereals (RTEC) provided 32±4 kcal/day or 2±0.2% of energy in the diet, ranking as the 25th largest contributor in the diet. RTEC ranked 1st for iron (15±1.9%) and folate, DFE (17±2.2%), 8th for dietary fiber (4±0.7%), 3rd for niacin (7±1.3%), 16th for magnesium (2±0.4%), and 21st for calcium (2±0.2%).
Conclusions: All grain foods and specific sub-categories of grains provided a greater percentage of several underconsumed nutrients, including dietary fiber, iron, and folate, relative to calories. Thus, grains provide nutrient density to the American diet of older H adults.
Supported by Grain Foods Foundation
VP, Nutrition Research & Regulatory Affairs
Paris, Ontario, Canada