Smit E, Nieto F J, Crespo C J, Mitchell P
Department of Epidemiology, Johns Hopkins University, Baltimore, MD 21205, USA.
J Am Diet Assoc. 1999 Jul;99(7):813-20. doi: 10.1016/S0002-8223(99)00193-5.
To describe the sources of protein intake in a sample of the US adult population and among subgroups defined by race-ethnicity, age, and gender.
The Third National Health and Nutrition Examination Survey, 1988-1991, is a stratified random sample of the total civilian noninstitutionalized population, drawn from the 50 United States and the District of Columbia. For all foods consumed by the participants, based on a 24-hour dietary recall, protein sources and the contribution of each protein type to the total protein intake were determined.
Adult participants in the third National Health and Nutrition Examination Survey (n = 7,924).
Weighted total, age-specific, and age-adjusted mean protein intakes were calculated using SAS and WesVarPC. Statistical differences were determined by 2-tailed t tests.
The main protein source in the American diet is animal protein (69%). Meat, fish, and poultry protein combined contributed the most to animal protein (42%), followed by dairy protein (20%). Grains (18%) contributed the most to plant protein consumption. Women consumed a lower percentage of beef (14%) and pork (7%) protein than did men (18% and 9%, respectively). Women also consumed a higher percentage of poultry (13%), dairy (22%), and fruit and vegetable (11%) protein than did men (11%, 19%, and 9%, respectively). Blacks reported eating a higher percentage of poultry (18%) and pork (11%) protein and a lower percent of dairy protein (14%) than did whites (12%, 7%, and 22%, respectively) and Mexican-Americans (11%, 8%, and 17%, respectively). Mexican-Americans consumed a higher percentage of legume (7%) and egg (7%) protein than did whites (4% and 4%, respectively) and blacks (4% and 5%, respectively). Whites consumed a higher percentage of grain protein (19%) than did blacks (16%) and Mexican-Americans (15%).
These results show that, although the percentage of total energy from protein may be similar among race-ethnicities and between men and women, their sources of protein are different. These differences should be taken into account when providing nutrition education for specific populations.
描述美国成年人群样本以及按种族、年龄和性别划分的亚组中蛋白质摄入的来源。
1988 - 1991年第三次全国健康与营养检查调查是从美国50个州和哥伦比亚特区的全体非机构化平民人口中抽取的分层随机样本。根据24小时饮食回顾，确定参与者所食用的所有食物的蛋白质来源以及每种蛋白质类型对总蛋白质摄入量的贡献。
第三次全国健康与营养检查调查中的成年参与者（n = 7924）。
使用SAS和WesVarPC计算加权总蛋白质摄入量、特定年龄的蛋白质摄入量以及年龄调整后的平均蛋白质摄入量。通过双侧t检验确定统计差异。
美国饮食中的主要蛋白质来源是动物蛋白（69%）。肉类、鱼类和家禽类蛋白质加起来对动物蛋白的贡献最大（42%），其次是乳制品蛋白（20%）。谷物（18%）对植物蛋白的消费贡献最大。女性摄入的牛肉（14%）和猪肉（7%）蛋白的比例低于男性（分别为18%和9%）。女性摄入的家禽类（13%）、乳制品类（22%）以及水果和蔬菜类（11%）蛋白的比例也高于男性（分别为11%、19%和9%）。黑人报告摄入的家禽类（18%）和猪肉（11%）蛋白的比例高于白人（分别为12%和7%）和墨西哥裔美国人（分别为11%和8%），而摄入的乳制品蛋白比例低于白人（22%）和墨西哥裔美国人（17%）。墨西哥裔美国人摄入的豆类（7%）和蛋类（7%）蛋白的比例高于白人（分别为4%和4%）和黑人（分别为4%和5%）。白人摄入的谷物蛋白比例（19%）高于黑人（16%）和墨西哥裔美国人（15%）。
这些结果表明，尽管不同种族以及男女之间蛋白质提供的总能量百分比可能相似，但他们的蛋白质来源不同。在为特定人群提供营养教育时应考虑这些差异。
