Batres-Marquez S Patricia, Jensen Helen H, Upton Julie
Center for Agricultural and RuralDevelopment, Department of Economics, Iowa State University, Ames, IA 50011-1070, USA.
J Am Diet Assoc. 2009 Oct;109(10):1719-27. doi: 10.1016/j.jada.2009.07.010.
Little is known about rice consumption, related food intake patterns, and the nutritional contribution that rice provides in the diets of Americans.
To provide information about rice consumption in the United States and the diets of rice consumers.
Data come from the Continuing Survey of Food Intakes by Individuals (1994-1996) and the National Health and Nutrition Examination Survey (2001-2002). Respondents report 24-hour recall dietary intakes. The amount of rice available in foods is estimated using the Food Commodity Intake Database. Consumers are classified based on the amount of rice they consume in foods.
The analysis includes information from adult individuals: 9,318 from the Continuing Survey of Food Intakes by Individuals and 4,744 from National Health and Nutrition Examination Survey.
Weighted percentages and mean values show the food and nutrient intake amounts. Logistic regression analysis is used to examine relationships among economic, social, and demographic factors that affect rice consumption.
Rice is consumed by a significant portion of the US adult population. Compared with others who did not consume rice, rice consumers consumed a smaller share of energy per day from fat and saturated fat; more iron and potassium; and more dietary fiber, meat, vegetables, and grains. Race/ethnicity and education are determinants of the probability of consuming rice, and more so than low-income status.
Rice consumers choose a diet that includes more vegetables, a smaller share of energy from fat and saturated fat, more dietary fiber and more iron than those who do not consume rice; the differences have remained relatively stable over the last decade. Accounting for race/ethnicity and income levels is important for better understanding of factors that affect food choices and for effective design of dietary interventions.
对于美国人的大米消费情况、相关食物摄入模式以及大米在其饮食中所提供的营养贡献，人们了解甚少。
提供有关美国大米消费情况以及大米消费者饮食情况的信息。
数据来自个人食物摄入量持续调查（1994 - 1996年）和国家健康与营养检查调查（2001 - 2002年）。受访者报告24小时回忆膳食摄入量。食物中大米的含量使用食物商品摄入数据库进行估算。消费者根据其在食物中摄入的大米量进行分类。
分析纳入了成年个体的信息：个人食物摄入量持续调查中的9318人以及国家健康与营养检查调查中的4744人。
加权百分比和均值显示食物和营养素的摄入量。使用逻辑回归分析来研究影响大米消费的经济、社会和人口因素之间的关系。
相当一部分美国成年人口食用大米。与未食用大米的人相比，大米消费者每天从脂肪和饱和脂肪中获取的能量比例较小；摄入更多的铁和钾；以及更多的膳食纤维、肉类、蔬菜和谷物。种族/族裔和教育程度是食用大米可能性的决定因素，比低收入状况的影响更大。
与不食用大米的人相比，大米消费者选择的饮食包含更多蔬菜，从脂肪和饱和脂肪中获取的能量比例较小，膳食纤维和铁的摄入量更多；在过去十年中，这些差异一直相对稳定。考虑种族/族裔和收入水平对于更好地理解影响食物选择的因素以及有效设计膳食干预措施很重要。
