Huth Peter J, Fulgoni Victor L, Keast Debra R, Park Keigan, Auestad Nancy
Nutr J. 2013 Aug 8;12:116. doi: 10.1186/1475-2891-12-116.
The risk of chronic disease cannot be predicted simply by the content of a single nutrient in a food or food group in the diet. The contribution of food sources of calories, added sugars and saturated fat (SFA) to intakes of dietary fiber and micronutrients of public health importance is also relevant to understanding the overall dietary impact of these foods.
Identify the top food sources of calories, added sugars and SFA in the U.S. diet and quantify their contribution to fiber and micronutrient intakes.
Single 24-hour dietary recalls (Day 1) collected from participants ≥2 years (n = 16,822) of the What We Eat in America, National Health and Nutrition Examination Survey (WWEIA/NHANES 2003-2006) were analyzed. All analyses included sample weights to account for the survey design. Calorie and nutrient intakes from foods included contributions from disaggregated food mixtures and tabulated by rank order.
No one food category contributes more than 7.2% of calories to the overall U.S. diet, but half of the top 10 contribute 10% or more of total dietary fiber and micronutrients. Three of the top 10 sources of calories and SFA (beef, milk and cheese) contribute 46.3% of the calcium, 49.5% of the vitamin D, 42.3% of the vitamin B12 as well as other essential nutrients to the American diet. On the other hand, foods categorized as desserts, snacks, or beverages, contribute 13.6% of total calories, 83% of added sugar intake, and provide little or no nutritional value. Including food components of disaggregated recipes more accurately estimated the contribution of foods like beef, milk or cheese to overall nutrient intake compared to "as consumed" food categorizations.
Some food sources of calories, added sugars and SFA make major contributions to American dietary fiber and micronutrient intakes. Dietary modifications targeting reductions in calories, added sugar, or SFA need to take these key micronutrient sources into account so as not to have the unintended consequence of lowering overall dietary quality.
慢性病风险不能仅通过饮食中某一种食物或食物组的单一营养素含量来预测。热量、添加糖和饱和脂肪（SFA）的食物来源对具有公共卫生重要性的膳食纤维和微量营养素摄入量的贡献，对于理解这些食物的整体饮食影响也很重要。
确定美国饮食中热量、添加糖和SFA的主要食物来源，并量化它们对纤维和微量营养素摄入量的贡献。
对从美国国家健康与营养检查调查（WWEIA/NHANES 2003 - 2006）中≥2岁的参与者（n = 16,822）收集的单次24小时饮食回忆（第1天）进行分析。所有分析都纳入了样本权重以考虑调查设计。食物中的热量和营养素摄入量包括分解食物混合物的贡献，并按排名顺序列表。
没有一种食物类别对美国总体饮食热量的贡献超过7.2%，但排名前十的食物中有一半对膳食纤维和微量营养素总量的贡献达到10%或更多。热量和SFA的前十种来源中有三种（牛肉、牛奶和奶酪）为美国饮食贡献了46.3%的钙、49.5%的维生素D、42.3%的维生素B12以及其他必需营养素。另一方面，归类为甜点、零食或饮料的食物贡献了总热量的13.6%、添加糖摄入量的83%，并且几乎没有营养价值。与“按食用方式”的食物分类相比，纳入分解食谱的食物成分能更准确地估计牛肉、牛奶或奶酪等食物对总体营养素摄入量的贡献。
一些热量、添加糖和SFA的食物来源对美国人膳食纤维和微量营养素摄入量有重要贡献。旨在减少热量、添加糖或SFA的饮食调整需要考虑这些关键的微量营养素来源，以免产生降低整体饮食质量的意外后果。
