The Pennsylvania State University, University Park, PA.
The Pennsylvania State University, University Park, PA.
J Acad Nutr Diet. 2021 Jul;121(7):1258-1272. doi: 10.1016/j.jand.2020.08.085. Epub 2020 Oct 28.
Dried fruits are shelf-stable alternatives to fresh fruit that avert common barriers to consuming fruit. Consumption of dried fruits may facilitate greater fruit consumption and contribute to better diet quality and nutrient intakes.
Our aims were to assess differences in diet quality and cardiometabolic health between dried fruit consumers and nonconsumers, and evaluate differences in nutrient intakes on days when dried fruits were consumed vs not consumed.
This is a cross-sectional analysis of data from the National Health and Nutrition Examination Survey 2007-2016.
PARTICIPANTS/SETTING: Mean dried fruit intakes were estimated in adults 20 years and older (n = 25,590) who completed a dietary recall. Dried fruit consumers (one-quarter cup-equivalent/day or more) were defined in respondents with 2 complete dietary recalls (n = 22,311). Within-person differences in nutrient intakes were assessed in respondents who consumed dried fruit on 1 of 2 dietary recalls (n = 1,233).
Cardiometabolic risk factors, diet quality scored using the Healthy Eating Index 2015, and nutrient intakes were assessed.
Diet quality and cardiometabolic health were compared in consumers vs nonconsumers using multivariate linear regression, adjusted for demographic and lifestyle factors. Within-person differences in nutrient intakes on days when dried fruits were consumed vs not were assessed using multivariate linear regression.
Mean ± standard error dried fruit intake was 0.04 ± 0.001 cup-equivalents and represented 3.7% of total fruit consumed. Consumers (7.2% of adults) had higher quality diets than nonconsumers (mean ± standard error Healthy Eating Index 2015 score = 60.6 ± 0.5 vs 52.6 ± 0.3; P < 0.001) and lower mean body mass index, waist circumference, and systolic blood pressure (P < 0.01). Total carbohydrate, dietary fiber, potassium, and polyunsaturated fat intakes were greater on days when dried fruits were consumed vs not consumed (P < 0.001). Total calorie intakes were also greater (208-215 kcal; P ≤ 0.002) when dried fruits were consumed.
Dried fruit consumption is associated with higher diet quality and greater intakes of underconsumed nutrients. However, dried fruits do not appear to displace other calorie sources on days when consumed.
干果是新鲜水果的货架稳定替代品，可以避免食用水果的常见障碍。食用干果可能有助于增加水果的摄入量，并有助于改善饮食质量和营养素的摄入。
我们的目的是评估干果消费者与非消费者之间的饮食质量和心血管代谢健康的差异，并评估在食用和不食用干果的日子里营养素摄入量的差异。
这是对 2007-2016 年全国健康和营养调查数据的横断面分析。
参与者/设置：在完成膳食回忆的 20 岁及以上成年人（n=25590）中估计平均干果摄入量。干果消费者（每天四分之一杯当量或更多）在有 2 份完整膳食回忆的受访者中定义（n=22311）。在食用干果的受访者中评估了个体内的营养素摄入量差异（n=1233，在 2 份膳食回忆中的 1 份中食用）。
心血管代谢风险因素、使用 2015 年健康饮食指数评估的饮食质量以及营养素的摄入量。
使用多元线性回归比较消费者与非消费者的饮食质量和心血管代谢健康，调整了人口统计学和生活方式因素。使用多元线性回归评估在食用和不食用干果的日子里营养素摄入量的个体内差异。
平均（±标准误差）干果摄入量为 0.04（±0.001 杯当量），占总水果摄入量的 3.7%。消费者（成年人的 7.2%）的饮食质量高于非消费者（平均（±标准误差）健康饮食指数 2015 评分=60.6±0.5 与 52.6±0.3；P<0.001），体重指数、腰围和收缩压均较低（P<0.01）。在食用和不食用干果的日子里，总碳水化合物、膳食纤维、钾和多不饱和脂肪的摄入量更大（P<0.001）。当食用干果时，总卡路里摄入量也更高（208-215 千卡；P≤0.002）。
食用干果与更高的饮食质量和更多的摄入不足的营养素有关。然而，在食用干果的日子里，它们似乎并没有取代其他卡路里来源。
