Department of Food Science and Technology, University of California Davis, Davis, CA, USA.
Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA.
J Nutr. 2022 Jul 6;152(7):1729-1736. doi: 10.1093/jn/nxac074.
Consuming live microbes in foods may benefit human health. Live microbe estimates have not previously been associated with individual foods in dietary databases.
We aimed to estimate intake of live microbes in US children (aged 2-18 y) and adults (≥19 y) (n = 74,466; 51.2% female).
Using cross-sectional data from the NHANES (2001-2018), experts assigned foods an estimated level of live microbes per gram [low (Lo), <104 CFU/g; medium (Med), 104-107 CFU/g; or high (Hi), >107 CFU/g]. Probiotic dietary supplements were also assessed. The mean intake of each live microbe category and the percentages of subjects who ate from each live microbe category were determined. Nutrients from foods with live microbes were also determined using the population ratio method. Because the Hi category comprised primarily fermented dairy foods, we also looked at aggregated data for Med or Hi (MedHi), which included an expanded range of live microbe-containing foods, including fruits and vegetables.
Our analysis showed that 52%, 20%, and 59% of children/adolescents, and 61%, 26%, and 67% of adults, consumed Med, Hi, or MedHi foods, respectively. Per capita intake of Med, Hi, and MedHi foods was 69, 16, and 85 g/d for children/adolescents, and 106, 21, and 127 g/d for adults, respectively. The proportion of subjects who consumed live microbes and overall per capita intake increased significantly over the 9 cycles/18-y study period (0.9-3.1 g/d per cycle in children across categories and 1.4 g/d per cycle in adults for the Med category).
This study indicated that children, adolescents, and adults in the United States steadily increased their consumption of foods with live microbes between the earliest (2001-2002) and latest (2017-2018) survey cycles. Additional research is needed to determine the relations between exposure to live microbes in foods and specific health outcomes or biomarkers.
食用食物中的活菌可能有益于人类健康。此前，在饮食数据库中，活菌的估计值尚未与个别食物相关联。
我们旨在估计美国儿童（2-18 岁）和成年人（≥19 岁）（n=74466；51.2%为女性）摄入活微生物的情况。
利用 NHANES（2001-2018 年）的横断面数据，专家为每种食物分配了每克活菌的估计水平[低（Lo），<104 CFU/g；中（Med），104-107 CFU/g；或高（Hi），>107 CFU/g]。还评估了益生菌膳食补充剂。确定了每个活菌类别和摄入每个活菌类别的受试者百分比。还使用人群比值法确定了来自含活菌食物的营养素。由于 Hi 类别主要由发酵乳制品组成，因此我们还查看了 Med 或 Hi（MedHi）的汇总数据，其中包括范围更广的含活菌食物，包括水果和蔬菜。
我们的分析表明，分别有 52%、20%和 59%的儿童/青少年和 61%、26%和 67%的成年人消费了 Med、Hi 或 MedHi 类食物。儿童/青少年的 Med、Hi 和 MedHi 类食物的人均摄入量分别为 69、16 和 85 g/d，成年人的 Med、Hi 和 MedHi 类食物的人均摄入量分别为 106、21 和 127 g/d。在 9 个周期/18 年的研究期间，消费活菌和总体人均摄入量的比例呈显著增加趋势（儿童在各个类别中每个周期增加 0.9-3.1 g/d，成年人在 Med 类别中每个周期增加 1.4 g/d）。
本研究表明，美国儿童、青少年和成年人在最新（2017-2018 年）和最早（2001-2002 年）调查周期之间，稳步增加了对含活菌食物的消费。需要进一步研究以确定食物中活菌暴露与特定健康结果或生物标志物之间的关系。
