Sanjeevi Namrata, Stella Sarah Elizabeth, Monsivais Pablo
Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, Spokane, WA 99202, USA.
Nutrients. 2025 Jul 17;17(14):2335. doi: 10.3390/nu17142335.
: Despite the health benefits of fiber intake, most Americans do not meet the dietary recommendations for this nutrient. With barley, buckwheat and quinoa containing several nutrients, including fiber, the integration of these foods into the American diet could improve diet quality and health. The purpose of this study is to examine the consumption patterns of barley, buckwheat and quinoa and its association with diet and metabolic health markers. We used National Health and Nutrition Examination Survey (NHANES) 2013-2018 data. Adults who had consumed barley, buckwheat and quinoa, as determined by food codes representing these foods, in at least one of the two 24 h recalls were categorized as consumers. Due to the very low prevalence of buckwheat consumption, the associations of consumption with diet and health markers were examined only for barley and quinoa. The prevalence of barley, buckwheat and quinoa consumption among US adults were 0.36%, 0.04% and 1.07%, respectively. Compared with non-consumers, barley and quinoa consumers had significantly greater diet quality and higher intakes of potassium and fiber. While barley consumption was associated with a lower body mass index, waist circumference and glycohemoglobin, quinoa consumption was associated with a lower body mass index, waist circumference, triglycerides and total cholesterol. In this study, we found an overall low prevalence of the consumption of barley, buckwheat and quinoa among US adults. The consumers of barley and quinoa had better dietary intake compared with non-consumers. Although better metabolic health in consumers may be explained by their overall healthier dietary patterns, understanding the barriers and facilitators to the intake of these foods could inform efforts to improve diet quality and health.
尽管摄入膳食纤维对健康有益，但大多数美国人并未达到这种营养素的膳食建议摄入量。大麦、荞麦和藜麦含有多种营养素，包括膳食纤维，将这些食物纳入美国人的饮食中可以改善饮食质量和健康状况。本研究的目的是调查大麦、荞麦和藜麦的消费模式及其与饮食和代谢健康指标的关联。我们使用了2013 - 2018年国家健康和营养检查调查（NHANES）的数据。在两次24小时回忆调查中，至少有一次食用了代表这些食物的食品代码所确定的大麦、荞麦和藜麦的成年人被归类为消费者。由于荞麦消费的患病率非常低，仅对大麦和藜麦的消费与饮食和健康指标的关联进行了研究。美国成年人中大麦、荞麦和藜麦的消费患病率分别为0.36%、0.04%和1.07%。与非消费者相比，大麦和藜麦消费者的饮食质量明显更高，钾和纤维的摄入量也更高。虽然食用大麦与较低的体重指数、腰围和糖化血红蛋白有关，但食用藜麦与较低的体重指数、腰围、甘油三酯和总胆固醇有关。在本研究中，我们发现美国成年人中大麦、荞麦和藜麦的总体消费患病率较低。与非消费者相比，大麦和藜麦消费者的饮食摄入量更好。尽管消费者更好的代谢健康可能可以通过他们总体上更健康的饮食模式来解释，但了解这些食物摄入的障碍和促进因素可以为改善饮食质量和健康的努力提供信息。
