Impact of using updated food consumption and composition data on selected mypyramid food group nutrient profiles.

Auteur(s) :
Britten P., Marcoe K., Juan W., Yamini S.
Date :
Nov, 2006
Source(s) :
J NUTR EDUC BEHAV. #38:6 pS136-42
Adresse :
FDA Center for Food Safety and Applied Nutrition, Food and Drug Asministration, College Park, MD 20740, USA. Essie.Yamini@fda.hhs.gov

Sommaire de l'article

OBJECTIVE: To examine the changes observed in 5 nutrients of selected USDA food subgroups by partitioning the overall changes into those caused by consumption changes over time, and those caused by nutrient database revisions. DESIGN: Population-weighted estimates of food group intakes (composites) were developed using 24-hour recall data from CSFII 1994-96 and NHANES 1999-2000. Nutrient profiles of these composites were developed using Standard Reference (SR) data (SR11 and SR16-1). SUBJECTS: A total of 14,262 and 8070 individuals over the age of 2 years from CSFII and NHANES, respectively, composed the study sample. OUTCOME MEASURES: Absolute and percent change in food group nutrient content caused by food consumption changes and nutrient database updates. ANALYSIS: Changes due to consumption differences were determined by comparing nutrient profiles created with CSFII and NHANES using SR11. Changes due to nutrient database differences were determined by comparing nutrient profiles created from NHANES data using SR11 and SR16-1 nutrient values. RESULTS: Consumption differences resulted in some variations in the food group nutrient content, but a majority of the changes were associated with use of the updated nutrient database. For example, vitamin A level in the orange vegetable subgroup was increased by 2.4% owing to consumption (from CSFII to NHANES), whereas the level was decreased by 38% due to nutrient updates (from SR11 to SR16-1). CONCLUSION AND IMPLICATIONS: Consideration of the changes in nutrient databases, as well as in food consumption, is essential in monitoring both the trends in the food choices Americans make and the adequacy of their diets.

Source : Pubmed
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