Abstract
BackgroundConsumption of lean meat is recommended as part of healthy diet by Dietary Guidelines for Americans, 2010. Lunch meats are precooked or cured meats typically used in sandwiches and are also called as cold cuts or deli meat.ObjectiveThe purpose of the study was to examine the association of lunch meat consumption with nutrient intake, diet quality, and physiological measures in children (age 2–18 years; n = 5,099) and adults (age 19 years and older; n = 10,216) using a large, nationally representative database.MethodsLunch meat consumers were defined as those consuming any amount of lunch meat during a 24-h recall and association with nutrient intake, diet quality (Healthy Eating Index (HEI)-2010 score) and physiological measures were evaluated using the National Health and Nutrition Examination Survey (NHANES), 2007–2010.ResultsThe lunch meat consumers (both children and adults) had higher intakes of calories, protein, calcium, potassium, sodium and saturated fat (for adults only) compared to non-consumers. Lunch meat intake was also associated with higher intake of meat/poultry/fish food group in both children and adult consumers than non-consumers. There was no difference in total HEI-2010 scores comparing lunch meat consumers and non-consumers in children or adults. However, HEI components scores for total fruit, whole fruit (children only), whole grains, dairy and total protein foods were significantly higher, and for greens & beans (adults only), seafood and plant protein, fatty acid ratio and sodium were significantly lower in children and adult lunch meat consumers compared to non-consumers. There were no significant differences in physiological measures or in the odds ratios of health related conditions between lunch meat consumers and non-consumers in children or adults.ConclusionsThe results of this study may provide insight into how to better utilize lunch meats in the diets of U.S. children and adults.
Highlights
Consumption of lean meat is recommended as part of healthy diet by Dietary Guidelines for Americans, 2010
MyPlate (ChooseMyPlate.gov) recommends intake from the meat and beans group ranges from 2 to 6.5 ounce equivalents depending on age, gender, and physical activity [2]
Lunch meats are precooked or cured meats that are sliced for use in sandwich or salad toppings
Summary
Consumption of lean meat is recommended as part of healthy diet by Dietary Guidelines for Americans, 2010. The Dietary Guidelines for Americans, 2010 recommend consumption of lean meat as part of an overall healthy diet [1]. Lunch meats are precooked or cured meats that are sliced for use in sandwich or salad toppings. They are referred to as “cold cuts” or “deli meat”. There are three types of lunch meats: a) Whole cut – a section of whole muscle that is cooked, flavored/spiced and sliced. The recently released Scientific Report of the Dietary Guidelines Advisory Committee 2015 indicated that dietary patterns consisting of lower consumption of red and processed meat were associated with positive health outcomes [10]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
