Canned Fruit and Vegetable Intake is Associated with Greater Total Fruit and Vegetable Consumption, Better Diet Quality, Increased Nutrient and Same Sodium and Added Sugar Intake in Adults: NHANES 2001‐2010

Abstract

The association of canned fruit and vegetable (CF+CV) consumption with nutrient intake, dietary quality, and physiological parameters was examined in adults 19+ years (N=24,807) using NHANES (2001‐2010). CF+CV consumers (n=2,746) were defined as those who ate any amount of CF+CV during the first 24‐hr diet recall. The National Cancer Institute (NCI) method was used to estimate the distribution of usual dietary intakes of foods and nutrients. Regression analyses were conducted to assess differences in consumers and non‐consumers. The Healthy Eating Index‐2010 (HEI) was used to assess diet quality. Adults who consumed CF+CV, as compared to non‐consumers, had higher Healthy Eating Index‐2010 (HEI) scores (49.0 ± 0.35 v 47.4 ± 0.28). Adults who ate CF+CV consumed more total fruit (2.5±0.06 v 2.1±0.03), whole fruit (2.6 ± 0.05 v 2.0 ± 0.03) and total vegetables (3.5±0.04 v 3.0±0.02). CF+CV consumers ate significantly more fiber (17.2±0.2 v 16.0±0.15 g/d) and potassium (2,841.9±23.3 v 2,712.9 ±13.7 mg/d) and significantly less total fat (79.7±0.69 v 82.4±0.26 g/d) and saturated fat (26.0±0.25 v 27.2±0.11 g/d). Sodium and added sugar intake was not different between groups. All physiological parameters (body weight, BMI, waist circumference and blood pressure) were comparable. Since canned fruits and vegetables make important dietary contributions without affecting sodium and added sugar intake, their consumption should be recommended as part of a healthful diet.