CARDIORESPIRATORY FITNESS AND DIETARY INTAKE IN THE AEROBICS CENTER LONGITUDINAL STUDY (ACLS)

Abstract

Public health organizations recommend consuming a balanced diet based on the USDA food pyramid to get the nutrients required for optimal health. Previous research from the ACLS show that individuals who have high cardiorespiratory fitness (CRF) consume a diet higher in fiber and lower in cholesterol and total and saturated fat, but the question is whether high fit individuals are meeting recommendations for a balanced diet. PURPOSE To determine if high fit ACLS participants consume a diet meeting guidelines defined by the USDA food pyramid when compared with low fit participants. METHODS From 1987–1995, we collected 3-day diet records from 7929 men and 2346 women. We coded and analyzed diet records with the Food Intake Analysis System and linked them to the USDA Pyramid Servings Database to determine the number of servings consumed from each pyramid food group and subgroup. RESULTS After adjustment for age, caloric intake, and exam year, men in the high and moderate CRF groups consumed more servings of grains, vegetables, fruit, and dairy foods and fewer servings from the meat group (p < 0.001 for all) when compared with men in the low CRF group. Similar results were seen for women. A larger percentage of men and women in the high and moderate CRF groups achieved the recommended number of food servings in each of the food groups (p-value <0.05 for all) when compared to low fit men and women. However, only 33% of high fit men, 31% of high fit women, and <30% of both moderate and low fit men and women achieved the recommended servings in at least 3 food groups and <1% of the study population consumed the recommended servings in all 5 food groups. CONCLUSION The results suggest that moderate and high fit men and women consume a diet that is more adequate in each of the food groups when compared with lower fit individuals; but overall a small percentage of individuals, regardless of their fitness level, are achieving the national guidelines for food intake. Supported by NIH AG06945 and unrestricted research grant from Mars, Inc.