Consistencies in the quality of meals vs. snacks reflect biomarkers of health risks in US adults

Abstract

Health risks are affected by the combination of meals and snacks that differ in compositions and frequencies. We tested the hypothesis that inconsistent qualities of meals vs. snacks are measurable health risks (FBS, insulin, HgA1c, TG, LDLC, TChol; adiposity). Dietary recall data of 2238 men and 2305 women (≥20y) in NHANES 2007–8 were assessed for the quality of meals and snacks separately using HEI‐2005. The HEI scores for snacks(X) and meals(Y) were divided into 2×2 quadrants(Q) by mean HEI scores (51.0 vs. 38.0, resp.): left lower Q (LLQ), right lower Q(RLQ), 3) left upper Q (LUQ) and 4) right upper Q (RUQ). The associations between 4Qs and health risk factors were tested by Chi‐Square and Anova using SAS 9.3. Inconsistent quality of meals and snacks (RLQ and LUQ) accounted 45% of US adults and 47–48% of high income and educated groups. Women, ≥college educated, Hispanics were likely to be in RUQ, which was lower in Kcal, sat fat, sodium and alcohol, and higher in fiber (p<0.05). High quality snacks (RUQ, RLQ) were high in protein, fiber and low alcohol. Lower adiposity were in RUQ; higher TG in LLQ; higher BMI, sodium and alcohol in RLQ. We conclude that 45% of US adults have snacking patterns inconsistent with their usual meal patterns, leading to potential change in health risk factors.Grant Funding Source: Nestle USA