Consumption of Certain Grain Food Patterns is Associated With Improved Diet Quality and Nutrient Intakes in US Adults: A NHANES 2005‐2010 Analysis

Abstract

We identified the most commonly consumed grain food patterns in US adults (蠅19 y) and compared nutrient intakes, diet quality (via Healthy Eating Index), anthropometric and physiological parameters of those consuming various grain foods patterns to those not consuming grains. Cluster analysis using data from What We Eat in America 2005‐2010, identified 8 grain foods patterns focusing on (1) crackers/salty snacks, (2) yeast bread/rolls, (3) cakes/cookies/pies, (4) cereals, (5) pasta/cooked cereals/rice, (6) quick breads, (7) mixed grains, and (8) no grains. Adults consuming cereals, pasta/cooked cereals/rice and mixed grains had a significantly higher diet quality than no grains (54.7±1.0, 54.4±0.6, 49.5±0.03, 46.8±0.9, respectively; p<0.002). Consuming many of the grain foods patterns resulted in significantly less saturated fat and increased dietary fiber intake in the diet; p<0.05. Those consuming yeast bread/rolls had significantly less total sugar intake relative to no grains (113.4±1.8 vs 124.8±2.6 g; p<0.0001). Adults consuming pasta/cooked cereals/rice had significantly lower body weights (79.1±0.7 vs 82.5±1.2 kg; p=0.009) and waist size (95.2±0.6 vs 98.2±1.0 cm; p=0.004) relative to adults in the no grains pattern. There were no significant differences observed comparing those in the no grains cluster to those in the other grain patterns for body mass index or fasting blood concentrations of glucose, insulin, total cholesterol, LDL‐cholesterol and triglycerides. Thus, inclusion of several grain foods patterns in the diet is associated with several health‐ and nutrition‐related outcomes in adults. Supported by Grain Foods Foundation.