Dietary Intake Patterns, Nutrient Adequacy and Associated Factors in a Multi-Ethnic Caribbean Population

Abstract

Abstract Objectives To evaluate the distribution and correlates of foods consumed among persons 18–65 years. Methods Participants completed a questionnaire consisting of dietary, demographic and lifestyle items. Anthropometry was self reported with 15% of participants having weight and heights measured using recommended procedures. Dietary intakes were analyzed for nutrient composition using the NutriGenie 7.0 software. Foods were categorized by the level of processing as unprocessed/minimally processed or processed/ultra-processed. Inadequate intakes were categorized as energy-adjusted nutrient intakes < estimated average reference intake (EAR) or average intakes (AI) according to the Institute of Medicine 2006 recommendations. Dietary patterns were determined by principal component analysis (PCA). The study was approved by The University of the West Indies Ethics Committee. Participation was voluntary follow oral and written consent Results Altogether, 11783 persons (females = 6743; males 5040) participated in the study. Approximately 72.5% of participants reported habitual plausible energy intakes (i.e., a Goldberg ratio of 1.35–2.40). Mean calorie intakes were higher in males than females (2771 ± 674 vs. 2270 ± 599 kcals; P < 0.001). Persons of South Asian- and Mixed-descents were more likely that those of African-descent to report plausible intakes of calories. PCA reveal three predominate dietary intake patterns designated ‘Typical’, ‘Fruit and Vegetables’, and ‘Prudent’ that explain 44% of the variance in nutrient adequate diets. Process/ultra-process foods accounted for 83% of calories consumed and 60–80% of micronutrient intakes with the exception of potassium, vitamin C, folate and fibre. Overall nutrient inadequacies were noted for potassium, magnesium, vitamins D, E, < K and fibre; and vitamin B12 and iron among females. Conclusions Among participants process/ultra-processed foods were the main sources of nutrients. Furthermore participants may be at risk for inadequate intakes of key nutrients. Our food policy needs to create an environment that fosters availability and consumption of nutrient- rather that energy-dense foods. Funding Sources Self funded.