Differences in variety of vegetable consumption in low income women

Abstract

MyPyramid includes recommendations for quantity and variety of vegetable intake. In previous studies, increased variety of vegetable intake was inversely related to BMI. We examined this association in low‐income women in California. Participants (n=112) completed survey instruments to assess dietary intake, behaviors and attitudes related to food intake. Three groups were formed based on variety of vegetables eaten weekly: low variety (LV) ≤ 5 different vegetables/wk, moderate (MV) 6‐9 vegetables/wk, high (HV) ≥ 10 vegetables/wk. BMI did not differ between groups, but descriptors of diet quality were different. Daily consumption of all vegetables averaged 1.0 cups in LV, and 2.8 cups in HV (p<0.001). The Healthy Eating Index score was lower and energy density of the diet was higher in LV compared to MV and HV (p<0.001). Top 5 vegetables most commonly consumed by LV included 3 starchy vegetables of high energy density, but only nutrient dense vegetables were in the list of top 5 for HV. More women in HV thought it was important that foods they ate were healthy (p<0.03). Although variety of vegetables was not related to BMI in this low‐income sample, greater vegetable variety was linked to better diet quality and higher quantities of vegetables consumed. Interventions designed to encourage and support variety in vegetable intake for this population are needed. Supported by USDA CSREES NRI grant #2004‐35215‐14441.