Dried Fruit Consumption Is Associated with Greater Diet Quality and Intakes of Shortfall Nutrients in NHANES 2007–16

Abstract

Abstract Objectives The 2015–2020 Dietary Guidelines for Americans recognize dried fruits as acceptable alternatives to fresh fruit but caution that, consumed in excess, they can contribute excess calories. The aim of this study was to characterize dried fruit consumption and the contribution of dried fruits to nutrient intakes and diet quality. Methods A cross-sectional analysis of data from the National Health and Nutrition Examination Survey (NHANES), 2007–2016 was performed. Survey-weighted analyses were used to estimate mean dried fruit intakes in adults 20 years or older (n = 25,590) who completed a dietary recall. Dried fruit consumers (≥1/4 cup-equivalent/day) were defined in respondents with two complete dietary recalls (n = 22,311). Regression analyses compared cardiometabolic health and diet quality in consumers and non-consumers, with adjustment for demographic and lifestyle factors. Within-person differences in nutrient and food group intakes on days when dried fruits were consumed versus not were assessed in respondents who consumed dried fruit on only one of two dietary recalls (n = 1222) using multivariate linear regression. Results Mean dried fruit intake was 0.04 ± 0.001 cup-equivalents and represented 3.6% of total fruit consumed by adults. The major food source was plain dried fruit (49%), followed by cereals (19%). Consumers (7.2% of adults) had higher quality diets than non-consumers (HEI-2015 score 60.6, versus 52.6; P < 0.001) and lower mean BMI, waist circumference, and systolic blood pressure (P ≤ 0.001), after adjustment for potential confounders. Total fruit, nuts and seeds, total carbohydrates, dietary fiber, potassium, and polyunsaturated fat intakes were greater on days when dried fruits were consumed versus not consumed (P < 0.01). In women, total and monounsaturated fat and protein intakes were also greater, while men consumed more whole grains and added sugars on dried fruits consumption days. Total calorie intakes were higher in men and women (205–209 kcal, P ≤ 0.002) when dried fruits were consumed. Conclusions Dried fruit consumption is associated with higher diet quality and greater intakes of shortfall nutrients. However, dried fruits do not appear to displace other calorie sources when consumed. Funding Sources None.