Food Group Intake Differs among Adult Food Secure, Low Food Secure and Very Low Food Secure Rural, Midwestern Emergency Food Pantry Users

Abstract

ObjectivePrevious research has documented the high prevalence of food insecurity, or uncertain access to healthy foods, and poor dietary intake in emergency food pantry (EFP) users. However, no studies have determined whether there are differences in dietary intake when stratified by food security status within the EFP population. This study evaluated associations between food security status and the intake of key nutrients and food groups among EFP clients.Study Design, Setting and ParticipantsAdult EFP clients (n=445) from a multistate sample of 24 rural, Midwestern EFPs participated at a single time point from September–November 2014.Outcome Measures and AnalysisParticipants completed a characteristics survey, the 18‐item U.S. Household Food Security Survey Module, and up to three National Cancer Institute Automated Self‐Administered 24‐hour dietary recalls (ASA24s). Adult food security status, classified as food secure, low or very low food secure, was the independent variable while mean intake of energy, vitamins, minerals, and food groups were dependent variables. Multiple linear regression models adjusted for energy and other confounders were used to determine associations between food security status and nutrient/food group outcomes.ResultsLow adult food security was significantly positively associated with total energy (kcal) intake (β=245.81 p=0.02) compared with very low food security. Adult food security was significantly positively associated with whole fruit (cup equivalents) intake (β=0.17 p=0.04) compared with low food security.Conclusions and ImplicationsResults suggest that food security, low food security, and very low food security status may be specifically associated with the consumption of key food groups and therefore differences in dietary intake by food security range should be considered in the development of future initiatives that target this population.Support or Funding InformationThis project is supported by the Agriculture and Food Research Initiative competitive grant no. 2013‐69004‐20401 of the USDA National Institute of Food and Agriculture.