Grapefruit consumption is associated with benefits to the intake of certain nutrients, body composition, and select physiologic parameters in U.S. women

Abstract

The purpose of this study was to estimate usual intake (UI) of total grapefruit (GF) (fruit and juice) by women age 19+ y and to compare certain nutrient intakes and select health‐related parameters between consumers (GFC) and non‐consumers (GFNC) using data collected in NHANES 2003–8. GFC (n=180) were defined as women reporting intake of GF on either of 2 days of dietary recall. UI of vitamin C by GFC was significantly higher (p<0.0001) than intake by GFNC (n=6219) (145±3.9 vs 76±1.2 mg/d); UI of beta‐carotene, vitamin B6, magnesium, fiber and potassium by GFC also were higher compared to GFNC while intakes of added sugars, total fat, saturated fat and cholesterol were lower (p<0.05); energy intakes were comparable. Mean body weight (70.2±1.6 vs 75.4±0.5 kg), waist circumference (91±1.5 vs 95±0.4 cm) and BMI (26.9±0.6 vs 28.6±0.2 kg/m2) of GFC were significantly lower (p<0.01) as compared to GFNC, though the risk of overweight/obesity did not differ. HDL‐cholesterol levels were significantly higher (p<0.01) in GFC (63±1.8 vs 58±0.3 mg/dL) and triglyceride (TG) levels were lower (106±5.7 vs 130±2.5 mg/dL). There were no differences between groups in serum total or LDL‐cholesterol, blood pressure, plasma glucose or insulin. GF consumption may have a positive impact on nutrient intakes and is associated with lower body measures and higher HDL‐cholesterol among women. Supported by the Florida Department of Citrus.