Mushroom Consumption Is Associated with Better Diet Quality and Better Nutrient Intakes in Adult Participants (19+ Years Of Age) of the National Health And Nutrition Examination Survey (2001-2010)

Abstract

NHANES (2001-2010) data were used to determine associations between mushroom consumption with diet quality and nutrient intake. Intake was determined using a 24 hour dietary recall; mushroom consumers were defined as those with any intake of 32 mushroom food codes. Means and ANOVA (covariate adjusted) were determined using appropriate sample weights; significance was p<0.05. Diet quality was calculated using the Healthy Eating Index-2005 (HEI). Average mushroom consumption was 39.5 2.6 g/d. Compared to non-consumers (n1⁄424,347), consumers (n1⁄4460) had higher total HEI scores (54.6 0.9 vs 51.4 0.2) and higher HEI component scores for: total fruit (2.6 0.1 vs 2.2 0.0), whole fruit (2.6 0.1 vs 2.0 0.0), total vegetable (4.1 0.1 vs 3.0 0.0), dark green/orange vegetables (1.8 0.1 vs 1.2 0.0), oils (6.4 0.2 vs 5.8 0.0), and SoFAAS (10.4 0.4 vs 9.3 0.1). The total grain score (4.0 0.1 vs 4.2 0.0) was lower in consumers. Energy (2297 49 vs 2176 10 kcals/d), protein (88 2 vs 83 0.3 g/d), dietary fiber (18 0.5 vs 16 0.1 g/d), total fat (85 1 vs 82 0.3 g/d), PUFA (19 0.6 vs 17 0.1), vitamin E (8.5 0.4 vs 7.4 0.1 mg/d), choline (364 8.8 vs 334 1.8 mg/d), magnesium (310 8 vs 293 1.6 mg/d), potassium (3033 57 vs 2721 11.8 mg/d), selenium (122 3.1 vs 111 0.5 mg/d), and sodium (3718 74 vs 3507 10 mg/d) intakes were higher in consumers. Total (114 4 vs 123 0.8 gm) and added sugar (16.3 0.9 vs 19.2 0.2 tsp) intakes were lower in consumers. Mushroom consumption was positively associated with better diet quality and intake of most nutrients.