Abstract
Background: The association between mushroom consumption and nutrient intake or diet quality has not been reported. The purpose of this study was to determine the associations between these variables in a nationally representative sample of adults. Methods: Dietary intake was determined using a 24-hour recall on adult 19+ year (N=24,807) participants of the National Health and Nutrition Examination Survey 2001-2010. Mushroom consumption was defined in two ways: 1) intake of food codes (n=281) including mushrooms and 2) intake of food codes (n=32) designated as “mushrooms”. Sample weighted, covariate-adjusted least square means ± SE were determined and compared using t-tests (p<0.01). Diet quality was calculated using the Healthy Eating Index-2005 (HEI). Results: For consumer definitions 1 and 2, respectively: among consumers, mushroom consumption was 20.6 ± 0.75 g/d (n=2,399) and 39.5 ± 2.6 g/d (n=460). For definition 1: mushroom consumers had higher (p<0.01) intakes of energy, protein, thiamin, niacin, folate, copper, selenium, and sodium, and lower intakes of total and added sugars. HEI-2005 was higher among consumers 52.4 ± 0.4 v 51.3 ± 0.2. For definition 2: mushroom consumers had higher (p<0.01) intakes of protein, fiber, vitamin E, riboflavin, niacin, vitamin C, total choline, copper, potassium, selenium, and sodium than non-consumers. Mushroom consumers had lower (p<0.01) intakes of added sugars and a higher (p<0.01) total HEI-2005 score (54.6 ± 0.9 v 51.4 ± 0.2) than non-consumers. Conclusions: Mushroom consumption was positively associated with higher intake of many nutrients, but lower intake of some nutrients to limit and better diet quality; health professionals should encourage the addition of mushrooms to the diet, especially in ways that are prepared with lower levels of sodium.
Highlights
Mushrooms have been consumed as part of the human diet since prehistoric times [1]
Consumption levels of mushrooms depended on the definition used to identify mushroom consumers
There was no change in reported mushroom consumption from 1988 to 2010 (Table 2)
Summary
Many are edible [1], and, they are classed botanically as fungi, from a practical, and more importantly, a culinary standpoint, they are considered as vegetables [2] They have been informally categorized among the “white vegetables”, which have recently been recognized as a “forgotten source of nutrients” [3]. Over the past 40 years, retail per capita availability of mushrooms has more than tripled from only 0.9 pounds/person in 1970 to 3.1 pounds/person in 2010 [4]. These data are limited; because they do not assess actual consumption. The association between mushroom consumption and nutrient intake or diet quality has not been reported. The purpose of this study was to determine the associations between these variables in a nationally representative sample of adults
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have