Nutritional Adequacy of a High Carbohydrate Diet as Consumed By Children

Abstract

Twenty-four hour dietary recalls were collected on two cross-sectional samples (1984–85 and 1987–88) of ten year olds (51% female, 41% black). Dietary recalls were analyzed for nutrients using the Extended Table of Nutrient Values database. Data showed considerable variations in CHO intake, ranging from 40 to 844 grams. The sample of 568 ten year olds was stratified into four levels of CHO intake: <45% of total kilocalories (kcal), 45% – 50% kcal, 50% – 55% kcal, and >55% kcal. Twenty-three percent of the sample had a CHO intake <45% kcal, 43% had a CHO intake between 45% and 55% kcal, and 34% had a CHO intake >55% kcal. Although children with a high CHO intake (>55% kcal) consumed 12% less energy than those with a lower CHO intake (<55% kcal), their mean energy intake met the RDA. Composition of the diet for those consuming >55% kcal CHO approached the dietary recommendations, with 29% of kcal from fat, 11 % kcal from saturated fat, an average of 88mg/1000kcal dietary cholesterol, and less than 10% kcal from sucrose. The increased CHO intake in the high CHO intake group was attributed to an increased consumption of total sugars (fructose, lactose, sucrose), starch and fiber. Children with a high CHO intake consumed more fruits and fruit juices, breads, and grains, milk, desserts, candy and non-dairy beverages than those with a lower CHO intake who consumed more meats. The high CHO intake group had significantly lower mean intakes of vitamins B-12 (p<0.01), and E (p<0.05), niacin (p<0.001), phosphorus (p<0.01), and zinc (p<0.0001) than the lower CHO intake groups. However, when compared to the RDA, the percent meeting 2/3 or more of the RDA for vitamin B-6 (p<0.01), niacin (p<0.0001), and zinc (p<0.0001) was higher in the high CHO intake group than those in the moderate or low CHO intake groups. When designing meal patterns to meet current dietary recommendations for increased CHO intake, it is necessary to identify both the quantity and quality of CHO. Increased consumption of total sugars can be due to those naturally occurring in fruits and fruit juices and dairy, as well as those added to desserts, beverages, and baked products. Examination of the type of sugars contributing to increased CHO intake is an important dietary consideration.