Nutritional Contribution of White Potatoes in the Diets of U. S. Children and Adults: NHANES, 2003‐2006

Abstract

Using 24‐hr recall dietary data from the National Health and Nutrition Examination Survey (NHANES) 2003‐2006 we determined the contribution white potatoes (excluding potato chips) make to the diets of children 2‐18 years (n=7,332) and adults 19+ years (n=9,490). In children, the average consumption of white potatoes was 31.7 g/d per capita and 89.8 g/d for consumers only. In consumers, white potatoes made significant contributions (percentage of intake in parentheses) of the following nutrients: fiber (18.7%), potassium (16.9%), vitamin B6 (15.5%), copper (13.0%), and magnesium (10.7%). White potatoes provided 8.4, 9.4, 8.9, and 6.1% of calories, carbohydrates, total fat, and saturated fat, respectively in consumers; additionally white potatoes provided meaningful amounts (=5% of intake) of other nutrients, e.g., vitamin K (9.5%), vitamin C (8.5%), thiamin (8.4%), niacin (7.9%), phosphorus (6.4%), vitamin E (5.5%), iron (5.5%), and folate (5.0%). In adults the average consumption of white potatoes was 39.3 g/d per capita and 110 g/d for consumers only. In consumers white potatoes provided 7.6, 10.6, 6.1, and 4.4% of calories, carbohydrates, total fat, and saturated fat, respectively, while making a significant contribution to the daily intake of the following nutrients: fiber (17.4%), potassium (16.8%), vitamin B6 (16.3%), copper (13.5%), vitamin C (12.4%), and magnesium (10.0%). Additionally, white potatoes provided meaningful amounts (=5% of intake) of many other nutrients, e.g., thiamin (8.3%), niacin (7.4%), phosphorus (6.0%), vitamin K (5.4%), iron (5.3%), and folate (5.0%). White potatoes benefit both children and adults by providing significant quantities of nutrients to the American diet. Supported by McCain Foods Limited.