Abstract
Mushrooms are part of vegetables and are important source of nutrients and bioactive compounds. The objective was to assess the nutritional impact of adding a serving of mushrooms in USDA Food Patterns using a similar approach to that used by USDA for Dietary Guidelines.A composite of commonly consumed raw mushrooms (white, brown/crimini and portabella; at 1:1:1 ratio) and raw speciality mushrooms (oyster mushrooms) were used for modeling. The United States Department of Agriculture (USDA) Food Data central database (https://fdc.nal.usda.gov/) was used to obtain nutrient profiles of mushrooms. Nutritional profiles of USDAs Food Patterns were obtained from the Scientific Report of the 2015 Dietary Guidelines Advisory Committee, Appendix E-3 (https://health.gov/dietaryguidelines/2015-scientific-report/15-appendix-E3/) and dietary modeling was accomplished by adding nutrients from mushrooms.Addition of an 84 g serving of commonly consumed raw mushrooms to USDA Food Patterns resulted in about 1% increase in calories, less than 5% increase in macronutrients, 2–3% increase in fiber, 8–12% increase in potassium, 12–18% increase in riboflavin, 11–26% increase in niacin, 11–23% selenium and 16–26% increase in copper depending upon the pattern type and calorie level. Mushrooms exposed to UV light to increase vitamin D levels to 200 IU/serving also increased vitamin D by 67–90% in USDA Food Patterns. Addition of oyster mushroom also additionally increased 8–11% vitamin D and 10–16% choline in USDA Food Patterns. Addition of mushrooms had minimal effect on sodium (1% or less increase) and no effect on saturated fat or cholesterol in USDA Food Patterns. Based on published data, a serving of commonly consumed mushrooms would also be expected to add 2.2 mg ergothioneine and 3.5 mg glutathione to the USDA Food Patterns.Addition of mushrooms to USDA Food Patterns increased several micronutrients including shortfall nutrients (such as potassium, vitamin D and choline), and had a minimal or no impact on overall calories, sodium or saturated fat.
Highlights
Mushrooms are part of vegetables and are important source of nutrients and bioactive compounds
Addition of an 84 g serving of commonly consumed raw mushrooms to United States Department of Agriculture (USDA) Food Patterns resulted in about 1% increase in calories, less than 5% increase in macronutrients, 2–3% increase in fiber, 8–12% increase in potassium, 12–18% increase in riboflavin, 11–26% increase in niacin, 11–23% selenium and 16–26% increase in copper depending upon the pattern type and calorie level
Three USDA Food Patterns were developed for Dietary Guidelines for Americans (DGA): 1) healthy USstyle food pattern (HUP) provides details on each of the food groups and other dietary components of public health importance and is based on nutrient dense types and proportions of foods typically consumed in the US; 2) healthy Mediterranean-style pattern (HMP) adapted from the Healthy US-style food pattern (HUP) by modifying amounts from some food groups to more closely reflect Mediterranean-style diets associated with positive health outcomes in studies, and 3) healthy vegetarian pattern (HVP) adapted from the HUP, modifying amounts from some food groups to more closely reflect eating patterns of vegetarians [2]
Summary
Mushrooms are part of vegetables and are important source of nutrients and bioactive compounds. Addition of mushrooms to USDA Food Patterns increased several micronutrients including shortfall nutrients (such as potassium, vitamin D and choline), and had a minimal or no impact on overall calories, sodium or saturated fat. Recommend following a healthy eating pattern and choose a variety of nutrient dense foods, while limiting intake of added sugar, saturated fat and sodium [1]. License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license They include the characteristics of healthy eating patterns with details on how to follow the DGA guidance within caloric needs, and can be used to plan and serve meals for individuals, households and communities. Three USDA Food Patterns were developed for DGA: 1) healthy USstyle food pattern (HUP) provides details on each of the food groups and other dietary components of public health importance and is based on nutrient dense types and proportions of foods typically consumed in the US; 2) healthy Mediterranean-style pattern (HMP) adapted from the HUP by modifying amounts from some food groups to more closely reflect Mediterranean-style diets associated with positive health outcomes in studies, and 3) healthy vegetarian pattern (HVP) adapted from the HUP, modifying amounts from some food groups (such as protein foods) to more closely reflect eating patterns of vegetarians [2]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
