Pasta Consumption in American Children and Adolescents is Associated with Greater Daily Intake of Shortfall Nutrients as Defined by the 2015–2020 Dietary Guidelines, Improved Diet Quality and Lower Added Sugar Intake

Abstract

Pasta remains a popular food choice with American children and adolescents, but limited data is available on the nutritional relevance of pasta consumption. The purpose of this study was to examine associations between pasta consumption, shortfall nutrient intakes as defined by the 2015–2020 Dietary Guidelines for Americans (2015–2020 DG), and diet quality in comparison to non‐pasta consumption in US children and adolescents 2–18 years‐old; N=323). A secondary analyses was completed using datasets from What We Eat in America, the dietary component of the National Health and Nutrition Examination Survey, 2001–2012. Diet quality was measured using USDA's Healthy Eating Index‐2010. Pasta consumption was defined as all dry domestic and imported pasta/noodle varieties made with only wheat and no egg. No significant differences were seen in energy intake when comparing adult pasta consumers vs. non‐consumers (2029±52 vs. 1985±9 kcal/d). When considering 2015–2020 DG shortfall nutrients, pasta consumption was significantly associated with increased intake of dietary fiber (16±0.6 vs. 13±0.1 g/d, p<0.0001), folate, DFE (701±30 vs. 528±5 μg/d, p<0.0001), iron (15.8±0.5 vs. 14.4±0.1 mg/d, p=0.01), magnesium (249±7 vs. 231±1 mg/d, p=0.006), and vitamin E as α‐tocopherol (7.1±0.4 vs. 6.0±0.1 mg/d, p=0.012), in comparison to non‐pasta consumption. No significant associations were seen for vitamins A and D, calcium, and potassium intake. Of nutrients to limit, adults consuming pasta had significantly lower saturated fat (23±1 vs. 26±0.2 g/d, p=0.007) and total fat (66±2.4 vs. 73±0.5 g/d, p=0.009) intake, while no differences were observed for sodium, total and added sugar intake compared to non‐pasta consumption. Pasta consumers had a significantly better diet quality compared to non‐pasta consumers (48.6±1.0 vs. 45.5±0.2, p=0.0021). No significant associations were seen with body weight, waist circumference and body mass index. Pasta consumption in children and adolescents was associated with a better diet quality as measured by USDA's Healthy Eating Index‐2010, improved 2015 DG shortfall nutrient intakes and lower intake of nutrients to limit (saturated and total fat), relative to non‐pasta consumption.Support or Funding InformationThis study was supported by the National Pasta Association.