Abstract
The present analyses evaluated associations between pasta consumption, nutrient intakes, and diet quality in U.S. children (2–18 years-old; N = 323) and adults (≥19 years-old; N = 400) using the US National Health and Nutrition Examination Survey, 2001–2012 dataset. An additional aim included assessing associations with pasta consumption and weight-related outcomes in adults. Consumption of dry, domestic, and imported wheat pasta/noodles without eggs defined pasta consumers. Energy intake was similar when comparing pasta consumers vs. non-consumers of pasta. Pasta consumers had increased daily intake of dietary fiber (16 ± 0.6 vs. 13 ± 0.1 g/d, p < 0.0001; 21 ± 0.8 vs. 16 ± 0.1 g/d, p < 0.0001), folate, DFE (701 ± 30 vs. 528 ± 5 μg/d, p < 0.0001; 733 ± 42 vs. 546 ± 4 μg/d, p < 0.0001), iron (16 ± 0.5 vs. 14 ± 0.1 mg/d, p = 0.01; 18 ± 0.9 vs. 16 ± 0.1 mg/d, p = 0.01), magnesium (249 ± 7 vs. 231 ± mg/d, p = 0.006; 327 ± 12 vs. 297 ± 2 mg/d, p < 0.02), and vitamin E as α-tocopherol (7 ± 0.4 vs. 6 ± 0.05 mg/d, p = 0.012; 10.0 ± 0.4 vs. 7.7 ± 0.1 mg/d, p < 0.0001), when compared to non-consumers of pasta, in children and adults, respectively. Daily intakes for potassium, calcium, vitamin A and vitamin D were similar when comparing pasta consumers to non-consumers of pasta. Adult pasta consumers had reduced added sugar and saturated fat intake, while no differences were observed for sodium intake vs. non-pasta consumption. Pasta consumption in children was associated with lower saturated fat, with no differences seen in added sugar and sodium intake. Pasta consumption was associated with an improved diet quality relative to non-pasta consumption (children: 48.6 ± 1.0 vs. 45.6 ± 0.2, p = 0.002; adult: 51.0 ± 0.9 vs. 48.9 ± 0.2, p = 0.024). No associations were observed when evaluating pasta consumption in all adults, however, gender-specific analysis revealed reduced body mass index, waist circumference, and body weight in females aged 19–50 years when compared to no pasta consumption. Overall, pasta consumption was associated with a better diet quality, improved nutrient intakes and lower intake of nutrients to limit relative to non-pasta consumption in Americans.
Highlights
Pasta remains a routine food consumed by Americans, recent shifts in consumer perceptions around carbohydrate intake and nutrition [1] are likely contributing to a decline in pasta consumption in the US
The 2015-DGA has identified several nutrients under-consumed in current food patterns in comparison to required levels set by the Institute of Medicine (IOM)—the designated shortfall nutrients are: vitamin A, vitamin D, vitamin E, vitamin C, folate, calcium, magnesium, fiber, and potassium and for adolescent and premenopausal females, iron has been included as a shortfall nutrient
Energy and Nutrient Intakes in Pasta Consumers Compared to Non-consumers of Pasta
Summary
Pasta remains a routine food consumed by Americans, recent shifts in consumer perceptions around carbohydrate intake and nutrition [1] are likely contributing to a decline in pasta consumption in the US. The Prospective Urban Rural Epidemiology (PURE) analysis, involving a large global cohort identified that increased carbohydrate intake was linked to a higher risk of total mortality, but not cardiovascular-related mortality, type of carbohydrate was not differentiated [2]. The 2015-DGA has identified several nutrients under-consumed in current food patterns in comparison to required levels set by the Institute of Medicine (IOM)—the designated shortfall nutrients are: vitamin A, vitamin D, vitamin E, vitamin C, folate, calcium, magnesium, fiber, and potassium and for adolescent and premenopausal females, iron has been included as a shortfall nutrient. The 2015-DGA characterized fiber, potassium, calcium, and vitamin D as “nutrients of public health concern” since under-consumption has been linked to adverse health outcomes [5]
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