Popcorn intake and its association to nutrient intake, pyramid servings, and physiologic parameters

Abstract

Popcorn, a whole grain product, is included among those foods being recommended in MyPyramid to increase whole grain consumption. The purpose of this study was to use 1999–2002 NHANES 24-hr dietary recall data to determine the average level of popcorn intake in the U.S., and whether popcorn consumers exhibited different nutrient intake, food group intake, or physiological characteristics compared to popcorn non-consumers. Nine hundred ten individuals (5.9% of the sample) age four and above reported consuming popcorn. Average intake of popcorn was 38.8 + 1.7 g/d. Compared to non-consumers, popcorn consumers had ~250% higher (p<0.01) intake of whole grains (2.5 ± 0.09 vs 0.70 ± 0.01 servings/d) and ~20% higher (p<0.01) intake of fiber (18.1 ± 0.5 vs 14.9 ± 0.2 g/d). Small but significant differences (p<0.01) were also observed for intake of carbohydrate, magnesium (higher in popcorn consumers), protein, niacin, and folate (lower in popcorn consumers). Additionally, popcorn consumers had greater (p<0.01) intake of total grains and fewer meat servings. Weight, BMI, and waist circumference were similar for both groups. Mean blood pressure and serum lipids were also similar between the groups, however hematocrit was lower among popcorn consumers, but within normal range. Eating popcorn was associated with increased whole grain and dietary fiber intake. It is likely that the increase in whole grain consumption is related, at least in part, to popcorn consumption. Supported by ConAgra Foods, Inc.