Abstract
BackgroundThe present study identified the most commonly consumed grain food patterns in US children and adolescents (2–18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015–2020 Dietary Guidelines for Americans (2015–2020 DGA) shortfall nutrients.MethodsCluster analysis using data from the National Health and Nutrition Examination Survey 2005–2010, identified 8 unique grain food patterns: a) no consumption of main grain groups, b) cakes, cookies and pies, c) yeast bread and rolls, d) cereals, e) pasta, cooked cereals and rice, f) crackers and salty snacks, g) pancakes, waffles and French toast and other grains, and h) quick breads.ResultsEnergy intake was higher for all grain cluster patterns examined, except ‘cereals’, compared to no grains. Children and adolescents in the ‘yeast bread and rolls’, ‘cereals’, ‘pasta, cooked cereals and rice’, and ‘crackers and salty snacks’ patterns had a higher diet quality relative to no grains (all p < 0.01). Energy adjusted (EA) dietary fiber intake was greater in five of the seven grain patterns, ranging from 1.8 – 2.8 g more per day (all p < 0.01), as compared to those consuming no grains. All grain patterns, except cakes, cookies and pies had higher EA daily folate relative to children in the no grains pattern (all p < 0.0001). EA total fat was lower in ‘cereals’, ‘pasta, cooked cereals and rice’, and ‘pancakes, waffles, French toast and other grains’ in comparison to the no grains food pattern (all p < 0.01). EA magnesium intakes were greater in children and adolescents consuming ‘yeast bread and rolls’, ‘pasta, cooked cereals and rice’, and ‘quick breads’, while EA iron was higher in all grain patterns relative to no grains (all p < 0.01). EA vitamin D intake was higher only in children consuming ‘cereals’ vs. no grain group (p < 0.0001). There were no significant differences in total or added sugar intake across all grain clusters as compared to no grains.ConclusionsConsumption of several, but not all, grain food patterns in children and adolescents were associated with improved 2015–2020 DGA shortfall nutrient intakes and diet quality as compared to those consuming no grains.
Highlights
The present study identified the most commonly consumed grain food patterns in US children and adolescents (2–18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015–2020 Dietary Guidelines for Americans (2015–2020 DGA) shortfall nutrients
Energy and nutrient intakes Energy intake was significantly higher for children and adolescents in all grain pattern clusters, with the exception of ‘cereals’ (p = 0.089), when compared to the no grains group
When examining nutrients of concern, as outlined by the 2015–2010 DGA [1], no differences in calcium intake was observed in children all of the grain clusters compared to those not consuming grain foods, while dietary fiber was higher in children consuming ‘yeast breads and rolls’, ‘cereals’, ‘pasta, cooked cereals and rice’, ‘crackers and salty snacks’, and ‘quick breads’, ranging from 1.8 ‒ 2.8 g/day greater daily fiber than children and adolescents in the no grains group
Summary
The present study identified the most commonly consumed grain food patterns in US children and adolescents (2–18 years-old; N = 8,367) relative to those not consuming grains and compared diet quality and nutrient intakes, with focus on 2015–2020 Dietary Guidelines for Americans (2015–2020 DGA) shortfall nutrients. The 2015–2020 Dietary Guidelines for Americans (2015–2020 DGA) policy report states that several nutrients are under-consumed relative to requirement levels set by the Institute of Medicine (IOM). These have been characterized as shortfall nutrients and include vitamin A, vitamin D, vitamin E, vitamin C, folate, calcium, magnesium, fiber, and potassium. Using data from the National Health and Nutrition Examination Survey (NHANES) 2003–2006, researchers have reported that fortification of grain foods substantially contributes nutrient adequacy for U.S children and adolescents aged 2–18 years-old, without excessive intakes for most vitamins and minerals [4]
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