Abstract
(1) Background: This study assessed the influence of beef consumption on nutrient intakes and diet quality among U.S. adults. (2) Methods: Nationally-representative sample (n = 27,117) from 2005–2016 National Health and Nutrition Examination Survey was analyzed. First-difference estimator addressed confounding bias from time-invariant unobservables (e.g., eating habits, taste preferences) by using within-individual variations in beef consumption between 2 nonconsecutive 24 h dietary recalls. (3) Results: Approximately 54%, 39%, 12%, and 7% of U.S. adults consumed beef, lean beef, fresh beef, and fresh lean beef, respectively. Overall diet quality measured by the Health Eating Index-2015 (HEI-2015) score among beef, fresh beef, lean beef, and fresh lean beef consumers was lower than beef non-consumers. Regression analyses found that beef, fresh beef, lean beef, and fresh lean beef consumption was associated with higher daily intakes of total energy, protein, sodium, choline, iron, selenium, zinc, phosphorus, and multiple B vitamins. Beef, fresh beef, and lean beef consumption but not fresh lean beef consumption was associated with higher saturated fat intake. Beef consumption was not found to be associated with overall dietary quality measured by the HEI-2015 score. (4) Conclusions: Beef consumers may increase the intake of fresh and lean beef over total beef consumption to maximize the nutritional gains from beef portions while minimizing the resulting increases in energy, saturated fat, and sodium.
Highlights
Regression analyses found that beef, fresh beef, lean beef, and fresh lean beef consumption was associated with higher daily intakes of total energy, protein, sodium, choline, iron, selenium, zinc, phosphorus, and multiple B vitamins
This study examined the influence of beef consumption on nutrient intakes and diet quality among U.S adults using 12 years of data from a nationally representative nutrition survey
An increase in beef consumption by one ounce-equivalent per day was associated with an increase in total energy by 46.1 kcal, saturated fat by 0.9 g, and sodium by 66.6 mg; whereas an increase in fresh lean beef consumption, by one ounce-equivalent per day, was associated with an increase in total energy by 23.3 kcal, saturated fat by 0.3 g (p-value > 0.05), and sodium by 39.1 mg (See Table 3). These findings suggest that beef consumers may increase the proportion of fresh and lean beef over total beef intake in order to capitalize on the nutritional gains from beef consumption, while minimizing the associated increase in energy, saturated fat, and sodium intake
Summary
Beef is a staple of the U.S diet. In 2016, U.S adults averaged 56 pounds of beef consumption [1]. Dietary animal protein is a primary source of high biological value protein, iron, zinc, multiple. B vitamins and other essential nutrients [2]. As a primary source of dietary animal protein, beef consumption, especially fresh and lean beef, holds the potential to improve diet quality among U.S. adults. Beef contains saturated fat and may be prepared or cooked in ways (e.g., certain processed beef products) that increase the presence of unhealthful substances [3]. Evidence from some prospective cohort studies and randomized controlled trials suggests that eating patterns
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