USDA National Nutrient Database Research Articles

Changes in Intake and Major Food Sources of Carotenoids among U.S. Adults between 2009-2018.

Large epidemiologic studies suggest that diets rich in total or specific carotenoids are associated with a reduced risk of many chronic diseases. However, there are few studies characterizing trends in dietary carotenoid sources and intake among subgroups of the US adult population in the previous decade. This study aimed to assess these trends using data from 22,339 adults who participated in NHANES 2009-2018 cycles. Carotenoid intake and major food sources were calculated by linking food consumption data from the 24 h diet recall to an FNDDS 2009-2018 and the USDA's National Nutrient Database for Standard Reference (Release 28). Among US adults, mean (SE) dietary carotenoid intake was 9687.1 (158.0) mcg/day, and total intake was highest in men, non-smokers, moderate alcohol consumers, supplement users, and those with normal BMI, a PIR ≥ 1.85, and whose physical activity level was considered vigorous (p < 0.05). Carotenoid intake has gradually decreased over the past decade (p-trend: 0.097), especially among White adults (p-trend < 0.05), males (p-trend: 0.062), and those with a PIR of 1.0-1.3 (p-trend: 0.051), as have estimated rates of vitamin A adequacy. Tomatoes, carrots, and spinach were major food sources of carotenoids, and consumption of carrots and tomatoes decreased, while the consumption of lettuce, spinach, and salsa increased from 2009 to 2018. Our results warrant further studies investigating the consequences of the decreased tendencies of carotenoid intake on chronic disease risk, especially focusing on population subgroups exhibiting low or decreasing trends of carotenoid intake status.

Food Composition Databases (FCDBs): A Bibliometric Analysis.

Food composition databases (FCDBs) are important tools that provide information on the nutritional content of foods. Previously, it was largely unclear what nutritional contents and which FCDBs were involved in highly cited papers. The bibliometric study aimed to identify the most productive authors, institutions, and journals. The chemicals/chemical compounds with high averaged citations and FCDBs used by highly cited papers were identified. In July 2023, the online database Web of Science Core Collection (WoSCC) was queried to identify papers related to FCDBs. A total of 803 papers were identified and analyzed. The first paper indexed in WoSCC was published in 1992 by Pennington, which described the usefulness of FCDB for researchers to identify core foods for their own studies. In that paper, the FCDB described was the USDA 1987-88 NFCS (the United States Department of Agriculture 1987-88 Nationwide Food Consumption Survey). The most productive author was Dr. Paul M. Finglas, the Head of the Food Databanks National Capability at the Quadram Institute (Norwich, UK) and the Managing Director of EuroFIR. His most cited paper among this dataset was about the development of an online Irish food composition database together with EuroFIR. The most productive institutions were the USDA and the World Health Organization (WHO) instead of universities. Flavonoid was the most recurring chemical class among the highly cited ones. The anti-oxidative properties and protective effects against heart disease and cancer of flavonoids might be some of the reasons for their popularity in research. Among the highly cited papers, the most heavily used FCDBs were the USDA database for the flavonoid content of selected foods, Fineli, the USDA National Nutrient Database for Standard Reference (USNDB), EuroFIR eBASIS-Bioactive Substances in Food Information Systems, and Phenol-Explorer. High-quality national and international FCDBs should be promoted and made more accessible to the research and public communities to promote better nutrition and public health on a global scale.

A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods.

Calculating the fat content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the fat content of some foods inappropriately. Therefore, making some food choices based on them to limit fat intake may increase the risks of some chronic diseases. We calculated the fat content and determining appropriate fat levels (to limit fat intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed on 8,596 food items during July 2018 to June 2020 in Tehran, Iran. Information on food and fat profiles was provided from the USDA National Nutrient Database for Standard Reference, released in 2016. Making some food choices based on the CAC per 100 g or 100 mL or FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) to limit fat intake exceeded fat needs, which may increase the risks of some chronic diseases. Some foods that did not exceed fat needs were not appropriate food choices based on the CAC per 100 g or 100 mL or FDA per serving to limit fat intake. Some foods were free of, but not low in, fat, based on the FDA per serving. Making food choices based on the proposed method to limit fat intake did not exceed fat needs and the appropriate percentage of energy from fat. Also, foods that did not exceed fat needs were appropriate food choices based on the proposed method to limit fat intake.

Extract Date Juice and Healthy Date Milk

The entrepreneurial potential of date juice and date milk in Indonesia is very large, because there are so many benefits for the health of the body and the word dates are synonymous with Islam, Indonesia has a Muslim majority population. This entrepreneurial project also wants to explain how healthy the content of date palm juice is. Drinking date juice every day is very good, which will provide nutrition throughout the day. The benefits of dates, as raw materials for date juice and date milk for body health are numerous, namely (Source: USDA National Nutrient Data Base) supporting bone health and strength, overcoming intestinal disorders, helping to treat anemia, tackling allergies, assisting in the recovery process for dengue fever, energy booster, maintaining a healthy nervous system, improving memory and brain work systems, preventing insomnia, maintaining heart health, controlling diarrhea, preventing stomach cancer, source of antioxidants, prevent blood clots. The aim of this entrepreneurial project is to present and introduce and make the culture of drinking healthy drinks, namely date milk or date juice, a daily drink. The choice of date milk and date juice products apart from the many benefits, the products have the advantage of being ready to drink both date milk and date juice which are still fresh.

Nutritional Assessment of Female Yoga Practitioners with Different Levels of Experience

Yoga includes many components for a healthy lifestyle such as physical exercises, abstaining from tobacco, stress management and a low-fat diet. The aim of this study was to assess the nutrition of yoga practitioners and to compare it with international guidelines for a healthy diet. This study comprised 89 female yoga practitioners from Bulgaria. The nutrient intake was assessed by using a food frequency questionnaire based on the USDA National Nutrient Database. The relative intake of proteins, carbohydrates, fats, energy contribution of each nutrient, and the total daily energy intake and relative energy intake were calculated. The BMI of the yoga practitioners was near the lower normal limit (18.5 kg/m2). Only 3 practitioners were overweight. The yoga practitioners consumed small amounts of pork and beef and ~60% did not consume any meat at all. They consumed an average of 600 g of fruits and vegetables per day, which complies with the 400 g recommended by the WHO. Practising yoga helps to maintain normal weight which is one of the prerequisites for a healthy lifestyle. The nutritional assessment of the yoga participants corresponded with the recommendations of the WHO and the American Cancer Society Guidelines for a healthy diet.

Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza

Food and diet life cycle assessment (LCA) studies offer insights on the environmental performance and improvement potential of food systems and dietary patterns. However, the influence of ingredient resolution in food-LCAs is often overlooked. To address this, four distinct decomposition methods were used to determine ingredients for mixed dishes and characterize their environmental impacts, using the carbon footprint of the U.S. daily pizza intake as a case study. Pizza-specific and daily pizza intake carbon footprints varied substantially between decomposition methods. The carbon footprint for vegetarian pizza was 0.18–0.45 kg CO2eq/serving, for meat pizza was 0.56–0.73 kg CO2eq/serving, and for currently consumed pizzas in the U.S. (26.3 g/person/day; 75 pizzas types) was 0.072–0.098 kg CO2eq/person/day. These ranges could be explained by differences in pizza coverage, ingredient resolution, availability of ingredient environmental information, and ingredient adjustability for losses between decomposition methods. From the approaches considered, the USDA National Nutrient Database for Standard Reference, which reports standardized food recipes in relative weights, appears to offer the most appropriate and useful food decompositions for food-LCAs. The influence and limitations of sources of reference flows should be better evaluated and acknowledged in food and diet LCAs.

A266 IS A MULTIVITAMIN SUFFICIENT TO MEET NUTRITIOAL REQUIREMENTS IN CANADIAN ADULTS FOLLOWING A GLUTEN-FREE DIET?

Abstract Background Concerns exist regarding nutritional deficiencies and risk of metabolic syndrome in patients with celiac disease (CD) on a gluten-free diet (GFD). Aims This study assessed if patients with CD trying to follow a GFD meet Recommended Dietary Allowance (RDA) targets for macro- and micronutrients and the effect of supplement use in reaching RDA targets. Methods Adults (&amp;gt;16 years) with biopsy confirmed CD (Marsh 3) were recruited within 6 weeks of starting a GFD. Participants prospectively completed a 3-day food record, including dietary supplement use, at 6, 12, and 24 months after study entry. Macro- and micronutrient consumption was determined using the Nutrition Coordinating Center Food &amp; Nutrient Database (NCCDB), USDA National Nutrient Database for Standard Reference (USDA SR28), and CRON-O-Meter Community Database (CCDB). RDA targets were analyzed using a paired t-test and logistic regression, adjusted for age and sex. Results Forty-nine participants (71% female; mean age 49 years) completed interpretable food records at all time points. Most (59%) used supplements and supplement use was highest at 6 months (51%). Considering macronutrients, ≥88% met the RDA for carbohydrates and protein at each time point; however, only 44% met the target for fibre. Participants who took a supplement plus a multivitamin were significantly more likely than those who took only a multivitamin to meet the RDA for vitamins B12 and D. Fewer than 20% of those who took neither a multivitamin nor an iron supplement met the RDA, whereas ≥70% of those taking a multivitamin had adequate iron intake. Participants were significantly more likely to meet RDA targets for calcium with a supplement than with a multivitamin only. Even with supplementation, ≤55% met the RDA for folate. Conclusions There is a need for ongoing monitoring and dietician support for GFD treatment in CD. Adults with celiac disease met RDA targets for protein and carbohydrate, but not fibre. While specific calcium supplementation was required to meet RDA targets for calcium, a multivitamin was generally sufficient to meet RDA targets for iron, Vitamin B12 and D. Folate was below target at all time points even with supplementation. Funding Agencies CAG, CIHRNIH

Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina

The oil content and oil-quality responses of several hazelnut and walnut cultivars were evaluated in a new, non-traditional crop environment in north-western Patagonia. Moreover, two Argentinean landraces were studied for the first time. Oil contents were in the ranges 66–72% (hazelnuts) and 74–79% (walnuts). Oleic acid predominated largely (78.4–84.4%) in hazelnut oils, whereas linoleic acid did in walnut oils (52.2–60.9%). Concentrations of individual fatty acids from the two local landraces were similar to those from most commercial cultivars grown worldwide. Total tocopherol concentrations varied largely among oils from each nut species (404–534 mg/kg, hazelnuts; 319–424 mg/kg, walnuts). All hazelnut and walnut genotypes showed good oil yield and quality traits in the crop environment evaluated as compared with data from by the USDA National Nutrient Data Base for Standard Reference. Results connected with fatty and tocopherol profiles suggest potential value for breeding purposes towards obtaining nuts and oils with enhanced oxidative stability. Overall, findings contribute in enlarging the biodiversity sources to develop new cultivars with promising marketable quality characteristics.

Manganese Levels in Plant-based Diets May Exceed U.S. Dietary Recommendations-an Examination of the Ornish and DASH Diets (P24-011-19)

ObjectivesManganese (Mn) is a dietary mineral critical for life, yet high levels of Mn can lead to symptoms of toxicity. The Mn content in food varies considerably and is most concentrated in plant-based foods, whole grains, legumes, nuts, etc. The adult adequate intake (AI) for Mn is 1.8 mg/day for women and 2.3 mg/day for men while the tolerable upper intake level (UL) is 11 mg/day for men and women. Mn absorption and bioavailability of Mn is affected by an individual’s nutrition status and dietary factors. When Fe status is low Fe absorption is enhanced, subsequently increasing Mn absorption as well. Increasing evidence in support of the heart health benefits of plant-based diets has led to a rise in medically prescribed modern diets such as the Ornish diet. By design, this and other plant-based diets have a higher propensity to include Mn-rich foods. It is hypothesized that the average Mn content of the plant-based, Ornish diet will be significantly higher than that of the omnivorous Dietary Approaches to Stop Hypertension (DASH) diet. The objective of this research study is to assess the Mn levels in medically prescribed diets and compare them to current dietary standards. MethodsThe Mayo Clinic offers a three-day sample DASH diet menu (www.mayoclinic.org) and the Ornish diet has a three-day sample menu (www.ornish.com) complete with quantified ingredients available in the USDA National Nutrient Database. An assessment of the prescribed diets included quantifying Mn, iron (Fe), and energy (kcal). A trained researcher then manually downloaded and tabulated the nutrient profile for each ingredient. Daily values for kcal, Mn, and Fe were calculated and compared against each other and the Dietary Reference Intakes. ResultsThe Ornish diet contained an average daily Mn content exceeding the UL, 11.5 mg/day, while the average daily Mn of the DASH diet was 7.5 mg/day. These values did not differ significantly (P = 0.125). ConclusionsBoth diets were significantly higher in Mn than the AI’s and the Ornish diet demonstrated Mn levels higher than the UL and the DASH diet. This may indicate that people following a medically-prescribed, plant-based diet have an intake that exceeds the UL for Mn. Future research is needed to determine if the AI for Mn, which is based on typical consumption, is in need of an update, and if there are any risks or concerns for those following a plant-based diet. Funding Sourcesnone.

Cluster Analysis of Micronutrients in Raw and Minimally Processed Plant Foods (P24-049-19)

ObjectivesThis study aims to determine groups of unprocessed plant-based foods that have similar micronutrient profiles. MethodsRaw and minimally processed plant foods (fruits, fruit juices, vegetables, nuts and seeds, legumes, cereal grains and pasta) were identified from the USDA National Nutrient Database for Standard Reference Legacy (2018). A dataset of concentrations of selected micronutrients per 100 g of the food was prepared. These micronutrients included calcium (Ca), iron (Fe), magnesium (Mg), phosphorus (P), potassium (K), sodium (Na), zinc (Zn), copper (Cu), manganese (Mn), selenium (Se), vitamin A, vitamin D, vitamin C, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, vitamin B12 and folate. The micronutrient concentrations were standardized ranging from 0 to 1, and analyzed using hierarchical clustering analysis (Ward’s method). Squared euclidean distance was used for dissimilarity measure, and agglomeration schedule was used for determine the optimal clusters. Dendograms were plotted to visualize the clusters. ResultsThe selected foods can be grouped into 4 clusters according to the result of agglomeration schedule. Dendrogram showed that cluster 1 (44 foods) contained 26 grains like cornmeal, rice and sorghum, 11 nut and seeds like walnuts and almond, 4 legumes and 3 vegetables. Cluster 2 (293 foods) was mainly fresh fruits and vegetables (277 foods), 9 grains like degermed cornmeal, 5 nuts and 2 legumes. Cluster 3 were 28 legumes. Cluster 4 (36 foods) contained 16 dried vegetables like dehydrated carrot and dried onions, 9 nuts, 8 legumes and 3 grains. Each cluster had distinct micronutrient profiles. On a 100 g basis, cluster 4 had almost the highest levels of all nutrients except vitamin D and B-12. Cluster 1 and 3 were rich in P, K, Zn, thiamin and cluster, but cluster 1 also had high amount of Fe and folate. Cluster 2 had the highest amount of vitamin D. ConclusionsThe cluster analysis on micronutrients of raw and minimally processed foods provides an alternate means to group foods based on nutrients. These results help identify foods of similar nutrients and can provide information to support dietetic practice and patient education for improving dietary quality and variety. Funding SourcesUSDA National Nutrient Databank for Food Composition (8040–52,000-064–00D).

Consumer Food Waste and Its Implications for Sustainable Food Management in the University Setting (OR20-05-19)

ObjectivesThis study aimed to quantify the amount of plate waste, by food category, generated in the university dining hall facility, and estimate the frequency patterns and resulting nutritional and environmental implications. MethodsThis study took place in a large, public university setting, and adopted a cross-sectional study design. A food waste audit was conducted during six intermittent days. Student plate waste was collected for the entire full-day service and weighed in hourly intervals. Food waste was categorized into seven food groups, determined based on nutritional value and environmental stress of food production. The average means of student plate waste was calculated, and frequency patterns of waste generation was determined. The university food services food production records were used to determine the proportion of food wasted, and the top food groups most wasted by students. The USDA National Nutrient Database for Standard Reference, Release 28 was used to contextualize the nutrient loss of food waste. Foods were coded and aggregated by food group, and nutrition was calculated per ounce of food wasted. The “Food Availability & Losses and Estimated Greenhouse Gas emissions,” table proposed by Heller & Keoleian, 2014, was used to estimate GHG emissions of wasted food. ResultsFood waste represented 18.65% of all food produced for consumption in the dining hall facility. The top three food groups most wasted by students were whole grains, dairy and fruits and vegetables, respectfully. An average of 257.44 lb of plate waste was collected per day, and an average 2026.33 meals were served per day yielding an average 0.13 lb (2.06 oz.) plate waste/meal. Frequency of plate waste generation mainly accumulated during traditional hours of meal time, between 12:30 to 2:30 PM and 6 to 8 PM. Food waste represented 102 kcal, 7 g protein, 1.9 g dietary fiber, 75.7 mg calcium, 0.35 μg vitamin D., and 0.37 kgCO2 eq/kg per meal, comparable to national estimates. ConclusionsThis study confirmed that food waste in higher education institutions may be a significant issue with plate waste quantities comparable to national studies. It highlights that food waste reduction strategies may alleviate the amount of harmful greenhouse gas emissions and may provide more nutritious foods to vulnerable populations. Funding SourcesUniversity of Maryland, Department of Nutrition and Food Science, University of Maryland Dining Services, University of Maryland, Office of Sustainability.

Nutritional quality of meals served under the Ghana school feeding programme at the Upper West and Central Region of Ghana

This research evaluated the nutritional quality of meals that were served to school children under the Ghana School Feeding Programme in Wa and Cape Coast. A cross-sectional and descriptive survey research designs were employed from which purposive and simple random sampling technique was adopted. In all, a total of 720 respondents were selected and that comprised 600 pupils, 60 teachers and 60 kitchen staff. Data were also obtained using questionnaire, observation and unstructured interview instruments. The data were then analysed with database and statistical software such as SPSS, ESHA, FNPD and USDA National Nutrient Database for Standard Reference. Qualitatively, the findings revealed that meals served in the schools had most of the needed food nutrients. However, the mean daily nutritional values intake of the pupils in the schools in both studied areas did not meet the recommended nutrient intake value. It is therefore recommended that the government should enhance the nutritional quality of the meals served to the pupils by supplying vitamin supplements. Again, the government should consult experts in food and nutrition in each region to redraw menu which has nutritional benefits from locally grown foods. Key words: Variety of food, recommended nutrient intake, nutrients, leafy vegetables.

RAPID IN VITRO PROPAGATION OF WESTERN GHATS CULTIVAR - COLOCASIA ESCULENTA FOR THE HIGH FREQUENCY OF PLANTLETS

Colocasia esculenta is commonly known as Taro, it is referred to as cocoyam in Nigeria. They are cherished for their rich taste, nutritional and medicinal properties. Every 100 g of taro corms possess 112 Kcal, 26.46 g carbohydrate, 1.50 g protein, 0.20 g total fat and 4.1g fiber (USDA National Nutrient Data Base). Besides its nutritional value, taro is used as a medical plant and provides bioactive compounds used as an anti-cancer drugs. Traditionally, cocoyams are vegetative propagated from tuber fragments, a practice that encourages pathogen distribution. Colocasia esculenta is a widely distributed food crop in the humid tropics and subtropics. Despite of its wide distribution, Taro plants are commonly infected with DsMV and other pathogens. This virus induces conspicuous mosaic, malformation, dwarfing or feathering on leaves in taro. As the results of infection, it reduces the quality and yield of taro production greatly. This virus is thus considered as a major limiting factor in the production of taro. Here plays the importance of tissue culture plays a major role in producing the disease resistant plants round the year with high quality. For rapid multiplication and production of quality planting materials, tissue culture technology offers promising alternative compared to the traditional production methods.&#x0D; KEYWORDS: Colocasia esculenta, Virus, Pathogens, Conventional propagation, Micropropagation, Yield, Rapid multiplication, Quality

Special-Fed Veal: Separable components, proximate composition, and nutrient analysis of selected raw and cooked, wholesale and retail cuts

Nutrition research continues to be important for consumers to make informed food purchasing decisions and is used in nutrition policy decisions. The objective of this study was to analyze the nutrient concentration of raw and cooked cuts from special-fed veal calves to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR) Release 27. Packages of wholesale (whole loin roasts, center-cut hindshanks and ground veal) and retail veal cuts (osso buco foreshanks, loin chops, leg cutlets and shoulder blade chops) were randomly collected in original vacuum packaging from six U.S. suppliers. Packages were shipped to the Colorado State University Meat Laboratory for cut dissection, cooking, and nutrient analysis. Composites of lean, external fat and seam fat were formed for analysis of proximate, fatty acid, vitamin and mineral composition. Results from this study identified additional fatty acids, established choline concentration, and provided updated veal nutrient composition information for inclusion in USDA SR 27.

Seasonal variability of the vitamin C content of fresh fruits and vegetables in a local retail market.

Seasonal variation of vitamin C in fresh fruits and vegetables is not reflected in food composition database average values, yet many factors influence content and retention. Fresh fruits and vegetables were sampled on three occasions in each season, from the same local retail outlets, for 1 or 2 years. Vitamin C was significantly higher in winter-sampled spinach (436 mg kg-1 ) compared with spring (298 mg kg-1 ) and summer/fall (180 mg kg-1 ); in potatoes in summer/fall (156 mg kg-1 ) versus winter/spring (106 mg kg-1 ); and in oranges in winter (616 mg kg-1 ), spring (592 mg kg-1 ), and summer (506 mg kg-1 ). Ranges were dramatic among sampling occasions for broccoli, oranges, potatoes, and spinach (700-1210 mg kg-1 , 420-780 mg kg-1 , 70-280 mg kg-1 , and 90-660 mg kg-1 respectively). Mean values for apples, bananas, tomatoes, and potatoes differed from the USDA National Nutrient Database for Standard Reference (SR) average by ≥10% of the daily recommended intake (90 mg). For broccoli, oranges, and spinach, vitamin C was substantially above or below the SR range in 50-100% of the samples. For spinach, the average content did not differ from SR, but vitamin C in winter was 55% higher than SR. Database average values for vitamin C in fresh produce can significantly over- or underestimate the content in a specific food supply. © 2018 Society of Chemical Industry.

Abstract P226: HEalth Nutritional Index (HENI): A Health Burden Based Tool for Food and Diet Nutritional Evaluation

Introduction: The role of diets on human health is crucial and depends on the quality of the food we eat. A number of indexes help rank food items and evaluate diets based on their nutrient profiling and meeting dietary guidelines, respectively. Existing nutritional indexes fail to quantify the varying effects of major food groups and nutrients on human health. We introduce the HEalth Nutritional Index (HENI), a health burden-based scoring system in disability adjusted life years (DALYs) that uses epidemiological evidence from the Global Burden of Disease (GBD) to rank and evaluate food items and diets. Methods: HENI accounts for the health effects of 8 major food groups (nuts and seeds, whole grains, fruits, vegetables, milk, sugar-sweetened beverages, red meat, and processed meat) and 6 nutrients (omega-3, calcium, fiber, polyunsaturated fatty acids, trans fat, and sodium), identified by the GBD as dietary risk factors. The HENI factors are estimated by coupling age- and gender-adjusted outcome-specific incidence rates with risk ratios (RR) and severity factors, measuring positive or detrimental effects in avoided μDALY/g. We determine the food group and nutrient profile for each of the 5000+ consumed food items in the What We Eat in America 2009-2014 dataset, using multiple databases such as the Food Patterns Equivalents Database (FPED), the Food and Nutrient Database for Dietary Studies (FNDDS), and the USDA National Nutrient Database for Standard Reference (SR). We then derive the HENI scores for 100 kcal, 100 grams or 1 serving of each food item by multiplying the food group and nutrient composition by their respective HENI factors. Results: HENI factors for food group and nutrient range between -8 μDALY/g for sodium, up to 57 μDALY/g for omega-3 from fish and seafood. HENI score typically ranges from -30 avoided μDALY/100kcal for e.g. soft drinks, up to +50 avoided μDALY/100kcal, for beneficial food items such as fish, fruits, vegetables, and nuts. The majority of the health effect is associated with cardiovascular diseases, with some food items affecting certain cancers (e.g. health benefit for colorectal cancer with milk). Absolute HENI scores and ranking of food items vary substantially when using 100 kcal, 100 grams or 1 serving as a basis for comparison. In a sensitivity study, we consider the indirect effect of saturated fat via total blood cholesterol is considered which can play an important role for animal-based food items, requiring further investigation. The HENI factors are applicable under the assumption that the overall dietary intake of each GBD food group and nutrient is within the effective intake range, below the theoretical risk level limit. Conclusion: The proposed HENI index enables to quantify the human health impact of thousands of food items, bringing on the same scale different nutritional impacts, allowing for a comprehensive assessment of food items and diets.

Effect of diet quality on academic achievement among female college students

Aim: The study was conducted in order to determine whether diet quality had an effect on academic achievement (CGPA) of female undergraduate students. Materials and Methods: A sample of 222 students aged 19 to 24 years was drawn from Kinnaird College for Women, Lahore. Data was collected using a questionnaire that took into account student’s demographics, academic profile, as well as a food frequency questionnaire (FFQ). The USDA National Nutrient Database was then used to calculate the usual dietary intake of macronutrients and micronutrients for each student. The Diet Quality Index-International (DQI-I) was utilized to determine a diet quality score for them. Findings: The mean DQI-I score for the students was 57.27 (±9.86). Linear regression established the existence of a positive relationship between diet quality score and CGPA (p<.05). There was a significant effect of the variety component (p<.05) and the moderation component (p<.05) on academic achievement but not of adequacy and overall balance components. Conclusions: The students had an overall diet quality score that was considered poor. When diet quality scores were compared with CGPA using linear regression analysis a positive association was found, meaning as diet quality improved so did the student’s CGPA and vice versa. Reasons as to why their diet quality was low and how to improve it should be further investigated. This study will be valuable in providing the base line dietary data of the students for this purpose.

Nutrient composition and retention in whole turkeys with and without added solution

Whole turkeys sold in retail outlets are typically processed with added solutions to improve their taste and tenderness. The purpose of this study was to evaluate the nutrient composition of whole turkeys with and without added solution, and to update the nutrient profile of turkey for the USDA National Nutrient Database for Standard Reference. Eleven pairs of turkeys with added solution were obtained from statistically representative retail outlets using a nationwide sampling plan developed for USDA's National Food and Nutrient Analysis Program; 4 pairs of turkeys without added solution were purchased from local food outlets. Turkeys were roasted to an internal temperature of 165°F (74°C). Values of selected nutrients in light and dark meat, including skin, were determined by USDA approved laboratories using quality assurance protocols. Both raw and cooked turkeys, with and without added solution, were compared by one-way and 2-way factorial ANOVA. The results showed a significant interaction for fat (P <0.0001) and zinc (P = 0.0070) between turkeys that were raw and cooked and those prepared with or without added solution. Fat was higher in raw turkeys with added solution compared to without added solution. Similarly, sodium, phosphorus, and calcium values were significantly higher in turkeys with added solution (P <0.05) than in turkeys without added solution. Data from this study will be useful for developing strategies to address sodium-related health issues, nutrition monitoring, consumption surveys, and policy development.

Abstract 5312: No association between vitamin K intake and prostate cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO)

Abstract Prostate cancer is one of the most common cancers worldwide. The etiology of prostate cancer largely remains unclear, with almost all established risk factors (e.g. age, race, family history) being not modifiable. Ecological, migrant, and temporal trend studies suggest that diet plays role in the occurrence of prostate cancer, but few nutrients that alter its risk have been identified from case-control and cohort studies. Vitamin K has two forms that naturally occur in foods, i.e., phylloquinone (vitamin K1) and menaquinone (vitamin K2). While phylloquinone is abundant in green leafy vegetables and some vegetable oils, menaquinone is primarily derived from fermented food products (e.g. cheese). Although experimental studies have shown that vitamin K inhibits the growth of various cancer cell lines (including prostate cancer cells), only one epidemiologic study has investigated the association between vitamin K intake and prostate cancer risk. In that German study, a significant inverse association with advanced prostate cancer was observed for menaquinone intake. The present study thus sought to investigate the associations between intake of vitamin K (from both dietary and supplemental sources) and the risk of total and advanced prostate cancer among 28,356 PLCO participants. A total of 2978 cases of prostate cancer (including 490 advanced cases) have been documented during a median follow up of 11.8 years. Advanced prostate cancer were defined as disease in stage II with a Gleason score of 8-10, stage III, or stage IV. Usual dietary intake among study subjects was assessed with Dietary Questionnaire (DQX) at baseline and Dietary History questionnaire (DHQ) at year 3, both of which were developed and validated by the National Cancer Institute. Dietary intake of phylloquinone and menaquinones were calculated using the USDA National Nutrient Database for Standard Reference (Release 23), supplemented with menaquinone data from published studies. Cox proportional hazards regression was performed to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for dietary intake of phylloquinone and menaquinones in relation to prostate cancer risk. After adjustment for confounders, no statistically significant associations were found between vitamin K intake estimated from the DQX and prostate cancer risk [HR (95% CI) for the highest quintile vs. the lowest quintile: 0.99 (0.87, 1.13) for total vitamin K, 0.99 (0.87, 1.12) for phylloquinone, and 1.02 (0.87, 1.18) for total menaquinones]. Overall null results were also observed when additional analysis was carried out by the stage of the disease (i.e. advanced and non-advanced cases) and for vitamin K intake data assessed with the DHQ. In summary, the present study revealed that intake of total vitamin K and its two natural forms was not associated with the risk of total and advanced prostate cancer. Citation Format: Maggie Hoyt, Michael Reger, Jianjun Zhang. No association between vitamin K intake and prostate cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial (PLCO) [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2017; 2017 Apr 1-5; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2017;77(13 Suppl):Abstract nr 5312. doi:10.1158/1538-7445.AM2017-5312

Mixed Dishes are a Top Contributor to Vitamin K Intake in US Adults: Data from the 2011–2012 NHANES

The primary dietary form of vitamin K in US diets is phylloquinone (PK), which is found in green vegetables and vegetable oils. PK content of foods are provided in the USDA National Nutrient Database for Standard Reference, which helps to estimate current dietary intakes. As our food supply diversifies and expands, food groups contributing to dietary PK intake are also expanding. It is important to identify the contributors to dietary vitamin K estimates to guide healthcare professionals and recommendations on food sources of vitamin K.The purpose of this study was to estimate: (1) the PK consumed in the diet of US adults; (2) the contribution of different food groups to PK intake in individuals with high or low vegetable intake (≥ 2 cups &lt; 2 cups vegetables/day); and (3) to characterize the contribution of different mixed dishes to PK intake.We used data from adults (≥ 20 y; 2092 men and 2214 women) participating in NHANES 2011–2012, a nationally‐representative complex survey, to determine usual PK intake correcting for measurement error with the National Cancer Institute method. Food group classifications were determined according to the USDA What We Eat in America food groupings. The proportion of PK supplied by each food group and mixed dishes was compared between low and high vegetable consumers, using multiple t‐tests with Bonferroni‐Dunn correction for multiple comparisons.On average, 43.0% of men and 62.5% of women met the AI of 120 and 90 μg/day of PK, respectively. Vegetables were the highest contributor to PK intake, contributing 60.0% and 36.1% in high and low vegetable intake groups, respectively. Mixed dishes were the second highest contributor, contributing approximately 16% and 28% of total PK intake in high and low vegetable intake groups, respectively (all p&lt;0.001 between vegetable intake groups). Within mixed dishes, grain based dishes including macaroni and cheese, pasta, and rice dishes contributed to 25% of dietary PK, followed by sandwiches (9.7%), and pizza (10%) in the low vegetable intake group. In individuals with high vegetable intake, primary sources of dietary PK in mixed dishes were soups (23%), “Asian” dishes (e.g., fried rice with soy sauce, 21.5%), and meat and poultry (17.9%).Our findings suggest mixed dishes are a significant contributor to PK intake in the United States. Unique to mixed dishes is the large contribution of grain‐based foods that often lack PK‐rich vegetables. Additional research is required to further quantitate other vitamin K forms in the US food supply, and to identify all dietary sources of vitamin K to better guide recommendations for vitamin K intakes in the U.S.Support or Funding InformationSupported by USDA Agricultural Research Service under Cooperative Agreement No. 58‐1950‐7‐707 and 58‐1235‐1‐193.