Carol E. O’Neil

Breakfast consumption with and without vitamin-mineral supplement use favorably impacts daily nutrient intake of ninth-grade students

PURPOSE To assess the contribution of breakfast consumption (with and without dietary supplement intake) on total daily nutrient intake of ninth-grade students. METHODS Twenty-four-hour recall of dietary intake was collected from a random sample of 711 ninth-grade students attending 12 Archdiocesan high schools in New Orleans, Louisiana. Analysis of variance techniques, Pearsons Chi-square statistic, and Breznahn-Shapiro method with Scheffé probabilities were used to analyze nutrient intake data, dietary adequacy, and nonorthogonal comparisons, respectively. RESULTS Nineteen percent of 15-year-olds skipped breakfast, with more females skipping breakfast than males (23% vs. 14%, respectively). Thirty-six percent of nonwhite females versus 20% white females skipped breakfast. Eleven percent of subjects took some type of dietary supplement, most commonly a multivitamin and mineral supplement. Among those who ate breakfast, average energy intake from breakfast was 437 kcal. Percentage of total daily energy intake was higher from fats and lower from carbohydrates for adolescents who skipped breakfast, compared with adolescents who consumed breakfast. The percentage of subjects consuming at least two-thirds of the Recommended Dietary Allowance was significantly lower among adolescents skipping breakfast than those consuming breakfast. CONCLUSION Regardless of supplement use, breakfast consumption makes an important nutritional contribution to total daily intake of ninth-grade students. Encouraging breakfast consumption and healthful breakfast choices is an important step toward improving the nutritional quality of diets of this age group.

Association Between 100% Juice Consumption and Nutrient Intake and Weight of Children Aged 2 to 11 Years

OBJECTIVE To investigate the associations between 4 categories of daily 100% juice consumption (0 fl oz, > 0 to < or = 6 fl oz; > 6 to < 12 fl oz; and > or = 12 fl oz) and nutrient and food group intake and weight in children. DESIGN Cross-sectional study. SETTING Secondary analysis of the 1999-2002 National Health and Nutrition Examination Survey data. PARTICIPANTS Children 2 to 11 years of age (N = 3618). MAIN EXPOSURE Juice consumption. OUTCOME MEASURES The association between juice consumption, nutrient intake, food group consumption, and weight status was determined as was the likelihood of overweight with juice consumption. RESULTS Mean daily juice consumption was 4.1 fl oz, which contributed a mean intake of 58 kcal (3.3% of total energy intake). Compared with nonconsumers, the overall nutritional profile of those consuming 100% juice had significantly higher intakes of energy, carbohydrates, vitamins C and B(6), potassium, riboflavin, magnesium, iron, and folate and significantly lower intakes of total fat, saturated fatty acids, discretionary fat, and added sugar. Children consuming 100% juice also consumed significantly more servings of total whole fruit than nonconsumers. No significant differences were found in weight status and the amounts of 100% juice consumed. There was no difference in the likelihood of being overweight between juice consumers and nonconsumers. CONCLUSIONS On average, children consumed less than the maximum amounts of 100% juice recommended by the American Academy of Pediatrics. One hundred percent juice consumption was associated with better nutrient intake than in the nonconsumption group and was not associated with weight status or the likelihood of being overweight in children 2 to 11 years of age.

100% Orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults: National Health and Nutrition Examination Survey, 2003-2006

BackgroundConsumption of 100% orange juice (OJ) has been positively associated with nutrient adequacy and diet quality, with no increased risk of overweight/obesity in children; however, no one has examined these factors in adults. The purpose of this study was to examine the association of 100% OJ consumption with nutrient adequacy, diet quality, and risk factors for metabolic syndrome (MetS) in a nationally representative sample of adults.MethodsData from adults 19+ years of age (n = 8,861) participating in the National Health and Nutrition Examination Survey 2003-2006 were used. The National Cancer Institute method was used to estimate the usual intake (UI) of 100% OJ consumption, selected nutrients, and food groups. Percentages of the population below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) were determined. Diet quality was measured by the Healthy Eating Index-2005 (HEI-2005). Covariate adjusted logistic regression was used to determine if consumers had a lower odds ratio of being overweight or obese or having risk factors of MetS or MetS.ResultsUsual per capita intake of 100% OJ was 50.3 ml/d. Among consumers (n = 2,310; 23.8%), UI was 210.0 ml/d. Compared to non-consumers, consumers had a higher (p < 0.05) percentage (% ± SE) of the population meeting the EAR for vitamin A (39.7 ± 2.5 vs 54.0 ± 1.2), vitamin C (0.0 ± 0.0 vs 59.0 ± 1.4), folate (5.8 ± 0.7 vs 15.1 ± 0.9), and magnesium (51.6 ± 1.6 vs 63.7 ± 1.2). Consumers were also more likely to be above the AI for potassium (4.1 ± 0.8 vs 1.8 ± 0.2). HEI-2005 was significantly (p < 0.05) higher in consumers (55.0 ± 0.4 vs 49.7 ± 0.3). Consumers also had higher intakes of total fruit, fruit juice, whole fruit, and whole grain. Consumers had a lower (p < 0.05) mean body mass index (27.6 ± 0.2 vs 28.5 ± 0.1), total cholesterol levels (197.6 ± 1.2 vs 200.8 ± 0.75 mg/dL), and low density lipoprotein-cholesterol levels (112.5 ± 1.4 vs 116.7 ± 0.93 mg/dL). Finally, compared to non-consumers of 100% OJ, consumers were 21% less likely to be obese and male consumers were 36% less likely to have MetS.ConclusionThe results suggest that moderate consumption of 100% OJ should be encouraged to help individuals meet the USDA daily recommendation for fruit intake and as a component of a healthy diet.

Diet Quality Is Inversely Related to Cardiovascular Risk Factors in Adults

The goal of the study was to determine if there was an association between diet quality and cardiovascular risk factors (CVRF) in adults. NHANES 2001-2008 data were used to compare diet quality, as determined by using 2005 Healthy Eating Index (HEI-2005) scores, and CVRF in adults aged ≥19 y (n = 18,988; 51% men, 50% white, 21% African American, 25% Hispanic American, 4% other). HEI-2005 scores were calculated by using one 24-h dietary recall collected from the participants. Weight and adiposity, blood pressure, and CVRF were measured. Regression analyses were conducted to assess the linear relationship of CVRF and HEI-2005 scores by using appropriate covariates accounting for sample weights and the complex sample design of NHANES. OR were calculated for HEI quartiles and CVRF. BMI (P < 0.0001), waist circumference (WC) (P < 0.0001), diastolic blood pressure (P = 0.0002), C-reactive protein (P = 0.0016), total cholesterol (P = 0.0006), LDL cholesterol (P = 0.0039), and metabolic syndrome (P = 0.0035) were inversely associated with HEI-2005. HDL cholesterol significantly (P = 0.0048) increased across HEI-2005 quartiles. Compared with the lowest HEI-2005 quartile, individuals with the highest diet quality (HEI-2005 quartile 4) were less likely to be overweight or obese (34%) or have elevated WC (35%), elevated blood pressure (26%), metabolic syndrome (35%), and decreased HDL-cholesterol concentrations (21%). Data suggest that diet quality is inversely associated with several CVRF.

The Importance of Breakfast Consumption to Nutrition of Children, Adolescents, and Young Adults.

Breakfast consumption has been identified as an important factor in nutrition, especially during growth stages. This article discusses data from nearly 2,500 children, adolescents, and young adults in Louisiana and considers the impact of breakfast consumption on their nutritional well-being.

Consumption of whole grains is associated with improved diet quality and nutrient intake in children and adolescents: the National Health and Nutrition Examination Survey 1999–2004

OBJECTIVE To examine the association of consumption of whole grains (WG) with diet quality and nutrient intake in children and adolescents. DESIGN Secondary analysis of cross-sectional data. SETTING The 1999-2004 National Health and Nutrition Examination Survey. SUBJECTS Children aged 2-5 years (n 2278) and 6-12 years (n 3868) and adolescents aged 13-18 years (n 4931). The participants were divided into four WG consumption groups: ≥ 0 to < 0·6, ≥ 0·6 to < 1·5, ≥ 1·5 to < 3·0 and ≥ 3·0 servings/d. Nutrient intake and diet quality, using the Healthy Eating Index (HEI)-2005, were determined for each group from a single 24 h dietary recall. RESULTS The mean number of servings of WG consumed was 0·45, 0·59 and 0·63 for children/adolescents at the age of 2-5, 6-12 and 13-18 years, respectively. In all groups, HEI and intakes of energy, fibre, vitamin B6, folate, magnesium, phosphorus and iron were significantly higher in those consuming ≥ 3·0 servings of WG/d; intakes of protein, total fat, SFA and MUFA and cholesterol levels were lower. Intakes of PUFA (6-12 years), vitamins B1 (2-5 and 13-18 years), B2 (13-18 years), A (2-5 and 13-18 years) and E (13-18 years) were higher in those groups consuming ≥ 3·0 servings of WG/d; intakes of added sugars (2-5 years), vitamin C (2-5 and 6-12 years), potassium and sodium (6-12 years) were lower. CONCLUSIONS Overall consumption of WG was low. Children and adolescents who consumed the most servings of WG had better diet quality and nutrient intake.

Snacking patterns, diet quality, and cardiovascular risk factors in adults.

BackgroundThe relationship of snacking patterns on nutrient intake and cardiovascular risk factors (CVRF) in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of CVRF in adults participating in the 2001-2008 National Health and Nutrition Examination Survey.Methods24-hour dietary recalls were used to determine intake and cluster analysis was used to identify the snacking patterns. Height and weight were obtained and the health indices that were evaluated included diastolic and systolic blood pressure, high density lipoprotein-cholesterol, low density lipoprotein cholesterol, triacylglycerides, blood glucose, and insulin.ResultsThe sample was participants (n = 18,988) 19+ years (50% males; 11% African-Americans; 72% white, 12% Hispanic-Americans, and 5% other). Cluster analyses generated 12 distinct snacking patterns, explaining 61% of the variance in snacking. Comparisons of snacking patterns were made to the no snack pattern. It was found that miscellaneous snacks constituted the most common snacking pattern (17%) followed by cakes/cookies/pastries (12%) and sweets (9%). Most snacking patterns were associated with higher energy intakes. Snacking patterns cakes/cookies/pastries, vegetables/legumes, crackers/salty snacks, other grains and whole fruit were associated with lower intakes of saturated fatty acids. Added sugars intakes were higher in the cakes/cookies/pastries, sweets, milk desserts, and soft drinks patterns. Five snack patterns (cakes/cookies/pastries, sweets, vegetable/legumes, milk desserts, soft drinks) were associated with lower sodium intakes. Several snack patterns were associated with higher intakes of potassium, calcium, fiber, vitamin A, and magnesium. Five snacking patterns (miscellaneous snacks; vegetables/legumes; crackers/salty snacks; other grains; and whole fruit) were associated with better diet quality scores. Alcohol was associated with a lower body mass index and milk desserts were associated with a lower waist circumference. No snack patterns were associated with other CVRF studied.ConclusionsOverall, several snacking patterns were associated with better diet quality than those consuming no snacks. Yet, the majority of the snacking patterns were not associated with CVRF. Education is needed to improve snacking patterns in terms of nutrients to limit in the diet along with more nutrient-dense foods to be included in snacks.

Resemblance of dietary intakes of snacks, sweets, fruit, and vegetables among mother-child dyads from low income families.

The objective of this study was to determine the correlation between intake of snacks, sweets, fruit, vegetables, and energy in low-income mother-child dyads. This was a secondary analysis of data collected from Head Start centers in Houston, Texas and Birmingham, Alabama. Twenty four hour dietary recalls for one weekend day were collected from mother (mean 31.8 yrs [range: 20.1-72.4 yrs])-child (mean 4.4 yrs [range 2.8-5.8 yrs]) dyads (N=650). Means±SD were calculated for intake of food categories and energy. Pearsons partial correlation coefficients were used to detect associations between the intakes of the dyads. Main outcome measures were the correlations between the intake of snacks, sweets, fruit, vegetables, and energy in the mother-child dyads. Partial correlations showed that childrens intake of snacks, sweets, fruit, vegetables, and energy were all correlated with the mothers intake of these foods/energy (all p<0.001). Childrens intake of fruit was correlated with the mothers intake of vegetables (p<0.001); childrens energy intake was correlated with mothers intake of sweets, fruit, and vegetables (all p<0.001). It is important that food and nutrition professionals provide the guidance needed that encourages intake of nutrient-dense snacks and fruit and vegetables in mothers so they can model healthier food consumption behaviors for their children.

Dietary fiber and satiety: the effects of oats on satiety

This review examines the effect of β-glucan, the viscous soluble fiber in oats, on satiety. A literature search for studies that examined delivery of the fiber in whole foods or as an extract was conducted. Viscosity interferes with the peristaltic mixing process in the small intestine to impede digestion and absorption of nutrients, which precipitates satiety signals. From measurements of the physicochemical and rheological properties of β-glucan, it appears that viscosity plays a key role in modulating satiety. However, the lack of standardized methods to measure viscosity and the inherent nature of appetite make it difficult to pinpoint the reasons for inconsistent results of the effects of oats on satiety. Nevertheless, the majority of the evidence suggests that oat β-glucan has a positive effect on perceptions of satiety.

Differing Statistical Approaches Affect the Relation between Egg Consumption, Adiposity, and Cardiovascular Risk Factors in Adults

BACKGROUND Associations between food patterns and adiposity are poorly understood. OBJECTIVE Two statistical approaches were used to examine the potential association between egg consumption and adiposity. METHODS Participants (n = 18,987) aged ≥19 y were from the 2001-2008 NHANES who provided 24-h diet recall data, body mass index (BMI) and waist circumference (WC)-determined adiposity measures, and blood pressure, circulating insulin, glucose, and lipid concentrations were considered cardiovascular risk factors (CVRFs). Covariate-adjusted least-squares means ± SEs were generated. RESULTS The first statistical approach categorized participants into egg consumers or nonconsumers. Consumers had higher mean BMI (in kg/m(2); 28.7 ± 0.19; P = 0.006) and WC (98.2 ± 0.43 cm; P = 0.002) than did nonconsumers (28.2 ± 0.10 and 96.9 ± 0.23 cm, respectively). Second, cluster analysis identified 8 distinct egg consumption patterns (explaining 39.5% of the variance in percentage of energy within the food categories). Only 2 egg patterns [egg/meat, poultry, fish (MPF)/grains/vegetables and egg/MPF/grains], consumed by ≤2% of the population, drove the association (compared with the no-egg pattern) between egg consumption and BMI and WC. Another analysis controlled for the standard covariates and the other food groups consumed with eggs in those 2 egg patterns. Only the egg/MPF/other-grains pattern remained associated with BMI and WC (both P ≤ 0.0063). The pattern analyses identified associations between an egg pattern (egg/MPF/other grains/potatoes/other beverages) and diastolic blood pressure (DBP) and serum LDL cholesterol (both P ≤ 0.0063). A final analysis was conducted by adding percentage of energy from fast foods and medication use for diabetes to the covariates. The association between the egg/MPF/grains pattern and BMI and the egg/MPF/potatoes/other beverages and DBP and LDL cholesterol disappeared. CONCLUSIONS Care needs to be taken with data interpretation of diet and health risk factors and the choice of statistical analyses and covariates used in the analyses because these studies are typically used to generate hypotheses. Additional studies are needed to better understand these relations.