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1999-2016年美国成年人膳食宏量营养素摄入量分析
作者:小柯机器人 发布时间:2019/9/25 15:01:52

华中科技大学同济医学院与美国哈佛公共卫生学院等机构合作,分析了1999-2016年美国成年人饮食中碳水化合物、蛋白质、脂肪摄入量和饮食质量的趋势。相关论文发表在2019年9月24日出版的《美国医学会杂志》上。

研究组对9个美国国家健康与营养调查周期(1999-2016年)的数据进行了连续横断面分析,参与者均为20岁及以上的成年人,提供24小时饮食记录。研究人员对参与者饮食的宏量营养素摄入量、食物来源和饮食质量的变化趋势进行了评估。

共有43996名受访者,加权平均年龄为46.9岁,51.9%为女性。1999-2016年,预计来源于总碳水化合物的能量从52.5%下降到50.5%,而总蛋白和总脂肪则分别从15.5%增加到16.4%以及从32.0%增加到33.2%。预计来源于低质量碳水化合物的能量下降了3.25%,而高质量碳水化合物则增加了1.23%,植物蛋白增加了0.38%,饱和脂肪酸增加了0.36%,多不饱和脂肪酸增加了0.65%。

2015年总体健康饮食指数约由55.7增加到57.7。高质量和低质量碳水化合物的趋势分别反映了来自全谷物的能量摄入增加(0.65%)和来自添加糖的能量摄入降低(-2.00%)。植物蛋白的趋势主要是由于全谷类(0.12%)和坚果(0.09%)的摄入增加。

总之,1999-2016年间,美国成年人从低质量碳水化合物中摄入的能量比例显著下降,而从高质量碳水化合物、植物蛋白和多不饱和脂肪中摄入的能量比例显著增加。尽管宏量营养素组成和饮食质量有所改善,但低质量碳水化合物和饱和脂肪的摄入量仍然很高。

附:英文原文

Title:Trends in Dietary Carbohydrate, Protein, and Fat Intake and Diet Quality Among US Adults, 1999-2016

Author: Zhilei Shan, Colin D. Rehm, Gail Rogers, Mengyuan Ruan,Dong D. Wang,Frank B. Hu, Dariush Mozaffarian, Fang Fang Zhang, Shilpa N. Bhupathiraju

Issue&Volume: Vol 322 No 12

Abstract: 

Importance  Changes in the economy, nutrition policies, and food processing methods can affect dietary macronutrient intake and diet quality. It is essential to evaluate trends in dietary intake, food sources, and diet quality to inform policy makers.

Objective  To investigate trends in dietary macronutrient intake, food sources, and diet quality among US adults.

Design, Setting, and Participants  Serial cross-sectional analysis of the US nationally representative 24-hour dietary recall data from 9 National Health and Nutrition Examination Survey cycles (1999-2016) among adults aged 20 years or older.

Exposure  Survey cycle.

Main Outcomes and Measures  Dietary intake of macronutrients and their subtypes, food sources, and the Healthy Eating Index 2015 (range, 0-100; higher scores indicate better diet quality; a minimal clinically important difference has not been defined).

Results  There were 43?996 respondents (weighted mean age, 46.9 years; 51.9% women). From 1999 to 2016, the estimated energy from total carbohydrates declined from 52.5% to 50.5% (difference, −2.02%; 95% CI, −2.41% to −1.63%), whereas that of total protein and total fat increased from 15.5% to 16.4% (difference, 0.82%; 95% CI, 0.67%-0.97%) and from 32.0% to 33.2% (difference, 1.20%; 95% CI, 0.84%-1.55%), respectively (all P < .001 for trend). Estimated energy from low-quality carbohydrates decreased by 3.25% (95% CI, 2.74%-3.75%; P < .001 for trend) from 45.1% to 41.8%. Increases were observed in estimated energy from high-quality carbohydrates (by 1.23% [95% CI, 0.84%-1.61%] from 7.42% to 8.65%), plant protein (by 0.38% [95% CI, 0.28%-0.49%] from 5.38% to 5.76%), saturated fatty acids (by 0.36% [95% CI, 0.20%-0.51%] from 11.5% to 11.9%), and polyunsaturated fatty acids (by 0.65% [95% CI, 0.56%-0.74%] from 7.58% to 8.23%) (all P < .001 for trend). The estimated overall Healthy Eating Index 2015 increased from 55.7 to 57.7 (difference, 2.01; 95% CI, 0.86-3.16; P < .001 for trend). Trends in high- and low-quality carbohydrates primarily reflected higher estimated energy from whole grains (0.65%) and reduced estimated energy from added sugars (−2.00%), respectively. Trends in plant protein were predominantly due to higher estimated intake of whole grains (0.12%) and nuts (0.09%).

Conclusions and Relevance  From 1999 to 2016, US adults experienced a significant decrease in percentage of energy intake from low-quality carbohydrates and significant increases in percentage of energy intake from high-quality carbohydrates, plant protein, and polyunsaturated fat. Despite improvements in macronutrient composition and diet quality, continued high intake of low-quality carbohydrates and saturated fat remained.

DOI: 10.1001/jama.2019.13771

Source: https://jamanetwork.com/journals/jama/article-abstract/2751719

期刊信息

JAMA-Journal of The American Medical Association:《美国医学会杂志》,创刊于1883年。隶属于美国医学协会,最新IF:51.273
官方网址:https://jamanetwork.com/
投稿链接:http://manuscripts.jama.com/cgi-bin/main.plex