Certain Grain Food Patterns Are Associated with Improved 2015 Dietary Guidelines Shortfall Nutrient Intakes, Diet Quality, and Lower Body Weight in US Adults: Results from the National Health and Nutrition Examination Survey, 2005-2010

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old;N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the National Health and Nutrition Examination Survey, 2005-2010. Cluster analysis was used and identified 8 grain patterns: 1) no consumption of main grain groups, 2) crackers and salty snacks, 3) yeast breads and rolls, 4) cakes, cookies, and pies, 5) cereals, 6) pasta, cooked cereals and rice, 7) quick breads, and 8) mixed grains. Results: Adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” had a better diet quality compared to no grains. Consuming many, but not all, of the grain food patterns resulted in less saturated fat and lower added sugars. Adults consuming “cereals”, “pasta, cooked cereals and rice” and “quick breads” had greater dietary fiber intake vs. no grains group. Calcium intake was increased in the cereals group, while magnesium intake was greater in adults consuming “cereals” and “pasta, cooked cereals and rice” vs. no grains. Vitamin D (D2 + D3) intake was higher in adults consuming “cereals”, “pasta, cooked cereals and rice”, and “mixed grains” vs. no grain group. Adults consuming “pasta, cooked cereals and rice” had lower body weights (79.1 ± 0.7 vs. 82.5 ± 1.2 kg;P = 0.009) and waist circumference (95.2 ± 0.6 vs. 98.2 ± 1.0 cm;P = 0.004) in comparison to those consuming no grains. Conclusions: Certain grain food patterns are associated with greater 2015-2020 Dietary Guidelines’ shortfall nutrients, better diet quality and lower body weights in adults. Additionally, certain grain food patterns are associated with lower intake of nutrients to limit, including saturated fat and added sugars.

Consumption Pattern of Carotene Rich Foods and Development of a Year Calendar

Consumption pattern of beta carotene rich foods from 500 households of Coimbatore district was elicited. Through market surveys in four seasons namely: summer, south-west monsoon, north-east monsoon and winter, a year calendar of beta carotene rich foods was developed. The total and beta carotene contents of five commonly consumed beta carotene rich foods both in raw and cooked states were determined. Results indicated that greens were mainly purchased from market and consumed 2-3 times per week. Cooking loss was maximum in boiling and minimum in shallow fat frying. Curry leaves (Murraya koenigii),amaranth tender (Amaranthus gangeticus), agathi (Sesbania grandopra), and ponnanganni (Alternanthera sessilis) were the carotene rich foods available round the year. Cost of most greens was highest in summer and lowest in north-east monsoon. Within a cost of 13-14 ps in summer, 4-10 ps in south-west monsoon and north-west monsoon and 4-12 ps in winter season, the entire day's requirement of beta carotene (2400μg) could be obtained in the form of agathi/amaranth throughout the year: in the form of drumstick leaves and mint in south-west monsoon; as curry leaves and coriander leaves in winter and as agathi,paruppukeerai and amaranth in summer. From this year calendar, according to seasonal availability and cost, low-cost high carotene foods can be selected and used for increasing the beta carotene intake in the intervention programmes and in the community