Table 19-1.
Dietary Consumption in 2005 to 2006 Among US Adults (>20 Years of Age) of Selected Foods and Nutrients Related to Cardiometabolic Health104–109
| NH White Men | NH White Women | NH Black Men | NH Black Women | Mexican American Men | Mexican American Women | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
Average Consumption (Mean±SD) |
% Meeting Guidelines* |
|
| Foods | ||||||||||||
| Whole grains, servings/d |
0.7±0.6 | 4.6 | 0.7±0.6 | 5.0 | 0.5±0.3 | 3.6 | 0.5±0.6 | 4.4 | 2.2±1.6 | 28.2 | 1.6±1.5 | 22.0 |
| Fruits, servings/d |
1.2±1.3 | 7.5 | 1.6±1.5 | 11.0 | 1.2±1.3 | 8.6 | 1.1±1.3 | 5.8 | 1.3±1.5 | 5.9 | 1.8±1.3 | 10.2 |
| Fruits including 100% juices, servings/d |
2.0±1.8 | 16.0 | 2.1±1.6 | 17.0 | 2.3±1.8 | 21.9 | 2.1±1.6 | 14.3 | 2.0±1.8 | 13.8 | 2.8±2.1 | 23.7 |
| Vegetables, servings/d |
1.8±1.1 | 10.7 | 2.1±1.1 | 14.3 | 1.3±0.8 | 5.1 | 1.7±1.2 | 9.5 | 1.2±0.6 | 3.6 | 1.4±0.7 | 4.6 |
| Vegetables including juices/sauces, servings/d |
2.0±1.2 | 13.4 | 2.2±1.2 | 16.0 | 1.4±0.7 | 5.2 | 1.8±1.2 | 10.2 | 1.4±0.6 | 4.3 | 1.6±0.6 | 5.5 |
| Fish and shellfish, servings/wk |
1.6±1.4 | 22.3 | 1.4±1.1 | 19.7 | 1.7±1.2 | 24.2 | 1.7±1.1 | 24.4 | 1.7±2.0 | 18.5 | 1.5±1.1 | 19.2 |
| Nuts, legumes, and seeds, servings/wk |
2.5±1.6 | 18.2 | 2.3±1.6 | 18.2 | 2.2±0.4 | 16.6 | 1.5±0.6 | 14.0 | 7.6±6.9 | 45.9 | 5.9±3.7 | 36.2 |
| Processed meats, servings/wk |
3.2±1.8 | 46.3 | 1.9±1.1 | 61.2 | 3.7±1.9 | 42.3 | 2.2±1.3 | 56.6 | 1.9±1.1 | 66.8 | 1.5±1.1 | 69.8 |
| Sugar- sweetened beverages, servings/wk |
10.5±11.4 | 48.7 | 6.0±10.2 | 68.2 | 15.6±8.6 | 23.8 | 12.5±8.2 | 35.6 | 17.7±10.8 | 21.8 | 10.6±8.2 | 38.9 |
| Sweets and bakery desserts, servings/wk |
7.6±4.9 | 33.1 | 7.3±3.7 | 34.9 | 7.1±4.9 | 41.0 | 7.2±1.8 | 40.5 | 4.3±2.9 | 50.6 | 6.6±3.0 | 47.3 |
| Nutrients | ||||||||||||
| Total calories, kcal/d |
2587±667 | NA | 1750±454 | NA | 2425±608 | NA | 1742±603 | NA | 2441±692 | NA | 1853±546 | NA |
| EPA DHA, g/d | 0.126±0.134 | 5.8 | 0.124±0.134 | 5.8 | 0.164±0.168 | 7.6 | 0.153±0.125 | 6.7 | 0.138±0.134 | 7.4 | 0.123±0.134 | 5.5 |
| ALA, g/d | 1.34±0.27 | 25.4 | 1.54±0.51 | 72.1 | 1.28±0.34 | 20.1 | 1.43±0.44 | 67.2 | 1.17±0.26 | 15.6 | 1.27±0.32 | 57.9 |
| n-6 PUFA, % energy |
7.0±1.2 | NA | 7.4±1.6 | NA | 7.2±1.4 | NA | 7.5±2.0 | NA | 6.5±1.1 | NA | 6.6±1.7 | NA |
| Saturated fat, % energy |
11.5±2.3 | 32.7 | 11.5±2.3 | 33.5 | 11.0±1.9 | 36.4 | 10.6±2.3 | 40.1 | 9.9±2.1 | 54.1 | 10.3±1.7 | 49.3 |
| Dietary cholesterol, mg/d |
270±91 | 68.8 | 279±93 | 67.7 | 298±108 | 65.1 | 308±91 | 59.2 | 304±138 | 62.7 | 280±97 | 65.5 |
| Total fat, % energy |
34.1±5.3 | 55.4 | 34.1±4.9 | 55.2 | 34.1±4.8 | 46.3 | 33.2±5.4 | 52.9 | 31.2±5.2 | 66.4 | 31.2±5.3 | 66.1 |
| Carbohydrate, % energy |
47.3±7.7 | NA | 49.0±6.6 | NA | 48.8±6.2 | NA | 51.1±6.7 | NA | 50.9±6.9 | NA | 53.6±6.8 | NA |
| Dietary fiber, g/d |
14.8±4.6 | 3.2 | 17.1±5.7 | 6.8 | 12.9±3.8 | 2.0 | 14.0±5.0 | 3.3 | 18.0±6.7 | 11.7 | 19.1±4.6 | 10.7 |
| Sodium, g/d | 3.3±0.8 | 13.1 | 3.6±0.5 | 7.2 | 3.2±0.4 | 10.2 | 3.4±0.6 | 8.7 | 3.0±0.8 | 24.4 | 3.2±0.6 | 17.4 |
NH indicates non-Hispanic; EPA, eicosapentaenoic acid; DHA docosahexaenoic acid; ALA, α-linoleic acid; n-6 PUFA, omega-6 polyunsaturated fatty acid; NA, not available.
Based on data from National Health and Nutrition Examination Survey 2005 to 2006 (two 24-hour dietary recalls per person, with SDs adjusted for within- and between-person variation). All values are energy adjusted, and for comparability, means and proportions are reported for a 2000-kcal/d diet. To obtain actual mean consumption levels, multiply group means by group-specific total caloric consumption divided by 2000.
Guidelines adjusted to a 2000-kcal/d diet. Whole grains (characterized as minimum 1.1 g fiber per 10 g carbohydrate), 3 or more 1-oz equivalent (1 oz bread; 1 cup dry cereal; 1/2 cup cooked rice, pasta, or cereal) servings per day (Dietary Guidelines for Americans); fish or shellfish, 2 or more 100-g (3.5-oz) servings per week106; fruits, 4 or more 1/2-cup servings per day108; vegetables, 5 or more 1/2-cup servings per day, including up to 3 cups per week of starchy vegetables107; nuts, legumes, and seeds, 4 or more 50-g servings per week106; processed meats (bacon, hot dogs, sausage, processed deli meats), 2 or fewer 100-g (3.5-oz) servings per week (1/4 of discretionary calories)107; sugar-sweetened beverages (defined as ≥50 cal/8 oz, excluding whole juices), 36 oz or less per week (≈1/4 of discretionary calories)106,107; sweets and bakery desserts, 2.5 or fewer 50-g servings per week (≈1/4 of discretionary calories)106,107; EPA DHA, ≥0.5 g/d108; ALA, ≥1.6/1.1 g/d (men/women)109; saturated fat, <10% energy107; dietary cholesterol, <300 mg/d107; total fat, 20% to 35% energy107; dietary fiber, ≥28/d107; and sodium, <2.3 g/d.107