Table 5-1.
Dietary Consumption in 2005–2008 Among US Adults ≥20 Years of Age of Selected Foods and Nutrients Related to Cardiometabolic Health96–99
| 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±0.7 | 4.6 | 0.8±0.7 | 5.3 | 0.5±0.5 | 3.1 | 0.6±0.6 | 4.1 | 2.1±1.6 | 27.4 | 1.7±1.4 | 21.0 |
| Fruits, servings/d | 1.3±1.3 | 8.9 | 1.6±1.4 | 10.7 | 1.1±1.4 | 6.2 | 1.2±1.3 | 7.0 | 1.4±1.3 | 8.0 | 1.8±1.5 | 10.4 |
| Fruits including 100% juices, servings/d | 2.4±2.3 | 23.3 | 2.5±2.1 | 24.9 | 2.8±0.9 | 26.6 | 2.9±1.2 | 26.7 | 2.8±2.3 | 23.9 | 3.2±2.6 | 28.7 |
| Vegetables including starch, servings/d | 1.9±1.1 | 6.3 | 2.2±1.1 | 7.2 | 1.6±0.9 | 3.2 | 1.8±1.0 | 3.6 | 1.3±0.7 | 2.6 | 1.6±0.7 | 2.5 |
| Vegetables including starch and juices/sauces, servings/d | 2.2±1.2 | 8.8 | 2.5±1.3 | 9.6 | 1.7±0.9 | 3.9 | 1.9±1.1 | 4.9 | 1.7±0.8 | 3.9 | 1.9±0.7 | 4.8 |
| Fish and shellfish, servings/wk | 1.5±1.4 | 22.0 | 1.2±0.6 | 19.1 | 1.7±1.3 | 23.0 | 1.7±0.9 | 25.2 | 1.6±1.3 | 20.0 | 1.4±1.3 | 19.7 |
| Nuts, legumes, and seeds, servings/wk | 2.7±2.0 | 20.3 | 2.4±1.9 | 19.9 | 2.3±1.5 | 15.9 | 1.8±0.4 | 14.5 | 6.3±6.8 | 41.2 | 5.8±3.6 | 39.9 |
| Processed meats, servings/wk | 3.2±1.9 | 46.1 | 2.0±1.0 | 60.1 | 3.6±2.2 | 43.8 | 2.7±2.2 | 52.1 | 2.1±2.2 | 60.8 | 1.8±2.2 | 64.2 |
| Sugar-sweetened beverages, servings/wk | 9.9±11.6 | 50.0 | 6.6±10.9 | 66.7 | 13.8±9.0 | 27.2 | 11.8±8.9 | 34.8 | 15.6±10.3 | 24.2 | 10.0±8.8 | 37.9 |
| Sweets and bakery desserts, servings/wk | 6.5±4.8 | 35.4 | 7.4±4.5 | 32.2 | 6.0±4.1 | 42.0 | 6.8±3.5 | 38.6 | 3.7±2.9 | 55.1 | 5.5±0.9 | 48.4 |
| Nutrients | ||||||||||||
| Total calories, kcal/d | 2520±659 | NA | 1757±455 | NA | 2371±722 | NA | 1749±568 | NA | 2400±703 | NA | 1798±528 | NA |
| EPA/DHA, g/d | 0.129±0.138 | 13.0 | 0.109±0.138 | 10.2 | 0.146±0.131 | 15.2 | 0.146±0.102 | 13.8 | 0.146±0.102 | 12.1 | 0.119±0.102 | 12.0 |
| ALA, g/d | 1.35±0.33 | 25.5 | 1.52±0.50 | 72.2 | 1.32±0.38 | 23.4 | 1.43±0.33 | 68.0 | 1.21±0.23 | 16.5 | 1.34±0.27 | 64.1 |
| n-6 PUFA, % energy | 7.1±1.2 | NA | 7.5±1.6 | NA | 7.3±1.6 | NA | 7.6±1.5 | NA | 6.7±0.9 | NA | 6.9±1.4 | NA |
| Saturated fat, % energy | 11.4±2.2 | 33.3 | 11.4±2.1 | 36.0 | 10.8±1.7 | 39.8 | 10.6±2.0 | 43.3 | 10.1±2.0 | 50.4 | 10.4±1.7 | 48.5 |
| Dietary cholesterol, mg/d | 277±90 | 66.9 | 274±83 | 69.5 | 303±123 | 61.8 | 317±106 | 57.7 | 323±142 | 58.8 | 310±120 | 61.2 |
| Total fat, % energy | 34.1±5.1 | 54.2 | 33.9±4.7 | 53.6 | 33.8±4.7 | 51.1 | 33.5±4.6 | 54.2 | 31.6±5.1 | 65.7 | 31.8±4.9 | 65.4 |
| Carbohydrate, % energy | 47.3±7.2 | NA | 49.7±6.6 | NA | 48.6±6.2 | NA | 50.7±6.3 | NA | 50.3±6.7 | NA | 52.3±6.5 | NA |
| Dietary fiber, g/d | 15.0±5.0 | 4.2 | 17.2±5.8 | 7.0 | 13.1±4.6 | 2.4 | 14.2±5.0 | 3.8 | 17.7±6.1 | 9.3 | 18.9±4.7 | 11.2 |
| Sodium, g/d | 3.3±0.6 | 10.5 | 3.5±0.6 | 8.3 | 3.2±0.5 | 11.3 | 3.4±0.5 | 8.9 | 3.0±0.7 | 19.4 | 3.2±0.6 | 12.7 |
Based on data from National Health and Nutrition Examination Survey 2005–2006 and 2007–2008, derived from two 24-hour dietary recalls per person, with population SDs adjusted for within-person vs between-person variation. All values are energy-adjusted using individual regressions or percent energy, and for comparability, means and proportions are reported for a 2000-kcal/d diet. To obtain actual mean consumption levels, the group means for each food or nutrient can be multiplied by the group-specific total calories (kcal/d) divided by 2000 kcal/d.
SD indicates standard deviation; NH, non-Hispanic; EPA, eicosapentaenoic acid; DHA, docosahexaenoic acid; ALA, α-linoleic acid; n-6-PUFA, ω-6-polyunsaturatedfatty acid; and NA, not available.
Guidelines adjusted to a 2000-kcal/d diet. Whole grains (characterized as minimum 1.1 g of fiber per 10 g of carbohydrate), 3 or more 1-oz equivalent (1 oz of bread; 1 cup of dry cereal; 1/2 cup of cooked rice, pasta, or cereal) servings per day (Dietary Guidelines for Americans)58a; fish or shellfish, 2 or more 100-g (3.5-oz) servings per week58a; fruits, 2 cups per day116; vegetables, 2 1/2 cups per day, including up to 3 cups per week of starchy vegetables116; nuts, legumes, and seeds, 4 or more 50-g servings per week58a; 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)116; sugar-sweetened beverages (defined as ≥50 cal/8 oz, excluding whole juices), ≤36 oz per week (≈1/4 of discretionary calories)58a,116; sweets and bakery desserts, 2.5 or fewer 50-g servings per week (≈1/4 of discretionary calories)58a,116; EPA/DHA, ≥0.250 g/d120; ALA, ≥1.6/1.1 g/d (men/women)117; saturated fat, <10% energy; dietary cholesterol, <300 mg/d116; total fat, 20% to 35% energy116; dietary fiber, ≥28/d116; and sodium, <2.3 g/d.116