Table 4. Mean Intake of Key Food Groups and Nutrients Among US Adults by SNAP Participation Status, 2013-2014a.
| Key Food Groups and Nutrients | Survey-Weighted Mean Intake (95% CI) | P Value | ||
|---|---|---|---|---|
| SNAP Participants (n = 1108) | Income-Eligible Nonparticipants (n = 799) | Higher-Income Individuals (n = 3086) | ||
| AHA dietary components | ||||
| Fruits and vegetables, servings/d | 1.31 (1.12-1.50) | 1.63 (1.43-1.83) | 2.04 (1.93-2.15) | <.001 |
| Whole grains, servings/d | 0.66 (0.58-0.73) | 0.78 (0.63-0.93) | 1.00 (0.96 1.04) | <.001 |
| Fish and shellfish, servings/d | 0.16 (0.11-0.22) | 0.14 (0.11-0.17) | 0.20 (0.16-0.24) | .001 |
| Sugar-sweetened beverages, servings/d | 1.87 (1.54-2.20) | 1.16 (0.96-1.35) | 0.80 (0.70-0.89) | <.001 |
| Sodium, mg/d | 3100 (3023-3177) | 3239 (3153-3325) | 3330 (3274-3385) | <.001 |
| Nuts, seeds, and legumes, servings/d | 0.41 (0.29-0.53) | 0.53 (0.42-0.64) | 0.86 (0.80-0.93) | <.001 |
| Processed meat, servings/d | 0.31 (0.24-0.38) | 0.26 (0.22-0.29) | 0.26 (0.23-0.29) | .30 |
| Saturated fat, % of energy | 10.9 (10.58-11.18) | 10.9 (10.66-11.18) | 11.1 (10.94-11.33) | .18 |
| Other key food groups and nutrients | ||||
| Total fruit, servings/d | 0.73 (0.63-0.82) | 0.88 (0.74-1.02) | 0.99 (0.92-1.05) | <.001 |
| Whole fruits | 0.47 (0.38-0.57) | 0.60 (0.50-0.71) | 0.77 (0.70-0.84) | <.001 |
| 100% Fruit juice | 0.28 (0.23-0.33) | 0.32 (0.24-0.39) | 0.23 (0.21-0.25) | .02 |
| Total vegetables, servings/d | 1.13 (1.01-1.26) | 1.33 (1.20-1.45) | 1.59 (1.52-1.65) | <.001 |
| Dark green vegetables | 0.10 (0.06-0.13) | 0.12 (0.09-0.14) | 0.19 (0.17-0.22) | <.001 |
| Tomatoes | 0.21 (0.19-0.23) | 0.27 (0.23-0.30) | 0.28 (0.26-0.29) | <.001 |
| Other red and orange vegetables | 0.07 (0.05-0.09) | 0.08 (0.06-0.10) | 0.11 (0.10-0.13) | .02 |
| White potatoes | 0.30 (0.26-0.33) | 0.30 (0.25-0.34) | 0.32 (0.29-0.34) | .58 |
| Other starchy vegetables | 0.06 (0.05-0.08) | 0.06 (0.04-0.09) | 0.07 (0.06-0.08) | .63 |
| Other vegetables | 0.37 (0.31-0.44) | 0.47 (0.42-0.53) | 0.58 (0.54-0.61) | <.001 |
| Vegetables excluding potatoes and starchy | 0.77 (0.67-0.88) | 0.97 (0.86-1.07) | 1.20 (1.13-1.27) | <.001 |
| Nuts and seeds, servings/d | 0.35 (0.23-0.48) | 0.46 (0.35-0.57) | 0.82 (0.75-0.88) | <.001 |
| Legumes, servings/d | 0.11 (0.09-0.12) | 0.14 (0.13-0.16) | 0.09 (0.08-0.10) | <.001 |
| Refined grains, servings/d | 4.92 (4.65-5.18) | 5.34 (5.06-5.63) | 4.96 (4.82-5.11) | .04 |
| Unprocessed red meats, servings/d | 0.40 (0.36-0.44) | 0.39 (0.35-0.43) | 0.42 (0.40-0.44) | .32 |
| Poultry, servings/d | 0.42 (0.37-0.47) | 0.43 (0.35-0.51) | 0.43 (0.40-0.46) | .96 |
| Total dairy, servings/d | 1.39 (1.29-1.48) | 1.39 (1.26-1.51) | 1.46 (1.40-1.51) | .27 |
| Milk | 0.60 (0.53-0.67) | 0.58 (0.49-0.68) | 0.63 (0.59-0.67) | .55 |
| Cheese | 0.69 (0.63-0.75) | 0.68 (0.59-0.76) | 0.69 (0.65-0.73) | .91 |
| Yogurt | 0.04 (0.02-0.05) | 0.07 (0.04-0.11) | 0.08(0.07-0.09) | <.001 |
| Nutrients | ||||
| Total fat, % of energy | 33.1 (32.6-33.6) | 33.4 (32.8-33.9) | 34.9 (34.5-35.3) | <.001 |
| Saturated fatty acids, % of energy | 10.9 (10.6-11.2) | 10.9 (10.7-11.2) | 11.1 (10.9-11.3) | .18 |
| Monounsaturated fatty acids, % of energy | 13.4 (12.7-14.2) | 13.6 (12.9-14.2) | 13.6 (13.2-14.0) | .90 |
| Polyunsaturated fatty acids, % of energy | 7.6 (7.3-7.9) | 7.7 (7.4-8.0) | 8.2 (8.1-8.4) | <.001 |
| Seafood ω-3 fatty acids, mg/d | 103 (72-134) | 79 (63-96) | 122 (107-136) | .009 |
| Plant ω-3 fatty acids, mg/d | 146 (140-151) | 149 (142-155) | 166 (161-170) | <.001 |
| Polyunsaturated to saturated fat ratio | 0.77 (0.73-0.81) | 0.76 (0.73-0.79) | 0.80 (0.79-0.82) | .05 |
| Protein, % of energy | 15.5 (14.9-16.2) | 16.2 (15.5-16.8) | 16.6 (16.3-16.9) | <.001 |
| Carbohydrate, % of energy | 50.1 (49.3-51.0) | 49.3 (48.4-50.2) | 46.8 (46.3-47.3) | <.001 |
| Cholesterol, g/d | 267 (252-282) | 269 (247-290) | 278 (271-285) | .39 |
| Fiber, g/d | 13.5 (12.5-14.5) | 15.7 (14.8-16.7) | 17.0 (16.7-17.4) | <.001 |
| Added sugars, tsp equivalent/d | 19.9 (18.3-21.6) | 15.8 (14.4-17.2) | 13.6 (13.1-14.1) | <.001 |
| Potassium, mg/d | 2199 (2108-2291) | 2373 (2279-2466) | 2597 (2551-2642) | <.001 |
| Magnesium, mg/d | 248 (233-263) | 277 (265-289) | 296 (291-301) | <.001 |
| Calcium, mg/d | 839 (805-874) | 881 (837-925) | 911 (894-929) | .004 |
Abbreviations: AHA, American Heart Association; SNAP, Supplemental Nutrition Assistance Program.
a
Most means were adjusted for energy to 2000 kcal/d using the residual method. The means for total fat, saturated fat, monounsaturated fat, polyunsaturated fat, protein, and carbohydrate were adjusted as percentage of total energy.