Table 2.
Mean dietary attributes from a 24 h recall by age, sex, and self-reported olfactory function status among NHANES 2011–2014 participants, ages 40 years and older.
| Dietary Measures | All Participant (n = 6356) | Males 40–64 Years | Males ≥ 65 Years | Females 40–64 Years | Females ≥ 65 Years | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Olfactory Dysfunction (n = 412) |
Normosmic (n = 1602) | Olfactory Dysfunction (n = 250) | Normosmic (n = 799) | Olfactory Dysfunction (n = 507) | Normosmic (n = 1709) | Olfactory Dysfunction (n = 230) | Normosmic (n = 847) | ||||||
| Mean ± SEM | Mean ± SEM | Mean ± SEM | p-Value * | Mean ± SEM | Mean ± SEM | p-Value * | Mean ± SEM | Mean ± SEM | p-Value * | Mean ± SEM | Mean ± SEM | p-Value * | |
| Energy intake (kcal) | 2057 ± 19 | 2497 ± 72 | 2521 ± 42 | 0.7 | 2139 ± 60 | 2087 ± 40 | 0.4 | 1856 ± 40 | 1788 ± 21 | 0.06 | 1643 ± 53 | 1599 ± 34 | 0.4 |
| Energy density of foods (kcal/g) a | 1.88 ± 0.02 | 2.04 ± 0.04 | 1.95 ± 0.02 | 0.006 | 1.93 ± 0.05 | 1.80 ± 0.03 | <0.001 | 1.90 ± 0.04 | 1.87 ± 0.03 | 0.4 | 1.85 ± 0.05 | 1.71 ± 0.03 | 0.003 |
| HEI-2015 total score b | 53.2 ± 0.5 | 50.1 ± 0.8 | 51.8 ± 0.7 | 0.032 | 53.1 ± 1.3 | 55.2 ± 0.9 | 0.023 | 51.1 ± 0.9 | 53.6 ± 0.7 | <0.001 | 56.7 ± 1.2 | 56.3 ± 0.7 | 0.7 |
| HEI-2015 moderation score c | 23.8 ± 0.2 | 23.5 ± 0.4 | 23.7 ± 0.3 | 0.7 | 23.8 ± 0.6 | 24.6 ± 0.4 | 0.07 | 22.3 ± 0.3 | 23.9 ± 0.3 | <0.001 | 24.5 ± 0.5 | 24.5 ± 0.3 | 0.9 |
| HEI-2015 adequacy score d | 29.4 ± 0.4 | 26.6 ± 0.6 | 28.1 ± 0.5 | 0.006 | 29.3 ± 0.9 | 30.6 ± 0.6 | 0.040 | 28.8 ± 0.7 | 29.7 ± 0.5 | 0.09 | 32.1 ± 0.8 | 31.8 ± 0.5 | 0.6 |
| % Energy from total fat | 33.9 ± 0.2 | 34.1 ± 0.6 | 33.7 ± 0.4 | 0.4 | 34.4 ± 0.6 | 34.3 ± 0.5 | 0.8 | 35.0 ± 0.5 | 33.5 ± 0.3 | <0.001 | 35.2 ± 0.7 | 33.6 ± 0.5 | 0.016 |
| % Energy from saturated fat | 10.8 ± 0.1 | 10.9 ± 0.2 | 10.8 ± 0.1 | 0.6 | 11.3 ± 0.3 | 11.0 ± 0.2 | 0.3 | 11.3 ± 0.3 | 10.5 ± 0.1 | <0.001 | 11.3 ± 0.4 | 10.7 ± 0.2 | 0.049 |
| % Energy from added sugar | 12.2 ± 0.3 | 14.1 ± 0.6 | 12.0 ± 0.4 | <0.001 | 11.2 ± 0.7 | 10.4 ± 0.4 | 0.1 | 13.6 ± 0.6 | 12.5 ± 0.5 | 0.037 | 11.9 ± 0.5 | 11.2 ± 0.4 | 0.2 |
| % Energy from alcoholic beverages | 4.37 ± 0.23 | 5.73 ± 0.65 | 5.80 ± 0.48 | 0.9 | 2.92 ± 0.52 | 4.16 ± 0.40 | 0.016 | 3.21 ± 0.50 | 4.44 ± 0.43 | 0.006 | 1.92 ± 0.49 | 1.89 ± 0.24 | 0.9 |
| Total fruits (cup eq/1000 kcal) | 0.52 ± 0.02 | 0.42 ± 0.04 | 0.41 ± 0.03 | 0.7 | 0.46 ± 0.04 | 0.61 ± 0.04 | <0.001 | 0.47 ± 0.04 | 0.54 ± 0.03 | 0.037 | 0.64 ± 0.05 | 0.75 ± 0.04 | 0.042 |
| Whole fruits (cup eq/1000 kcal) | 0.40 ± 0.02 | 0.32 ± 0.04 | 0.30 ± 0.02 | 0.4 | 0.33 ± 0.04 | 0.45 ± 0.04 | <0.001 | 0.38 ± 0.03 | 0.43 ± 0.03 | 0.1 | 0.49 ± 0.05 | 0.58 ± 0.04 | 0.07 |
| Total vegetables (cup eq/1000 kcal) | 0.91 ± 0.02 | 0.78 ± 0.07 | 0.85 ± 0.02 | 0.2 | 0.84 ± 0.09 | 0.91 ± 0.04 | 0.2 | 0.92 ± 0.06 | 0.96 ± 0.03 | 0.3 | 0.87 ± 0.05 | 1.04 ± 0.04 | 0.001 |
| Dark leafy greens and beans (cup eq/1000 kcal) | 0.15 ± 0.01 | 0.13 ± 0.03 | 0.13 ± 0.01 | 0.9 | 0.13 ± 0.03 | 0.14 ± 0.02 | 0.5 | 0.17 ± 0.03 | 0.18 ± 0.02 | 0.4 | 0.12 ± 0.02 | 0.16 ± 0.01 | 0.026 |
| Whole grains (oz eq/1000 kcal) | 0.53 ± 0.02 | 0.39 ± 0.04 | 0.46 ± 0.03 | 0.08 | 0.61 ± 0.07 | 0.63 ± 0.04 | 0.7 | 0.49 ± 0.04 | 0.50 ± 0.02 | 0.7 | 0.69 ± 0.07 | 0.70 ± 0.04 | 0.9 |
| Dietary diversity e | 11.7 ± 0.1 | 11.6 ± 0.3 | 11.8 ± 0.2 | 0.4 | 11.9 ± 0.4 | 12.7 ± 0.2 | 0.004 | 11.3 ± 0.2 | 11.5 ± 0.2 | 0.3 | 11.9 ± 0.4 | 11.6 ± 0.2 | 0.4 |
Abbreviations: Healthy Eating Index 2015 score (HEI). * p-values for differences between dysfunction and normosmic participants were obtained by survey-weighted two-tailed t-tests. Bolded items have a significant difference between olfactory dysfunction and normal function. a n = 6349 (seven reported consuming only beverages). b Total score from 0–100; higher score indicates better diet quality. c Moderation score from 0–40; higher score indicates lower intake of moderation components. d Adequacy score from 0–60; higher score indicates higher intake of adequacy components. e Dietary diversity defined as the number of unique food and beverage codes reported in a 24 h recall, excluding plain water, in quantities of at least 15 g.