Table 2.
Mean (95% CI) dietary intake by objective olfactory function among U.S. adults > 40 years in NHANES 2013–2014.
| Objective Olfactory Function 1 | Normal Olfaction (6–8 Odors Correct) |
Olfactory Dysfunction (<6 Odors Correct) |
p-Value |
|---|---|---|---|
| Nutrient or Dietary Quality | n = 1280 | n = 135 | |
| Total energy intake, kcal | 2167 (2099, 2235) | 2184 (1908, 2462) | 0.89 |
| Total fat (g/d) | 83.6 (80.7, 86.5) | 87.1 (67.4, 107) | 0.70 |
| Saturated fat | 27.0 (26.0, 28.0) | 27.4 (22.5, 32.4) | 0.84 |
| Monounsaturated fat | 29.3 (28.3, 30.3) | 30.0 (22.6, 37.4) | 0.83 |
| Polyunsaturated fat | 19.3 (18.3, 20.4) | 21.8 (14.9, 28.6) | 0.46 |
| Percent of total calories from fat | 34.2 (33.6, 34.8) | 34.4 (31.5, 37.4) | 0.85 |
| Percent of total calories from saturated fat | 10.9 (10.7, 11.2) | 10.9 (10.2, 11.6) | 0.95 |
| Percent of total calories from monounsaturated fat | 12.0 (11.7, 12.2) | 11.9 (10.5, 13.2) | 0.91 |
| Percent of total calories from polyunsaturated fat | 8.0 (7.7, 8.3) | 8.3 (7.0, 9.6) | 0.71 |
| Protein (g/d) | 85.2 (82.7, 87.7) | 84.3 (74.4, 94.2) | 0.86 |
| Percent of total calories from protein | 16.1 (15.4, 16.7) | 16.7 (14.9, 18.4) | 0.47 |
| Total carbohydrates (g/d) | 254 (245, 264) | 262 (231, 293) | 0.63 |
| Percent of total calories from carbohydrates | 47.5 (46.5, 48.4) | 48.4 (46.2, 50.6) | 0.43 |
| Dietary fiber (g/d) | 17.3 (16.5, 18.1) | 18.0 (14.3, 21.7) | 0.68 |
| Sodium (mg/d) | 3585 (3484, 3687) | 3763 (3349, 4177) | 0.40 |
| Total HEI score 1 | 51.5 (49.5, 53.5) | 49.0 (43.0, 55.1) | 0.39 |
| Total fruit score | 1.9 (1.7, 2.2) | 1.8 (1.4, 2.2) | 0.55 |
| Whole fruit score | 2.1 (1.8, 2.4) | 1.8 (1.1, 2.4) | 0.36 |
| Total vegetable score | 3.1 (2.9, 3.3) | 2.9 (2.5, 3.2) | 0.11 |
| Greens and beans score | 1.3 (1.1, 1.6) | 1.4 (0.9, 1.8) | 0.94 |
| Whole grain score | 2.8 (2.5, 3.0) | 2.0 (0.8, 3.2) | 0.26 |
| Dairy score | 4.8 (4.6, 5.1) | 5.3 (4.2, 6.3) | 0.41 |
| Total protein score | 4.3 (4.2, 4.3) | 4.2 (3.9, 4.6) | 0.93 |
| Seafood and plant protein score | 2.2 (1.9, 2.5) | 1.8 (1.3, 2.3) | 0.18 |
| Fatty acid score | 5.2 (5.0, 5.5) | 5.1 (4.1, 6.0) | 0.71 |
| Refined grain score | 6.2 (6.0, 6.5) | 5.6 (4.5, 6.6) | 0.16 |
| Sodium score | 4.4 (4.1, 4.7) | 3.8 (2.9, 4.7) | 0.20 |
| Empty calorie score 2 | 13.2 (12.5, 14.0) | 13.5 (12.2, 14.7) | 0.73 |
Data are shown as mean (95% CI). 1 The Healthy Eating Index (HEI) score includes nine dietary components based on the 2010 U.S. Dietary Guidelines for Americans. Higher scores indicate higher dietary quality (0–100). 2 The empty calorie score component of the HEI captures three moderation areas of dietary intake: solid fats, alcohols, and added sugars.