Oatmeal-containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts.
In: Journal of the Academy of Nutrition & Dietetics, Jg. 119 (2019-09-02), Heft 9, S. A68
academicJournal
Zugriff:
Background: Less than 1% of US population consumes the recommended amounts of whole grains (WG). Oatmeal is a whole grain food rich in fiber and other key nutrients and intake has been associated with health benefits among adults. The study objective was to compare diet quality and nutrient intake in children consuming oatmeal breakfast compared to those consuming other popular breakfasts using NHANES 2011-2014 database. Methods: Dietary intake data from 5,876 children aged 2-18 years was divided by breakfast food consumption: oatmeal breakfast (quick, instant, or regular oatmeal as a cooked cereal), "Doughnuts, sweet rolls, pastriesâ€, "Pancakes, waffles, French toast", "Eggs and omelets", “Ready-to-eat cereal, lower sugarâ€, and “Ready-to-eat cereal, higher sugar" were used to assess, diet quality and intakes of food groups and nutrients using the USDA Healthy Eating Index- 2015 (HEI-2015), Food Patterns Equivalents Database, and Food and Nutrient Database for Dietary Studies, respectively. Results: Less than 3% children reported consuming oatmeal at breakfast. As compared to consumers of other breakfasts or breakfast skippers, oatmeal breakfast consumers had consistently higher diet quality (4-16 points higher HEI 2015 total score, p<0.05) and higher intakes of WG (0.6 - 1.6 oz eq. higher, P<0.05). Oatmeal consumers also had significantly higher intake of fiber and magnesium. Conclusion: Results show that children consuming oatmeal at breakfast have a better diet quality and an increased intake of key nutrients compared to breakfast skippers or consumers of other popular breakfasts and suggest that oatmeal may represent an important component of a healthy childhood diet [ABSTRACT FROM AUTHOR]
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Oatmeal-containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts.
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Autor/in / Beteiligte Person: | Brauchla, M. ; Fleige, L. ; Chu, Y. ; Fulgoni, V. |
Zeitschrift: | Journal of the Academy of Nutrition & Dietetics, Jg. 119 (2019-09-02), Heft 9, S. A68 |
Veröffentlichung: | 2019 |
Medientyp: | academicJournal |
ISSN: | 2212-2672 (print) |
DOI: | 10.1016/j.jand.2019.06.194 |
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