Canned vegetable and fruit consumption is associated with changes in nutrient intake and higher diet quality in children and adults : national health and nutrition examination survey 2001-2010 / Marjorie R. Freedman, Victor L. Fulgoni III

Background Canned vegetables and fruit (CV+CF) are ubiquitous throughout the food supply. Yet information regarding their specific contribution to nutrient intake and health measures is lacking. Objective The objective of this study was to examine the association of CV+CF with nutrient intake, diet quality, anthropometric indicators of overweight/obesity, and blood pressure in a nationally representative population. Design and participants A secondary analysis of cross-sectional data from 17,344 children and 24,807 adults in the National Health and Nutrition Examination Survey 2001-2010 was conducted. A dataset was developed that distinguished CV+CF consumers from nonconsumers. Main outcome measures Diet quality was calculated using the Healthy Eating Index 2010. Statistical analyses Regression analysis determined differences between groups. Results About 11% of the population consumed CV+CF on a given day. Compared with nonconsumers, child (n=2,066) and adult (n=2,746) CV+CF consumers ate more energy, and energy adjusted dietary fiber, total sugar, choline, and potassium, and less fat and saturated fat. Child consumers also ate more energy adjusted protein, vitamin A, calcium, and magnesium. Child and adult consumers and nonconsumers had comparable energy adjusted sodium and added sugar intakes. Compared with nonconsumers, the total Healthy Eating Index 2010 score was higher (P<0.001) in child (45.8±0.5 vs 43.3±0.3) and adult (49.0±0.4 vs 47.4±0.3) consumers. Covariate adjusted body weight, body mass index, waist circumference, and blood pressure were comparable in both of the child and adult groups. Conclusions Results suggest CV+CF consumption was associated with higher intake of select nutrients, a higher-quality diet, and comparable adiposity measures and blood pressure.

Nutrition