Fresh Pear Consumption is Associated with Better Nutrient Intake, Diet Quality, and Weight Parameters in Adults: National Health and Nutrition Examination Survey 2001-2010
- *Corresponding Author:
- Carol E. O’Neil
PhD, MPH, LDN, RD, Class of 1941 Alumni Professor
261 Knapp Hall Louisiana State University
Agricultural Center, Baton Rouge
Louisiana 70803, USA
E-mail: [email protected]
Received date: March 26, 2015; Accepted date: May 26, 2015; Published date: May 28, 2015
Citation: O’Neil CE, Nicklas TA, Fulgoni VL (2015) Fresh Pear Consumption is Associated with Better Nutrient Intake, Diet Quality, and Weight Parameters in Adults: National Health and Nutrition Examination Survey 2001-2010. J Nutr Food Sci 5:377. doi: 10.4172/2155-9600.1000377
Copyright: ©2015 O’Neil CE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
No studies have examined the association of consuming fresh pears on nutrient intake or adequacy, diet quality, and cardiovascular risk factors (CVRF). The purpose of this study was to examine these association in adults (N=24,808) participating the NHANES 2001-2010. Covariate adjusted linear regression was used to compare macronutrients, diet quality, and CVRF. Diet quality was determined using the Healthy Eating Index-2010 (HEI- 2010). The National Cancer Institute method was used to estimate the usual intake (UI) of nutrients. Appropriate sample weights were used. Percentages of the population below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) were determined. Consumers had higher mean intakes of total sugars and lower total, mono-, and saturated fatty acids, and added sugars than non-consumers; consumers also had higher UI for vitamin C, copper, magnesium, and potassium (p<0.01). Consumers had a higher percentage population meeting the EAR for vitamins A and C, copper, and magnesium; consumers had a higher percentage above the AI for fiber (p<0.01). HEI-2010 was higher in consumers (52.4 ± 0.4 vs 48.5 ± 0.3) (p<0.01). Compared to non-consumers, consumers were 35% less likely to be obese (p<0.05). Fresh pears should be encouraged as a component of an overall healthy diet.