Mushroom Intake is associated with Better Nutrient Intake and Diet Quality: 2001-2010 National Health and Nutrition Examination SurveyCarol E O’Neil1*, Theresa A Nicklas2 and Victor L Fulgoni III3
- *Corresponding Author:
- Carol E O’Neil
Class of 1941 Alumni Professor, 261 Knapp Hall
LSU Agricultural Center
Baton Rouge, Louisiana 70803, USA
Email: [email protected]
Received date: August 13, 2013; Accepted date: September 11, 2013; Published date: September 16, 2013
Citation: O’Neil CE, Nicklas TA, Fulgoni VLIII (2013) Mushroom Intake is associated with Better Nutrient Intake and Diet Quality: 2001-2010 National Health and Nutrition Examination Survey. J Nutr Food Sci 3:229. doi:10.4172/2155-9600.1000229
Copyright: © 2013 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.
Background: The association between mushroom consumption and nutrient intake or diet quality has not been reported. The purpose of this study was to determine the associations between these variables in a nationally representative sample of adults. Methods: Dietary intake was determined using a 24-hour recall on adult 19+ year (N=24,807) participants of the National Health and Nutrition Examination Survey 2001-2010. Mushroom consumption was defined in two ways: 1) intake of food codes (n=281) including mushrooms and 2) intake of food codes (n=32) designated as “mushrooms”. Sample weighted, covariate-adjusted least square means ± SE were determined and compared using t-tests (p<0.01). Diet quality was calculated using the Healthy Eating Index-2005 (HEI). Results: For consumer definitions 1 and 2, respectively: among consumers, mushroom consumption was 20.6 ± 0.75 g/d (n=2,399) and 39.5 ± 2.6 g/d (n=460). For definition 1: mushroom consumers had higher (p<0.01) intakes of energy, protein, thiamin, niacin, folate, copper, selenium, and sodium, and lower intakes of total and added sugars. HEI-2005 was higher among consumers 52.4 ± 0.4 v 51.3 ± 0.2. For definition 2: mushroom consumers had higher (p<0.01) intakes of protein, fiber, vitamin E, riboflavin, niacin, vitamin C, total choline, copper, potassium, selenium, and sodium than non-consumers. Mushroom consumers had lower (p<0.01) intakes of added sugars and a higher (p<0.01) total HEI-2005 score (54.6 ± 0.9 v 51.4 ± 0.2) than non-consumers. Conclusions: Mushroom consumption was positively associated with higher intake of many nutrients, but lower intake of some nutrients to limit and better diet quality; health professionals should encourage the addition of mushrooms to the diet, especially in ways that are prepared with lower levels of sodium.