Rice Consumption is associated with Better Nutrient Intake and Diet Quality in Children: National Health and Nutrition Examination Survey (NHANES) 2005-2010Theresa A Nicklas1*, Carol E O’Neil2 and Victor Fulgoni III3
- *Corresponding Author:
- Theresa A Nicklas
Department of Pediatrics
USDA/ ARS Children’s Nutrition Research Center
Baylor College of Medicine
1100 Bates Ave, Houston, TX 77030, USA
E-mail: [email protected]
Received date: January 20, 2014; Accepted date: February 25, 2014; Published date: February 27, 2014
Citation: Nicklas TA, O’Neil CE, Fulgoni V (2014) Rice Consumption is associated with Better Nutrient Intake and Diet Quality in Children: National Health andNutrition Examination Survey (NHANES) 2005-2010a. J Nutr Food Sci 4:262. doi:10.4172/2155-9600.1000262
Copyright: © 2014 Alemu E, 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.
The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a nationally representative sample of US children. NHANES data were used to assess the association of rice consumption by children (2-18 yrs; N=8,367) with nutrient intake and diet quality. 24-hour dietary intakes were used to calculate usual intake (UI) of rice consumption, consumption categories were <0.25, ≥ 0.25 to <0.5, ≥ 0.5 to <1.0, and ≥ 1.0 ounce equivalent (oz eq) of UI of rice. Diet quality, covariate adjusted least square means ± SE, and, quartile trends across the rice consumption categories were examined. Significant positive trends (p <0.05) (β coefficient across rice categories) were seen for adjusted intakes of vitamins A (48.3 μg RAE), B12 (0.3 μg) and D (0.41 μg), folate (54.1 μg DFE), magnesium (7.8 mg), iron (0.8 mg), protein (2.0 g), thiamin (0.07 mg), niacin (0.7 mg), zinc (0.5 mg), and sodium (38 mg). Significant inverse trends were seen for intakes of SFA (-1.1 g), added sugars (-0.9 tsp), and total sugars (-3.3 g). Significant (p <0.0001) trends were seen in diet quality; diet quality scores increased 6.8 points between the lowest and the highest rice consumers. Significant positive trends (p <0.05) (β coefficient across rice categories) were seen for component scores for total fruit (0.15), whole fruit (0.23), dark green and orange vegetables (0.29), total grains (0.06), and meat and beans (0.37). HEI-2005 component scores for SFA (0.48) and solid fats, alcohol, and added sugars (SoFAAS) (1.21) were higher but sodium scores (-0.16) were lower. Consumption of rice should be encouraged to improve nutrient intake and diet quality. Nutrition education can provide ways to reduce sodium added to rice dishes.