Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes

Limited data are available on how eggs are consumed in the typical American eating pattern and the contribution to usual intakes, diet quality and in meeting recommendations. The objectives of the present analysis included identifying how eggs are consumed within U.S. dietary patterns and how these...

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Autores principales:	Yanni Papanikolaou, Victor L. Fulgoni
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	NHANES eggs usual intakes shortfall nutrients dietary patterns Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/c4b50b5138f641e49f1cba74f07196ec
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spelling	oai:doaj.org-article:c4b50b5138f641e49f1cba74f07196ec2021-11-25T18:36:43ZPatterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes10.3390/nu131140942072-6643https://doaj.org/article/c4b50b5138f641e49f1cba74f07196ec2021-11-01T00:00:00Zhttps://www.mdpi.com/2072-6643/13/11/4094https://doaj.org/toc/2072-6643Limited data are available on how eggs are consumed in the typical American eating pattern and the contribution to usual intakes, diet quality and in meeting recommendations. The objectives of the present analysis included identifying how eggs are consumed within U.S. dietary patterns and how these patterns are associated with the usual intakes of shortfall nutrients and diet quality (Healthy Eating Index 2015) using data from the combined National Health and Nutrition Examination Survey (NHANES) from 2001–2016. An additional objective included assessing the differences between egg consumers and egg non-consumers in nutrient intakes and nutrient adequacy. Several egg-containing dietary patterns were identified, and two egg patterns were associated with a greater diet quality compared to a no egg pattern (<i>p</i> < 0.0001). Most egg patterns identified were similar in diet quality scores when compared to the no egg pattern; however, the two egg patterns had lower diet quality scores. Egg consumption combined with a greater intake of total protein foods, seafood and plant protein, total vegetables, total fruit, whole fruit, whole grains and dairy foods, and a lower intake of refined grains and added sugars contributed to an improved diet quality, supporting that no one food is responsible for a healthy dietary pattern. Egg consumers demonstrated significantly higher intakes of dietary fiber, calcium, magnesium, potassium, total choline, vitamin A, vitamin C, vitamin D and vitamin E when compared to egg non-consumers. A comparison of egg consumers and egg non-consumers found egg consumers had significantly less percentages of the population below the EAR for calcium, iron, magnesium, vitamin A, vitamin C and vitamin E. Similarly, the percentage of the population above the recommendations for potassium and choline were greater for egg consumers vs. egg non-consumers. In egg consumers, 24.4% of the population was above the AI for dietary choline when compared to 4.3% of egg non-consumers (<i>p</i> < 0.0001). Findings from the present analysis demonstrate that eggs and egg-containing foods can be an important part of a healthy dietary pattern when balanced accordingly with other nutrient-dense foods.Yanni PapanikolaouVictor L. FulgoniMDPI AGarticleNHANESeggsusual intakesshortfall nutrientsdietary patternsNutrition. Foods and food supplyTX341-641ENNutrients, Vol 13, Iss 4094, p 4094 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	NHANES eggs usual intakes shortfall nutrients dietary patterns Nutrition. Foods and food supply TX341-641
spellingShingle	NHANES eggs usual intakes shortfall nutrients dietary patterns Nutrition. Foods and food supply TX341-641 Yanni Papanikolaou Victor L. Fulgoni Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
description	Limited data are available on how eggs are consumed in the typical American eating pattern and the contribution to usual intakes, diet quality and in meeting recommendations. The objectives of the present analysis included identifying how eggs are consumed within U.S. dietary patterns and how these patterns are associated with the usual intakes of shortfall nutrients and diet quality (Healthy Eating Index 2015) using data from the combined National Health and Nutrition Examination Survey (NHANES) from 2001–2016. An additional objective included assessing the differences between egg consumers and egg non-consumers in nutrient intakes and nutrient adequacy. Several egg-containing dietary patterns were identified, and two egg patterns were associated with a greater diet quality compared to a no egg pattern (<i>p</i> < 0.0001). Most egg patterns identified were similar in diet quality scores when compared to the no egg pattern; however, the two egg patterns had lower diet quality scores. Egg consumption combined with a greater intake of total protein foods, seafood and plant protein, total vegetables, total fruit, whole fruit, whole grains and dairy foods, and a lower intake of refined grains and added sugars contributed to an improved diet quality, supporting that no one food is responsible for a healthy dietary pattern. Egg consumers demonstrated significantly higher intakes of dietary fiber, calcium, magnesium, potassium, total choline, vitamin A, vitamin C, vitamin D and vitamin E when compared to egg non-consumers. A comparison of egg consumers and egg non-consumers found egg consumers had significantly less percentages of the population below the EAR for calcium, iron, magnesium, vitamin A, vitamin C and vitamin E. Similarly, the percentage of the population above the recommendations for potassium and choline were greater for egg consumers vs. egg non-consumers. In egg consumers, 24.4% of the population was above the AI for dietary choline when compared to 4.3% of egg non-consumers (<i>p</i> < 0.0001). Findings from the present analysis demonstrate that eggs and egg-containing foods can be an important part of a healthy dietary pattern when balanced accordingly with other nutrient-dense foods.
format	article
author	Yanni Papanikolaou Victor L. Fulgoni
author_facet	Yanni Papanikolaou Victor L. Fulgoni
author_sort	Yanni Papanikolaou
title	Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
title_short	Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
title_full	Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
title_fullStr	Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
title_full_unstemmed	Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes
title_sort	patterns of egg consumption can help contribute to nutrient recommendations and are associated with diet quality and shortfall nutrient intakes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c4b50b5138f641e49f1cba74f07196ec
work_keys_str_mv	AT yannipapanikolaou patternsofeggconsumptioncanhelpcontributetonutrientrecommendationsandareassociatedwithdietqualityandshortfallnutrientintakes AT victorlfulgoni patternsofeggconsumptioncanhelpcontributetonutrientrecommendationsandareassociatedwithdietqualityandshortfallnutrientintakes
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Patterns of Egg Consumption Can Help Contribute to Nutrient Recommendations and Are Associated with Diet Quality and Shortfall Nutrient Intakes

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