Ready-to-Eat Cereal Consumption Patterns: The Relationship to Nutrient Intake, Whole Grain Intake, and Body Mass Index in an Older American Population
Albertson AM, Wold AC, Joshi N
Journal of aging research · 14 citas
Etiquetas de revisión
Financiación no declaradaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio transversal (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2012-01-01 · J Aging Res · vol. 2012 · págs. 1–8
- Editorial
- Hindawi Publishing Corporation
- Citado
- 23 citas · más que el 86% de estudios similares · 1.9× el promedio de su campo
- Referencias
- 22 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Nutrition and Health in Aging · Obesity, Physical Activity, Diet
- Palabras clave
- Medicine, Quartile, Micronutrient, Body mass index, Refined grains, Environmental health, Nutrient, Breakfast cereal, Whole grains, Population, Consumption (sociology), Demography, Gerontology, Food science, Confidence interval, Biology, Internal medicine
3 autores
- Ann M. Albertson🇺🇸 · autor de correspondenciaGeneral Mills (United States)
- Anette Wold🇺🇸General Mills (United States)
- Nandan A. Joshi
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objective. To investigate the relationship between ready-to-eat (RTE) breakfast cereal consumption patterns and body mass index (BMI), nutrient intake, and whole grain intake in an older American population. Design. A cross-sectional survey of US households, collected by the NPD Group via the National Eating Trends (NET) survey. Main outcome measures include BMI, nutrient intake, and whole grain intake. Subjects/Setting. The sample included 1759 participants age 55 and older, which was divided into approximate quartiles based on intake of RTE breakfast cereal for the 2-week period (0 servings, 1-3 servings, 4-7 servings, and ≥8 servings). Results. In the multivariate linear regression analysis adjusted for energy and age; intake of dietary fiber, whole grains, and the majority of micronutrients examined were found to be positively associated with frequent RTE cereal consumption. The proportion of participants consuming less than the Estimated Average Requirement (EAR) was lower for the highest quartile of RTE cereal consumers compared to nonconsumers, for the majority of vitamins and minerals examined. Significant differences in BMI between RTE breakfast cereal intake groups were found for men. Conclusion. Results suggest that ready-to-eat breakfast cereals may contribute to the nutritional quality of the diets of older Americans. Prospective studies and experimental trials are needed to better evaluate the role of RTE cereal consumption in energy balance.
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