10:50am - 11:10am (CDT) | 4126.0 - Micronutrient trend consumptions among US adults by race/ethnicity, gender, age and education
Nutritional Epidemiology, Measurement, and Technology
Session: Nutritional Epidemiology, Measurement, and Technology
Program: Food and Nutrition
Presenter: Karina Raygoza Cortez
Authors:
Debbie Humphries, PhD, MPH, MA
Raul Hernandez Ramirez
Julia Banas
Acree McDowell Cook
Michaela Dinan
Abstract
Background
The US has seen increases in obesity rates over the last sixty years across all racial and ethnic groups, with similar trends even among privileged groups. This study examines micronutrient intake trends in US adults from 1999-2018 and their association with race/ethnicity, age, gender, and education.
Methods: We conducted a serial cross-sectional analysis of US adults using 24-hour dietary recall data from 10 NHANES survey cycles (1999-2018). Piecewise regression models identified significant dietary pattern changes over time, by demographic groups. Statistical analysis was done in R and SAS utilizing NHANES sampling weights.
Results
Study sample included 50,666 respondents. Average BMI significantly increased from 28 to 30 (p<0.001). From 1999 to 2018, estimated energy intake from saturated fat increased from 10.91% to 11.89% of total kcal (increase in ~8.77 kcal, p < 0.001), with higher increase in intake among those with higher education and older age. Protein intake increased from 15.46% to 15.80% in total kcal (reduction of ~9.67 kcal, p=0.029), with variations across age groups. Carbohydrate intake decreased from 50.36% to 46.27% (reduction of ~136.83 kcal, p<0.001), particularly among those with higher education and older age.
Conclusion
From 1999 to 2018 dietary intake of U.S. adults increased in saturated fat and decreased in carbohydrate. Trends varied by education level and age, and older adults and more educated participants had higher increases in saturated fat intake and decreases in carbohydrates. The study emphasizes the limitations of cross-sectional approaches and advocates for holistic, food-based interventions in public health and nutrition.