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Nutrients
Volume 14
Issue 24
10.3390/nu14245226
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Article

Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains

by
Sarah Rowe
1,
Avonti Basak Tukun
2,
LuAnn K. Johnson
3,
David C. Love
4,5,
Martha A. Belury
2 and
Zach Conrad
6,7,*
1
College of Arts & Sciences, William & Mary, Williamsburg, VA 23185, USA
2
Program of Human Nutrition, The Ohio State University, Columbus, OH 43221, USA
3
Independent Contractor, Warren, MN 56762, USA
4
Johns Hopkins Center for a Livable Future, Johns Hopkins University, Baltimore, MD 21202, USA
5
Department of Environmental Health and Engineering, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
6
Department of Kinesiology, William & Mary, Williamsburg, VA 23185, USA
7
Global Research Institute, William & Mary, Williamsburg, VA 23185, USA
*
Author to whom correspondence should be addressed.
Nutrients 2022, 14(24), 5226; https://doi.org/10.3390/nu14245226
Submission received: 8 November 2022 / Revised: 22 November 2022 / Accepted: 2 December 2022 / Published: 8 December 2022
(This article belongs to the Section Nutritional Epidemiology)
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Abstract

Adults in the United States are increasingly following ‘popular’ diet patterns that restrict food groups, macronutrients, or eating time. However, the intake of food groups associated with these diet patterns has not been well characterized. The objectives of this study were to (1) characterize the mean intake of food groups among consumers of popular diet patterns in the US, and (2) model the effect of targeted food substitutions on the intake of food groups. Data were acquired from the National Health and Nutrition Examination Survey, 2005–2018 (n = 34,411). A diet model was developed to assess the effects of replacing one serving each of foods highest in added sugar, sodium, saturated fat, and refined grains with healthy alternatives on the intake of key food groups for each diet pattern. Modeled replacement resulted in increased intake of fruit and whole grains and decreased intake of dairy for most diet patterns, while the effects on the intake of vegetables, protein foods, and oils were variable across diet patterns. The complexity of the natural eating environment, in which many people consume mixed dishes that include both healthy and less healthy ingredients, produces a challenge for health professionals when providing dietary counseling. Nevertheless, this substitution approach may help improve adherence to dietary guidelines, especially if used as a steppingstone for further dietary improvement.
Keywords: NHANES; popular diet; fad diet; diet pattern; vegetarian; restricted carbohydrate NHANES; popular diet; fad diet; diet pattern; vegetarian; restricted carbohydrate

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MDPI and ACS Style

Rowe, S.; Tukun, A.B.; Johnson, L.K.; Love, D.C.; Belury, M.A.; Conrad, Z. Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains. Nutrients 2022, 14, 5226. https://doi.org/10.3390/nu14245226

AMA Style

Rowe S, Tukun AB, Johnson LK, Love DC, Belury MA, Conrad Z. Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains. Nutrients. 2022; 14(24):5226. https://doi.org/10.3390/nu14245226

Chicago/Turabian Style

Rowe, Sarah, Avonti Basak Tukun, LuAnn K. Johnson, David C. Love, Martha A. Belury, and Zach Conrad. 2022. "Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains" Nutrients 14, no. 24: 5226. https://doi.org/10.3390/nu14245226

APA Style

Rowe, S., Tukun, A. B., Johnson, L. K., Love, D. C., Belury, M. A., & Conrad, Z. (2022). Consumption of Key Food Groups by Individuals Consuming Popular Diet Patterns: Mixed Effects of Replacing Foods High in Added Sugar, Sodium, Saturated Fat, and Refined Grains. Nutrients, 14(24), 5226. https://doi.org/10.3390/nu14245226

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