Dietary guidelines suggest consuming a mixed-protein diet, consisting of high-quality animal, dairy, and plant-based foods. However, current data on the distribution and the food sources of protein intake in a free-living, representative sample of US adults are not available. Data from the National Health and Nutrition Examination Survey (NHANES), 2007–2010, were used in these analyses (n = 10,977, age ≥ 19 years). Several US Department of Agriculture (USDA) databases were used to partition the composition of foods consumed into animal, dairy, or plant components. Mean ± SE animal, dairy, and plant protein intakes were determined and deciles of usual intakes were estimated. The percentages of total protein intake derived from animal, dairy, and plant protein were 46%, 16%, and 30%, respectively; 8% of intake could not be classified. Chicken and beef were the primary food sources of animal protein intake. Cheese, reduced-fat milk, and ice cream/dairy desserts were primary sources of dairy protein intake. Yeast breads, rolls/buns, and nuts/seeds were primary sources of plant protein intake. This study provides baseline data for assessing the effectiveness of public health interventions designed to alter the composition of protein foods consumed by the American public.

Objective: To compare micronutrient intake status of those overweight and those obese with normal weight adults. Methods: Using total nutrient intake (from foods and supplements) from the National Health and Nutrition Examination Survey (NHANES) 2001–2008, we determined usual intakes for micronutrients using the National Cancer Institute methodology in adults (n = 18,177). Only subjects with reliable dietary records were included and pregnant and lactating females were excluded. Subjects were categorized by body weight status as either normal weight (body mass index [BMI] < 25), overweight (BMI ≥ 25 to < 30), or obese (BMI ≥ 30). Results: A substantial proportion of the adult population (over 40%) had inadequate intakes of vitamin A, vitamin C, vitamin D, vitamin E, calcium, and magnesium. Compared to normal weight adults, obese adults had about 5% to 12% lower (p < 0.05) intakes of micronutrients and higher (p < 0.01) prevalence of nutrient inadequacy. Conclusion: We conclude that obese adults compared to normal weight adults have lower micronutrient intake and higher prevalence of micronutrient inadequacy.

The popularity of yogurt has increased among consumers due to its perceived health benefits. This study examined the cross-sectional association between yogurt consumption and nutrient intake/adequacy, dietary quality, and body weight in children and adults. National Health and Nutrition Examination Survey 2001–2016 data (n = 65,799) were used and yogurt consumers were defined as those having any amount of yogurt during in-person 24-h diet recall. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) scores after adjusting data for demographic and lifestyle factors. The data show that approximately 6.4% children and 5.5% adults consume yogurt, with a mean intake of yogurt of 150 ± 3 and 182 ± 3 g/d, respectively. Yogurt consumers had higher diet quality (10.3% and 15.2% higher HEI-2015 scores for children and adults, respectively); higher intakes of fiber, calcium, magnesium, potassium, and vitamin D; and higher percent of the population meeting recommended intakes for calcium, magnesium, and potassium than non-consumers. Consumption of yogurt was also associated with lower body weight, body mass index (BMI), and 23% showed a lower risk of being overweight/obese among adults only. In conclusion, yogurt consumption was associated with higher nutrient intake, nutrient adequacy, and diet quality in both children and adults.

Fruit intake is generally associated with better diet quality and overall health. This report examined the effect of 100% fruit juice (considered a part of total fruit servings) and its replacement with whole fruits equivalents on nutrient intake and diet quality. National Health and Nutrition Examination Survey 2013–2016 data (24-h dietary recall) from adults 19+ years (n = 10,112) were used to assess the diet quality and nutrient intakes and to isocalorically replace with 100% fruit juice intakes whole fruit equivalents in a modeling analysis. About 15.6% adults were 100% fruit juice consumers. Consumers had higher diet quality (10% higher Healthy Eating Index, HEI 2015 score), and higher intakes of energy, calcium, magnesium, potassium, vitamin C and vitamin D than non-consumers. Consumption of 100% fruit juice was also associated with lower risk of being overweight/obese (−22%) and having metabolic syndrome (−27%). Replacing 100% fruit juice with whole fruits equivalents did not affect nutrient intake except for a modest increase (+6.4%) in dietary fiber. Results show that 100% fruit juice intake was associated with better diet quality and higher nutrient intake. Replacement of 100% fruit juice intake with whole fruits equivalents had no significant effect on nutrients except for dietary fiber.

Beef represents an important source of high-quality dietary protein and several micronutrients including iron, zinc, and B vitamins. Consumption of lean meat including lean beef is recommended by the Dietary Guidelines for Americans 2020-2025 as part of overall healthy diet. Given beef intake has been declining, the objective of this study was to provide updated evaluation of the nutritional contribution of beef types. Twenty-four-hour dietary recall data from adults age 19+ years (n = 19,766) participating in the National Health and Nutrition Examination Survey 2011-2018 was used to assess intakes. On the day of recall, 49.3%, 40.2%, 26.3%, and 15.3% adults consumed total beef, lean fresh beef, ground beef, and processed beef, respectively, with mean intakes of 45.6, 36.6, 21.3, and 6.23 g/day, respectively. Intake of total beef contributed to daily intakes of energy (5.4%), protein (14%), vitamin B₁₂ (20%), zinc (21%), choline (11%), niacin (9.4%), vitamin B₆ (8.3%), iron (7.6%), phosphorus (6.8%), potassium (5.6%), and magnesium (3%). Lean fresh beef contributed most to the daily intakes of energy and nutrients followed by ground and processed beef. Beef intake also contributed to daily intakes of fat (8.7%), saturated fat (11%), and sodium (2.9%) and lean fresh beef contributed less intakes of fat and saturated fat than ground and processed beef. Beef and particularly lean fresh beef were efficient sources of nutrients and provided more nutrients per 100 kcal than the total diet. In conclusion, based on nutrient contribution, these findings provide evidence to support inclusion of beef (especially lean fresh beef) in dietary recommendations.

Because excessive dietary sodium intake is a major contributor to hypertension, a reduction in dietary sodium has been recommended for the US population. Using the National Health and Nutrition Examination Survey (NHANES) 2007–2010 data, we estimated current sodium intake in US population ethnic subgroups and modeled the potential impact of a new sodium reduction technology on sodium intake. NHANES 2007–2010 data were analyzed using The National Cancer Institute method to estimate usual intake in population subgroups. Potential impact of SODA-LO® Salt Microspheres sodium reduction technology on sodium intake was modeled using suggested sodium reductions of 20-30% in 953 foods and assuming various market penetrations. SAS 9.2, SUDAAN 11, and NHANES survey weights were used in all calculations with assessment across age, gender and ethnic groups. Current sodium intake across all population subgroups exceeds the Dietary Guidelines 2010 recommendations and has not changed during the last decade. However, sodium intake measured as a function of food intake has decreased significantly during the last decade for all ethnicities. “Grain Products” and “Meat, Poultry, Fish, & Mixtures” contribute about 2/3rd of total sodium intake. Sodium reduction, using SODA-LO® Salt Microspheres sodium reduction technology (with 100% market penetration) was estimated to be 185–323 mg/day or 6.3-8.4% of intake depending upon age, gender and ethnic group. Current sodium intake in US ethnic subgroups exceeds the recommendations and sodium reduction technologies could potentially help reduce dietary sodium intake among those groups.