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Dr. VICTOR FULGONI, III
American Society for Nutrition

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Journal article
Published: 29 July 2021 in Nutrients
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Potatoes are nutrient rich white vegetables, however, research on their impact on public health is limited. The objective of this study was to provide updated evaluation of the cross-sectional association between potato consumption and diet quality, nutrient intake and adequacy. Twenty-four hour diet recall data from adolescents (n = 16,633; age 9–18 years) were used to assess intakes. 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) after adjusting for demographic factors. Consumers of potatoes (baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips) had higher (p< 0.05) HEI-2015 total score and subcomponent scores for total vegetables, total protein foods, and refined grain than non-consumers. Consumers also had higher (p< 0.05) intake of energy, dietary fiber, protein, copper, magnesium, phosphorus, potassium, selenium, sodium, zinc, niacin, vitamin B6, vitamin C, vitamin K and total choline; and higher (p< 0.05) adequacy for protein, copper, magnesium, phosphorus, potassium, zinc, thiamine, niacin, vitamin B6, vitamin C, and vitamin K than non-consumers. In conclusion, adolescent potato consumption was associated with higher diet quality, nutrient intake, and adequacy and therefore encouraging their consumption may be an effective strategy for improving nutritional status.

ACS Style

Sanjiv Agarwal; Victor Fulgoni. Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001–2018 Analysis. Nutrients 2021, 13, 2614 .

AMA Style

Sanjiv Agarwal, Victor Fulgoni. Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001–2018 Analysis. Nutrients. 2021; 13 (8):2614.

Chicago/Turabian Style

Sanjiv Agarwal; Victor Fulgoni. 2021. "Intake of Potatoes Is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy among US Adolescents: NHANES 2001–2018 Analysis." Nutrients 13, no. 8: 2614.

Journal article
Published: 29 June 2021 in Nutrients
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Dietary phosphorus intake in the USA has been consistently greater than the Recommended Daily Allowance (RDA) with several studies reporting associations between intake and health risks as well as all-cause mortality within healthy subjects and patients with chronic kidney disease (CKD). The current study utilized a novel approach to calculate added phosphorus content in foods to determine sources (National Health and Nutrition Examination Survey, NHANES 2001–2016, n = 39,796) and trends in consumption (NHANES 1988–1994, 2001–2016, n = 55,744) of total, naturally occurring, and added phosphorus. Among adults (19+ years), the mean intake of total and natural phosphorus (mg/day) in 1988–1994 as compared with 2015–2016 increased (total: 1292 ± SE 11 vs. 1398 ± SE 17; natural: 1113 ± SE 10 vs. 1243 ± SE 16 mg/day); in contrast, added phosphorus intake decreased during this time (178 ± SE 2.9 vs. 155 ± SE 4.1 mg/day). Added phosphorus as a percent of total ranged from about 14.6% in 1988–1994 to about 11.6% in 2015–2016. The top five sources of total and naturally occurring phosphorus, representing approximately 20% of intake, were cheese, pizza, chicken (whole pieces), reduced-fat milk, and eggs/omelets. The top five sources of added phosphorus were cheese, soft drinks, cakes/pies, rolls/buns, and cookies/brownies, representing 45% of added phosphorus in the diet. Consumption of added phosphorus has decreased over the past few decades, possibly due to increased demand for foods with less additives/ingredients but may also be due to inaccurate phosphorus values in nutrition databases. Further studies are needed to validate the added phosphorus calculations utilized in this study and nutrition databases should consider providing added phosphorus content.

ACS Style

Kristin Fulgoni; Victor Fulgoni. Trends in Total, Added, and Natural Phosphorus Intake in Adult Americans, NHANES 1988–1994 to NHANES 2015–2016. Nutrients 2021, 13, 2249 .

AMA Style

Kristin Fulgoni, Victor Fulgoni. Trends in Total, Added, and Natural Phosphorus Intake in Adult Americans, NHANES 1988–1994 to NHANES 2015–2016. Nutrients. 2021; 13 (7):2249.

Chicago/Turabian Style

Kristin Fulgoni; Victor Fulgoni. 2021. "Trends in Total, Added, and Natural Phosphorus Intake in Adult Americans, NHANES 1988–1994 to NHANES 2015–2016." Nutrients 13, no. 7: 2249.

Journal article
Published: 20 May 2021 in Nutrients
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Background: Hybrid nutrient density scores are based on both nutrients and selected food groups. Objective: To compare the new hybrid nutrient-rich food NRFh 4:3:3 score to other nutrient-rich food (NRF) scores, energy density, and energy cost and to model the impact on the Healthy Eating Index (HEI-2015) of partially replacing less nutrient-rich with more nutrient-rich foods. Methods: Analyses were based on 5870 foods and beverages in the Food and Nutrient Database for Dietary Studies and on 24 h dietary recalls from the National Health and Nutrition Examination Survey (NHANES 2013–16). The NRFh 4:3:3 model was based on four nutrients to encourage (protein fiber, potassium, MUFA + PUFA); three food groups to encourage (dairy, fruit, whole grains); and three nutrients to limit (saturated fat, added sugar, sodium). Ratings generated by NRFh 4:3:3 and by other NRF models were correlated with score components, energy density (kcal/100 g), and energy cost (USD/100 kcal). The impact on HEI-2015 of replacing foods in the lowest nutrient density tertile (T1) with top tertile (T3) foods at 10%, 20%, 30%, and 100% equicaloric replacement was modeled using NHANES 2013–16 dietary data by population subgroups. Results: The NRFh 4:3:3 model awarded higher scores to foods containing dairy, fruit, and whole grains and proportionately lower scores to vegetables when compared to the NRF 9.3 model. Higher NRF and NRFh nutrient density scores were linked to lower energy density and higher energy cost; however, both correlations were lower for the NRFh 4:3:3. Isocaloric replacement of bottom tertile with top tertile foods as rated by both models led to significantly higher HEI-2105 values, based on complete (100%) and on partial (10–30%) replacement. Conclusion: The new NRFh 4:3:3 model provides the basis for developing new metrics of affordable nutrient density. The model identified “best value” food categories that were both affordable and nutrient-rich. Total and partial replacement of low nutrient density with high nutrient density foods was associated with higher HEI-2015 scores, suggesting that even partial inclusion of more nutrient dense foods in the diet may have an important impact on total diet quality.

ACS Style

Adam Drewnowski; Jessica Smith; Victor Fulgoni. The New Hybrid Nutrient Density Score NRFh 4:3:3 Tested in Relation to Affordable Nutrient Density and Healthy Eating Index 2015: Analyses of NHANES Data 2013–16. Nutrients 2021, 13, 1734 .

AMA Style

Adam Drewnowski, Jessica Smith, Victor Fulgoni. The New Hybrid Nutrient Density Score NRFh 4:3:3 Tested in Relation to Affordable Nutrient Density and Healthy Eating Index 2015: Analyses of NHANES Data 2013–16. Nutrients. 2021; 13 (5):1734.

Chicago/Turabian Style

Adam Drewnowski; Jessica Smith; Victor Fulgoni. 2021. "The New Hybrid Nutrient Density Score NRFh 4:3:3 Tested in Relation to Affordable Nutrient Density and Healthy Eating Index 2015: Analyses of NHANES Data 2013–16." Nutrients 13, no. 5: 1734.

Journal article
Published: 20 April 2021 in Nutrients
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The objective of the current modeling analysis was three-fold: (1) to examine usual nutrient intakes in children when eggs are added into dietary patterns that typically do not contain eggs; (2) to examine usual nutrient intakes with the addition of eggs in the Child and Adult Care Food Program (CACFP) school breakfast; and (3) to examine nutrient adequacy when eggs are included in routine breakfast patterns and with the addition of eggs to the CACFP school breakfast program. Dietary recall data from the National Health and Nutrition Examination Survey 2011–2016 (children aged 1–18 years-old; n = 9254; CACFP n = 159) were used in the analysis. The usual intakes of pantothenic acid, riboflavin, selenium, and vitamin D increased ≥10 percent (relative to the baseline values) with the addition of one egg at breakfast. The usual intakes of protein and vitamin A at breakfast were also increased by more than 10 percent compared to the baseline values with the addition of two eggs. Similar outcomes were observed with the addition of eggs to the CACFP school breakfast. The percent of children above the adequate intake for total choline increased to 43.6 and 57.8% with one and two eggs, respectively, compared to 22.6% at the baseline. The addition of eggs at breakfast can contribute to nutrient intakes and overall dietary adequacy and play a role in public health initiatives aimed at increasing the intake of under-consumed nutrients and nutrients of concern.

ACS Style

Yanni Papanikolaou; Victor Fulgoni. Increasing Egg Consumption at Breakfast Is Associated with Increased Usual Nutrient Intakes: A Modeling Analysis Using NHANES and the USDA Child and Adult Care Food Program School Breakfast Guidelines. Nutrients 2021, 13, 1379 .

AMA Style

Yanni Papanikolaou, Victor Fulgoni. Increasing Egg Consumption at Breakfast Is Associated with Increased Usual Nutrient Intakes: A Modeling Analysis Using NHANES and the USDA Child and Adult Care Food Program School Breakfast Guidelines. Nutrients. 2021; 13 (4):1379.

Chicago/Turabian Style

Yanni Papanikolaou; Victor Fulgoni. 2021. "Increasing Egg Consumption at Breakfast Is Associated with Increased Usual Nutrient Intakes: A Modeling Analysis Using NHANES and the USDA Child and Adult Care Food Program School Breakfast Guidelines." Nutrients 13, no. 4: 1379.

Journal article
Published: 03 March 2021 in Nutrients
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The early years, between the ages of one and six, are a period of rapid physical, social and cognitive growth and a nutritionally adequate diet is an important factor for optimum development. We investigated the micronutrient adequacy and status of young US children aged 1–6 years (n = 9848) using 24-h dietary recall interviews completed by parents and caregivers participating in the National Health and Nutrition Examination Survey (NHANES) 2001–2016. data. The proportion of the sample not meeting the Dietary Reference Intakes (DRI) increased with increasing age and was most pronounced for calcium. Despite adequate iron intake, 7.4% and 2.5% had signs of iron deficiency and anemia based on serum ferritin and hemoglobin levels, with younger children and WIC participants at most risk and Non-Hispanic Black children the least. Vitamin B6 intake was adequate, but 6.4% had serum pyridoxal-5-phosphate deficiency. For vitamin E, 69% had intakes below the estimated average requirement (EAR), yet serum deficiency was only detected in 0.9%. Vitamin D intake was inadequate for 87%, but true deficiency may be overestimated. Mean DHA intake was 24 mg/d, well below expert recommendations of 70–100 mg/day. Iron and vitamin B6 deficiency and inadequate calcium, fiber, choline, potassium and DHA intakes are a concern for a significant percentage of young children. The discrepancy between nutrient intakes and serum deficiency levels needs to be further investigated.

ACS Style

Ariana Bailey; Victor Fulgoni Iii; Neil Shah; Ashley Patterson; Fabiola Gutierrez-Orozco; Rebecca Mathews; Kelly Walsh. Nutrient Intake Adequacy from Food and Beverage Intake of US Children Aged 1–6 Years from NHANES 2001–2016. Nutrients 2021, 13, 827 .

AMA Style

Ariana Bailey, Victor Fulgoni Iii, Neil Shah, Ashley Patterson, Fabiola Gutierrez-Orozco, Rebecca Mathews, Kelly Walsh. Nutrient Intake Adequacy from Food and Beverage Intake of US Children Aged 1–6 Years from NHANES 2001–2016. Nutrients. 2021; 13 (3):827.

Chicago/Turabian Style

Ariana Bailey; Victor Fulgoni Iii; Neil Shah; Ashley Patterson; Fabiola Gutierrez-Orozco; Rebecca Mathews; Kelly Walsh. 2021. "Nutrient Intake Adequacy from Food and Beverage Intake of US Children Aged 1–6 Years from NHANES 2001–2016." Nutrients 13, no. 3: 827.

Original research
Published: 12 January 2021 in Food Science & Nutrition
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To evaluate the nutritional impact of adding a serving of mushrooms on usual intakes and population adequacy of nutrients the National Health and Nutrition Examination Survey (NHANES) 2011–2016 dietary data for 9–18 years and 19+ years and a composite of commonly consumed raw mushrooms as well as oyster mushrooms (nutrient profiles from USDA data) were used for modeling. Usual intakes of nutrients and the percent population below the Estimated Average Requirement (EAR) or above the Adequate Intake (AI) were estimated before and after addition of mushrooms. Means with nonoverlapping 95th percentile confidence levels were used to assess meaningful differences. Addition of a serving (84 g) of mushrooms to the diet resulted in an increase in dietary fiber (5%–6%), copper (24%–32%), phosphorus (6%), potassium (12%–14%), selenium (13%–14%), zinc (5%–6%), riboflavin (13%–15%), niacin (13%–14%), and choline (5%–6%) in both adolescents and adults; and in iron (2.32%), thiamin (4.07%), folate (3.66%), and vitamin B6 (4.64%) in adults only, but had no impact on energy, carbohydrate, fat, or sodium. Addition of a serving of mushrooms also decreased the % below EAR for copper, phosphorus, and riboflavin for those 9–18 years and for copper, phosphorus, selenium, zinc, thiamine, riboflavin, niacin, folate, and vitamin B6 for those 19+ years and increased the % above AI for potassium for both age groups. Addition of oyster mushrooms additionally increased 12%–13% vitamin D, and 12%–15% choline in the NHANES 2011–2016 diets. Addition of mushrooms exposed to UV light to increase vitamin D levels to 5 µg/serving also almost doubled vitamin D intake (98%–104%) and decreased inadequacy. Addition of a serving of mushrooms would also add 2.2 mg ergothioneine and 3.5 mg glutathione to the diet. Addition of a mushroom serving to the diet would increase several micronutrients including shortfall nutrients, without having any impact on energy, sodium, or fat.

ACS Style

Victor L. Fulgoni; Sanjiv Agarwal. Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011–2016 data. Food Science & Nutrition 2021, 9, 1504 -1511.

AMA Style

Victor L. Fulgoni, Sanjiv Agarwal. Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011–2016 data. Food Science & Nutrition. 2021; 9 (3):1504-1511.

Chicago/Turabian Style

Victor L. Fulgoni; Sanjiv Agarwal. 2021. "Nutritional impact of adding a serving of mushrooms on usual intakes and nutrient adequacy using National Health and Nutrition Examination Survey 2011–2016 data." Food Science & Nutrition 9, no. 3: 1504-1511.

Journal article
Published: 02 December 2020 in Nutrients
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Vitamin D has been identified as a nutrient of public health concern, and higher intake of natural or fortified food sources of vitamin D, such as milk, are encouraged by the 2015–2020 Dietary Guidelines for Americans. We, therefore, examined the association of milk consumption and vitamin D status in the United States (US) population. Twenty-four-hour dietary recall data and serum 25(OH)D concentrations were obtained from the National Health and Nutrition Examination Survey 2001–2010 and were analyzed by linear and logistic regression after adjusting for anthropometric and demographic variables. Significance was set at p < 0.05. Approximately 57–80% children and 42–60% adults were milk consumers. Milk intake (especially reduced-fat, low fat and no-fat milk) was positively associated (plinear trend < 0.05) with serum vitamin D status and with a 31–42% higher probability of meeting recommended serum vitamin D (>50 nmol/L) levels among all age groups. Serum vitamin D status was also associated with both type and amount of milk intake depending upon the age and ethnicity. In conclusion, the results indicate that milk consumers consistently have higher serum vitamin D levels and higher probability of meeting recommended levels. Therefore, increasing milk intake may be an effective strategy to improve the vitamin D status of the US population.

ACS Style

Moises Torres-Gonzalez; Christopher J. Cifelli; Sanjiv Agarwal; Victor L Fulgoni. Association of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001–2010 Analysis. Nutrients 2020, 12, 3720 .

AMA Style

Moises Torres-Gonzalez, Christopher J. Cifelli, Sanjiv Agarwal, Victor L Fulgoni. Association of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001–2010 Analysis. Nutrients. 2020; 12 (12):3720.

Chicago/Turabian Style

Moises Torres-Gonzalez; Christopher J. Cifelli; Sanjiv Agarwal; Victor L Fulgoni. 2020. "Association of Milk Consumption and Vitamin D Status in the US Population by Ethnicity: NHANES 2001–2010 Analysis." Nutrients 12, no. 12: 3720.

Journal article
Published: 13 November 2020 in Sustainability
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Food and diet life cycle assessment (LCA) studies offer insights on the environmental performance and improvement potential of food systems and dietary patterns. However, the influence of ingredient resolution in food-LCAs is often overlooked. To address this, four distinct decomposition methods were used to determine ingredients for mixed dishes and characterize their environmental impacts, using the carbon footprint of the U.S. daily pizza intake as a case study. Pizza-specific and daily pizza intake carbon footprints varied substantially between decomposition methods. The carbon footprint for vegetarian pizza was 0.18–0.45 kg CO2eq/serving, for meat pizza was 0.56–0.73 kg CO2eq/serving, and for currently consumed pizzas in the U.S. (26.3 g/person/day; 75 pizzas types) was 0.072–0.098 kg CO2eq/person/day. These ranges could be explained by differences in pizza coverage, ingredient resolution, availability of ingredient environmental information, and ingredient adjustability for losses between decomposition methods. From the approaches considered, the USDA National Nutrient Database for Standard Reference, which reports standardized food recipes in relative weights, appears to offer the most appropriate and useful food decompositions for food-LCAs. The influence and limitations of sources of reference flows should be better evaluated and acknowledged in food and diet LCAs.

ACS Style

Katerina Stylianou; Emily McDonald; Victor Fulgoni Iii; Olivier Jolliet. Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza. Sustainability 2020, 12, 9466 .

AMA Style

Katerina Stylianou, Emily McDonald, Victor Fulgoni Iii, Olivier Jolliet. Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza. Sustainability. 2020; 12 (22):9466.

Chicago/Turabian Style

Katerina Stylianou; Emily McDonald; Victor Fulgoni Iii; Olivier Jolliet. 2020. "Standardized Recipes and Their Influence on the Environmental Impact Assessment of Mixed Dishes: A Case Study on Pizza." Sustainability 12, no. 22: 9466.

Journal article
Published: 09 November 2020 in Nutrients
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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.

ACS Style

Christopher J. Cifelli; Sanjiv Agarwal; Victor L. Fulgoni. Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults. Nutrients 2020, 12, 3435 .

AMA Style

Christopher J. Cifelli, Sanjiv Agarwal, Victor L. Fulgoni. Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults. Nutrients. 2020; 12 (11):3435.

Chicago/Turabian Style

Christopher J. Cifelli; Sanjiv Agarwal; Victor L. Fulgoni. 2020. "Association of Yogurt Consumption with Nutrient Intakes, Nutrient Adequacy, and Diet Quality in American Children and Adults." Nutrients 12, no. 11: 3435.

Journal article
Published: 30 September 2020 in Nutrients
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Most Americans do not meet dairy food recommendations from the 2015 Dietary Guidelines for Americans (DGA). This study assesses differences in nutrient intake between Americans who meet recommendations for dairy intake and those who do not, using data from the National Health and Nutrition Examination Survey from 2013–2014 and 2015–2016 (n = 5670 children ages 2–18 years and n = 10,112 adults ages 19+). Among children and adults, those meeting dairy food recommendations were significantly more likely to have adequate intake (% above Estimated Average Requirement (EAR)) of calcium, magnesium, phosphorus, riboflavin, vitamin A, vitamin B12, and zinc and consume above the Adequate Intake (AI) for potassium and choline than Americans not meeting dairy recommendations, regardless of age, sex, or race/ethnicity. Americans meeting dairy recommendations were also more likely to exceed recommendations for sodium and saturated fat but consume less added sugars. Nearly 60% of Americans 2 years and older not meeting dairy recommendations consumed calcium and magnesium below the EAR. Only about 20% of Americans who did not meet dairy recommendations consumed above the AI for potassium. Dairy foods make important and unique contributions to dietary patterns, and it can be difficult to meet nutrient needs without consuming recommended amounts of dairy foods.

ACS Style

Julie M. Hess; Christopher J. Cifelli; Victor L. Fulgoni Iii. Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations. Nutrients 2020, 12, 3006 .

AMA Style

Julie M. Hess, Christopher J. Cifelli, Victor L. Fulgoni Iii. Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations. Nutrients. 2020; 12 (10):3006.

Chicago/Turabian Style

Julie M. Hess; Christopher J. Cifelli; Victor L. Fulgoni Iii. 2020. "Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations." Nutrients 12, no. 10: 3006.

Journal article
Published: 14 September 2020 in Nutrients
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Different methods for determining the effect of added sugars intake among children and adults on meeting recommended nutrient intakes were compared using 24 h dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 2011–2014. Four methods were used to determine deciles of added sugars intake (as the percentage of total calories): 1 day intake, 2 day average intake, and individual usual intake (UI) determined with the National Cancer Institute (NCI) and the multivariate Markov Chain Monte Carlo methods. Percentages of the population below the Estimated Average Requirement (EAR) for calcium and vitamin D/above the Adequate Intake (AI) for potassium and dietary fiber for each decile of added sugars intake were assessed with the NCI method. Using regression analyses, added sugars intake deciles (by any method) in children were inversely associated (p < 0.001) with percentages below the EAR/above the AI of vitamin D, calcium, potassium, and fiber. In adults, added sugars intake deciles were inversely associated with meeting recommendations for vitamin D, potassium, and fiber. There were no significant between-method differences for regression coefficients for any nutrients investigated. Overall, these methods showed a similar association of added sugars intake with nutrient inadequacy/adequacy; therefore, method preference may depend more on practical reasons.

ACS Style

Victor L. Fulgoni; P. Courtney Gaine; Maria O. Scott. Comparison of Various Methods to Determine Added Sugars Intake to Assess the Association of Added Sugars Intake and Micronutrient Adequacy. Nutrients 2020, 12, 2816 .

AMA Style

Victor L. Fulgoni, P. Courtney Gaine, Maria O. Scott. Comparison of Various Methods to Determine Added Sugars Intake to Assess the Association of Added Sugars Intake and Micronutrient Adequacy. Nutrients. 2020; 12 (9):2816.

Chicago/Turabian Style

Victor L. Fulgoni; P. Courtney Gaine; Maria O. Scott. 2020. "Comparison of Various Methods to Determine Added Sugars Intake to Assess the Association of Added Sugars Intake and Micronutrient Adequacy." Nutrients 12, no. 9: 2816.

Journal article
Published: 11 August 2020 in Nutrients
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The purpose of the current study was to examine the cost of eggs in relation to nutrient delivery in children and adults. The present analysis used dietary intake data from the National Health and Nutrition Examination Survey 2013–2016 (egg consumers: 2–18 years-old, N = 956; 19+ years-old, N = 2424). Inflation adjusted food cost and the cost of nutrients were obtained from the Center for Nutrition Promotion and Policy food cost database. Cost and nutrient profiles for What We Eat in America food categories were compared to whole eggs. Of the 15 main food groups examined, whole eggs ranked third for lowest cost per 100 g (excluding beverages), such that eggs cost 0.35 USD per 100 g, with dairy and grains representing the first and second most cost-efficient foods, at 0.23 USD and 0.27 USD per 100 g, respectively. In children and adults, eggs represented a cost-efficient food for protein delivery, such that eggs provided nearly 2.7% and 3.7% of all protein in the diet, respectively, at a cost of about 0.03 USD per g of protein. Eggs contributed 3.8% and 6.0% of all vitamin A in the diet of children and adults, at a cost of approximately 0.002 USD and 0.003 USD per RAE mcg of vitamin A, respectively. In children 2–18 years-old, nearly 12% of all choline in the diet is delivered from eggs, at a cost of approximately 0.002 USD per mg of choline. Similarly, in adults 19-years-old+, eggs provide nearly 15% of all dietary choline in the diet, at a cost of approximately 0.002 USD per mg of choline. Eggs provide nearly 5% and 9.5% of all vitamin D in the diet of children and adults, at a cost of approximately 0.21 USD and 0.22 USD per mcg of vitamin D, respectively. Overall, eggs ranked as the most cost-efficient food for delivering protein, choline, and vitamin A, second for vitamin E, and third for vitamin D in children. In adults, eggs ranked as the most cost-efficient food for delivering protein and choline, second for vitamin A, and third for vitamin D and vitamin E. In summary, eggs represent an economical food choice for the delivery of protein and several shortfall nutrients (choline, vitamin A, and vitamin D) in the American diet.

ACS Style

Yanni Papanikolaou; Victor L. Fulgoni. Eggs Are Cost-Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults. Nutrients 2020, 12, 2406 .

AMA Style

Yanni Papanikolaou, Victor L. Fulgoni. Eggs Are Cost-Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults. Nutrients. 2020; 12 (8):2406.

Chicago/Turabian Style

Yanni Papanikolaou; Victor L. Fulgoni. 2020. "Eggs Are Cost-Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults." Nutrients 12, no. 8: 2406.

Research article
Published: 17 June 2020 in Nutrition and Health
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Background: Diet is known to affect many risk factors of cardiovascular disease (CVD), a leading cause of mortality and morbidity. Aim: The objective of this study was to explore the potential association between whole grain and dietary fiber with CVD risk factors, including metabolic syndrome (MetS) in children and adolescents using National Health and Nutrition Examination Survey (NHANES) 2003–2014. Methods: Two days of 24-hour recall data from 16,507 children and adolescents age 2–18 years were used to estimate dietary intakes. Continuous MetS scores (cMetS) were computed by aggregating age/sex regressed z-scores of waist circumference, mean arterial blood pressure, high-density lipoprotein-cholesterol, triglycerides, and glucose. Regression analyses were used to assess association of fiber and whole grain intake with cardiometabolic markers including MetS after adjusting for demographic factors. Results: Increasing tertiles of fiber intake were significantly associated with 3% lowered risk MetS in adolescents age 13–18 years. Additionally, increasing intake tertiles of fiber were associated with reduced risk elevated cholesterol (5–11% reduction), elevated diastolic blood pressure (10–23% reduction) in adolescents age 13–18 years, and risk of obesity (3–5% reduction) in children and adolescent age 2–18 years. Increasing tertiles of whole grain intake were only associated with reduced risk of elevated triglycerides (52% risk reduction) in adolescents age 13–18 years. Conclusion: The results suggest that intake of dietary fiber was inversely associated with several markers of cardiovascular disease risk including MetS.

ACS Style

Iii Victor L Fulgoni; Mary Brauchla; Lisa Fleige; Yifang Chu. Association of whole-grain and dietary fiber intake with cardiometabolic risk in children and adolescents. Nutrition and Health 2020, 26, 243 -251.

AMA Style

Iii Victor L Fulgoni, Mary Brauchla, Lisa Fleige, Yifang Chu. Association of whole-grain and dietary fiber intake with cardiometabolic risk in children and adolescents. Nutrition and Health. 2020; 26 (3):243-251.

Chicago/Turabian Style

Iii Victor L Fulgoni; Mary Brauchla; Lisa Fleige; Yifang Chu. 2020. "Association of whole-grain and dietary fiber intake with cardiometabolic risk in children and adolescents." Nutrition and Health 26, no. 3: 243-251.

Journal article
Published: 02 April 2020 in Nutrients
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There is inconsistent evidence regarding the impact of added sugars consumption on micronutrient dilution of the diet. We examined the associations between added sugars intake deciles and nutrient adequacy for 17 micronutrients in U.S. adults 19+ (n = 13,949), 19–50 (n = 7424), and 51+ y (n = 6525) using two days of 24 hour dietary recall data from the National Health and Nutrition Examination Survey (NHANES) 2009–2014 and regression analysis. Added sugars intake deciles ranged from 23.3% of calories among adults 19+ y, with a median intake of 11.0% of calories. Significant associations (p ≤ 0.01) between added sugars intake deciles and percentage of the population below the Estimated Average Requirement (EAR) were found for magnesium, vitamin C, vitamin D, and vitamin E; only the association with magnesium remained significant after dropping the two highest and lowest deciles of intake, suggesting a threshold effect. Intakes below approximately 18% of calories from added sugars were generally not associated with micronutrient inadequacy. However, even at the lower deciles of added sugars, large percentages of the population were below the EAR for these four micronutrients, suggesting that adequate intakes are difficult to achieve regardless of added sugars intake.

ACS Style

Victor L. Fulgoni; P. Courtney Gaine; Maria O. Scott; Laurie Ricciuto; Loretta DiFrancesco. Micronutrient Dilution and Added Sugars Intake in U.S. Adults: Examining This Association Using NHANES 2009–2014. Nutrients 2020, 12, 985 .

AMA Style

Victor L. Fulgoni, P. Courtney Gaine, Maria O. Scott, Laurie Ricciuto, Loretta DiFrancesco. Micronutrient Dilution and Added Sugars Intake in U.S. Adults: Examining This Association Using NHANES 2009–2014. Nutrients. 2020; 12 (4):985.

Chicago/Turabian Style

Victor L. Fulgoni; P. Courtney Gaine; Maria O. Scott; Laurie Ricciuto; Loretta DiFrancesco. 2020. "Micronutrient Dilution and Added Sugars Intake in U.S. Adults: Examining This Association Using NHANES 2009–2014." Nutrients 12, no. 4: 985.

Observational study
Published: 20 November 2019 in Nutrients
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There are limited data providing guidance on grain foods as part of a healthy dietary pattern in infants and may represent a gap in knowledge for the development of the 2020–2025 Dietary Guidelines for Americans Scientific Advisory Committee report currently in progress. An analysis using infant data from the National Health and Nutrition Examination Survey was conducted to assess grain food relationships with nutrient and energy intakes, diet quality, and food group consumption in infant consumers relative to non-consumers. Grain consumers were defined as infants consuming foods from the main grain food group, as defined by the US Department of Agriculture, and included whole and refined/enriched grains. All infants consuming grain foods had greater energy (kcal) vs. grain non-consumers (p’s < 0.0047). While infant grain consumers 6- to 12-months-old (N = 942) had higher daily intakes of sodium and added and total sugars, these infants also had significantly higher dietary fiber, calcium, folate, potassium, magnesium, zinc, phosphorus, choline, thiamin, riboflavin, and vitamin B6 compared to non-consumers. In 13- to 23-month-olds (N = 1668), grain consumption was associated with greater daily dietary fiber, iron, zinc, magnesium, phosphorus, folate, riboflavin, niacin, thiamin, vitamin A, vitamin B6, and vitamin B12 relative to non-consumers. Diet quality scores were significantly higher in all infant grain consumers examined in comparison to non-consumers (p’s < 0.0065). Grain intake was also linked with greater daily intake of several recommended food groups in both younger and older infants versus non-consumption of grains. The current analysis provides evidence to substantiate the inclusion of whole and enriched grain foods as part of the infant dietary pattern as beneficial associations between grain food consumption and dietary quality are apparent. Eliminating and/or reducing grain foods in infant dietary patterns may lead to unintended nutrient and health consequences.

ACS Style

Yanni Papanikolaou; Victor L. Fulgoni. Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups. Nutrients 2019, 11, 2840 .

AMA Style

Yanni Papanikolaou, Victor L. Fulgoni. Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups. Nutrients. 2019; 11 (12):2840.

Chicago/Turabian Style

Yanni Papanikolaou; Victor L. Fulgoni. 2019. "Grain Foods in US Infants Are Associated with Greater Nutrient Intakes, Improved Diet Quality and Increased Consumption of Recommended Food Groups." Nutrients 11, no. 12: 2840.

Journal article
Published: 18 October 2019 in Nutrients
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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.

ACS Style

Sanjiv Agarwal; Victor L. Fulgoni Iii; Diane Welland. Intake of 100% Fruit Juice Is Associated with Improved Diet Quality of Adults: NHANES 2013–2016 Analysis. Nutrients 2019, 11, 2513 .

AMA Style

Sanjiv Agarwal, Victor L. Fulgoni Iii, Diane Welland. Intake of 100% Fruit Juice Is Associated with Improved Diet Quality of Adults: NHANES 2013–2016 Analysis. Nutrients. 2019; 11 (10):2513.

Chicago/Turabian Style

Sanjiv Agarwal; Victor L. Fulgoni Iii; Diane Welland. 2019. "Intake of 100% Fruit Juice Is Associated with Improved Diet Quality of Adults: NHANES 2013–2016 Analysis." Nutrients 11, no. 10: 2513.

Journal article
Published: 22 May 2019 in Nutrients
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Dietary pattern recommendations include consuming a variety of nutrient-dense foods in children and adolescents to promote optimal growth and development. The current study investigated associations with egg consumption and nutrient intakes, diet quality, and growth outcomes relative to non-egg consumers. The analysis used data from the U.S. National Health and Nutrition Examination Survey (NHANES) 2001-2012 in children and adolescents aged 2-18 years (N = 3,299, egg consumers; N = 17,030, egg non-consumers). Daily energy and nutrient intakes were adjusted for the complex sample design of NHANES using appropriate weights. Consuming eggs was associated with increased daily energy intake relative to non-egg consumption. Children and adolescents consuming eggs had elevated daily intake of protein, polyunsaturated, monounsaturated and total fat, α-linolenic acid, docosahexaenoic acid (DHA), choline, lutein + zeaxanthin, vitamin D, potassium, phosphorus, and selenium. Egg consumers had greater consumption, sodium, saturated fat, with reduced total and added sugar versus egg non-consumers. The analysis also showed that egg consumption was linked with lower intake of dietary folate, iron, and niacin. No associations were determined when examining diet quality and growth-related measures. A sub-analysis considering socioeconomic status showed that egg consumption was positively related with daily lutein + zeaxanthin and DHA intake. The current analysis demonstrated several nutrient-related benefits to support the continued inclusion of eggs in the dietary patterns of children and adolescents.

ACS Style

Yanni Papanikolaou; Victor L. Fulgoni. Egg Consumption in U.S. Children is Associated with Greater Daily Nutrient Intakes, including Protein, Lutein + Zeaxanthin, Choline, α-Linolenic Acid, and Docosahexanoic Acid. Nutrients 2019, 11, 1137 .

AMA Style

Yanni Papanikolaou, Victor L. Fulgoni. Egg Consumption in U.S. Children is Associated with Greater Daily Nutrient Intakes, including Protein, Lutein + Zeaxanthin, Choline, α-Linolenic Acid, and Docosahexanoic Acid. Nutrients. 2019; 11 (5):1137.

Chicago/Turabian Style

Yanni Papanikolaou; Victor L. Fulgoni. 2019. "Egg Consumption in U.S. Children is Associated with Greater Daily Nutrient Intakes, including Protein, Lutein + Zeaxanthin, Choline, α-Linolenic Acid, and Docosahexanoic Acid." Nutrients 11, no. 5: 1137.

Journal article
Published: 27 April 2019 in Nutrients
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Oatmeal is a whole grain (WG) food rich in fiber and other nutrients. The study objective was to compare diet quality and nutrient intake of children consuming oatmeal breakfasts to those of children consuming other breakfasts using the National Health and Nutrition Examination Survey (NHANES) 2011–2014. Dietary intake data from 5876 children aged 2–18 years were divided by breakfast food consumption: oatmeal breakfasts, “Doughnuts, sweet rolls, pastries”, “Pancakes, waffles, French toast”, “Eggs and omelets”, “Ready-to-eat cereal, lower sugar”, and “Ready-to-eat cereal, higher sugar” were used to assess diet quality and intake of food groups and nutrients using the USDA Healthy Eating Index-2015 (HEI-2015), Food Patterns Equivalents Database, and Food and Nutrient Database for Dietary Studies, respectively. As compared to consumers of other breakfasts or breakfast skippers, oatmeal consumers had consistently higher diet quality (4–16 points higher HEI 2015 total score, p < 0.05), higher WG intake (0.6–1.6 oz eq. higher, p < 0.05), and higher fiber and magnesium intakes compared to consumers of most other breakfasts or breakfast skippers. The results show that children consuming oatmeal breakfasts have better diet quality and increased intake of key nutrients compared to breakfast skippers and other breakfast consumers and suggest oatmeal may represent an important component of a healthy childhood diet.

ACS Style

Victor L. Fulgoni; Mary Brauchla; Lisa Fleige; Yifang Chu. Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in Children. Nutrients 2019, 11, 964 .

AMA Style

Victor L. Fulgoni, Mary Brauchla, Lisa Fleige, Yifang Chu. Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in Children. Nutrients. 2019; 11 (5):964.

Chicago/Turabian Style

Victor L. Fulgoni; Mary Brauchla; Lisa Fleige; Yifang Chu. 2019. "Oatmeal-Containing Breakfast is Associated with Better Diet Quality and Higher Intake of Key Food Groups and Nutrients Compared to Other Breakfasts in Children." Nutrients 11, no. 5: 964.

Original research
Published: 15 October 2018 in Food Science & Nutrition
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Raisins are a commonly consumed dried fruit and given their nutrient profile may offer nutritional and health benefits. To examine the association between consumption of raisins and raisin‐containing foods with nutrient intake and dietary quality in children. National Health and Nutrition Examination Survey (NHANES) data for 2001–2012 in those 2–18 years of age (n = 20,175) were used. Consumers of raisins (n = 154, 51.6% female) and raisin‐containing foods (n = 1,993, 52.5% female) were defined as reporting any consumption of raisins and raisin‐containing foods, respectively, during the first 24‐hr diet recall. Diet quality was assessed using the Healthy Eating Index (HEI)‐2010. Regression analyses were conducted comparing consumers and nonconsumers using appropriate sample weights and adjusted for demographic and lifestyle covariates with significance set at p < 0.01. Regarding “nutrients of public health concern/shortfall nutrients” and “nutrients to limit,” raisin consumers had higher intakes of dietary fiber (23%), potassium (16%), magnesium (12%) with lower intakes of added sugars (−19%) than nonconsumers. Similarly, consumers of raisin‐containing foods also had higher intakes of dietary fiber (15%), potassium (5%), magnesium (11%), iron (6%), vitamin A (10%), and vitamin E (13%) and lower intake of sodium (−5%). Consumers of raisin and raisin‐containing foods had higher intakes of fruits (60%, 16%, respectively), whole fruits (119%, 23%, respectively) and whole grains (44%, 93%, respectively) and had a better diet quality as per higher total HEI 2010 scores (22%, 8%, respectively) than nonconsumers. In conclusion, consumption of raisins or raisin‐containing foods was associated with better nutrient intake and diet quality in American children.

ACS Style

Victor L. Fulgoni; James Painter; Arianna Carughi. Association of raisin and raisin‐containing food consumption with nutrient intake and diet quality in US children: NHANES 2001‐2012. Food Science & Nutrition 2018, 6, 2162 -2169.

AMA Style

Victor L. Fulgoni, James Painter, Arianna Carughi. Association of raisin and raisin‐containing food consumption with nutrient intake and diet quality in US children: NHANES 2001‐2012. Food Science & Nutrition. 2018; 6 (8):2162-2169.

Chicago/Turabian Style

Victor L. Fulgoni; James Painter; Arianna Carughi. 2018. "Association of raisin and raisin‐containing food consumption with nutrient intake and diet quality in US children: NHANES 2001‐2012." Food Science & Nutrition 6, no. 8: 2162-2169.

Journal article
Published: 22 August 2018 in Nutrition Journal
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Dietary patterns, including beverage consumption, that are developed during a child’s first few years of life have been shown to impact dietary choices made later in life. Authoritative sources provide beverage recommendations for infants and children; however, it is unclear if these guidelines are followed and what, if any, the differences are among races/ethnicities. The objective of this study was to examine beverage consumption to recommendations among children 0–5 months, 6–11 months, 12–23 months, 2–3 years, and 4–5 years. Additionally, examine how these beverage patterns associate with nutrient intake and to determine if differences exist in beverage consumption among race/ethnic groups (Non-Hispanic White, Non-Hispanic Black, Hispanic, and Asian) in children aged 0–23 months, 2–3 years, and 4–5 years. Data from the 2011–2014 National Health and Nutrition Examination Survey (NHANES) for children 0–5 years were analyzed (n = 2445). Beverages were classified as follows; milk, 100% juice, diet beverages, sugar sweetened beverages (SSB), and water. Our results show that regardless of race/ethnicity, dietary recommendation were not always followed. Prior to 6 months, 10% of infants consumed any amount of 100% juice; from 6 to 11 months, 17% of young children were drinking any amount of milk. SSB consumption rapidly increased with age, whereas intake of milk and 100% juice declined after 2 to 3 years of age. Non-Hispanic Black young children consumed the most 100% juice from 2 to 3 years and up, exceeding recommended amounts, and throughout all age groups they consumed the least milk and most SSBs. The decreased intake of nutrient-rich beverages with age was associated with lower intakes of under-consumed nutrients of public health concern. By 4–5 years, 32.7% and 93.8% of children were consuming

ACS Style

Elieke Demmer; Christopher J. Cifelli; Jenny A. Houchins; Victor L. Fulgoni. Ethnic disparities of beverage consumption in infants and children 0–5 years of age; National Health and Nutrition Examination Survey 2011 to 2014. Nutrition Journal 2018, 17, 1 -9.

AMA Style

Elieke Demmer, Christopher J. Cifelli, Jenny A. Houchins, Victor L. Fulgoni. Ethnic disparities of beverage consumption in infants and children 0–5 years of age; National Health and Nutrition Examination Survey 2011 to 2014. Nutrition Journal. 2018; 17 (1):1-9.

Chicago/Turabian Style

Elieke Demmer; Christopher J. Cifelli; Jenny A. Houchins; Victor L. Fulgoni. 2018. "Ethnic disparities of beverage consumption in infants and children 0–5 years of age; National Health and Nutrition Examination Survey 2011 to 2014." Nutrition Journal 17, no. 1: 1-9.