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Title: Mushroom intake is associated with better nutrient intake and diet quality: 2001-2010 National Health and Nutrition Examination Survey

Author
item O'NEIL, CAROL - LSU Agcenter
item NICKLAS, THERESA - Children'S Nutrition Research Center (CNRC)
item FULGONI III, VICTOR - Nutrition Impact, Llc

Submitted to: Journal of Nutrition and Food Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/11/2013
Publication Date: 9/16/2013
Citation: O'Neil, C.E., Nicklas, T.A., Fulgoni III, V.L. 2013. Mushroom intake is associated with better nutrient intake and diet quality: 2001-2010 National Health and Nutrition Examination Survey. Journal of Nutrition and Food Sciences. 3(5):1000229.

Interpretive Summary: Mushroom intake data are sparse. Over the past 40 years, retail per capita availability of mushrooms has more than tripled from only 0.9 pounds/person in 1970 to 3.1 pounds/person in 2010. These data are limited; however, because they do not assess actual consumption. There are no recent data looking at individual mushroom consumption; however, data from the 1996-1996, 1998 Continuing Survey of Food Intake by Individuals showed that nearly 10% of individuals consumed mushrooms on a given day. This is the first published study showing the association between nutrient intake and diet quality in mushroom consumers. Mushroom consumption was associated with better nutrient intake and diet quality than seen in non-mushroom consumers. Mushroom consumption should be encouraged by health professionals, including registered dietitians; nutrition education programs that increase awareness and consumption of mushrooms should be designed and delivered. Ways to prepare mushrooms without sodium should be emphasized in consumer messages.

Technical Abstract: The association between mushroom consumption and nutrient intake or diet quality has not been reported. The purpose of this study was to determine the associations between these variables in a nationally representative sample of adults. Dietary intake was determined using a 24-hour recall on adult 19+ year (N=24,807) participants of the National Health and Nutrition Examination Survey 2001-2010. Mushroom consumption was defined in two ways: 1) intake of food codes (n=281) including mushrooms and 2) intake of food codes (n=32) designated as "mushrooms". Sample weighted, covariate-adjusted least square means +/- standard error were determined and compared using t-tests (p<0.01). Diet quality was calculated using the Healthy Eating Index-2005. Mushroom consumption was positively associated with higher intake of many nutrients, but lower intake of some nutrients to limit and better diet quality; health professionals should encourage the addition of mushrooms to the diet, especially in ways that are prepared with lower levels of sodium.