Dietary sources of nutrients among US adults, 1994 to 1996

Cotton, Paul A.; Subar, Amy F.; Friday, James; Cook, Annetta

doi:10.1016/j.jada.2004.03.019

Cited by 176 publications

(130 citation statements)

References 9 publications

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“…Similar data for the USA are shown in Table 14 (Cotton et al, 2004). Bread, ready-to-eat cereal and cakes, cookies, quick-breads and doughnuts contribute 16-17% of sodium intake; ham, beef, poultry, sausage and cold cuts about 13%; milk and cheese 8-9%; condiments, salad dressing and mayonnaise about 5%; other foods including potato chips, popcorn, crackers and pretzels, margarine, hot dogs, pickles and bacon a further 23-25%.…”

Section: Sources Of Dietary Sodiumsupporting

confidence: 73%

Does dietary salt induce autoimmunity?

Croxford

Waisman

2013

Cell Res

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Sodium intakes of different populations around the world became of interest to the medical research community with the publication of Dahl's famous graph showing a positive straightline relationship of dietary sodium intake to prevalence of hypertension. At that time populations were identified around the world with vastly different sodium intakes (and rates of hypertension) ranging up to about 10.6 g/d sodium (460 mmol/d) in north-east Japan. Dietary survey methods tend to underestimate sodium intakes and timed 24-hour urinary sodium excretion is considered the "gold standard" method to estimate intake (some 85-90% of ingested sodium is excreted through the kidneys). However, there is also some evidence to suggest that spot ( Belgium and Japan where there have been public health campaigns to lower sodium in the community, for the most part mean sodium intakes have not changed much over the past 20 or more years. Sodium intakes tend to be higher in men than women, reflecting their higher food and energy intakes. Data in children and young people suggest higher intakes in boys than girls and at older ages in both sexes, but there are serious methodological difficulties in obtaining reliable and valid dietary data in this age group. For all countries for which recent data are available, dietary sodium intakes are much higher than the physiological need of 10-20 mmol/d (230-460 mg/d). In industrialized countries, about 75% of sodium in the diet comes from manufactured foods and foods eaten away from home. Some children's foods are extremely high in sodium. In Asian countries, high proportions of sodium in the diet come from salt added in cooking and from sauces such as soy and miso (in Japan).Representative samples of around 100 people (200 if men and women are to be considered separately), each providing a single timed 24-hour collection of urine for the estimation of sodium, would be required to monitor sodium intake in the community with a 95% confidence limit about the mean of c. +/-12 mmol/d. Much larger samples might be needed if greater precision is required.3

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Section: Sources Of Dietary Sodiumsupporting

confidence: 73%

Does dietary salt induce autoimmunity?

Croxford

Waisman

2013

Cell Res

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“…We found that mean caffeine intake among the Japanese subjects in the Mean caffeine intake in several previous Western studies which assessed intake using detailed diet assessment methods (e.g. 24 h recall and diet record) ranged from 173?9 to 490?0 mg/d (1?9 to 7?0 mg/kg body weight per d) (1,(12)(13)(14)(15) . Thus, caffeine intake in this Japanese population was comparable to the estimated intake in Western populations.…”

Section: Discussionmentioning

confidence: 89%

“…Moreover, the number of items (beverages only or beverages and foods) and sources of caffeine intake in the databases varied among studies. Coffee contributed the largest part (1,(13)(14)(15) of intake in most of the previous studies in Western populations (e.g. 71 % to 86 %) (13)(14)(15) , with the exception of UK women, whose largest source was black tea (43 %), followed by coffee (17 %) and confections (17 %) (12) .…”

Section: Discussionmentioning

confidence: 94%

Estimation of caffeine intake in Japanese adults using 16 d weighed diet records based on a food composition database newly developed for Japanese populations

Yamada

Sasaki

Murakami

et al. 2009

Public Health Nutr.

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Objective: Previous studies in Western populations have linked caffeine intake with health status. While detailed dietary assessment studies in these populations have shown that the main contributors to caffeine intake are coffee and tea, the wide consumption of Japanese and Chinese teas in Japan suggests that sources of intake in Japan may differ from those in Western populations. Among these teas, moreover, caffeine content varies widely among the different forms consumed (brewed, canned or bottled), suggesting the need for detailed dietary assessment in estimating intake in Japanese populations. Here, because a caffeine composition database or data obtained from detailed dietary assessment have not been available, we developed a database for caffeine content in Japanese foods and beverages, and then used it to estimate intake in a Japanese population. Design: The caffeine food composition database was developed using analytic values from the literature, 16 d weighed diet records were collected, and caffeine intake was estimated from the 16 d weighed diet records. Setting: Four areas in Japan, Osaka (Osaka City), Okinawa (Ginowan City), Nagano (Matsumoto City) and Tottori (Kurayoshi City), between November 2002 and September 2003. Subjects: Two hundred and thirty Japanese adults aged 30-69 years. Results: Mean caffeine intake was 256?2 mg/d for women and 268?3 mg/d for men. The major contributors to intake were Japanese and Chinese teas and coffee (47 % each). Caffeine intake above 400 mg/d, suggested in reviews to possibly have negative health effects, was seen in 11 % of women and 15 % of men. Conclusions: In this Japanese population, caffeine intake was comparable to the estimated values reported in Western populations.

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“…For example, the main food sources of monounsaturated fat among US adults are meat and meat products (22%), whereas in Europe the main food sources are added fats and oils (35%). 30,31 Furthermore, two studies using the UN Food and Agricultural Organization (FAO) data showed that the US and European populations differ by intakes of fish, a rich source of omega-3 fatty acids, with generally lower intake of fish and higher intake of total vegetable oil in the US compared to Europe, and that overall European countries have healthier dietary patterns, characterized by lower intakes of red and processed meats, and trans and saturated fats. 32,33 We have previously reported that intake of fish is inversely associated with HCC risk in the EPIC cohort 34 (HR Q4 vs. Q1 5 0.63, 95% CI: 0.39-1.01), whereas in the NIH-AARP study the inverse association was weaker (HR Q5 vs. Q1 5 0.86, 95% CI: 0.65-1.13).…”

Section: Discussionmentioning

confidence: 99%

Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort

Duarte‐Salles

Fedirko

Stępień

et al. 2015

Intl Journal of Cancer

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The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case–control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65–0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55–0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68–1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88–1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73–1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk

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Dietary sources of nutrients among US adults, 1994 to 1996

Cited by 176 publications

References 9 publications

Does dietary salt induce autoimmunity?

Does dietary salt induce autoimmunity?

Estimation of caffeine intake in Japanese adults using 16 d weighed diet records based on a food composition database newly developed for Japanese populations

Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort

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