TY - JOUR
T1 - Disparities in Sources of Added Sugars and High Glycemic Index Foods in Diets of US Children, 2011–2016
AU - Russo, Rienna G.
AU - Peters, Brandilyn A.
AU - Salcedo, Vanessa
AU - Wang, Vivian H.C.
AU - Kwon, Simona C.
AU - Wu, Bei
AU - Yi, Stella
N1 - Funding Information:
This research was supported in part by the National Institutes of Health (NIH), National Institute on Minority Health and Health Disparities (grant no. U54MD000538); the National Heart, Lung, and Blood Institute (grant no. R01HL141427); and the Walmart Foundation. The authors have no financial relationships relevant to the research or the resulting article to disclose. No borrowed materials, copyrighted surveys, instruments, or tools were used in the conduct of this research or in the preparation of this article. Findings and conclusions in this article are those of the authors and do not necessarily represent the official views of NIH or the Centers for Disease Control and Prevention.
Publisher Copyright:
© 2020, Preventing Chronic Disease. All Rights Reserved.
PY - 2020
Y1 - 2020
N2 - Introduction Added sugars and high glycemic index (GI) foods might play a role in cardiometabolic pathogenesis. Our study aimed to describe the top sources of added sugars and types of high GI foods in diets of children by race/ethnicity. Methods We examined data for 3,112 children, aged 6 to 11 years from the National Health and Nutrition Examination Survey (NHANES), 2011 to 2016. Mean intake was estimated and linear regression models tested for differences by race/ethnicity. Population proportions for food sources were created and ranked, accounting for survey weighting when appropriate. Results Asian American and Mexican American children had the lowest reported added sugar intake. Cereals were observed to contribute highly to added sugar intake. Soft drinks did not contribute as much added sugar intake for Asian American children as it did for children of other races/ethnicities. Asian American children consumed significantly more high GI foods than other groups. Types of high GI foods differed meaningfully across racial/ethnic groups (ie, Mexican American: burritos/tacos; other Hispanic, White, and Black: pizza; Asian American: rice). Rice accounted for 37% of total high GI foods consumed by Asian American children. Conclusions Sources of added sugars and types of high GI foods in children’s diets vary across racial/ethnic groups. Targeting foods identified as top sources of added sugars for all race/ethnicities and focusing on substitution of whole grains may reduce obesity, diabetes, and related cardiometabolic risk more equitably.
AB - Introduction Added sugars and high glycemic index (GI) foods might play a role in cardiometabolic pathogenesis. Our study aimed to describe the top sources of added sugars and types of high GI foods in diets of children by race/ethnicity. Methods We examined data for 3,112 children, aged 6 to 11 years from the National Health and Nutrition Examination Survey (NHANES), 2011 to 2016. Mean intake was estimated and linear regression models tested for differences by race/ethnicity. Population proportions for food sources were created and ranked, accounting for survey weighting when appropriate. Results Asian American and Mexican American children had the lowest reported added sugar intake. Cereals were observed to contribute highly to added sugar intake. Soft drinks did not contribute as much added sugar intake for Asian American children as it did for children of other races/ethnicities. Asian American children consumed significantly more high GI foods than other groups. Types of high GI foods differed meaningfully across racial/ethnic groups (ie, Mexican American: burritos/tacos; other Hispanic, White, and Black: pizza; Asian American: rice). Rice accounted for 37% of total high GI foods consumed by Asian American children. Conclusions Sources of added sugars and types of high GI foods in children’s diets vary across racial/ethnic groups. Targeting foods identified as top sources of added sugars for all race/ethnicities and focusing on substitution of whole grains may reduce obesity, diabetes, and related cardiometabolic risk more equitably.
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U2 - 10.5888/pcd17.200091
DO - 10.5888/pcd17.200091
M3 - Article
C2 - 33155971
AN - SCOPUS:85095861146
VL - 17
SP - 1
EP - 11
JO - Preventing chronic disease
JF - Preventing chronic disease
SN - 1545-1151
ER -