%0 Journal Article %T Rice Consumption Is Associated with Better Nutrient Intake and Diet Quality in Adults: National Health and Nutrition Examination Survey (NHANES) 2005-2010 %A Theresa A. Nicklas %A Carol E. O¡¯Neil %A Victor L. Fulgoni %J Food and Nutrition Sciences %P 525-532 %@ 2157-9458 %D 2014 %I Scientific Research Publishing %R 10.4236/fns.2014.56062 %X

Objectives: The goal of this study was to determine the association of rice consumption with nutrient intake and diet quality in a recent nationally representative sample of US adults. Methods: NHANES data (2005-2010) were used to assess the association of rice consumption by adults (19+ yrs; N = 14,386) with nutrient intake and diet quality. 24-hour dietary intakes were used to calculate usual intake (UI) of rice consumption using the National Cancer Institute methodology. Rice consumption groups were <0.25, >0.25 to <0.5, >0.5 to <1.0, and >1.0 oz. eq. of UI of rice. Diet quality (using the Healthy Eating Index-2005 [HEI-2005]) was calculated. Covariate adjusted least square means ¡À SE were determined and quartile trends across the rice consumption categories were examined. Results: Significant (p < 0.001) positive trends (¦Â coefficient across rice consumption categories) were seen for sodium (118.99 mg), dietary fiber (0.57 g), folate (58.24 ¦Ìg DFE), magnesium (11.83 mg), iron (0.97 mg) and potassium (29.45 mg). Significant negative trends (p < 0.0001) were seen for intakes of saturated fatty acids (£­1.75 g), added sugars (£­1.31 g); and calcium (£­40.46 mg). HEI-2005 also showed a positive trend (p < 0.0001) with rice consumption (5.5 points). HEI-2005 component scores for total fruit (0.07), whole fruit (0.11), dark green/orange vegetables (0.25), total grains (0.10), meat/beans (0.24), and oils (0.15) were higher (p < 0.01) in rice consumers than non-consumers. HEI-2005 component scores for saturated fatty acids (0.63), solid fats, added sugars, and alcohol (1.22) were higher suggesting more favorable intake, but sodium (£­0.24) was lower. Conclusion: Overall, consumption of rice should be encouraged to improve nutrient intake and diet quality. Nutrition education can provide ways to reduce sodium added to rice dishes.

%K Rice Consumption %K NHANES %K Adults %K Nutrient Intake %K Diet Quality %U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=43603