Nut consumption is associated with better nutrient intakes: results from the 2008/09 New Zealand Adult Nutrition Survey. Issue 1 (20th October 2015)

• Record Type: Journal Article
• Authors: Brown, Rachel C.; Tey, Siew Ling; Gray, Andrew R.; Chisholm, Alex; Smith, Claire; Fleming, Elizabeth; Parnell, Winsome
• Is Part Of: British journal of nutrition. Volume 115:Issue 1(2016)
• Page Start: 105
• Page End: 112
• Publication Date: 2015-10-20
• Subjects: Nut intake, -- Nutrient intakes, -- Population surveys, -- CVD; Nutrition -- Periodicals; 572.4
• DOI: 10.1017/S0007114515004122
• Languages: English
• ISSNs: 0007-1145

Abstract

Abstract: A limited number of studies have examined associations between nut consumption and nutrient intakes or diet quality. None has investigated these associations in the Southern Hemisphere. The purpose of this study was to examine associations between nut consumption and nutrient intakes among adult New Zealanders. Data from the 24-h recalls of 4721 participants from the cross-sectional 2008/09 New Zealand Adult Nutrition Survey (2008/09 NZANS) were used to determine whole nut intake and total nut intake from all sources as well as nutrient intakes. Regression models, both unadjusted and adjusted for potential confounders, were used to estimate differences in nutrient intakes between those consuming and those not consuming nuts. From adjusted models, compared with non-whole nut consumers, whole nut consumers had higher intakes of energy and percentage of energy from total fat, MUFA and PUFA, whereas percentage of energy from SFA and carbohydrate was lower (all P ≤0·025). After the additional adjustment for energy intake, whole nut consumers had higher intakes of dietary fibre, vitamin E, folate, Cu, Mg, K, P and Zn (all P ≤0·044), whereas cholesterol and vitamin B12 intakes were significantly lower (both P ≤0·013). Total nut consumption was associated with similar nutrient profiles as observed in whole nut consumers, albeit less pronounced. Nut consumption was associated with better nutrient profiles, especially a lower intake of SFA and higher intakes of unsaturated fats and a number of vitamins and minerals that could collectively reduce the risk for chronic disease, in particular for CVD.