Association Between University Students' Reported Family History of Chronic Disease and Fruit and Vegetable Intake. (14th June 2022)

• Record Type: Journal Article
• Authors: Overko, Victoria; Morrell, Jesse Stabile
• Is Part Of: Current developments in nutrition. Volume 6(2022)Supplement 1
• Page Start: 853
• Page End: 853
• Publication Date: 2022-06-14
• Subjects: Nutrition -- Periodicals; Nutritional Physiological Phenomena; Nutrition; Periodicals; Periodicals; Fulltext; Internet Resources; Periodicals; 612.3
• DOI: 10.1093/cdn/nzac065.037
• Languages: English
• ISSNs: 2475-2991

Abstract

Abstract: Objectives: The purpose of this study is to explore the association between reported family history (FHx) of heart disease (HD), cancer, and/or diabetes, with fruit and vegetable (f/v) intake in college students. Methods: Data were collected between 2006–21 from the College Health and Nutrition Assessment Survey, an ongoing, cross-sectional study conducted at a midsized, northeast university. Reported FHx data were obtained from a personal health history form; age, race, and gender were collected from an online survey. Three-day food records analyzed via online nutrient software (Diet&WellnessPlus) were used to calculate average f/v intake (cups/day). Anthropometric assessments (height, weight, body composition) were measured in duplicate after overnight fast. Mean f/v intake was compared between students with FHx and those without FHx via ANCOVA; daily calories, BMI, and gender served as covariates. Results: After omission for missing data, the final sample (n = 8686) was 70.1% female and 94.3% white; the mean age was 18.9 ± .01 years. Overall, 84% of total sample reported having a FHx of at least one of the three diseases. Almost half (47%) reported FHx of heart disease, 46.2% reported FHx of diabetes, and 69% reported a FHx of cancer. Mean total f/v intake of subjects was 3.2 ± .02 cups/day. Those with a FHx of diabetes consumed slightly less f/v than those without a FHx (3.2 ± .03 vs 3.1 ± .03, p = .04) and those with a FHx of cancer also consumed less than those not reporting a FHx (3.2 ± .3 vs 3.1 ± .2, p = .04). Conclusions: Findings suggest most students were aware of FHx of at least one chronic disease, and only small differences in f/v intake were observed between those with FHx and without FHx. Increasing students' awareness of risk factors for future disease including genetic predisposition may be important in the promotion of healthier diets and lifestyle behaviors. Funding Sources: New Hampshire Agriculture Experiment Station and USDA National Institute of Food and Agriculture Hatch Project 1, 010, 738.