Non-Vegetable Eaters at Meals Vegetable Eaters at Meals Main Meal Vegetable Consumption Is Associated With Favorable Nutrient Intake And Healthy Body Measures In Australian Adults: Results From Australian National Nutrition And Physical Activity Survey 2011-12 Nandan Joshi, MBBS, MPH2; Carolyn Gugger, Ph.D., R.D.1; Francine Gauci, B.AppSc, GCert HumNutr3; Samruddhi Bidwai, M.Sc.2 General Mills Inc., Minneapolis, MN, USA1; Mumbai, Maharashtra, India2; Melbourne, Victoria, Australia3 Abstract Table 1. Mean Daily Nutrient Intake in Australian Adults Comparing Vegetable Eaters at Meals and Non-Vegetable Eaters at Meals Figure 1. Energy and Nutrient Contribution by Vegetables and Vegetable Dishes Consumed at Meals Towards Total Daily Nutrient Intake in Australian Adults This study examined the intake of vegetables and vegetable dishes in Australian adults and associations with nutrient intake and body measures. The study used a 1-day dietary recall from the Australian National Nutrition and Physical Activity 2011-12 for adults ages 19+ (n=9341). Mean daily vegetable intake was 172 g. However, vegetables were the most frequently consumed foods during main meals such as lunch and dinner. Most commonly consumed vegetables were potatoes, vegetable salads, tomatoes, leaf vegetables and other fruiting vegetables. The study population was classified as either a vegetable eater (n=6858, 73.5%) or a non-vegetable eater (n=2483, 26.5%) at main meals. Adults who reported eating any amount of vegetables/vegetable dishes during meals were classified as vegetable eaters. Adults who ate vegetables had significantly higher intake of Dietary Fiber, Vitamin A, C, E, B3, B6, Folate, Iron, Magnesium, Potassium and Zinc and significantly lower intake of Carbohydrates, Sugar, Saturated Fat and Sodium compared to non-vegetable eaters after adjusting for total calorie intake (<0.05). Among vegetable eaters, vegetables were key contributors to daily nutrient intake - 24% of Dietary Fiber, 41% of Vitamin A, 32% of Vitamin C, and 21% of Potassium. After adjusting for covariates, vegetable eaters were less likely to be overweight or obese (<0.0001). These data suggest that as part of an overall healthy diet, the vegetable intake at main eating occasions may help adults manage their body weight and contribute to improved intake of essential nutrients.   Non-Vegetable Eaters at Meals Vegetable Eaters at Meals P-Value N 2483 6858 Weighted % 26.5% 73.5% Energy with dietary fibre (kJ) 8502 8733 0.0074 Energy without dietary fibre (kJ) 8340 8542 0.0178 Protein (g) 83.5 91.3 <0.0001 Total fat (g) 69.8 72.7 Carbohydrate with Sugar Alcohols (g) 233.7 216.3 Carbohydrate without Sugar Alcohols (g) 232.9 215.3 Starch (g) 124.0 112.7 Sugars (g) 105.0 99.0 Cholesterol (mg) 280.7 299.1 0.0003 Saturated Fat (g) 27.6 26.8 0.0019 Monounsaturated Fat (g) 26.4 28.0 Polyunsaturated Fat (g) 9.9 11.6 Dietary fibre (g) 20.2 23.4 Retinol Equivalents (µg) 633.0 914.6 Thiamin (B1) (mg) 1.48 1.52 0.0623 Riboflavin (B2) (mg) 1.9 0.7797 Niacin (B3) (mg) 22.1 24.0 Niacin Equivalents (mg) 38.1 41.5 Total folates (µg) 441.9 486.1 Dietary folate equivalents (DFE) 570.1 613.3 B6 (mg) 1.4 1.5 0.0013 B12 (µg) 4.5 0.9793 Vitamin C (mg) 84.0 107.2 Vitamin E (mg) 9.5 10.6 Calcium (mg) 801.7 786.5 0.1027 Iron (mg) 10.2 11.2 Magnesium (mg) 309.3 341.2 Phosphorus (mg) 1359 1467 Potassium (mg) 2480 2999 Selenium (µg) 85.4 90.8 Sodium (mg) 2592 2308 Zinc (mg) 10.1 11.0 Figure 2. Percent Obesity in Australian Adults Comparing Vegetable Eaters at Meals and Non-Vegetable Eaters at Meals *Adjusted for age, gender, energy intake, smoking, and physical activity *P<0.05 Table 2. Top Vegetables Consumed by Australian Adults At Main Meal Occasions Salads, vegetable based Tomato Leaf vegetables Potatoes Other fruiting vegetables (e.g., pumpkin, zucchini, capsicum) Carrots Onion, leek, garlic Potato products (e.g., chips, fries) *Adjusted for Total Energy Intake *P<0.05 Methods Results Conclusions The 2011–13 Australian Health Survey (AHS) is the largest and most comprehensive health survey ever conducted in Australia. In 2011–13, the AHS incorporated the National Nutrition and Physical Activity Survey (NNPAS). It involved the collection of detailed physical activity information using self-reported and pedometer collection methods, along with detailed information on dietary intake and foods consumed from over 12,000 participants across Australia. The present secondary analysis included Australian adults 19+ (n=9341) who participated in the NNPAS 2011-12. One 24-Hr dietary recall was used to assess vegetable consumption at main meals (Day 1). Main meals are identified as foods consumed during the lunch and dinner occasions. Adults were classified as vegetable eaters at main meals and non-vegetable eaters at main meals. Linear regression analysis was performed to compare mean nutrient intake between vegetable and non-vegetable eaters at main meals. The analysis was adjusted for total energy intake. Multivariate logistic regression analysis was performed to compare odds of being overweight or obese between vegetable and non-vegetable eaters. Analysis was adjusted for age, gender, energy intake, smoking, and physical activity. Data analyses was carried out using SAS (release 9.3, 2012, SAS Institute Inc., Cary, NC) and a P value of ≤0.05 was considered statistically significant. 73.5% of adults 19+ consumed vegetables during main meals (Table 1). Adults who ate vegetables at meals had significantly higher intake of Dietary Fiber, Vitamin A, C, E, B3, B6, Folate, Iron, Magnesium, Potassium and Zinc compared to individuals who did not eat vegetables at main meals after adjusting for total calorie intake (p<0.05) (Table 1). Adults who ate vegetables at meals had significantly lower intake of Carbohydrates, Sugar, Saturated Fat and Sodium compared to non-vegetable eaters after adjusting for total calorie intake (<0.05) (Table 1). Among vegetable eaters, vegetables consumed at main meals contributed meaningful amounts towards total daily intake of Dietary Fiber (24%), Vitamin A (41%), Vitamin C (32%), and Potassium (21%). Comparative, vegetables at main meals had modest contributions to total daily Energy (8%, KJ), Sodium (6%) and Saturated Fat intake (7%) (Figure 1). After adjusting for age, gender, energy intake, smoking, and physical activity, the rate of Obesity (BMI≥30) was significantly lower among individuals who ate vegetables at meals (26.1%) compared to individuals who did not eat vegetables at meals (28.4%) (p<0.05) (Figure 2). Vegetable consumption at meals is associated with improved nutrient intake and a lower rate of obesity among Australian adults. These observations suggest that vegetables are a common part of main meal eating occasions, as 73% of adults (19+) reported eating vegetables during lunch and dinner. However, the mean daily intake of vegetables remains low – only 172 g, well below the Australian Government’s recommendation of 5 servings (375 g) per day. Thus, increased consumption of vegetables, both in amount and variety, should be encouraged as a part of an eating pattern that can help promote healthier body weight and higher diet quality in adults. Contact Reference Name: Dr. Nandan Joshi Organization: General Mills Inc. Email: nandan.joshi@genmills.com Website: http://www.generalmills.com Phone: 91-22-42430724 Australian Bureau of Statistics 2013, Australian National Nutrition and Physical Activity Survey 2011-2013, Expanded CURF, RADL. Findings based on use of ABS CURF Day 1 Dietary Data, Adults 19+ years. http://www.abs.gov.au/