Cooked oatmeal consumption is associated with better diet quality, better nutrient intakes, and
reduced risk for central adiposity and obesity in children 2-18 years: NHANES 2001-2010
Sammanfattning
Background: None of the studies of whole grains that have looked either at diet or
weight/adiposity measures have focused exclusively on oatmeal.
Objective: The objective of this study was to assess the association between oatmeal consumption
and nutrient intake, diet quality, and weight/adiposity of children aged 2-18.
Design: A nationally representative sample of children aged 2–18 (N=14,690) participating in National
Health and Nutrition Examination Survey 200-2010 was used. Intake was determined from a single
24-h dietary recall. Diet quality was measured using the Healthy Eating Index-2010 (HEI-2010).
Covariate-adjusted regression analyses, using appropriate sample weights, were used to determine
differences between oatmeal consumers and non-consumers for demographics, nutrient intakes, diet
quality, and weight/adiposity measures (p <0.01). Logistic regression was performed to calculate
odds ratios for weight measures and obesity (p <0.05).
Results: Compared to non-consumers, oatmeal consumers were more likely to be younger and less
likely to be smokers. Consumers had higher intakes of dietary fiber, vitamin A, thiamin, riboflavin,
calcium, phosphorus, magnesium, iron, copper, and potassium, and significantly lower intakes of
total, monounsaturated and saturated fatty acids, cholesterol, and sodium. Oatmeal consumers had
higher dietary quality scores attributable to higher intakes of whole grains and lower intakes of
refined grains and empty calories. Children consuming oatmeal were at lower risk for having central
adiposity and being obese.
Conclusions: Consumption of oatmeal by children was associated with better nutrient intake, diet
quality, and reduced risk for central adiposity and obesity and should be encouraged as part of an
overall healthful diet.