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Potatoes, including French fries, contribute key nutrients to diets of U.S. adults: NHANES 2003-2006
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Abstract: Many adult Americans fail to meet nutrient requirements. The objective of this study was to examine 24-hour dietary recall data from NHANES 2003–2006 to test the hypothesis that white potatoes (not sweet potatoes) contributed important nutrients within energy needs to adults’ diets. Potato content of survey foods was determined using US Department of Agriculture (USDA) recipe databases (Standard Reference [SR]-Link files). SR codes were linked to USDA food composition data to determine nutrient content. Daily nutrient intakes among consumers of potatoes (including french fries [FF]), and consumers of FF alone, were determined by applying the composition database to respondent’s recall data. Sample weighted data were analyzed; t-tests assessed differences between age-sex groups. Approximately 35% of adults consumed potatoes; 12% consumed FF. Intakes were lowest in adults aged 51+ y (P < .01). More males, compared to females, consumed potatoes (P<.05) and FF (P< 0.01). Males consumed larger amounts of potatoes (127 g/d) and FF (85 g/d) (P< .01). In all age-sex groups, potatoes and FF provided 7-11% of total energy (within daily energy requirements); 3-14% of daily fat (>75% MUFA+PUFA); >15% dietary fiber, >13% vitamin B6 and potassium; >5% thiamin, niacin, phosphorus, magnesium and copper; and <5% sodium. Potatoes provided >10% vitamin C for all age-sex groups and >5% vitamin K and iron for most groups; FF provided >5% vitamin E and folate intakes for all. These cross-sectional data showed that potatoes and FF, in amounts consumed by adults, contributed important nutrients in line with dietary recommendations.
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... For adults, potatoes have been reported as the 3rd and 4th highest sources of potassium and fiber, respectively, providing 6.7 and 6.4% of daily intake (10). In addition to potassium and fiber, potatoes contributed more than 5% daily intake of vitamins B6 and C, magnesium, copper, thiamin, niacin, and phosphorus while contributing less than 10 and 5% of daily energy and sodium intake, respectively (11,12). ...
... While numerous studies have reported on potato consumption and its impact on nutrient intake (11,12), diet quality (15), and association with physiological variables (13,14), there is a lack of information of dietary patterns with and without potatoes being associated with these variables. Therefore, the goal of the current study was to determine potato dietary patterns and how they differ from dietary patterns without potatoes and to assess the association of these patterns with biomarkers, body composition, and diet quality scores. ...
A large percentage of daily vegetable intake is attributed to white potatoes, but limited information is available on how potatoes are incorporated into dietary patterns in the US. Therefore, the objective of this study was to determine food patterns that include potatoes and to compare the associated diet quality and association with biomarkers to a food pattern without potatoes. Data from American subjects 2-18 and 19 years and older who participated in the What We Eat in America portion of the National Health and Nutrition Examination Survey cycles 2001-2018 were utilized in the current study. Diet quality was assessed using the Healthy Eating Index-2015. Anthropometric variables included body mass index (BMI), waist circumference, and weight. Biomarkers analyzed included glucose, insulin, triglycerides, HDL-, LDL-, and total cholesterol. Multiple food clusters containing potatoes were identified with several having higher and lower diet quality as compared to a food pattern without potatoes. Children and adolescents in one potato cluster had lower BMI, waist circumference, and body weight compared to those in a no potato dietary pattern, whereas adults in 3 potato clusters had higher anthropometric variables than those in a no potato pattern. In adults, some dietary patterns including potatoes were also associated with lower and higher HDL and total cholesterol and higher insulin levels. The percentage of calories from potatoes across patterns was small, ∼9-12%, suggesting the differences observed in diet quality and biomarkers were due to other food categories consumed in the pattern. This study suggests there are ways to incorporate potatoes as part of a healthy eating pattern but depends more on the other foods included in the diet.
... The nutritional contribution of potato tubers to the human diet is mainly due to carbohydrates (c.ca 20%); proteins of fairly high quality, with an amino-acid pattern well matched to human requirements (2%); lipids (0.1%); and organic acids (0.4%-1%) [15]. A single medium-sized potato contains about half the recommended daily intake of vitamin C (20 mg/g d.w) [16] and a fifth of the recommended daily value of potassium [17]. However, in the past, interest has been focused greatly on secondary plant metabolites, such as phenols (0.2 to 219 mg/g DW) [18], flavonoids (0 to 45 mg/g DW) [17], and carotenoids (1.10 to 12.2 mg/kg DW) [19], due to their antioxidant activity conferring protection against degenerative and age-related diseases [18]. ...
... A single medium-sized potato contains about half the recommended daily intake of vitamin C (20 mg/g d.w) [16] and a fifth of the recommended daily value of potassium [17]. However, in the past, interest has been focused greatly on secondary plant metabolites, such as phenols (0.2 to 219 mg/g DW) [18], flavonoids (0 to 45 mg/g DW) [17], and carotenoids (1.10 to 12.2 mg/kg DW) [19], due to their antioxidant activity conferring protection against degenerative and age-related diseases [18]. Anthocyanins, the major plants flavonoids, are the main pigments responsible for the red-blue color of many crops [7], such as potatoes, which are only present in colored tubers. ...
Upland potatoes satisfies consumer demand for high quality foods linked to traditional areas of origin and for new specialties and niche products endowed with added nutritional value, as it is commonly thought that the crop and environment synergy improves the potential beneficial properties of the tuber and gives it a special taste and a renowned quality. Herein, we report considerations on Italian germplasm and the effect of altitude on the sensorial and nutritional value of potato tubers, and investigate the possibility of addressing the nutritional challenge through mountain, eco-friendly, and social agriculture. Finally, we discuss the molecular and biochemical results concerning the impact of altitude on the compositional quality of the tuber, in order to justify promotional claims.
... One of the most important and richest sources of vitamin E in the diet is vegetable oils [3,4]. Large quantities of vegetable oils are consumed as part of culinary processed foods [5,6]. Significant losses of tocochromanols can occur during this process, reaching up to 100% of the original content [1,[7][8][9]. ...
Vitamin E, as the most important lipophilic antioxidant of eukaryotic cells, plays an important role in human nutrition. So far, information has focused on the content of vitamin E in raw food materials or foods, and its losses under various processes and culinary treatments. However, the different degradation rates of its eight different forms, four tocopherols and four tocotrienols, during the preparation of oven-ready products have not been clearly and in detail described. Therefore, the aim of our research was to determine the changes in the content of tocochromanols and to evaluate the risks of the loss of these substances while preparing frozen French fries baked in classic and microwave ovens. The tocochromanols were determined using reverse-phase high-performance liquid chromatography with an amperometric detector. The results showed a statistically insignificant loss of γ-tocopherol (γ-T), δ-tocopherol (δ-T), γ-tocotrienol (γ-T3) and δ-tocotrienol (δ-T3). Conversely, the losses of α-tocopherol (α-T), α-tocotrienol (α-T3), the total content of tocochromanols and the vitamin E content in α-tocopherol equivalents (α-TE) were statistically significant (p < 0.01). These losses were independent of the type of baking (conventional heating, heating with air circulation, grill, microwave heating, microwave and grill heating) and averaged at 0.80 mg/kg of the original fries (9.1% of the original content) for α-T, 0.44 mg/kg (36.6%) for α-T3, 1.11 mg/kg (12.7%) for the sum of the tocochromanols and 0.92 mg/kg (12.6%) for the vitamin E content expressed as α-TE. These dishes contained 0.4% to 26% of the daily requirement of vitamin E, based on a 100 g portion, depending on the fat used in the manufacture of the products. The choice of the right frying medium on the part of the manufacturer can increase the content of vitamin E both in the semi-finished product and in the final food, and consequently also its dietary intake.
... Potatoes, including oven-baked fries and French fries, it was used, with good results, in diets of children, adolescents, and adults (Freedman and Keast, 2012). But McGill et al. (2013) recommend as that scientific literature should be interpreted with prudence since the utilization of potato in food as a diet pattern is dependent on other food which are grouped with him. ...
Although the ”potato’s journey” from its discovery to its
introduction into culture took a long time and was skeptical, but now it is
ultimately one of the largest crops worldwide. Also being an accessible food
and due to the complex of nutrients found in the tubers, are considered
both nutritional and medical qualities. Currently, various studies are found
in the literature confirming the role and importance of using potatoes in
different medical treatments or to improve the health of people. These
results and recommendations are based on potato composition rich in
phytonutrients, antioxidants, minerals and vitamins by baked or boiled,
using also the flesh and the peel. It has been proven that many of the
essential components are found in potato peel at a much higher
concentration than in the flesh. Also, the peel resulting from the peeling
tubers is used in animal feed, but can be used as a solid substrate in various
processes (fermentation or the powder as gluten-free flour). In traditional
medicine, raw potato are usually used for different treatments like
gastrointestinal disorder, gastroduodenal diseases, to reduce fever and hot
topical pack are used for pain or for softening furuncles. Potato juice
protein concentrate (PJPC) was used to observe its selective activity on
different type of cancer cell line.
... Potatoes are the basis of many diets around the world due to the content of nutrients, such as carbohydrates, protein, dietary fibre, vitamins and minerals [1][2][3]. In addition to the nutrients in potato tubers, there are also natural undesirable substances: nitrates (V) and glycoalkaloids [4][5][6]. ...
Background: The impact of light on the content of undesirable substances is particularly important in the case of potatoes available in store where the tubers are exposed to continuous light access. Both washed and unwashed potatoes are available, hence the hypothesis that the amount of harmful substances stored in tubers depends not only on the time of their exposure to light, but also on whether they were washed or not. Methods: In order to verify the hypothesis, laboratory tests were carried out on the tubers of five potato varieties originating from a univariate field experiment. The aim of the study was to analyse the change in the content of total glycoalkaloids (TGA) and nitrates (V) in tubers of five potato varieties depending on the time of light exposition (0, 7, 14 days) and pretreatment of tubers. Results: It has been demonstrated that the content of glycoalkaloids and nitrates in potato tubers depended significantly on the variety, time of exposure to light and pretreatment. Most glycoalkaloids were accumulated in the tubers of the Lord (89.67 mg·kg⁻¹) and Irga (89.05 mg·kg⁻¹) varieties. The time of light exposure significantly influenced the increase in glycoalkaloids and nitrates in the studied potato tubers. The increase in TGA after 14 days ranged from 20.67 mg∙kg⁻¹ for variety Vinieta to 54.67 mg∙kg⁻¹ for variety Irga. The increase in nitrates ranged from 11.67 mg∙kg⁻¹ for variety Bellarosa to 27.50 mg∙kg⁻¹ for variety Irga. Exposure time affected the content of glycoalkaloids in a parabolic manner and the content of nitrates in a linear manner.
... White potatoes, the most commonly consumed single discrete vegetable also commonly categorized as "staple foods" instead of as a vegetable, make up about 80% of all starchy vegetable consumption (USDA 2015) and 21% of all vegetable consumption. Mean gram intake of all potatoes and more energy dense French fries by U.S. adults is 110 ± 1.9 g and 72.1 ± 2.5 g, respectively (Freedman and Keast 2012), and potatoes are among the most affordable vegetable options (Drewnowski and Rehm 2013). Tomatoes account for 18% of all vegetable consumption (note: tomatoes are grouped as a vegetable by USDA), while lettuce and onions are the only other vegetables that make up more than 5% each of total vegetable group consumption (USDA 2015). ...
Fruit and vegetables (F&V) have been a cornerstone of healthy dietary recommendations; the 2015–2020 U.S. Dietary Guidelines for Americans recommend that F&V constitute one-half of the plate at each meal. F&V include a diverse collection of plant foods that vary in their energy, nutrient, and dietary bioactive contents. F&V have potential health-promoting effects beyond providing basic nutrition needs in humans, including their role in reducing inflammation and their potential preventive effects on various chronic disease states leading to decreases in years lost due to premature mortality and years lived with disability/morbidity. Current global intakes of F&V are well below recommendations. Given the importance of F&V for health, public policies that promote dietary interventions to help increase F&V intake are warranted. This externally commissioned expert comprehensive narrative, umbrella review summarizes up-to-date clinical and observational evidence on current intakes of F&V, discusses the available evidence on the potential health benefits of F&V, and offers implementation strategies to help ensure that public health messaging is reflective of current science. This review demonstrates that F&V provide benefits beyond helping to achieve basic nutrient requirements in humans. The scientific evidence for providing public health recommendations to increase F&V consumption for prevention of disease is strong. Current evidence suggests that F&V have the strongest effects in relation to prevention of CVDs, noting a nonlinear threshold effect of 800 g per day (i.e., about 5 servings a day). A growing body of clinical evidence (mostly small RCTs) demonstrates effects of specific F&V on certain chronic disease states; however, more research on the role of individual F&V for specific disease prevention strategies is still needed in many areas. Data from the systematic reviews and mostly observational studies cited in this report also support intake of certain types of F&V, particularly cruciferous vegetables, dark-green leafy vegetables, citrus fruits, and dark-colored berries, which have superior effects on biomarkers, surrogate endpoints, and outcomes of chronic disease.
... Vegetable oils contribute significantly to vitamin E intake (Murphy et al. 1990;Wyatt et al. 1998;Ahuja et al. 2004;Maras et al. 2004), whereas a significant proportion of the total intake of vegetable oils is consumed in the form of processed foods (Murphy et al. 1990;Freedman & Keast 2012). However, significant losses of tocopherols have been reported during culinary food preparation (Piironen et al. 1987;Wyatt et al. 1998;Steinhart & Rathjen 2003). ...
In the scientific literature, there is not reliable information about the vitamin E content of commercially prepared fried foods. Therefore, tocochromanols were determined in 44 samples of french fries and 33 samples of potato chips and similar fried snacks. The total tocochromanol content of the french fries varied in the range of 1.7-96.9 mg/kg, α-tocopherol 0.3-76.1 mg/kg, and vitamin E (expressed in α-tocopherol equivalents) 0.6-76.4 mg/kg. The total content of tocochromanols in the fried snack products varied in the range of 39.9-204.6 mg/kg, α-tocopherol 20.4-133.7 mg kg, and vitamin E 29.8-134.6 mg α-tocopherol equivalent/kg. After a comparison of fat content, and taking into account the reference intake of fat and vitamin E, the french fries were generally a worse source of vitamin E than fat. The fried snack products were usually a better source of vitamin E than fat. In the both types of fried foods, the total content of tocochromanols was most influenced by the total content of fat. The content of α-tocopherol and the vitamin E content were mainly affected by the kind of fat (oil) used for frying.
... Fries and potato chips were classified as other potatoes because ambiguous descriptions in WWEIA for some potato-based dishes prevented accurate discernment of processing form. Although fries and potato chips are nutritionally distinct from many other F&V in their relatively high energy content (26) , they were categorized as a vegetable for several reasons: they represent the majority of potato consumption, potatoes are among the most commonly consumed vegetables (27) , fries and chips contribute meaningful amounts of key micronutrients to the diets of adults and children (26,28,29) , and excluding fries and chips from this analysis would require excluding other important potato processing forms (due to the lack of data resolution in WWEIA needed for adequate disaggregation of processing forms). ...
Objective
To examine the comparability of fruit and vegetable (F&V) intake data in the USA from 2001 to 2014 between data acquired from two national data collection programmes.
Design
Cross-sectional analysis. Linear regression models estimated trends in daily per capita intake of total F&V. Pooled differences in intake of individual F&V ( n 109) were examined by processing form (fresh, frozen, canned, dried and juice).
Setting
What We Eat in America (WWEIA, 2001–2014) and Loss-Adjusted Food Availability data series (LAFA, 2001–2014).
Results
No temporal trends were observed in daily per capita intake of total F&V from 2001 to 2014 using WWEIA and LAFA. Modest differences between WWEIA and LAFA were observed in mean pooled intake of most individual F&V.
Conclusions
WWEIA and LAFA produced similar estimates of F&V intake. However, WWEIA may be best suited for monitoring intake at the national level because it allows for the identification of individual F&V in foods with multiple ingredients, and it is structured for sub-population analysis and covariate control. LAFA does retain advantages for other research protocols, specifically by providing the only nationally representative estimates of food losses at various points in the food system, which makes it useful for examining the adequacy of the food supply at the agricultural, retail and consumer levels.
Six potato cultivars (Fianna, Innovator, Mondial, Navigator, Panamera and Savanna) were evaluated for moisture, colour, oil, protein and mineral element changes associated with French fry processing. Processing involved blanching French fry strips at 75 °C for 10 min (low-temperature long-time [LTLT] blanching) or 85 °C for 5 min (high-temperature short-time [HTST] blanching), before frying them at 160 °C for 2 min (LTLT frying) or 180 °C for 1 min (HTST frying). The results revealed that genotype and the blanching and frying treatments significantly affected the nutritional value of potatoes. Savanna showed the smallest changes, which generally did not differ among treatments, while nutritional changes varied widely in the other cultivars. Cultivars exhibited a reduction in moisture (30–60%), lightness (≤40%), Fe and Al (<150%). However, an increase in oil (8000–19307%), protein (≤110%) and mineral elements, such as Ca, Zn, Cu, P, K, Mg, Na and Mn (<150%), was detected. This increase was mainly attributed to moisture loss associated with the blanching step. HTST blanching resulted in the highest oil absorption in Fianna, Innovator and Panamera, compared to LTLT blanching. These results indicate that the nutritional value of French fries mainly depends on cultivar and the blanching parameters used.
A longstanding goal of dietary surveillance has been to estimate the proportion of the population with intakes above or below a target, such as a recommended level of intake. However, until now, statistical methods for assessing the alignment of food intakes with recommendations have been lacking. The purposes of this study were to demonstrate the National Cancer Institute's method of estimating the distribution of usual intake of foods and determine the proportion of the U.S. population who does not meet federal dietary recommendations. Data were obtained from the 2001-2004 NHANES for 16,338 persons, aged 2 y and older. Quantities of foods reported on 24-h recalls were translated into amounts of various food groups using the MyPyramid Equivalents Database. Usual dietary intake distributions were modeled, accounting for sequence effect, weekend/weekday effect, sex, age, poverty income ratio, and race/ethnicity. The majority of the population did not meet recommendations for all of the nutrient-rich food groups, except total grains and meat and beans. Concomitantly, overconsumption of energy from solid fats, added sugars, and alcoholic beverages ("empty calories") was ubiquitous. Over 80% of persons age ≥ 71 y and over 90% of all other sex-age groups had intakes of empty calories that exceeded the discretionary calorie allowances. In conclusion, nearly the entire U.S. population consumes a diet that is not on par with recommendations. These findings add another piece to the rather disturbing picture that is emerging of a nation's diet in crisis.
The Healthy Eating Index‐2005 (HEI‐2005) has 12 components designed to measure diet quality in terms of compliance with the 2005 Dietary Guidelines for Americans. Mean HEI‐2005 scores were estimated using one 24‐hour recall from 8,272 participants in the National Health and Nutrition Examination Survey, 2003‐2004. Long‐term intakes were estimated using the population ratio method. For the population age 2 and older, the total score was 57.5 out of a possible 100. Scores were particularly low for Dark Green and Orange Vegetables and Legumes, Whole Grains, Sodium, and Calories from Solid Fats, Alcoholic beverages, and Added Sugars. Total scores of the low‐income and higher‐income populations were not significantly different; however, compared to higher‐income people, low‐income people (family income less than 130% of poverty) had significantly lower scores for Total Vegetables, Dark Green and Orange Vegetables and Legumes, and Whole Grains; and a higher score for Sodium (indicating a lower intake) (p<.05). There was no significant difference in total HEI‐2005 scores for children ages 2 to 18 by income level. Low‐income children (less than 185% of poverty) had a higher score for Total Vegetables. All Americans, regardless of income level, could benefit from increased intake of fruits, vegetables, whole grains, and fat‐free or low‐fat milk; choosing more nutrient‐dense forms of foods; and lower sodium intake.
The potato (Solanum tuberosum L.) tuber follows only rice and wheat in world importance as a food crop for human consumption. Cultivated potatoes have spread from the Andes of South America where they originated to 160 countries around the world. Consumption of fresh potatoes has declined while processed products have increased in popularity. As the potato becomes a staple in the diets of an increasing number of humans, small differences in potato nutritional composition will have major impacts on population health. The potato is a carbohydrate-rich, energy-providing food with little fat. Potato protein content is fairly low but has an excellent biological value of 90-100. Potatoes are particularly high in vitamin C and are a good source of several B vitamins and potassium. The skins provide substantial dietary fiber. Many compounds in potatoes contribute to antioxidant activity and interest in cultivars with pigmented flesh is growing. This review will examine the nutrient and bioactive compounds in potatoes and their impact on human health.
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers. © 2010 by the National Academy of Sciences. All rights reserved.
Automated methods for collecting and processing food intake data have been developed by the Food Surveys Research Group at USDA to increase the quality and efficiency of food intake surveys and other dietary research studies. These automated methods are part of a Dietary Intake Data System, which consists of three computer systems and an extensive food and nutrient database. Computer systems included are the Automated Multiple Pass Method (AMPM) for collecting food intakes, the Post-Interview Processing System (PIPS) for reformatting data and assigning food codes, and Survey Net for final coding, quality review, and nutrient analysis. Features addressing data quality were prominent in the design of each of these systems. Components of the database, the Food and Nutrient Database for Dietary Studies (FNDDS), include food descriptions, food portions and their weights, and nutrients. These systems are currently used for research projects conducted by the USDA's Agricultural Research Service and for the dietary component of the National Health and Nutrition Examination Survey beginning in 2002. The AMPM, translated into French and adapted to collect data for Canadian foods, will also be used in the next Canadian Community Health Survey.
Food Reformulations to Reduce Trans Fatty Acids The authors investigated changes in the levels of trans fat and saturated fat in major brand-name U.S. supermarket and restaurant foods that were reformulated to reduce trans fatty acid content. Major brand-name reformulations generally reduced the trans fat content substantially without making equivalent increases in saturated fat content.
The purpose of this research was to design food intake patterns based on typical American food selections that would meet Dietary Guidelines and Dietary Reference Intake recommendations.
Analytic process to identify appropriate amounts from each food group that together will meet nutritional goals for various age/gender groups.
Projected intake of energy, 9 vitamins, 8 minerals, 8 macronutrients, and dietary fiber in each food intake pattern.
Iterative comparison of nutrients in each food intake pattern to Dietary Reference Intakes and Dietary Guidelines recommendations set as goals for that pattern.
Food intake patterns were established that met almost all nutrient goals within estimated energy needs. Intakes of vitamin E at all energy levels, potassium at lower energy levels, and sodium at higher energy levels did not meet goals.
The food intake patterns provide a foundation of food choices that will meet nutritional recommendations. They form the scientific basis for the MyPyramid Food Guidance System and can also be used as a starting point for developing other educational programs or materials.
Food guides are typically built around a system of food groups. Accordingly, the US Department of Agriculture's MyPyramid includes both food groups and subgroups, as well as an allowance for discretionary calories, in its guidance.
To identify the major dietary contributors to food group intake in the US population.
This cross-sectional study used 2001-2002 National Health and Nutrition Examination Survey data to determine weighted population proportions for the contribution of each subgroup to its MyPyramid food group (ie, proportion), and the contribution of specific foods to the subgroups oils, solid fats, and added sugars (ie, major contributors). Food codes associated with each food were sorted into 96 categories, termed specific foods, and were linked to the MyPyramid Equivalents Database to obtain food group equivalents.
In regard to proportion, dark green vegetables (6%), orange vegetables (5%), and legumes (6%) fell well short of recommended levels. Intake of whole grains (10% of total) was far below the recommendation that at least half of all grains be whole. In regard to major contributors, top sources of oils were potato chips, salad dressing, and nuts/seeds; major contributors of solid fats were grain-based desserts, cheese, and sausages. Sweetened carbonated beverages provided 37% of added sugars.
Americans do not, in general, consume the most nutrient-dense forms of basic food groups, instead consuming foods that are high in solid fats and added sugars. The main culprits-the foods that contribute most to discrepancies between recommendations and actual intake-are sweetened carbonated beverages and other sweetened beverages, grain-based desserts, nonskim dairy products, and fatty meats.