US Adults Get a Meal’s Calories From Daily Snacks

A recent study indicates that snacks make up nearly 25% of the daily calorie intake for adults in the United States and contribute to approximately one-third of the additional sugar consumed daily. Researchers examined data from surveys involving over 20,000 individuals and discovered that Americans typically consume around 400 to 500 snack calories per day, often surpassing their breakfast intake and lacking significant nutritional value.

Christopher Taylor, the senior author of the study and a professor of medical dietetics at The Ohio State University’s School of Health and Rehabilitation Sciences, highlighted that while nutritionists have long been aware of Americans’ inclination toward snacking, comprehending its substantial impact requires a closer examination.

US adults get a meal’s calories from daily snacks: Diabetes types

Taylor mentioned that snacks, although not constituting a full meal, play a significant role in our daily intake, sometimes providing the equivalent of a meal’s worth of food. However, these snacks often lack the balanced components typically found in a meal—such as sufficient protein, fruits, and vegetables—resulting in a focus on carbohydrates and sugars.

A study observed that individuals managing type 2 diabetes tended to consume fewer sugary foods and indulged less in snacking compared to those without diabetes or those identified as prediabetic based on their blood sugar levels.

The findings suggest that while diabetes education appears effective, there might be a need to target education toward individuals at risk of diabetes or even those with normal blood glucose levels. This approach could potentially improve dietary habits before the onset of chronic diseases.

Recently published in PLOS Global Public Health, the study scrutinized data from over 23,000 U.S. adults aged 30 or older, collected between 2005 and 2016 as part of the National Health and Nutrition Examination Survey. This survey detailed not only what participants consumed but also when they consumed it, providing insight into their dietary patterns.

HbA1c levels into groups classification

Participants were classified based on their HbA1c levels into groups: nondiabetes, prediabetes, controlled diabetes, and poorly controlled diabetes. It was observed that snacks accounted for a substantial portion, between 19.5% and 22.4%, of total energy intake across the surveyed population. However, these snacks offered minimal nutritional value and were predominantly composed of foods high in carbohydrates and fats, sweets, alcoholic and sugar-sweetened beverages, with fruits, grains, and vegetables being consumed far less.

While acknowledging that a 24-hour dietary recall might not fully represent individuals’ usual eating habits, Taylor highlighted its significance in providing a snapshot of a large population’s eating behaviors.

This assists us in comprehending the situation, identifying potential nutritional deficiencies, and determining the type of guidance we should offer.

The discovery that individuals with diabetes exhibited more health-conscious snacking behaviors indicates the positive impact of nutritional education on those managing the condition.

However, this insight isn’t exclusive to diabetes management, as Taylor mentioned. It extends beyond simply reducing sugar and carbohydrate intake.

“We need to move beyond merely cutting out added sugar to encourage healthier snacking routines,” he emphasized.

“When we remove something, it’s crucial to replace it with something beneficial; the substitution is equally significant as the exclusion.”

The specific snack choices

Rather than solely recommending specific snack choices, Taylor stresses the importance of considering an entire day’s dietary intake to ensure snacks contribute to our nutritional requirements.

“Especially during festive periods, it’s vital to adapt to the environment and plan accordingly. This involves assessing our shopping habits: What foods do we keep at home?” he noted.

“We meticulously plan our lunch and dinner choices but often neglect this level of planning for snacks. Consequently, we’re dependent on what’s available in our immediate surroundings.”

Support for this research was provided by Abbott Nutrition and Ohio State University. Co-authors from Ohio State included Kristen Heitman, Owen Kelly, Stephanie Fanelli, and Jessica Krok-Schoen, while Sara Thomas and Menghua Luo from Abbott Nutrition also contributed.

Read the original article on ScienceDaily .

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