Objectives: The goal of this
study was to determine the association of rice consumption with nutrient intake
and diet quality in a recent nationally representative sample of US adults.
Methods: NHANES data (2005-2010) were used to assess the association of rice
consumption by adults (19+ yrs; N = 14,386) with nutrient intake and diet
quality. 24-hour dietary intakes were used to calculate usual intake (UI) of
rice consumption using the National Cancer Institute methodology. Rice
consumption groups were <0.25, >0.25 to <0.5, >0.5 to <1.0, and
>1.0 oz. eq. of UI of rice. Diet quality (using the
Healthy Eating Index-2005 [HEI-2005]) was calculated. Covariate adjusted least
square means ± SE were determined and quartile trends across the rice
consumption categories were examined. Results: Significant (p < 0.001)
positive trends (β coefficient across
rice consumption categories) were seen for sodium (118.99 mg), dietary fiber
(0.57 g), folate (58.24 μg DFE), magnesium (11.83 mg), iron (0.97 mg) and
potassium (29.45 mg). Significant negative trends (p < 0.0001) were
seen for intakes of saturated fatty acids (－1.75 g),
added sugars (－1.31 g); and calcium (－40.46 mg). HEI-2005 also showed a positive
trend (p < 0.0001) with rice consumption (5.5 points).
HEI-2005 component scores for total fruit (0.07), whole fruit (0.11), dark
green/orange vegetables (0.25), total grains (0.10), meat/beans (0.24), and
oils (0.15) were higher (p < 0.01) in rice consumers than non-consumers.
HEI-2005 component scores for saturated fatty acids (0.63), solid fats, added
sugars, and alcohol (1.22) were higher suggesting more favorable intake, but sodium
(－0.24) was lower. Conclusion: Overall,
consumption of rice should be encouraged to improve nutrient intake and diet
quality. Nutrition education can provide ways to reduce sodium added to rice
dishes.