Potassium Intake of the U.S. Population

Transcription

1 Food Surveys Reserch Group Dietry Dt Brief No. 10 September 2012 Highlights The verge potssium intke of the U.S. popultion 2 yers nd older ws 2640 mg per dy nd intke of the U.S. popultion hs remined reltively unchnged since the mid-1990s. The Institute of Medicine recommendtion for Adequte Intke of potssium is 4700 mg per dy. The potssium intke of mles ws significntly higher thn femles, but overll, the diets of femles hd significntly higher potssium density compred to the diet of mles. Non-Hispnic blck mles 20+ yers hd significntly lower intkes of potssium thn Non- Hispnic white nd Hispnic dult mles. Non-Hispnic blck femles 20+ yers hd significntly lower intkes thn Non-Hispnic white dult femles. The highest contributors to potssium intke were Vegetbles nd Fruits (20%), Milk nd Milk Drinks (11%), Mets nd Poultry (10%) nd Grin-bsed Mixed Dishes (10%). Potssium Intke of the U.S. Popultion Wht We Et in Americ, NHANES Mry K. Hoy, EdD, RD nd Joseph D. Goldmn, MA Potssium is identified in the 2010 Dietry Guidelines for Americns s nutrient to be incresed in the diet (1), nd the Institute of Medicine (IOM) recommendtion for Adequte Intke of potssium is 4700 mg per dy (2). Current evidence suggests tht n incresed intke of potssium lowers blood pressure (1, 3, 4). A low intke my be one fctor tht contributes to the development of high blood pressure, especilly when sodium intke is high (1, 5). Some reserch suggests tht higher intke of potssium my reduce the dverse effects of high sodium intke on blood pressure (2, 3). Blcks nd those with hypertension my especilly benefit from n incresed intke of potssium (1). In ddition to its effects on blood pressure, higher potssium intke my reduce the risk of developing kidney stones (2), nd might decrese bone loss (2). Dt on the intke of potssium in the United Sttes s reported in Wht We Et In Americ, NHANES re presented in this report. The contribution of food ctegories to totl potssium intke is lso discussed. How much potssium is the U.S. popultion consuming? In , the verge dietry potssium intke of the U.S. popultion ged two yers nd older ws 2640 mg per dy. Intke of mles overll ws higher thn femles (p<0.001), 001) lthough h gender differences between those 2-5 yers nd 6-11 yers were not significnt. As shown in Figure 1, potssium intke of mles incresed through dulthood, with decrese for those ged 60+ yers. Increses in intkes of femles were substntilly smller compred to mles. These intkes hve remined reltively unchnged since the mid-1990s, nd re comprble to intkes observed in the Continuing Survey of Food Intkes by Individuls (dt not shown). Figure 1. Potssium intke by ge nd gender, tssium mg/dy Pot 2750* 3055* 3406* 2977* Age in yers * Intke of mles significntly different thn femle counterprts, p<0.001 SOURCE: Wht We Et in Americ, NHANES , 2010, Dy 1 dietry intke dt, weighted, excluding brestfed infnts U.S. DEPARTMENT OF AGRICULTURE Agriculturl Reserch Service Beltsville Humn Nutrition Reserch Center Food Surveys Reserch Group

2 Potssium intke is influenced by energy intke nd food choice. Dietry potssium intke is relted to energy intke, nd the higher intke of mles my be explined by their higher energy intkes. When potssium intke is exmined fter djusting for energy intke, potssium density of the diets of ll femles 2+ yers, s well s those 20+ yers is significntly higher thn those of their mle counterprts (p<0.001). However, when dults re exmined by ge groups, there re no differences between mles nd femles. Gender differences in potssium density my be relted to food choices. Figure 2. Comprison of potssium intke per 1000 kiloclories by gender, Potssium density mg/1000 kcl * * Age in yers * Potssium density of femles 2+ yers nd of dult femles 20+ yers significntly higher thn mles 2+ yers nd mles 20+ yers, respectively, p<0.001 Diets of older dults hve higher potssium density thn the diets of younger dults. Figure 3 shows tht the diets of dult mles nd femles yers hve significntly lower potssium density thn the diets of corresponding counterprts 40 yers nd older (p<0.001). Totl potssium intkes between these ge ctegories re not significntly different (Figure 1), thus differences per 1000 kcl of energy re most likely explined by differences in food choices. Figure 3. Comprison of potssium intke per 1000 kiloclories by ge, Potssium density mg/1000 kcl 1186 b b b b Age in yers, b Within gender, mens with different superscript letters re significntly different, p<

3 Distribution of potssium intke by selected percentiles on the reporting dy. Tble 1 shows the mens nd vlues t selected percentiles of potssium intke for children nd dults on the reporting dy. As the tble shows, most individuls re consuming less thn 4700 mg on given dy. On the reporting dy, less thn 25% of mles were consuming t lest 4700 mg potssium, wheres less thn 1% of femles were consuming 4700 mg.(dt not shown). Given vilble evidence regrding potssium intke nd its reltionship to hypertension, kidney stones, nd bone helth, most individuls would benefit from incresing dietry intke of foods high in potssium. Tble 1. Distribution of dily potssium intke, N Men (mg) SE Distribution of dily potssium intke Percentiles 10 th 25th 50th 75th 90th nd femles 2-5 yers nd femles 6-11 yers nd femles yers 20+ yers 20+ yers Figure 4. Potssium intke of mles nd femles 20+ yers by rce/ethnicity Potssium (mg/dy) 3288 b b 2101, b 2317 Non-Hispnic white Non-Hispnic blck Hispnic, b Within gender, mens with different superscript letters re significntly different, p<0.001 Does potssium intke differ by rce/ethnicity or income? When considered by rce/ethnicity, potssium intke of Non-Hispnic blck mles 20+ yers ws significntly lower compred to Non-Hispnic white nd Hispnic dult mles (p<0.001), s shown in Figure 4. Non- Hispnic blck femles 20+ yers hd significntly lower intke compred to Non-Hispnic white dult femles only (p<0.001). 001) Differences between children nd dolescents were not significnt ifi (dt not shown). For ll individuls 2+ yers, those t income levels greter thn 300% of poverty threshold hd significntly higher intkes thn those whose income levels were 300% or less (p<0.001) (dt not shown). -3-

4 Wht foods contin potssium? Foods tht hve higher potssium content include fruits nd vegetbles, milk nd yogurt, nd protein foods including met nd poultry, some fish, nd bens nd pes. The potssium content of grins nd grin products, fts nd oils, nd sweets is lower. Tble 2 shows the potssium content of severl representtive foods per 100 grms nd for common serving sizes. More informtion bout other specific foods cn be found using the Wht s In the Foods You Et Serch Tool ( Tble 2. Potssium content of selected foods per 100 grms nd for common mesures Food Potssium (mg) per 100 grms Common Mesure Potssium (mg) per common mesure Beet greens, cooked 903 ½ cup 650 Risins 749 ¼ cup 271 Bked potto, with skin medium 919 Blck bens, cooked 374 ½ cup 322 Bnn smll 362 Slmon, cnned oz. 286 Crrots, bby, rw Spinch, cooked from frozen 301 ½ cup 309 Broccoli, cooked from fresh 291 ½ cup 268 Cntloupe, rw cup 417 Tomto, fresh 237 ½ medium 146 Ornge medium 237 Yogurt, low ft, plin oz. continer 398 Milk, 1% cup 366 Bsed on the Food nd Nutrient Dtbse for Dietry Studies (FNDDS) 5.0 used to process nd nlyze Wht We Et in Americ, NHANES dietry intke dt (6). Underlying food composition dt re from the USDA Ntionl Nutrient Dtbse for Stndrd Reference 24 (7). -4-

5 Wht foods contribute to potssium intke? As shown in Tble 3, Fruits nd Vegetbles contributed 20% to totl potssium intke, providing 13% nd 7% respectively. Of the totl contribution by Vegetbles, lmost hlf (6%) ws from White Pottoes (except chips), nd the remining (7%) ws from ll Other Vegetbles. Of the 7% contribution from Fruits, bnns nd pples, the top two reported fruits, provided 2% nd 1%, respectively (dt not shown). Milk, nd Flvored Milk nd Milk Drinks ccounted for 11% of totl potssium intke, which ws primrily from fluid milk. Mets nd Poultry, including Cured Mets contributed 10% to totl intke. Grin-bsed Mixed Dishes such s pst dishes, mcroni nd cheese, pizz nd sndwiches ccounted for 10% of totl potssium intke. Coffee nd Te provided 7%, of which Coffee provided 5% of totl potssium intke, nd Fruit/Vegetble juices contributed 5%, bout hlf of which ws from ornge juice (dt not shown). Met/Poultry Mixed Dishes nd Plnt-bsed Protein Foods, primrily bens/pes nd Mixed Dishes with bens/pes ech provided 4% of potssium, nd Svory Sncks such s chips, popcorn nd crckers contributed 3%. Tble 3. Percent contribution of food ctegories to potssium intke, FOOD CATEGORIES Individuls Reporting (%) Contribution to Potssium (%) Fruits nd Vegetbles Totl Vegetbles Vegetbles: fresh, frozen, cnned, slds, mixed dishes, except white pottoes 55 7 White Pottoes: bked, boiled, mshed, French fries, hsh browns, potto sld, except potto chips 31 6 Totl Fruits: fresh, frozen, cnned, slds 48 7 Milk nd Milk Drinks Milk: whole, reduced ft, low ft, nonft 48 9 Flvored Milk nd Milk Drinks: flvored milk, milk substitutes, milkshkes 12 2 Mets nd Poultry Cured Mets: hm, luncheon mets, frnkfurters, bcon, susge 34 4 Mets: beef, pork, lmb, gme 24 3 Poultry: fried/bked chicken, ptties, nuggets, turkey, duck 27 3 Grin-bsed Mixed Dishes: pst mixed dishes, mcroni nd cheese, rice mixed dishes, pizz, sndwiches, burritos, tcos, tmles Coffee nd Te 55 7 Coffee 42 5 Te % Juices: ornge juice nd ll other 100% fruit /vegetble juices 25 5 Met/Poultry Mixed Dishes: met or poultry s min ingredient with grin nd/or vegetble, grvies, suces 18 4 Plnt-bsed Protein Foods: bens/pes nd bens/pes mixed dishes, nuts nd seeds, soy products 27 4 Svory Sncks: chips, crckers, popcorn, pretzels 45 3 Food ctegories not listed including Sefood, Breds nd Tortills, Cheese nd Yogurt, Cerels, Soups, Sweetened Beverges, Beer nd Wine, Sugrs nd Sweets, nd Condiments, Dips, Suces ech contribute <3% ofpotssium. Percentge of individuls reporting the foods in the ctegory t lest once on the reporting dy. -5-

6 Definitions Adequte Intke: The recommended verge dily intke level bsed on observed or experimentlly determined pproximtions or estimtes of nutrient intke by group (or groups) of pprently helthy people tht re ssumed to be dequte used when n Estimted Averge Requirement (EAR) cnnot be determined. (2) Potssium density: The mount of potssium in specified mount of food or diet in order to mke comprisons. Comprisons of the potssium density of foods re usully on per 100 grm bsis, nd comprisons of the potssium density of the diet re usully on per 1000 kcl bsis. Dt Source Estimtes in this report re bsed on one dy of dietry intke dt collected in Wht We Et in Americ, the dietry intke interview component of the Ntionl Helth nd Nutrition Exmintion Survey (NHANES), in Dt on potssium consumption nd contribution tion of foods to dietry potssium intke re bsed on Dy 1 dietry intke dt of 9042 individuls ge 2 yers nd older with complete nd relible intkes, excluding brestfed infnts. Smple weights were pplied in ll nlyses to produce ntionlly representtive estimtes. References 1. U.S. Deprtment of Agriculture nd U.S. Deprtment of Helth nd Humn Services. Dietry Guidelines for Americns, th Edition, Wshington, DC: U.S. Government Printing Office, December, Dietry Reference Intkes: Wter, Potssium, Sodium, Chloride, nd Sulfte Food nd Nutrition Bord. Wshington, DC: The Ntionl Acdemies Press. 3. Cppuccio FP, McGregor GA. Does potssium supplementtion lower blood pressure? A metnlysis of published trils. J Hypertension 1991; 9(5): Scks FM, Svetkey LP, Vollmer WE et l. DASH-Sodium Collbortive Reserch Group. Effects on blood pressure or reduced dietry sodium nd the Dietry Approches to Stop Hypertension (DASH) diet. N Engl J Med 2001; 344: Adrogue HJ, Mdis NE. Sodium nd potssium in the pthogenesis of hypertension. N Engl J Med 2007; 356: Ahuj JKA, Montville JB, Omolew-Tomobi G, Heendeniy KY, Mrtin CL, Steinfeldt LC, Annd J, Adler ME, LComb RP, nd Moshfegh AJ USDA Food nd Nutrient Dtbse for Dietry Studies, 5.0. U.S. Deprtment of Agriculture, Agriculturl Reserch Service, Food Surveys Reserch Group, Beltsville, MD. 7. U.S. Deprtment of Agriculture, Agriculturl Reserch Service USDA Ntionl Nutrient Dtbse for Stndrd Reference, Relese 24. Suggested cittion Hoy MK, Goldmn JD. Potssium Intke of the U.S. Popultion: Wht We Et In Americ, NHANES Food Surveys Reserch Group Dietry Dt Brief No. 10. September Avilble t: Copyright informtion All mteril ppering in this report is in the public domin nd my be reproduced or copied without permission. However, cittion s to source is pprecited. The U.S. Deprtment of Agriculture (USDA) prohibit s discrimintion in ll its progrms nd ctivities on the bsis of rce, color, ntionl origin, ge, disbility, nd where pplicble, sex, mritl sttus, fmilil sttus, prentl sttus, religion, sexul orienttion, genetic informtion, politicl beliefs, reprisl, or becuse ll or prt of n individul's income is derived from ny public ssistnce progrm. (Not ll prohibited bses pply to ll progrms.) Persons with disbilities who require lterntive mens for communiction of progrm informtion (Brille, lrge print, udiotpe, etc.) should contct USDA's TARGET Center t (202) (voice nd TDD). To file complint of discrimintion, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Wshington, D.C , or cll (800) (voice) or (202) (TDD). USDA is n equl opportunity provider nd employer. U.S. DEPARTMENT OF AGRICULTURE Agriculturl Reserch Service Beltsville Humn Nutrition Reserch Center Food Surveys Reserch Group