Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system
BACKGROUND: Obesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009. Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fru...
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description | BACKGROUND: Obesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009. Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate. Therefore, we analyzed the USDA Loss-Adjusted Food Availability Database in combination with the USDA Nutrient Database for Standard Reference (Release 24) to determine whether fructose consumption in the US has increased sufficiently to be a casual factor in the rise in obesity prevalence. METHODS: Per capita loss-adjusted food availability data for 132 individual food items were compiled and analyzed. Nutrient profiles for each of these foods were used to determine the availability of energy as well as macronutrients and monosaccharides during the years 1970-2009. The percent change in energy from food groups and individual nutrients was determined by using the year 1970 as the baseline and area-under-the-curve analysis of food trends. RESULTS: Our findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%. Energy available from total glucose (from all digestible food sources) increased 13.0%. Furthermore, glucose availability was more than 3-times greater than fructose. Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively. CONCLUSIONS: These data suggest that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence. We conclude that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US. |
doi_str_mv | 10.1186/1475-2891-12-130 |
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Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate. Therefore, we analyzed the USDA Loss-Adjusted Food Availability Database in combination with the USDA Nutrient Database for Standard Reference (Release 24) to determine whether fructose consumption in the US has increased sufficiently to be a casual factor in the rise in obesity prevalence. METHODS: Per capita loss-adjusted food availability data for 132 individual food items were compiled and analyzed. Nutrient profiles for each of these foods were used to determine the availability of energy as well as macronutrients and monosaccharides during the years 1970-2009. The percent change in energy from food groups and individual nutrients was determined by using the year 1970 as the baseline and area-under-the-curve analysis of food trends. RESULTS: Our findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%. Energy available from total glucose (from all digestible food sources) increased 13.0%. Furthermore, glucose availability was more than 3-times greater than fructose. Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively. CONCLUSIONS: These data suggest that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence. We conclude that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US.</description><identifier>ISSN: 1475-2891</identifier><identifier>EISSN: 1475-2891</identifier><identifier>DOI: 10.1186/1475-2891-12-130</identifier><identifier>PMID: 24053221</identifier><language>eng</language><publisher>England: Springer-Verlag</publisher><subject><![CDATA[Carbohydrates ; Causality ; Databases, Factual ; Dextrose ; Dietary Carbohydrates - administration & dosage ; Dietary Carbohydrates - adverse effects ; Dietary Carbohydrates - analysis ; Dietary Fats - administration & dosage ; Dietary Fats - adverse effects ; Dietary Fats - analysis ; Dietary Proteins - administration & dosage ; Dietary Proteins - adverse effects ; Dietary Proteins - analysis ; Energy Intake ; Fat ; Food ; food analysis ; food availability ; food groups ; Food Supply ; Fructose ; Fructose - administration & dosage ; Fructose - adverse effects ; Fructose - analysis ; Glucose ; Glucose - administration & dosage ; Glucose - adverse effects ; Glucose - analysis ; Health Transition ; Humans ; Lactose ; nutrient databanks ; nutrients ; Nutrition research ; Nutrition Surveys ; Nutritive Sweeteners - administration & dosage ; Nutritive Sweeteners - adverse effects ; Nutritive Sweeteners - analysis ; Obesity ; Obesity - epidemiology ; Obesity - etiology ; Per capita ; Prevalence ; starch granules ; Statistics ; Studies ; Sucrose ; Trends ; United States - epidemiology ; United States Department of Agriculture ; USDA]]></subject><ispartof>Nutrition journal, 2013-09, Vol.12 (1), p.130-130, Article 130</ispartof><rights>COPYRIGHT 2013 BioMed Central Ltd.</rights><rights>2013 Carden and Carr; licensee BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.</rights><rights>Copyright © 2013 Carden and Carr; licensee BioMed Central Ltd. 2013 Carden and Carr; licensee BioMed Central Ltd.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c549t-556284796c151d4209a252032d41ad51d93e0c007946e5e0a15ca436995311bd3</citedby><cites>FETCH-LOGICAL-c549t-556284796c151d4209a252032d41ad51d93e0c007946e5e0a15ca436995311bd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3849418/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3849418/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,864,885,27924,27925,53791,53793</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24053221$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carden, Trevor J</creatorcontrib><creatorcontrib>Carr, Timothy P</creatorcontrib><title>Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system</title><title>Nutrition journal</title><addtitle>Nutr J</addtitle><description>BACKGROUND: Obesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009. Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate. Therefore, we analyzed the USDA Loss-Adjusted Food Availability Database in combination with the USDA Nutrient Database for Standard Reference (Release 24) to determine whether fructose consumption in the US has increased sufficiently to be a casual factor in the rise in obesity prevalence. METHODS: Per capita loss-adjusted food availability data for 132 individual food items were compiled and analyzed. Nutrient profiles for each of these foods were used to determine the availability of energy as well as macronutrients and monosaccharides during the years 1970-2009. The percent change in energy from food groups and individual nutrients was determined by using the year 1970 as the baseline and area-under-the-curve analysis of food trends. RESULTS: Our findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%. Energy available from total glucose (from all digestible food sources) increased 13.0%. Furthermore, glucose availability was more than 3-times greater than fructose. Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively. CONCLUSIONS: These data suggest that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence. We conclude that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US.</description><subject>Carbohydrates</subject><subject>Causality</subject><subject>Databases, Factual</subject><subject>Dextrose</subject><subject>Dietary Carbohydrates - administration & dosage</subject><subject>Dietary Carbohydrates - adverse effects</subject><subject>Dietary Carbohydrates - analysis</subject><subject>Dietary Fats - administration & dosage</subject><subject>Dietary Fats - adverse effects</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Proteins - administration & dosage</subject><subject>Dietary Proteins - adverse effects</subject><subject>Dietary Proteins - analysis</subject><subject>Energy Intake</subject><subject>Fat</subject><subject>Food</subject><subject>food analysis</subject><subject>food availability</subject><subject>food groups</subject><subject>Food Supply</subject><subject>Fructose</subject><subject>Fructose - administration & dosage</subject><subject>Fructose - adverse effects</subject><subject>Fructose - analysis</subject><subject>Glucose</subject><subject>Glucose - administration & dosage</subject><subject>Glucose - adverse effects</subject><subject>Glucose - analysis</subject><subject>Health Transition</subject><subject>Humans</subject><subject>Lactose</subject><subject>nutrient databanks</subject><subject>nutrients</subject><subject>Nutrition research</subject><subject>Nutrition Surveys</subject><subject>Nutritive Sweeteners - administration & dosage</subject><subject>Nutritive Sweeteners - adverse effects</subject><subject>Nutritive Sweeteners - analysis</subject><subject>Obesity</subject><subject>Obesity - epidemiology</subject><subject>Obesity - etiology</subject><subject>Per capita</subject><subject>Prevalence</subject><subject>starch granules</subject><subject>Statistics</subject><subject>Studies</subject><subject>Sucrose</subject><subject>Trends</subject><subject>United States - epidemiology</subject><subject>United States Department of Agriculture</subject><subject>USDA</subject><issn>1475-2891</issn><issn>1475-2891</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptkl9rFDEUxQex2Fp990kDPgmdmps_MxMfhKVaLRQE130OdzKZacrspE4y1f0gfl8zbrt2UUKSy83vnJBwsuwF0FOAqngLopQ5qxTkwHLg9FF2tGs9flAfZk9DuKaUVZUqn2SHTFDJGYOj7Ne59w3BW3Q91q53cUN8S7p-Mj5YgkNDWownpJ4iGXwk7TiZmE5OiBvMaDHYJlUkXlmyWpLaxh_WDgRUSf9oGaXqXaqw3wQXZuct-WFB2n_ubTAiCZsQ7fpZdtBiH-zzu_04W51__Hb2Ob_88unibHGZGylUzKUsWCVKVRiQ0AhGFTLJKGeNAGxSS3FLDaWlEoWVliJIg4IXSkkOUDf8OHu_9b2Z6rVtjB3iiL2-Gd0ax4326PT-yeCudOdvNa-EElAlg9d3BqP_PtkQ9bWfxvTeoEHwCqpKSvaX6rC32g2tT2Zm7YLRC8lFIYUsZ6_T_1BpNHbtjB9s61J_T_BmT5CYaH_GDqcQ9MXy6z5Lt6wZfQijbXePBKrnLOk5LHoOiwamU5aS5OXDz9kJ7sOTgFdboEWvsRtd0KsloyBommlh_DdWeslj</recordid><startdate>20130923</startdate><enddate>20130923</enddate><creator>Carden, Trevor J</creator><creator>Carr, Timothy P</creator><general>Springer-Verlag</general><general>BioMed Central Ltd</general><general>BioMed Central</general><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>3V.</scope><scope>7QP</scope><scope>7RQ</scope><scope>7RV</scope><scope>7TS</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>K9.</scope><scope>KB0</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>Q9U</scope><scope>5PM</scope></search><sort><creationdate>20130923</creationdate><title>Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system</title><author>Carden, Trevor J ; Carr, Timothy P</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c549t-556284796c151d4209a252032d41ad51d93e0c007946e5e0a15ca436995311bd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Carbohydrates</topic><topic>Causality</topic><topic>Databases, Factual</topic><topic>Dextrose</topic><topic>Dietary Carbohydrates - administration & dosage</topic><topic>Dietary Carbohydrates - adverse effects</topic><topic>Dietary Carbohydrates - analysis</topic><topic>Dietary Fats - administration & dosage</topic><topic>Dietary Fats - adverse effects</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Proteins - administration & dosage</topic><topic>Dietary Proteins - adverse effects</topic><topic>Dietary Proteins - analysis</topic><topic>Energy Intake</topic><topic>Fat</topic><topic>Food</topic><topic>food analysis</topic><topic>food availability</topic><topic>food groups</topic><topic>Food Supply</topic><topic>Fructose</topic><topic>Fructose - administration & dosage</topic><topic>Fructose - adverse effects</topic><topic>Fructose - analysis</topic><topic>Glucose</topic><topic>Glucose - administration & dosage</topic><topic>Glucose - adverse effects</topic><topic>Glucose - analysis</topic><topic>Health Transition</topic><topic>Humans</topic><topic>Lactose</topic><topic>nutrient databanks</topic><topic>nutrients</topic><topic>Nutrition research</topic><topic>Nutrition Surveys</topic><topic>Nutritive Sweeteners - administration & dosage</topic><topic>Nutritive Sweeteners - adverse effects</topic><topic>Nutritive Sweeteners - analysis</topic><topic>Obesity</topic><topic>Obesity - epidemiology</topic><topic>Obesity - etiology</topic><topic>Per capita</topic><topic>Prevalence</topic><topic>starch granules</topic><topic>Statistics</topic><topic>Studies</topic><topic>Sucrose</topic><topic>Trends</topic><topic>United States - epidemiology</topic><topic>United States Department of Agriculture</topic><topic>USDA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Carden, Trevor J</creatorcontrib><creatorcontrib>Carr, Timothy P</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Gale In Context: Science</collection><collection>ProQuest Central (Corporate)</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Nursing & Allied Health Database</collection><collection>Physical Education Index</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Nursing & Allied Health Premium</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>ProQuest Central Basic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Nutrition journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Carden, Trevor J</au><au>Carr, Timothy P</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system</atitle><jtitle>Nutrition journal</jtitle><addtitle>Nutr J</addtitle><date>2013-09-23</date><risdate>2013</risdate><volume>12</volume><issue>1</issue><spage>130</spage><epage>130</epage><pages>130-130</pages><artnum>130</artnum><issn>1475-2891</issn><eissn>1475-2891</eissn><abstract>BACKGROUND: Obesity rates in the United States have risen consistently over the last four decades, increasing from about 13% of the population in 1970 to more than 34% in 2009. Dietary fructose has been blamed as a possible contributor to the obesity increase, although the consumption pattern of fructose and other key nutrients during this 40 year period remains a topic of debate. Therefore, we analyzed the USDA Loss-Adjusted Food Availability Database in combination with the USDA Nutrient Database for Standard Reference (Release 24) to determine whether fructose consumption in the US has increased sufficiently to be a casual factor in the rise in obesity prevalence. METHODS: Per capita loss-adjusted food availability data for 132 individual food items were compiled and analyzed. Nutrient profiles for each of these foods were used to determine the availability of energy as well as macronutrients and monosaccharides during the years 1970-2009. The percent change in energy from food groups and individual nutrients was determined by using the year 1970 as the baseline and area-under-the-curve analysis of food trends. RESULTS: Our findings indicate that during this 40 year period the percent change in total energy availability increased 10.7%, but that the net change in total fructose availability was 0%. Energy available from total glucose (from all digestible food sources) increased 13.0%. Furthermore, glucose availability was more than 3-times greater than fructose. Energy available from protein, carbohydrate and fat increased 4.7%, 9.8% and 14.6%, respectively. CONCLUSIONS: These data suggest that total fructose availability in the US did not increase between 1970 and 2009 and, thus, was unlikely to have been a unique causal factor in the increased obesity prevalence. We conclude that increased total energy intake, due to increased availability of foods providing glucose (primarily as starch in grains) and fat, to be a significant contributor to increased obesity in the US.</abstract><cop>England</cop><pub>Springer-Verlag</pub><pmid>24053221</pmid><doi>10.1186/1475-2891-12-130</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Carbohydrates Causality Databases, Factual Dextrose Dietary Carbohydrates - administration & dosage Dietary Carbohydrates - adverse effects Dietary Carbohydrates - analysis Dietary Fats - administration & dosage Dietary Fats - adverse effects Dietary Fats - analysis Dietary Proteins - administration & dosage Dietary Proteins - adverse effects Dietary Proteins - analysis Energy Intake Fat Food food analysis food availability food groups Food Supply Fructose Fructose - administration & dosage Fructose - adverse effects Fructose - analysis Glucose Glucose - administration & dosage Glucose - adverse effects Glucose - analysis Health Transition Humans Lactose nutrient databanks nutrients Nutrition research Nutrition Surveys Nutritive Sweeteners - administration & dosage Nutritive Sweeteners - adverse effects Nutritive Sweeteners - analysis Obesity Obesity - epidemiology Obesity - etiology Per capita Prevalence starch granules Statistics Studies Sucrose Trends United States - epidemiology United States Department of Agriculture USDA |
title | Food availability of glucose and fat, but not fructose, increased in the US between 1970 and 2009: analysis of the USDA food availability data system |
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