Abstract
Background and objective
Beverage recommendations exist, but few evaluate overall beverage intake quality.
Our objective was to develop a scoring algorithm for assessing beverage intake quality
among US adults (aged ≥19 years), and to examine the association between overall beverage
quality and cardiometabolic risk.
Design
We developed a scoring algorithm, similar to the Healthy Eating Index-2010, using
recommendations for total beverage energy, meeting fluid requirements, and consuming
within recommended limits for beverage subgroups (eg, low-fat milk, fruit juice).
Multiple scoring systems were evaluated. The final scoring system, which consisted
of 10 components, was applied to the average of 2 days of 24-hour dietary intake data
for adults (aged ≥19 years) from the National Health and Nutrition Examination Survey
(NHANES), 2005-2010.
Statistical analyses performed
Poisson regression models stratified by sex and body mass index multivariables were
used to examine the cross-sectional association between the Healthy Beverage Index
(HBI) score and cardiometabolic outcomes.
Results
The 10-item index had a mean±standard deviation score of 63±16 from a possible 100
points. Each 10-point higher HBI score was associated with lower odds ratios for hypertension
(men and women); high fasting insulin level, high fasting glucose level, and high
low-density lipoprotein cholesterol level (women and overweight/obese men), low high-density
lipoprotein cholesterol level (women), and high C-reactive protein level (men).
Conclusions
We found positive associations between higher HBI scores and more favorable lipid
profiles; hypertension risk; and, among men, C-reactive protein levels. These preliminary
results suggest that the HBI could be a valuable tool to evaluate overall beverage
intake quality in adults. More research is needed to understand whether improvements
in beverage quality and, thus, HBI score, are associated with beneficial changes in
health.
Keywords
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Biography
K. J. Duffey is adjunct faculty, Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg, and director of global scientifc affairs, LA Sutherland Group, Hanover, NH.
Biography
B. M. Davy is a professor, Department of Human Nutrition, Foods, and Exercise, Virginia Tech, Blacksburg.
Article info
Publication history
Published online: July 13, 2015
Accepted:
May 7,
2015
Received:
February 2,
2015
Footnotes
Supplementary materials: Podcast available at www.andjrnl.org/content/podcast. Tables 3, 5, and 6 are available online at www.andjrnl.org. PowerPoint presentation available at www.andjrnl.org.
STATEMENT OF POTENTIAL CONFLICT OF INTEREST No potential conflict of interest was reported by the authors.
FUNDING/SUPPORT None to report.
Identification
Copyright
© 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.
