(P14-015-23) Achieving Public Health Recommendations Among Followers of Self-Identified Popular Dietary Patterns

Objectives: To examine the nutritional quality and intake of four designated nutrients of public concern identified by the Dietary Guidelines for Americans 2020-2025 (dietary fiber, vitamin D, calcium, and potassium) in self-identified followers of popular dietary patterns.

Methods: In a subsample (n=214) of adults enrolled in ADAPT, a study designed to understand adherence to popular dietary patterns, 3-day electronic food records were collected (2 weekdays, one weekend day) among whole food, plant-based (WFPB), vegan, vegetarian-type (vegetarian/pescatarian), and paleo-type (paleo, ketogenic, and low carb, high protein) dietary followers. Healthy Eating Index (HEI) score was calculated using NDSR-derived data. HEI and mean nutrient intakes were compared across WFPB (n=53), vegan (n=47), vegetarian-type (n=32), and paleo-type (n=38). Estimates were adjusted for age, sex, and energy intake.

Results: The sample was predominantly white (99%), and female (80%), with a median age of 58. Mean (95% CI) HEI score was 80 (78, 82), 77 (74.2, 79.6), 66 (62, 70), and 56 (52, 59) for WFPB, vegan, vegetarian, and paleo, respectively. Among WFBP and vegan followers, over 94% and 82% achieved adequate dietary fiber and potassium intake, compared to vegetarians (68%, 45%) and paleo (34%, 51%). However, even with supplement use, less than 25% of all diet followers met calcium recommendations, and those meeting vitamin D recommendations ranged from 28% of vegetarians to 56% of paleo followers.

Conclusions: While many popular dietary patterns may offer a healthier alternative to the standard American diet, it is important to understand their diet quality, particularly for nutrients of concern. Dietary fiber is of more significant concern among paleo followers and potassium among paleo and vegetarian followers. A better understanding of diet quality will help inform healthcare practitioners about how to guide patients toward healthy eating. 

Funding Sources: This research was partly funded by the U.S. Department of Agriculture–Agricultural Research Service (ARS), Agreement # 58-1950-4-003 and a research-initiated grant from Danone.