Macro- and Micronutrient Intake among US workers

Objective: Research on the diet of workers is limited. We examined occupational differences in diet using nationally-representative US data. Methods: Data from 1999-2004 National Health and Nutrition Examination Survey were pooled for workers >20 years (n=7,251). Values were calculated in percentage of total calories from macronutrients (i.e., fat, protein, carbohydrate, and fiber), intake of certain minerals (e.g., calcium and sodium), and cholesterol by employment status, type of occupation, gender, education, race/ethnicity, and body mass index. Results: Carbohydrate, fat, and protein intake were not different across occupational groups. However, calories per day (1,702 kcal in “Textile, apparel, and furnishings machine operators” compared to 2,938 kcal in “Farm operators, managers, and supervisors”) and fiber per day (12.4 g in “Miscellaneous food preparation and service occupations” vs. 19.8 g in “Engineers, architects, and athletes”) varied. In addition, daily consumption of sodium (2,678 mg in “Private household occupations” vs. 4,541 mg in “Vehicle and mobile equipment mechanics and repairers”) and cholesterol (215 mg in “Textile, apparel, and furnishings machine operators” compared to 453 mg in “Farm operators, managers, and supervisors”) was different. Conclusions: Intake of certain nutrients varies across US worker groups, suggesting the need for interventions in high-risk groups to lower the risk of chronic disease.