219223 Macro- and Micronutrient Intake among US workers

Sunday, November 7, 2010

Diana Kachan, BS , Epidemiology and Public Health, University of Miami, Miller School of Medicine, Miami, FL
Evelyn Davila, PhD , Epidemiology and Public Health, University of Miami Miller School of Medicine and Florida International University, Miami, FL
John E. Lewis, PhD , Department of Psychiatry and Behavioral Sciences, University of Miami, Miami, FL
Lora E. Fleming, MD, PhD , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine - OHH Center and NIOSH Research Group, Miami, FL
David J. Lee, PhD , Epidemiology and Public Health, University of Miami, Miller School of Medicine, Miami, FL
Peter Muennig, MD, MPH , Department of Health Policy and Management, Columbia University, New York, NY
Kristopher L. Arheart, EdD , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine - NIOSH Research Group, Miami, FL
Alberto J. Caban-Martinez, MPH , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine - NIOSH Research Group, Miami, FL
John D. Clark, PhD , Department of Epidemiology and Public Health, University of Miami, Miami, FL
Tainya Clarke, MPH, MS , Department of Epidemiology & Public Health, University of Miami, Miller School of Medicine, Miami, FL
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.

Learning Areas:
Chronic disease management and prevention
Occupational health and safety

Learning Objectives:
Identify differences in nutrient intakes across US worker groups. If different, discuss how nutrient intake patterns are suggestive of disparities in chronic disease risks.

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am qualified to be an abstract Author on the content I am responsible for because I am a student being mentored by an nutrition epidemiologist.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.