Food Intake Patterns of Self-identified Vegetarians among the US Population, 2007-2010

Vegetarians' food intake patterns vary in the extent that they exclude all or some animal products (e.g., meat, poultry, fish/seafood, eggs, and dairy). We examined the differences of consumption of selected USDA Food Patterns food groups, subgroups, and food components, total calorie intake, and the number of food items between self-identified vegetarians and non-vegetarians in the U.S. population aged 1 year and older. Weighted reliable food consumption data from day 1 of the National Health and Nutrition Examination Survey, 2007-2010 and the USDA Food Patterns Equivalents Database, 2007-2010 were analyzed in the U.S. population (n=15,453) using SAS 9.3. Only 3% of the self-identified vegetarians (total 2.1%; n=323) did not consume any animal products. Compared to non-vegetarians, vegetarians consumed significantly fewer calories (1862 kcal vs. 2058 kcal; p<0.05) with the same number of food items (n=16) per day, and they consumed significantly less meat, poultry, solid fats and added sugars, and more soy, legumes, and whole grains than non-vegetarians. Both groups consumed about the same amounts of eggs, dairy, seafood, fruits, and vegetables. After energy adjustment, vegetarians consumed significantly more fruits, vegetables, whole grains, and total grains than non-vegetarians per 1000 kcal. Although a large proportion of self-identified vegetarians report consuming some type of animal products, such as meat, poultry and/or seafood, their dietary patterns contain more plant-based foods and whole grains with less solid fats and added sugars. Caution is needed in interpreting the term "vegetarian" front self-reports. Increasing fruit, vegetable, and whole grain consumption remains a targeted message for all populations. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license jhup://creativeconunons.org/licenses/by-ne-nd/4.0/4 Peer-review under responsibility of the National Nutrient Databank Steering Committee