The Relationship of Diet Quality with Proportion of Daily Energy Contributed by Sandwiches Varies by Age over Adulthood in Racially and Socioeconomically Diverse Adults

• Main Authors: Marie Fanelli Kuczmarski, May A. Beydoun, Nancy Cotugna, Elizabeth Schwenk, Michele K. Evans, Alan B. Zonderman
• Format: Article
• Language: English
• Published: MDPI AG 2020-09-01
• Series: Nutrients
• Subjects: diet quality; diet; healthy eating index; African American; urban adults; older adults
• Online Access: https://www.mdpi.com/2072-6643/12/9/2807

Sandwiches are considered a staple in diets of United States adults. Previous research with Healthy Aging in Neighborhoods of Diversity across the Life Span study participants revealed that 16% consume a sandwich dietary pattern providing with 44% of their daily energy. Yet, little is known about the effect of sandwiches on diet quality over time. The study objectives were to determine the relationship of energy contributed by sandwiches to diet quality in this socioeconomically and racially diverse sample categorized by age (<50 years and ≥50 years at baseline) and to describe patterns of sandwich consumption over ~12 years. The analyses included a series of linear mixed-effects regression models, with age as the time variable centered at 50 years. In each model, the main outcome was Healthy Eating Index-2010 score with up to three scores, while the main predictor was % total energy from sandwiches (0, >0–20%, >20%) measured concurrently at each visit. Diet quality of older men with income <125% poverty improved over time for those consuming >0–20% and >20% energy from sandwiches compared to young women with incomes >125% poverty who were non-reporters of sandwiches (β ± SE: 10.93 ± 5.27, <i>p</i> = 0.01; 13.11 ± 4.96, <i>p</i> = 0.01, respectively). The three most common sandwich types reported, in descending order, were cold cuts, beef, and poultry.