Dietary contributors to fermentable carbohydrate intake in healthy American college students

Abstract

Objective

The study explored food items that contribute most toward increased fermentable carbohydrate (FC) intake and its association with diet quality in college students.

Method

This cross-sectional study included 571 consented college students (≥18 years) with reported energy intakes (500–3500 kcal/day for women; 800–4000 kcal/day for men). FC intake and healthy eating index-2015 (HEI-2015) scores were assessed by diet history questionnaire-II. Data were analyzed by unadjusted bivariate linear regression and Pearson correlation tests.

Results

The mean intakes of total FC (β = 1.24; 95% Confidence Interval: 1.02, 1.47) significantly predicted HEI-2015 scores. Positive correlations were found between FC intake and red and orange vegetables (r = 0.62), whole fruits (r = 0.63), and dark green vegetables (r = 0.58). Conclusions: Higher FC intake was associated with higher diet quality; vegetables and fruits are primary contributors to FC content. Efforts are required to promote these food items to improve diet quality and FC intake to shape eating choices in college students.

Keywords:

• American college students
• carbohydrates
• diet quality
• eating choices
• fermentable
• gut microbiome
• healthy eating index-2015 (HEI-2015)
• microbial accessible carbohydrates
• US dietary guidelines

Conflict of interest disclosure

Authors have no conflicts of interest.

Funding

This research and/or the preparation of the manuscript was not supported by any funding.