RESUMEN
BACKGROUND: Evidence suggests dietary acculturation can increase obesity and chronic disease risks. However, acculturation effects on diet quality among subgroups of Hispanic Americans is not well studied. OBJECTIVES: Estimating percentages of Hispanic Americans with low, moderate, and high acculturation using 2 proxy measures with different language variables was the first objective. Identifying similarities and dissimilarities in diet quality differences by acculturation level between Mexican Americans and other Hispanic Americans was the second objective. METHODS: The study sample included 1733 Mexican American and 1191 other Hispanic participants aged ≥16 y from National Health and Nutrition Examination Survey 2015-2018. Proxy measures included in the 2 acculturation scales were nativity/United States residence length, immigration age, language spoken at home (home), and language of dietary recall (recall). Replicate 24-h dietary recalls were conducted, and diet quality was assessed using the 2015 Healthy Eating Index. Analyses included statistical methods for complex survey designs. RESULTS: For Mexican Americans, 8%, 35%, and 58% had low, moderate, and high acculturation on the home scale compared with 8%, 30%, and 62% on the recall scale. For other Hispanics, 17%, 39%, and 43% had low, moderate, and high acculturation on the home scale compared with 18%, 34%, and 48% on the recall scale. Similarities between ethnicities included higher acculturation associated with lower intakes of fruits, vegetables, total protein foods, seafood and plant proteins, and saturated fats and greater intake of sodium. Dissimilarities included higher acculturation associated with more whole grains and added sugars intakes and less refined grains intake (Mexican Americans), and less total dairy and fatty acids intakes (other Hispanic Americans). CONCLUSIONS: Higher acculturation is associated with worsening diet quality for fruits, vegetables, and protein foods in all Hispanic Americans. However, associations of higher acculturation with worsening diet quality for grains, added sugars, dairy, and fatty acids were present only in specific subgroups of Hispanic Americans.
Asunto(s)
Aculturación , Dieta , Hispánicos o Latinos , Americanos Mexicanos , Humanos , Ácidos Grasos , Encuestas Nutricionales , Estados Unidos , VerdurasRESUMEN
BACKGROUND: Evidence suggests that acculturation can increase risks of poor diet, obesity, and chronic diseases. Yet questions remain regarding acculturation proxy measures and associations with diet quality in Asian Americans. OBJECTIVES: Primary objectives included estimating percentages of Asian Americans with low, moderate, and high acculturation using 2 proxy measures of acculturation based on different language variables and determining if diet quality differences existed among acculturation levels using the 2 proxy acculturation measures. METHODS: Study sample included 1275 Asian participants aged ≥16 y from National Health and Nutrition Examination Survey 2015-2018. Nativity/length of United States residence, immigration age, language spoken at home (home), and language of dietary recall (recall) were used as proxy measures for 2 acculturation scales. Replicate 24-h dietary recalls were conducted and diet quality was assessed using 2015 Healthy Eating Index. Statistical methods for complex survey designs were used for analysis. RESULTS: Using home and recall language, 26% compared with 9% of participants were classified with low, 50% compared with 63% with moderate, and 24% compared with 28% with high acculturation. On the home language scale, participants with low and/or moderate acculturation had higher scores (0.5-5.5 points) for vegetables, fruits, whole grains, seafood and plant protein, saturated fats, added sugars, and total 2015 Healthy Eating Index than participants with high acculturation; participants with low acculturation had lower refined grain score (1.2 points) than participants with high acculturation. Results were similar for the recall language scale, except differences between participants with moderate and high acculturation were also observed for fatty acids. CONCLUSIONS: Although percentages of Asian Americans classified with low, moderate, and high acculturation differed between the 2 proxy measures for acculturation, diet quality differences among acculturation groups were remarkably similar between the 2 proxy measures. Hence, use of either language variables may yield comparable results regarding the relationships between acculturation and diet in Asian Americans.