BACKGROUND Consuming salad is one strategy with the potential to harmonize diets more closely with national dietary guidance. However, it is not known whether nutrient intake and diet quality differ between people who consume vegetable-based salad and those who do not. OBJECTIVE The objective of this study was to compare nutrient intake and diet quality between salad reporters and nonreporters. DESIGN This study is a cross-sectional analysis of 1 day of dietary intake data collected via 24-hour recall. PARTICIPANTS/SETTING Adults 20 years and older (n=9,678) in What We Eat in America, National Health and Nutrition Examination Survey 2011-2014 were included. Respondents who ate salad on the intake day were considered salad reporters. MAIN OUTCOME MEASURES This study estimated nutrient intake from all foods and beverages (excluding supplements) and evaluated diet quality using the Healthy Eating Index (HEI) 2015. STATISTICAL ANALYSES Nutrient intake and HEI scores were compared between salad reporters and nonreporters using paired t tests with regression adjustment for confounding variables. Results were considered significant at P<0.001. RESULTS On the intake day, 23% of adults consumed salad. Energy, protein, and carbohydrate intakes did not differ between salad reporters and nonreporters. Salad reporters had higher intakes than nonreporters of dietary fiber, total fat, unsaturated fatty acids, vitamins A, B-6, C, E, K, folate, choline, magnesium, potassium, and sodium (P<0.001). Total HEI 2015 scores were significantly higher for reporters (56 of a possible 100 points) than nonreporters (50 points) P<0.001. Reporters also had significantly higher scores for eight of 13 HEI components: total vegetables, greens and beans, whole fruits, total protein foods, seafood and plant proteins, fatty acids, refined grains, and added sugars (P<0.001). CONCLUSIONS Incorporating vegetable-based salad into one's diet may be one effective way to increase nutrient intake and improve overall diet quality. Regardless of salad reporting status, HEI scores show that diets of US adults need improvement.

中文翻译：

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食用蔬菜沙拉与美国成年人较高的营养摄入量和饮食质量有关，我们在美国吃什么，2011-2014 年国家健康和营养检查调查

背景 食用沙拉是一种有可能使饮食与国家饮食指南更紧密地协调一致的策略。然而，目前尚不清楚食用蔬菜沙拉的人和不食用蔬菜沙拉的人的营养摄入量和饮食质量是否存在差异。目的 本研究的目的是比较沙拉报告者和非报告者之间的营养摄入和饮食质量。设计 本研究是对通过 24 小时回忆收集的 1 天膳食摄入数据的横断面分析。参与者/环境 2011-2014 年全国健康和营养检查调查中的 20 岁及以上成人 (n=9,678) 被纳入美国吃什么。在摄入日吃沙拉的受访者被视为沙拉记者。主要结局指标 本研究估计所有食品和饮料（不包括补充剂）的营养摄入量，并使用 2015 年健康饮食指数 (HEI) 评估饮食质量。 统计分析 使用配对 t 检验比较沙拉报告者和非报告者之间的营养摄入和 HEI 分数混杂变量的回归调整。结果被认为是显着的，P<0.001。结果 在摄入日，23% 的成年人食用了沙拉。沙拉报告者和非报告者的能量、蛋白质和碳水化合物摄入量没有差异。沙拉报告者的膳食纤维、总脂肪、不饱和脂肪酸、维生素 A、B-6、C、E、K、叶酸、胆碱、镁、钾和钠的摄入量高于非报告者（P<0.001）。报告者的 HEI 2015 总分（100 分中的 56 分）显着高于非报告者（50 分） P <0.001。记者在 13 个 HEI 成分中的 8 个方面的得分也显着更高：总蔬菜、蔬菜和豆类、全水果、总蛋白食品、海鲜和植物蛋白、脂肪酸、精制谷物和添加糖（P < 0.001）。结论 在饮食中加入蔬菜沙拉可能是增加营养摄入和改善整体饮食质量的一种有效方法。无论沙拉报告状态如何，HEI 分数都表明美国成年人的饮食需要改进。精制谷物和添加糖（P<0.001）。结论 在饮食中加入蔬菜沙拉可能是增加营养摄入和改善整体饮食质量的一种有效方法。无论沙拉报告状态如何，HEI 分数都表明美国成年人的饮食需要改进。精制谷物和添加糖（P<0.001）。结论 在饮食中加入蔬菜沙拉可能是增加营养摄入和改善整体饮食质量的一种有效方法。无论沙拉报告状态如何，HEI 分数都表明美国成年人的饮食需要改进。