Soup consumption is associated with a lower dietary energy density and a better diet quality in US adults

Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have reported that soup consumption aids in body-weight management. However, little is known about mechanisms that can explain these findings. The objective of the present study was to investigate associations between soup consumption and daily energy intake, dietary energy density (ED), nutrient intake and diet quality. Adults aged 19-64 years who participated in the National Health and Nutrition Examination Surveys during 2003-8 were included in the study. Soup consumers were identified from the first dietary recall using the United States Department of Agriculture food codes and combination food type from the dietary data. Compared with non-consumers (n 9307), soup consumers (n 1291) had a lower body weight (P=0 center dot 002), a lower waist circumference (P=0 center dot 001) and a trend towards a lower total energy intake (P=0 center dot 087). Soup consumption was associated with a lower dietary ED (P<0 center dot 001); this was independent of whether data on beverage or water consumption were included. Diet quality, as measured by the Healthy Eating Index 2005, was significantly better in soup consumers (P=0 center dot 008). Soup consumption was also associated with a reduced intake of total fat and an increased intake of protein, carbohydrate and dietary fibre, as well as several vitamins and minerals (P<0 center dot 05 for all). However, it was also associated with a higher intake of Na (P<0 center dot 001). The relationship between soup consumption and body weight could be due to a reduced dietary ED and an improved diet quality. Consumers need to pay attention to their Na intake and choose low-Na products for a healthier diet.