Consumption of Salad Dressing and Nutrient Intake of the U.S. Population
Authors: Bigornia Sherman J , Saklani Shilpa , Maras Janice , Rubin Kristin , Tucker Katherine L 
Published: November 2023

Objectives

To describe intake of salad dressing in the US population and to evaluate nutrient intakes by salad dressing consumption and salad dressing type (creamy and vinaigrette).

Methods

We used national data from individuals aged 2 y and above in the National Health and Nutrition Examination Survey (NHANES) between 2007 and 2010 (n = 18,582), with the analytic sample of 17,371. The day one 24‐hour dietary recall was used to estimate salad dressing intakes, as g from all food sources. Salad dressing was categorized as creamy or vinaigrette style and as full‐fat or reduced fat/fat‐free. Mayonnaise was not included as a salad dressing type. Intakes were described for males and females, aged 2–18, 19–50 & >=51 y. Analyses using appropriate survey weights were performed using SAS version 9.3. Nutrient intake was compared across consumption groups using survey regression procedures adjusting for age, sex, and total energy.

Results

Among all participant‐days, 16% were consumers and 84% did not consume salad dressing. Among salad dressing use episodes, approximately 50% were creamy dressing and 50% vinaigrette. Salad dressing consumers tended to be female, ages 51–70 y, and with higher income. Consumer‐days with salad dressing (vs. non‐consumer‐days) showed higher percent of energy from total fat, polyunsaturated fat, and mono‐unsaturated fat, and dietary fiber, potassium, beta‐carotene, vitamin E, and sodium, but lower consumption of sugar (Table). In separate analyses, compared to non‐consumer‐days, consumers‐days of creamy and vinaigrette dressing showed somewhat similar patterns of nutrient intake. However, consumer‐days with creamy dressing demonstrated greater monounsaturated fat intake, which was not supported in consumer‐days of vinaigrette analyses. Further, in contrast to creamy dressing, vinaigrette dressing was associated with significantly higher intake of % energy from protein, vitamin C, potassium, and dietary fiber.

Conclusion

Salad dressing use appears to be associated with significantly higher intakes of several recommended nutrients and lower intake of dietary sugar, likely due to co‐consumption with salads and vegetables.

Support or Funding Information

The Kraft Heinz Company

Nutrient intakes by consumer‐ and non‐consumer‐days of salad dressing

Dietary Measures
Adjusted nutrient intakes

Consumer‐days
Non‐Consumer‐days
P Value

Total Fat (% Energy)
35.6 ± 0.25
32.3 ± 0.11
<.0001

Polyunsaturated Fat (% Energy)
9.0 ± 0.14
6.7 ± 0.07
<.0001

Saturated Fat (% Energy)
10.9 ± 0.13
11 ± 0.12
0.85

Monounsaturated Fat (% Energy)
12.5 ±0.19
11.7 ± 0.11
<.0001

Protein (% Energy)
15.7 ± 0.22
15.4 ± 0.13
0.10

Beta‐Carotene (mcg)
3237 ± 107
1526 ± 53.7
<.0001

Vitamin E as alpha‐Tocopherol (mg)
8.9 ± 0.28
6.7 ± 0.16
<.0001

Vitamin C (mg)
95 ± 3.1
81.3 ± 1.9
0.0003

Potassium (mg)
2624 ± 33.1
2465 ± 16.4
<.0001

Sodium (mg)
3402 ± 26.5
3268 ± 15.8
<.0001

Calcium (mg)
964 ± 13.8
965 ± 8.56
0.94

Dietary Fiber (gm)
16.4 ± 0.29
14.9 ± 0.19
<.0001

Sugar Intake (gm)
109 ± 1.78
118 ± 0.99
<.0001

Data are means ± SE adjusted for age, sex, and total energy. All micronutrients were energy adjusted by the nutrient residual method.