Consumption of Mexican Food by U.S. Adults: What We Eat in America, NHANES 2017 – March 2020

Authors: Sebastian, Rhonda; Crawford, Sara; GOLDMAN, JOSEPH - Retired ARS Employee; Moshfegh, Alanna

Submitted to: Worldwide Web Site: Food Surveys Research Group
Publication Type: Research Technical Update
Publication Acceptance Date: 12/4/2024
Publication Date: 12/9/2024
Citation: Sebastian, R.S., Crawford, S.B., Goldman, J.D., Moshfegh, A.J. 2024. Consumption of Mexican Food by U.S. Adults: What We Eat in America, NHANES 2017 – March 2020. Worldwide Web Site: Food Surveys Research Group. Available: https://www.ars.usda.gov/nea/bhnrc/fsrg/wweia/dbrief.

Interpretive Summary: Tacos, burritos, and other Mexican foods are popular foods in the U.S. However, intake of this group of foods has never been reported on the national level. In this data brief, we provide an overview of Mexican food consumption by the U.S. adult population. Using data from What We Eat in America, NHANES 2017 - March 2020, we examined Mexican food. We identified who consumes it, the kinds of Mexican food consumed, nutrient intakes of Mexican food consumers versus non-consumers, and its contributions to total intakes. We found that 13% of adults age 20 years and older consume a Mexican food on any given day. Consuming Mexican food does not vary by gender, but there is an inverse relationship in consumption by age. Consumption is higher among Hispanic adults relative to non-Hispanic White, Black, and Asian adults. Grocery stores and restaurants are the sources of most (89%) Mexican food/Mexican food ingredients. Tacos account for 39% of Mexican food followed by burritos (23%). Mexican food consumers have higher intakes of dietary fiber and saturated fat, but lower intakes of vitamins A, D, and potassium than non-consumers on a 1,000-kilocalorie basis. Among consumers, Mexican food contributes 30% of daily intake of energy, and 35-40% of protein, total fat, saturated fat, dietary fiber, calcium, and sodium. The information in this data brief can inform policy makers, food manufacturers, dietitians, nutritionists, and consumers about Mexican food’s considerable but disparate role among distinct groups of U.S. adults.

Technical Abstract: Mexican food is widely available in the U.S. Approximately 10% of U.S. restaurants serve Mexican food, and over 200 million individuals in the U.S. used Mexican food/Mexican food ingredients in 2020. Moreover, with Hispanics constituting a rapidly growing U.S. demographic, it is expected that these foods will continue to increase in popularity nationwide. The purpose of this report is to characterize Mexican food consumption among U.S. adults. One day of dietary intake data from 7,707 individuals age 20 years and over in the nationally representative survey What We Eat in America, NHANES 2017 - March 2020, was analyzed. Two-tailed t-tests were used to compare percentages of adults, all and by gender, consuming highly reported select Mexican food items by age group, race/ethnicity, and family income, and to compare nutrient intakes, on a 1,000-kilocalorie basis by Mexican food consumption status. Regression analyses identified trends in Mexican food consumption by age. On any given day, 13% of American adults consume one or more Mexican foods. Prevalence of consumption does not differ by gender (p>0.001). However, an inverse linear trend by age was observed among all adults and among males and females separately. Hispanic adults, all and by gender, are more likely to consume a Mexican food on the intake day relative to individuals in other race/ethnic groups. Prevalence of consumption does not differ by family income. Thirty-nine percent of Mexican food reports are tacos, 23% burritos, 11% quesadillas, 7% nachos, 5% enchiladas, and 15% other types (e.g., tamales, pupusas, arepas). On an energy density basis, Mexican food consumers have higher intake of dietary fiber and saturated fat, and lower intake of vitamins A, D, and potassium relative to non-consumers. Mexican food contributes 30% of daily energy intake among consumers, and 36% of protein, 37% of total fat, 40% of saturated fat, 37% of dietary fiber, 35% of calcium, and 39% of sodium. Mexican food is consequential in the diets of U.S. adult consumers. Modifying choices to include lower fat, lower sodium options would enhance the impact of this nutritionally relevant group of foods.