Study: Protein Consumption Among Youth Shows Sandwiches Leading Protein Source

Sandwiches, which include burgers and poultry, were the top two contributors of protein intake among youth and adults, with some differences by age group, according to the Center for Disease Control’s (CDC) National Center for Health Statistics.

Adequate protein intake is essential for overall health (1,2). The 2025–2030 Dietary Guidelines for Americans emphasize prioritizing high-quality, nutrient-dense protein foods, including eggs, poultry, seafood and meat.

This report presents estimates of the mean percentage of total calories from protein and the mean percentage of total protein consumed from the top five food sources on a given day among youth and adults in the United States during August 2021–August 2023. Trends in the percentage of calories from protein consumed from 2013–2014 through August 2021–August 2023 are also presented.

Calories From Protein Among Adults

• During August 2021–August 2023, adults ages 20 and older consumed 15.5% of their calories from protein on a given day (Figure 2, Table 2).
• Adults ages 60 and older consumed fewer calories from protein (15.1%) than adults ages 20–39 (15.6%) and 40–59 (15.7%).
• Among all adults, males consumed more calories from protein (15.7%) than females (15.3%), but no significant differences were observed between males and females within each age group.
• No significant differences were observed by age within either sex.

Calories From Protein Among Youth

• During August 2021–August 2023, the top five protein sources among youth ages 2–19 were sandwiches (15.1%), poultry (11.3%), milk (7.1%), mixed grain dishes (6.2%) and pizza (6.0%) (Figure 3, Table 3).
• Among children ages 2–5, the top protein sources were milk (12.6%), poultry (11.3%), sandwiches (9.8%), mixed grain dishes (6.5%) and cured meats (5.3%).
• Among children ages 6–11, the top protein sources were sandwiches (14.5%), poultry (10.8%), milk (7.0%), pizza (6.6%) and mixed grain dishes (6.3%).
• Among adolescents ages 12–19, the top protein sources were sandwiches (17.2%), poultry (11.5%), mixed Mexican dishes (6.1%), mixed grain dishes (6.1%) and pizza (6.0%).

Sources of Protein Intake Among Adults

During August 2021–August 2023, youth consumed 13.9% of their calories from protein, while adults consumed 15.5%. Among youth, adolescents ages 12–19 consumed the highest percentage of calories from protein (14.3%). Among adults, protein consumption was lowest among those ages 60 and older (15.1%).

Overall, sandwiches and poultry were the top two contributors to total protein intake for both youth and adults. However, some differences were observed among children by age group. For children ages 2–5, milk was the leading contributor to protein intake, while sandwiches were the top contributor for children ages 6–11 and adolescents ages 12–19.

Among adults, the top five contributors to protein intake varied by age group. For example, the fifth-largest contributor was mixed Mexican dishes among adults ages 20–39, plant-based protein foods among those ages 40–59, and eggs among those ages 60 and older.

From 2013–2014 through August 2021–August 2023, the percentage of calories consumed from protein decreased among both youth and adults.

Continued monitoring of protein intake and its food sources will provide important information about dietary patterns among youth and adults in the United States.

• During August 2021–August 2023, the top five protein sources among adults ages 20 and older were sandwiches (15.6%), poultry (9.4%), mixed meat dishes (6.4%), meat (6.0%) and mixed grain dishes (4.8%) (Figure 4, Table 4).
• Among adults ages 20–39, the top protein sources were sandwiches (16.2%), poultry (11.1%), mixed grain dishes (6.4%), mixed meat dishes (5.1%) and mixed Mexican dishes (4.6%).
• Among adults ages 40–59, the top protein sources were sandwiches (16.0%), poultry (8.7%), mixed meat dishes (7.1%), meat (7.0%) and plant-based protein foods (4.3%).
• Among adults ages 60 and older, the top protein sources were sandwiches (14.4%), poultry (8.3%), mixed meat dishes (7.0%), meat (6.6%) and eggs (4.7%).

Food categories: The 49 food categories in the U.S. Department of Agriculture’s “What We Eat
in America” were used to categorize foods and identify top contributors of total protein intake.

Sandwiches include burgers; frankfurter, chicken filet, egg and breakfast, cheese, peanut
butter and jelly, seafood, deli and cured meat, meat and BBQ, and vegetable sandwiches; and
vegetable burgers. Poultry includes chicken (whole pieces, patties, nuggets, and tenders),
turkey, duck, and other poultry.

Cured meats include cold cuts and other cured meats, bacon, frankfurters, and sausages. Mixed meat dishes include poultry, seafood, and other mixed meat dishes. Plant-based protein foods include beans, peas, legumes, nuts, seeds, and soy- and meat-alternative products.

Milk includes whole, reduced fat, low fat, and nonfat milk. Eggs include omelets and other eggs. Mixed grain dishes include rice mixed dishes, pasta mixed dishes, macaroni and cheese, turnovers, and other grain-based items. Mixed Mexican dishes include burritos, tacos, nachos, and other Mexican mixed dishes.

Read more of the report here.