scholarly journals The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data

2021 ◽  
pp. 1-31
Author(s):  
Dominic N Farsi ◽  
Dinithi Uthumange ◽  
Jose Munoz Munoz ◽  
Daniel M Commane
Keyword(s):  
Sugar Content ◽  
Saturated Fat ◽  
Nutritional Intake ◽  
Market Model ◽  
Nutrition Survey ◽  
Meat Intake ◽  
Policy Makers ◽  
Nationally Representative ◽  
Total Fat ◽  
The Uk

Abstract Dietary patterns high in meat compromise both planetary and human health. Meat-alternatives may help facilitate meat reduction, however the nutritional implications of displacing meat with meat-alternatives does not appear to have been evaluated. Here, data from the 9th cycle of the National Diet and Nutrition Survey was used as the basis of models to assess the effect of meat substitution on nutritional intake. We implemented three models; model 1 progressively replaced 25%, 50%, 75%, or 100% of the current meat intake with a weighted mean of meat-alternatives available in the UK market. Model 2 compared different ingredient categories of meat-alternative; vegetable, mycoprotein, a combination of bean and pea, tofu, nut and soy. Model 3 compared fortified versus unfortified meat-alternatives. The models elicited significant shifts in nutrients. Overall, there were increases in carbohydrate, fibre, sugars and sodium, whereas reductions were found for protein, total and saturated fat, iron and B12. The greatest effects were seen for; vegetable-based (+24.63g/day carbohydrates), mycoprotein-based (−6.12g/day total fat), nut-based (−19.79g/day protein, +10.23g/day fibre; −4.80g/day saturated fat, +7.44g/day sugars), soy-based (+495.98mg/day sodium), and tofu-based (+7.63mg/day iron, −2.02μg/day B12). Our results suggest meat-alternatives can be a healthful replacement for meat if chosen correctly. Consumers should seek out meat-alternatives which are low in sodium and sugar, high in fibre, protein and with high micronutrient density, to avoid compromising nutritional intake if reducing their meat intake. Manufacturers and policy makers should consider fortification of meat-alternatives with nutrients such as iron and B12 and focus on reducing sodium and sugar content.

scholarly journals Lower carbohydrate and higher fat intakes are associated with higher hemoglobin A1c: findings from the UK National Diet and Nutrition Survey 2008–2016

2019 ◽  
Vol 59 (6) ◽  
pp. 2771-2782 ◽  
Author(s):  
Chaitong Churuangsuk ◽  
Michael E.J. Lean ◽  
Emilie Combet
Keyword(s):  
Smoking Status ◽  
Reference Value ◽  
Dietary Recommendations ◽  
Nutrition Survey ◽  
Point Increase ◽  
Nationally Representative ◽  
Total Fat ◽  
The Uk ◽  
Diagnosed Diabetes ◽  
Fat Diets

Abstract Purpose Evidence of low-carbohydrate, high-fat diets (LCHF) for type 2 diabetes (T2DM) prevention is scarce. We investigated how carbohydrate intake relates to HbA1c and T2DM prevalence in a nationally representative survey dataset. Methods We analyzed dietary information (4-day food diaries) from 3234 individuals aged ≥ 16 years, in eight waves of the UK National Diet and Nutrition Survey (2008–2016). We calculated LCHF scores (0–20, higher score indicating lower  %food energy from carbohydrate, with reciprocal higher contribution from fat) and UK Dietary Reference Value (DRV) scores (0–16, based on UK dietary recommendations). Associations between macronutrients and diet scores and diabetes prevalence were analyzed (in the whole sample) using multivariate logistic regression. Among those without diabetes, analyses between exposures and %HbA1c (continuous) were analyzed using multivariate linear regression. All analyses were adjusted for age, sex, body mass index, ethnicity, smoking status, total energy intake, socioeconomic status and survey years. Results In the overall study sample, 194 (6.0%) had diabetes. Mean intake was 48.0%E for carbohydrates, and 34.9%E for total fat. Every 5%E decrease in carbohydrate, and every 5%E increase in fat, was associated with 12% (95% CI 0.78–0.99; P = 0.03) and 17% (95% CI 1.02–1.33; P = 0.02) higher odds of diabetes, respectively. Each two-point increase in LCHF score is related to 8% (95% CI 1.02–1.14; P = 0.006) higher odds of diabetes, while there was no evidence for association between DRV score and diabetes. Among the participants without diagnosed diabetes (n = 3130), every 5%E decrease in carbohydrate was associated with higher %HbA1c by + 0.016% (95% CI 0.004–0.029; P = 0.012), whereas every 5%E increase in fat was associated with higher  %HbA1c by + 0.029% (95% CI 0.015–0.043; P < 0.001). Each two-point increase in LCHF score is related to higher  %HbA1c by + 0.010% (0.1 mmol/mol), while each two-point increase in the DRV score is related to lower  %HbA1c by − 0.023% (0.23 mmol/mol). Conclusions Lower carbohydrate and higher fat intakes were associated with higher HbA1c and greater odds of having diabetes. These data do not support low(er) carbohydrate diets for diabetes prevention.

scholarly journals National Diet and Nutrition Survey: fat and fatty acid intake from the first year of the rolling programme and comparison with previous surveys

2011 ◽  
Vol 107 (3) ◽  
pp. 405-415 ◽  
Author(s):  
Gerda K. Pot ◽  
Celia J. Prynne ◽  
Caireen Roberts ◽  
Ashley Olson ◽  
Sonja K. Nicholson ◽  
...  
Keyword(s):  
Age Groups ◽  
Saturated Fat ◽  
Food Sources ◽  
First Year ◽  
Dietary Intakes ◽  
Nutrition Survey ◽  
Established Risk Factor ◽  
Adults And Children ◽  
Total Fat ◽  
The Uk

High saturated fat intake is an established risk factor for several chronic diseases. The objective of the present study is to report dietary intakes and main food sources of fat and fatty acids (FA) from the first year of the National Diet and Nutrition Survey (NDNS) rolling programme in the UK. Dietary data were collected using 4 d estimated food diaries (n896) and compared with dietary reference values (DRV) and previous NDNS results. Total fat provided 34–36 % food energy (FE) across all age groups, which was similar to previous surveys for adults. Men (19–64 years) and older girls (11–18 years) had mean intakes just above the DRV, while all other groups had mean total fat intakes of < 35 % FE. SFA intakes were lower compared with previous surveys, ranging from 13 to 15 % FE, but still above the DRV. Mean MUFA intakes were 12·5 % FE for adults and children aged 4–18 years and all were below the DRV. Meann-3 PUFA intake represented 0·7–1·1 % FE. Compared with previous survey data, the direction of change forn-3 PUFA was upwards for all age groups, although the differences in absolute terms were very small.Trans-FA intakes were lower than in previous NDNS and were less than 2 g/d for all age groups, representing 0·8 % FE and lower than the DRV in all age groups. In conclusion, dietary intake of fat and FA is moving towards recommended levels for the UK population. However, there remains room for considerable further improvement.

scholarly journals Habitual diet in four populations of African origin: a descriptive paper on nutrient intakes in rural and urban Cameroon, Jamaica and Caribbean migrants in Britain

2001 ◽  
Vol 4 (3) ◽  
pp. 765-772 ◽  
Author(s):  
Louise I Mennen ◽  
Maria Jackson ◽  
Sangita Sharma ◽  
Jean-Claude N Mbanya ◽  
Janet Cade ◽  
...  
Keyword(s):  
Saturated Fat ◽  
Carbohydrate Intake ◽  
Fat Intake ◽  
African Origin ◽  
Rural And Urban ◽  
Habitual Diet ◽  
Rural Cameroon ◽  
Similar Genetic Background ◽  
Total Fat ◽  
The Uk

AbstractBackground:The prevalence of chronic diseases is increasing in West Africa, the Caribbean and its migrants to Britain. This trend may be due to the transition in the habitual diet, with increasing (saturated) fat and decreasing fruit and vegetable intakes, both within and between countries.Objective:We have tested this hypothesis by comparing habitual diet in four African-origin populations with a similar genetic background at different stages in this transition.Design:The study populations included subjects from rural Cameroon (n=743), urban Cameroon (n=1042), Jamaica (n=857) and African–Caribbeans in Manchester, UK (n=243), all aged 25–74 years. Habitual diet was assessed by a food-frequency questionnaire, specifically developed for each country separately.Results:Total energy intake was greatest in rural Cameroon and lowest in Manchester for all age/sex groups. A tendency towards the same pattern was seen for carbohydrates, protein and total fat intake. Saturated and polyunsaturated fat intake and alcohol intake were highest in rural Cameroon, and lowest in Jamaica, with the intakes in the UK lower than those in urban Cameroon. The percentage of energy from total fat was higher in rural and urban Cameroon than in Jamaica and the UK for all age/sex groups. The opposite was seen for percentage of energy from carbohydrate intake, the intake being highest in Jamaica and lowest in rural Cameroon. The percentage of energy from protein increased gradually from rural Cameroon to the UK.Conclusions:These results do not support our hypothesis that carbohydrate intake increased, while (saturated) fat intake decreased, from rural Cameroon to the UK.

Online job quality quizzes: are they of value?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Keyword(s):  
Age Groups ◽  
Job Quality ◽  
Policy Makers ◽  
Content Type ◽  
The Public ◽  
Advantages And Disadvantages ◽  
Social Media Platforms ◽  
Random Probability ◽  
Nationally Representative ◽  
The Uk

Purpose The purpose of this study is to compare two methods of data collection on job quality – an online quiz and a random probability survey. Design/methodology/approach Data are from a nationally representative sample of workers in Britain aged 20–65 years. Participants in the survey are randomly selected whereas those completing the quiz are recruited using uncontrolled convenience sampling promoted through trade union websites, newsletters and advertising on social media platforms. The survey and quiz contain the same questions and data from both methods are collected within 14 months of each other. Findings The results show that the sample recruited for participation in the online quiz is skewed towards those working in the public sector, people in higher education and towards younger age groups and women whereas the random probability survey is more representative of the adult working population in the UK. Significant differences in the results obtained by the two collection methods are found which suggests that social desirability bias is having an effect on participant responses. Practical implications Therefore policy makers should consider the advantages and disadvantages when selecting methods to collect data for tracking changes in job quality. Originality/value This paper has an original approach by examining the procedures in different methods of gathering data on job quality and the effects of this on the data collected.

scholarly journals Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1216 ◽  
Author(s):  
Roberta Alessandrini ◽  
Feng J. He ◽  
Kawther M. Hashem ◽  
Monique Tan ◽  
Graham A. MacGregor
Keyword(s):  
Energy Density ◽  
Energy Range ◽  
Sugar Content ◽  
Saturated Fat ◽  
Fat Content ◽  
Calorie Intake ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
The Mean ◽  
Total Fat

Cakes and biscuits contribute to energy, total and saturated fat and sugar in British diets. So far, the UK government has prompted manufacturers to reduce energy density in these products through a reduction of their sugar content. We conducted a cross-sectional survey of the fat content of cakes and biscuits available in nine UK supermarket chains. In cakes (n = 381), the mean total fat content was 17.9 ± 5.2 g/100 g (39% of the overall energy); range (1.4–35.6 g/100 g) and the average saturated fat content in cakes was 5.9 ± 3.4 g/100 g (13% of the overall energy); range (0.3–20 g/100 g). In biscuits (n = 481), the mean total fat content was 21.8 g ± 6.3 g/100 g (40% of the overall energy); range (0.7–38.9 g/100 g) and the average saturated fat content was 11.4 ± 4.9 g/100 g (23% of the overall energy); range (0.3–22.3 g/100 g). In both cakes and biscuits, total and saturated fat content was positively correlated with energy density. Our results show that cakes and biscuits sold in UK supermarkets are high in total and saturated fat, and that fat content contributes substantially to product energy density. Fat reformulation in these products would effectively reduce energy density, calorie intake and help prevent obesity. Fat reformulation should be implemented simultaneously with sugar reformulation and be focused on saturated fat, as this will have the additional effect of lowering LDL cholesterol.

scholarly journals Associations between yogurt consumption and nutrient intake in the United Kingdom

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Yong Zhu ◽  
Jessica Smith ◽  
Neha Jain ◽  
Vipra Vanage ◽  
Mitesh Sharma ◽  
...  
Keyword(s):  
Vitamin D ◽  
United Kingdom ◽  
Energy Intake ◽  
Nutrient Intake ◽  
Daily Intake ◽  
Saturated Fat ◽  
Food Diary ◽  
Nutrition Survey ◽  
The United Kingdom ◽  
Total Fat

AbstractIntroduction: The present study was conducted to examine yogurt consumption patterns and investigate associations between yogurt consumption and nutrient intake using data from the National Diet and Nutrition Survey (NDNS) rolling programme in the United Kingdom.Materials and Methods: Children aged 1.5–18 years old (N = 2564) and adults aged 19 years or older (N = 2705) from the NDNS 2012/13–2015/16 were included in the study. The average of four-day food diary data was used for analysis. Yogurt included all food items from the yogurt, fromage frais and dairy dessert food group, excluding dairy dessert products. Participants were classified as yogurt eaters if they reported consumption of yogurt at least once during the four days. Percentage contribution of yogurt to daily intake of nutrients in yogurt eaters was calculated. Multiple linear regression analyses for surveys were used to compare differences in energy and nutrient intake between yogurt eaters and non-eaters, adjusting for sociodemographic characteristics. Energy intake was also adjusted for in nutrient data analysis.Results: The prevalence of yogurt consumption was 53% in children and 39% in adults. The daily intake of yogurt was 105 g and 132 g, respectively. Yogurt is an important source of calcium and riboflavin in children and adults, as well as vitamin D in children, accounting for over 15% of daily intake of these nutrients. Compared to non-eaters, yogurt eaters had significantly higher energy intake in both children and adults; they also had significantly higher intake of protein, fiber, calcium, magnesium, phosphorus, potassium, folate, riboflavin, thiamin, and vitamin C, as well as significantly lower intake of sodium. Child yogurt eaters also had significantly higher intake of vitamin A and vitamin B12, and lower intake of total fat, whereas adult yogurt eaters had significantly higher intake of carbohydrate, iron, zinc, vitamin D and vitamin E, compared to non-eaters. Both yogurt eaters in children and adults had higher intake of total sugar; nonetheless, non-milk extrinsic sugar intake did not differ by yogurt consumption status in children, and it was significantly lower in adult yogurt eaters. Saturated fat intake did not differ by yogurt consumption status in children and adults.Discussion: Yogurt is an important dietary source of several nutrients in the United Kingdom. Its consumption was positively associated with intake of total energy and many nutrients to encourage, but not positively associated with intake of sodium, total fat, saturated fat, and non-milk extrinsic sugar in both children and adults.

scholarly journals Estimations of daily energy and nutrient availability based on nationally representative household budget survey data. The Data Food Networking (DAFNE) project

2007 ◽  
Vol 10 (12) ◽  
pp. 1422-1429 ◽  
Author(s):  
A Naska ◽  
E Oikonomou ◽  
A Trichopoulou ◽  
K Wagner ◽  
K Gedrich
Keyword(s):  
Nutrient Availability ◽  
Saturated Fat ◽  
Food Composition ◽  
Household Budget Survey ◽  
Daily Energy ◽  
Household Budget ◽  
Nationally Representative ◽  
Total Fat ◽  
Cost Efficient ◽  
Composition Table

AbstractObjectiveTo describe a cost-efficient method for estimating energy and nutrient availability using household budget survey (HBS) data.DesignFour different approaches were tested and the results were compared with published nutrient intake data. The selected method was exemplarily applied in German and Greek data.SettingGermany, 1998; Greece, 1998/99.MaterialNationally representative HBSs.ResultsComparisons showed that HBS-based estimates were generally close to intake data when results were presented as contributions to daily energy intake. Daily energy and protein availabilities were similar in Germany and Greece. Differences were observed in the availability of carbohydrates (German households reported a 5 percentage points higher contribution to daily energy availability) and lipids (Greek households recorded higher values for total fat, but lower values for saturated fat). Meat, added lipids and potatoes were important energy suppliers in Germany, whereas in Greece the first three energy suppliers were added lipids, cereals and meat. In both countries, meat, cereals, milk and cheese were important protein sources and cereals, potatoes, fruits and nuts contributed more than 60% of the daily carbohydrate availability. Added lipids were the major source of fat in the daily diet of both countries, but their contribution amounted to less than one-third in Germany and two-thirds in Greece.ConclusionsNational HBS data can be used for monitoring and comparing nutrient availability among representative population samples of different countries. The ground is set for the development of a harmonised food composition table to be applied to HBS food data at international level.

scholarly journals Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

2009 ◽  
Vol 13 (7) ◽  
pp. 1036-1041 ◽  
Author(s):  
Karen Z Walker ◽  
Julie Woods ◽  
Jamie Ross ◽  
Rachel Hechtman
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrition Information ◽  
High Fat ◽  
Nutrient Quality ◽  
Traffic Lights ◽  
Nutrient Profiling ◽  
Total Fat

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.

scholarly journals Descriptive epidemiology of energy expenditure in the UK: Findings from the National Diet and Nutrition Survey 2008 – 2015

2019 ◽  
Author(s):  
Soren Brage ◽  
Tim Lindsay ◽  
Michelle Venables ◽  
Katrien Wijndaele ◽  
Kate Westgate ◽  
...  
Keyword(s):  
Energy Expenditure ◽  
Old Age ◽  
Gold Standard ◽  
Total Energy Expenditure ◽  
Fat Free Mass ◽  
Nutrition Survey ◽  
Representative Study ◽  
Human Energy ◽  
Nationally Representative ◽  
The Uk

AbstractBackgroundLittle is known about population levels of energy expenditure as national surveillance systems typically employ only crude measures. The National Diet and Nutrition Survey (NDNS) in the UK measures energy expenditure in a 10% subsample by gold-standard doubly-labelled water (DLW).MethodsDLW-subsample participants from the NDNS (383 males, 387 females) aged 4-91yrs were recruited between 2008 and 2015. Height and weight were measured, and bodyfat percentage was estimated by deuterium dilution.ResultsAbsolute Total Energy Expenditure (TEE) increases steadily throughout childhood, ranging from 6.3 and 7.2 MJ/day in 4-7yr-old to 9.9 and 11.8 MJ/day for 14-16yr-old girls and boys, respectively. TEE peaked in 17-27yr-old women (10.9 MJ/day) and 28-43yr-old men (14.4 MJ/day), before decreasing gradually in old age. Physical Acitivty Energy Expenditure (PAEE) declines steadily with age from childhood (87.7 kJ/day/kg in 4-7yr olds) through to old age (38.9 kJ/day/kg in 71-91yr olds). Bodyfat percentage was strongly inversely associated with PAEE throughout life, irrespective of expressing PAEE relative to bodymass or fat-free mass. Compared to females with <30% bodyfat, females >40% recorded 28 kJ/day/kg and 17 kJ/day/kg fat-free mass less PAEE in analyses adjusted for age, geographical region, and time of assessment. Similarly, compared to males with <25% bodyfat, males >35% recorded 26 kJ/day/kg and 10 kJ/day/kg fat-free mass less PAEE.ConclusionsThis first nationally representative study reports levels of human energy expenditure as measured by gold-standard methodology; values may serve as reference for other population studies. Age, sex and body composition are main biological determinants of energy expenditure.Key messagesFirst nationally representative study of human energy expenditure, covering the UK in the period 2008-2015Total Energy Expenditure (MJ/day) increases steadily with age thoughout childhood and adolescence, peaks in the 3rd decade of life in women and 4th decade of life in men, before decreasing gradually in old agePhysical Acitivty Energy Expenditure (kJ/day/kg or kJ/day/kg fat-free mass) declines steadily with age from childhood to old age, more steeply so in malesBodyfat percentage is strongly inversely associated with physical activity energy expenditure

The nutritional content of children’s breakfast cereals: a cross-sectional analysis of New Zealand, Australia, the UK, Canada and the USA

2019 ◽  
Vol 23 (9) ◽  
pp. 1589-1598 ◽  
Author(s):  
Lynne Chepulis ◽  
Nadine Everson ◽  
Rhoda Ndanuko ◽  
Gael Mearns
Keyword(s):  
New Zealand ◽  
Sugar Content ◽  
Saturated Fat ◽  
Total Sugar ◽  
Cross Sectional ◽  
Breakfast Cereals ◽  
Label Information ◽  
The Usa ◽  
The Uk ◽  
Serving Size

AbstractObjective:To compare the Nutrition Information Panel (NIP) content, serving size and package size of children’s ready-to-eat breakfast cereals (RTEC) available in five different Western countries.Design:NIP label information was collected from RTEC available for purchase in major supermarket chains. Kruskal–Wallis, Mann–Whitney U and χ2 tests were applied to detect differences between countries on manufacturer-declared serving size, total energy (kJ), total protein, fat, saturated fat, carbohydrate, total sugar, Na and fibre content. The Nutrient Profiling Scoring Criterion (NPSC) was used to evaluate the number of products deemed to be ‘unhealthy’.Setting:Supermarkets in Australia, Canada, New Zealand, the UK and the USA.Participants:Children’s breakfast cereals (n 636), including those with and without promotional characters.Results:The majority of children’s RTEC contained substantial levels of total sugar and differences were apparent between countries. Median sugar content per serving was higher in US cereals than all other countries (10·0 v. 7·7–9·1 g; P < 0·0001). Median fat and saturated fat content were lowest in Australia and New Zealand RTEC, while the Na content of RTEC was 60–120 % higher in the USA and Canada than in Australia and the UK (all P ≤ 0·01).Conclusions:Across all countries, there was a high proportion of RTEC marketed for children that had an unhealthy nutrient profile. Strategies and policies are needed to improve the nutrient value of RTEC for children, so they provide a breakfast food that meets nutrition guidelines.

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