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 Declines in dietary macronutrient intake in persons with HIV infection who develop depression

2008 ◽  
Vol 11 (2) ◽  
pp. 124-131 ◽  
Author(s):  
Rita Isaac ◽  
Denise Jacobson ◽  
Christine Wanke ◽  
Kristy Hendricks ◽  
Tamsin A Knox ◽  
...  
Keyword(s):  
Hiv Infection ◽  
Saturated Fat ◽  
Nutritional Deficiencies ◽  
Control Group ◽  
Macronutrient Intake ◽  
Daily Energy ◽  
Dietary Components ◽  
Total Fat ◽  
Daily Intakes ◽  
Observation Period

AbstractBackgroundThe effect of depression on dietary intake has not, to our knowledge, been examined in persons with HIV infection.MethodsWe conducted a longitudinal analysis of participants in the Nutrition for Healthy Living Study (NFHL). We measured changes in dietary macronutrient intake in participants who developed depression and, using multiple regression analysis, compared the changes with a control group of patients who did not become depressed.ResultsNinety patients developed depression during the observation period, and we compared these with 152 non-depressed controls. The two groups had similar age and body mass index (BMI) at baseline, but those who developed depression were more likely to be female, less educated and had lower incomes. After adjustment, compared with non-depressed participants, those who developed depression had significantly greater decreases in the following daily intakes: total energy (−341 kcal, P = 0.006), protein (−12.3 g, P = 0.02), total fat (−18.5 g, P = 0.008), carbohydrate (−36.8 g, P = 0.02), total fibre (−4.3 g, P = 0.001) and saturated fat (−6.7 g, P = 0.01). There were no significant differences in the daily intakes of simple sugars and long-chain n−3 fatty acids, or BMI.ConclusionDepression is associated with decreases in total daily energy intake and in six of the eight dietary components we measured. Clinicians should be aware that depression-associated nutritional deficiencies may complicate the care of persons with HIV.

scholarly journals Impact of foods with health logo on saturated fat, sodium and sugar intake of young Dutch adults

2010 ◽  
Vol 14 (4) ◽  
pp. 635-644 ◽  
Author(s):  
Elisabeth HM Temme ◽  
Hilko van der Voet ◽  
Annet JC Roodenburg ◽  
Astrid Bulder ◽  
Gerda van Donkersgoed ◽  
...  
Keyword(s):  
Nutrient Intake ◽  
Meat Products ◽  
Saturated Fat ◽  
Sodium Content ◽  
Food Composition ◽  
Sugar Intake ◽  
Optimal Replacement ◽  
Market Shares ◽  
Current Consumption ◽  
Composition Table

AbstractObjectiveHealth logos are introduced to distinguish foods with ‘healthier’ nutrient composition from regular foods. In the present study, we evaluated the effects of changed food compositions according to health logo criteria on the intake of saturated fat, sugar and sodium in a Dutch population of young adults.DesignFoods in the Dutch food composition table were evaluated against nutrient criteria for logo eligibility. Three replacement scenarios were compared with the nutrient intake ‘as measured’ in the Dutch consumption survey. The foods not complying with health logo criteria were replaced either by ‘virtual’ foods exactly complying with the health logo criteria, with real 2007 market shares (scenario I) and 100 % market shares (scenario II), or by existing similar foods with a composition that already complied with the health logo criteria (scenario III).ResultsThe percentage reduction in nutrient intake with the current 2007 market shares of ‘health logo foods’ was −2·5 % for SFA, 0 % for sodium and −1 % for sugar. With a 100 % market share these reductions would be −10 % for SFA, −4 % for sodium and −6 % for sugar. This may lead to a reduction of −40 % for SFA, −23 % for sodium and −36 % for sugar in the most optimal replacement scenario.ConclusionsWith ‘health logo foods’, available in 2007 and current consumption patterns, small reductions can be achieved for SFA and sugar. For additional reductions, lowering the fat/sodium content of meat (products) towards health logo criteria and drinks without sugar towards limits far below health logo criteria would be the most effective reformulation strategy.

scholarly journals Intake of essential fatty acids in Indonesian children: secondary analysis of data from a nationally representative survey

2016 ◽  
Vol 115 (4) ◽  
pp. 687-693 ◽  
Author(s):  
Nicole Neufingerl ◽  
Ratna Djuwita ◽  
Anke Otten-Hofman ◽  
Reisi Nurdiani ◽  
Ursula Garczarek ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dietary Intake ◽  
Essential Fatty Acids ◽  
Secondary Analysis ◽  
Food Samples ◽  
Food Composition ◽  
Considerable Proportion ◽  
Nutrient Adequacy ◽  
Nationally Representative ◽  
Total Fat

AbstractEssential fatty acids (EFA) such as α-linolenic acid (ALA) and linoleic acid (LA) are needed for healthy growth and development of children. Worldwide, reliable intake data of EFA are often lacking. The objective of this study was to investigate dietary intake of EFA in Indonesian children. Dietary intake data of 4–12-year-old children (n 45 821) from a nationally representative Indonesian survey were used to estimate median intake and distribution of population fatty acid intake. Missing data on individual fatty acids in the Indonesian food composition table were complemented through chemical analyses of national representative food samples and imputation of data from the US nutrient database. Nutrient adequacy ratios were calculated as a percentage of FAO/WHO intake recommendations. The medians of total fat intake of the children was 26·7 (10th–90th percentile 11·2–40·0) percentage of total daily energy (%E). Intakes of fatty acids were 4·05 (10th–90th percentile 1·83–7·22) %E for total PUFA, 3·36 (10th–90th percentile 1·14–6·29) %E for LA and 0·20 (10th–90th percentile 0·07–0·66) %E for ALA. Median intake of PUFA was 67 % and that of ALA 40 % of the minimum amounts recommended by FAO/WHO. These data indicate that a majority of Indonesian children has intakes of PUFA and specifically ALA that are lower than recommended intake levels. Total fat and LA intakes may be suboptimal for a smaller yet considerable proportion of children. Public health initiatives should provide practical guidelines to promote consumption of PUFA-rich foods.

scholarly journals 0140 Dietary Macronutrients and Sleep Duration, Sleep Disturbance, and Daytime Fatigue

SLEEP ◽  
2020 ◽  
Vol 43 (Supplement_1) ◽  
pp. A55-A56
Author(s):  
M Barker ◽  
M St-Onge ◽  
A Seixas ◽  
W D Killgore ◽  
C C Wills ◽  
...  
Keyword(s):  
Sleep Disturbance ◽  
Sleep Duration ◽  
Sleep Disturbances ◽  
Saturated Fat ◽  
Daily Consumption ◽  
Dietary Recall ◽  
Short Sleep ◽  
Severe Fatigue ◽  
Nationally Representative ◽  
Total Fat

Abstract Introduction We examined nationally-representative data on macronutrients associated with multiple dimensions of sleep health. Methods Data were obtained from the 2015–2016 National Health and Nutrition Examination Survey, (N=5,266 adults). Standard 24-h dietary recall procedures were analyzed to establish daily consumption of protein, carbohydrates, sugar, fiber, total fat, and saturated fat. Self-reported habitual sleep duration was categorized as very short (<5h), short (5–6.5h), normal (7-8h), and long (>8h). Sleep disturbance and daytime tiredness/fatigue were self-reported as either none, mild, moderate, or severe. Weighted multinomial logistic regressions with sleep variables as outcome/dependent variable and percent of each macronutrient as independent variable were adjusted for age, sex, race/ethnicity, education, and body mass index. Results Increased protein was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.019) and severe fatigue (RRR=0.06, p=0.020). Increased carbohydrates was associated with an increased likelihood of very short (RRR=61.17, p=0.001), short (RRR=3.96, p=0.017), and long (RRR=2.58, p=0.041) sleep, severe sleep disturbance (RRR=9.37, p=0.010) and fatigue (RRR=7.61, p=0.009). Increased sugar was associated with an increased likelihood of very short (RRR=24.17, p=0.001), short (RRR=3.29, p=0.017), and long (RRR=2.22, p=0.046) sleep, as well as mild (RRR=2.36, p=0.041) and severe (RRR=10.70, p=0.001) sleep disturbance, and severe fatigue (RRR=12.98, p<0.0005). Increased fiber was associated with a decreased likelihood of long (RRR=0.01, p=0.032) sleep and severe sleep disturbance (RRR<0.01, p<0.0005), as well as moderate (RRR<0.01, p=0.026) and severe (RRR<0.01, p<0.0005) fatigue. Increased fat was associated with a decreased likelihood of very short sleep (RRR=0.01, p=0.010). Increased saturated fat was associated with a decreased likelihood of very short sleep (RRR<0.01, p=0.017). Conclusion Protein and fiber were associated with better sleep profiles overall and carbohydrate and sugar were associated with worse sleep, as well as increased prevalence of sleep disturbances and fatigue. Support Dr. Grandner is supported by R01MD011600

scholarly journals Comparison between household budget survey and 24-hour recall data in a nationally representative sample of Polish households

2005 ◽  
Vol 8 (4) ◽  
pp. 430-439 ◽  
Author(s):  
W Sekula ◽  
M Nelson ◽  
K Figurska ◽  
M Oltarzewski ◽  
R Weisell ◽  
...  
Keyword(s):  
Food Consumption ◽  
Representative Sample ◽  
Nutrient Intake ◽  
Processed Meat ◽  
Nutrition Survey ◽  
Household Budget Survey ◽  
Recall Data ◽  
Household Budget ◽  
Nationally Representative ◽  
24 Hour Recall

AbstractObjectiveHousehold budget survey (HBS) data are used regularly for nutritional epidemiological purposes. The validity of HBS data, however, is not well established. The aim of this project was to compare HBS and individual nutrition survey (INS) data in a nationally representative sample of Polish households.DesignEstimates of food consumption and nutrient intake were compared between household food acquisition data collected over 1 month and a single 24-hour recall collected from every household member in a nationally representative sample of Polish households surveyed between September and November 2000. To facilitate the comparison, INS food consumption data excluded food eaten away from home and were modified using a computer program to estimate food ‘as purchased’ (including disaggregation of recipe data) and to allow for wastage.SettingPoland.SubjectsParticipants were 3716 individuals in 1215 households (representing co-operation rates of 86.2% and 89.2%, respectively).ResultsGood agreement was shown between median estimates of foods such as potatoes, vegetables (including processed), meat, meat products and poultry, and animal fats (excluding butter), but agreement was poor for bread and rolls, fruit, vegetable fats and oils, eggs and six other food groups. Estimates of energy and nutrient intake were within ±10% with the exceptions of polyunsaturated fats, potassium and vitamin C.ConclusionsPossible reasons for differences in findings between the two surveys include survey bias (e.g. social approval bias leading to overreporting of fruit), seasonal variations (e.g. high potato purchases between September and November) and aspects of the methodology (e.g. HBS data were based on records collected over 1 month, whereas 24-hour recall data were based on recalls collected from all household respondents on only 1 day and averaged for each household type). HBSs provide useful data for epidemiological research, but findings need to be interpreted in the light of other data regarding consumption, and numerous factors that may affect consumption need to be taken into account.

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 Comparison of Food Composition Databases from Two Popular Commercial Nutrition Apps with a Research Food and Nutrient Database

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1369-1369
Author(s):  
Annie Lin ◽  
Nancy Morgan ◽  
Agnes Kwon ◽  
Christy Tangney ◽  
Linda Van Horn ◽  
...  
Keyword(s):  
Intraclass Correlation ◽  
Saturated Fat ◽  
Food Composition ◽  
Sensitivity Analyses ◽  
Food Groups ◽  
Total Carbohydrate ◽  
Funding Sources ◽  
Wide Range ◽  
Total Carbohydrates ◽  
Total Fat

Abstract Objectives Increasing interest in using commercial nutrition apps to evaluate energy intake and diet quality warrants further investigation of how diet data are being analyzed by clinicians. Few studies have compared food composition databases from commercial apps with a validated nutrient database used by the scientific community. We investigated the reliability of MyFitnessPal (v19.4.0) and 2017 CalorieKing databases with the 2017 Nutrition Coordinating Center Nutrition Data System for Research (NDSR) database. Methods The 50 most consumed foods were identified from an urban weight loss study. A single investigator searched each database to document data on calories and nutrients (i.e., total carbohydrates, sugars, fiber, protein, and total and saturated fat). Intraclass correlation coefficient (ICC) analyses evaluated the reliability between each commercial database with the NDSR; an ICC ≥ 0.90 was considered excellent; 0.75 to < 0.90 as good; 0.50 to < 0.75 as moderate; and < 0.50 as poor. Sensitivity analyses determined whether reliability differed by most frequently consumed food groups. Results The 3 most frequently consumed food groups were Fruits (15 items), Vegetables (13 items) and Protein (9 items). There was excellent reliability between CalorieKing and NDSR for all diet data (ICC range = 0.90–1.00). Between MyFitnessPal and NDSR, calories and nutrients had excellent reliability (ICC range = 0.90–1.00), except for total fat (ICC = 0.89) and fiber (ICC = 0.67). Sensitivity analyses showed good to excellent reliability between both commercial databases with NDSR for Vegetables and Protein groups (ICC range = 0.86–1.00). However, MyFitnessPal and NCC had poor reliability in calories, total carbohydrate, and fiber within the Fruit group (ICC range = 0.33–0.43). Conclusions CalorieKing had stronger agreement with NDSR. The wide range of ICCs between MyFitnessPal and NDSR is attributed to poor reliability among foods within the Fruit group. Our findings illustrate variability in nutrient data across commercial databases that can impact use in clinical nutrition analysis and translation of evidence-based interventions into practice. Future studies are needed to compare other popular commercial mobile nutrition apps with NDSR and/or other validated nutrient databases. Funding Sources The first author is supported by the National Cancer Institute.

An exploration of food industry led reformulation on fortified food staples in Ireland

2020 ◽  
Author(s):  
Daragh McMenemy ◽  
Frances Kelly ◽  
Mary Rose Sweeney
Keyword(s):  
Food Industry ◽  
Saturated Fat ◽  
Microsoft Excel ◽  
Nutrient Profile ◽  
Fortified Food ◽  
Prevalence Of Obesity ◽  
The Mean ◽  
Total Fat ◽  
Food Staples ◽  
Serving Sizes

Abstract Background Food industry led reformulation efforts have attempted to address the prevalence of obesity by modifying nutrient compositions in food products. This study explored progress in nutrient composition alterations in products in Irish supermarkets by comparing the nutrient labels of products sold in 2014 and 2017. Methods We conducted two supermarket audits in 2014 and 2017 to examine the changes in the nutrient profile of cereals, breads, spreads, unflavoured milks, yogurts and juices. Information on the nutrients of interest to the study (energy, protein, fat, carbohydrate, saturated fat, salt, sugar and some micronutrients) were extracted and stored in Microsoft Excel. The nutrient profile of each product was compared across the two timepoints. Our study shows that the mean level of sugars in cereals remains high and that the mean level of salt remains high in cereals, breads, and spreads. Results In total, 143 products were directly compared (86 cereals, 26 breads, 17 spreads and 14 milks). Our study shows that the composition of salt and sugar in cereal, bread, spreads and milk has declined by 12 and 7%, respectively. Saturated fat has declined in cereals (7%), but has increased in breads (12%), spreads (1%), and milks (5%). Manufacturers increased the serving sizes in nine cereals and one milk. Conclusions From a population health perspective, the results are encouraging but care should be exercised by the food industry not to allow total fat and saturated fat levels to creep upwards. Further research and engagement of public health specialists and the food industry are needed.

scholarly journals The Effect of Dietary Intake and Nutritional Status on Anthropometric Development and Systemic Inflammation: An Observational Study

2021 ◽  
Vol 18 (11) ◽  
pp. 5635
Author(s):  
Roxana Maria Martin-Hadmaș ◽  
Ștefan Adrian Martin ◽  
Adela Romonți ◽  
Cristina Oana Mărginean
Keyword(s):  
Serum Proteins ◽  
Caloric Intake ◽  
Saturated Fat ◽  
The Body ◽  
Total Serum ◽  
Fat Intake ◽  
Trans Fats ◽  
Study Objective ◽  
Inflammatory Status ◽  
Total Fat

(1) Background: Daily caloric intake should aim to reduce the risk of obesity or poor anthropometric development. Our study objective was to analyze the association between food consumption, inflammatory status and anthropometric development; (2) Methods: We performed a prospective observational analytical research during September 2020 and April 2021 on a group of 160 healthy subjects, aged between 6 and 12 years old, by analyzing food ingestion, the basal metabolic rate, anthropometric development and the inflammatory status; (3) Results: IL-6 was significantly correlated to the sum of skinfolds, along with both serum proteins and triglycerides. The skin folds were significantly correlated with the caloric intake and with total fat intake, next to saturated and trans fats. Unlike the skin folds, the body weight was significantly correlated with the caloric intake along with some vitamins, such as Vitamin A and Vitamin B12. Inactive mass increased with excessive folic acid, Vitamin E, Vitamin K and saturated fat intake; (4) Conclusions: The inflammatory status was influenced by the ingestion of micronutrients, total serum lipids and proteins. The anthropometric development was associated with the ingestion of carbohydrates, energy balance and energy intake. We can conclude that daily menu and nutrition imbalances can influence both the risk of obesity and the inflammatory status.

scholarly journals Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1681
Author(s):  
Carmen Botella-Martínez ◽  
Manuel Viuda-Martos ◽  
José Angel Pérez-Álvarez ◽  
Juana Fernández-López
Keyword(s):  
Emulsion Stability ◽  
Meat Products ◽  
Saturated Fat ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Omega 3 ◽  
Promising Strategy ◽  
Total Fat ◽  
Hemp Oil ◽  
Buckwheat Flour

A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat products.

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