Iodine status of consumers of milk-alternative drinks in the United Kingdom: data from the National Diet and Nutrition Survey

2020 ◽  
Author(s):  
Mariana Dineva
Keyword(s):  
United Kingdom ◽  
Nutrition Survey ◽  
Iodine Status ◽  
The United Kingdom

scholarly journals An estimate of phytate intake and molar ratio of phytate to zinc in the diet of the people in the United Kingdom

2010 ◽  
Vol 13 (9) ◽  
pp. 1380-1388 ◽  
Author(s):  
F Amirabdollahian ◽  
R Ash
Keyword(s):  
United Kingdom ◽  
Elderly Population ◽  
The Elderly ◽  
Molar Ratio ◽  
Daily Consumption ◽  
Nutrition Survey ◽  
Molar Ratios ◽  
The United Kingdom ◽  
The People ◽  
Phytate Content

AbstractObjectiveTo estimate the phytate intake and molar ratio of phytate to zinc in the diet of the people in the United Kingdom.DesignTables of the phytate content of foods were developed from twenty-eight published and unpublished studies. They were then applied to the nutrient databank of the National Diet and Nutrition Survey (NDNS). The study is a retrospective analysis of data on daily consumption of foods and drinks from the NDNS of children, adolescents, adults and the elderly based on 4–7 d weighed intakes.SubjectsA total of 6786 British participants aged 1·5 years and above, who participated in the NDNS, 1992–2001.SettingEngland, Scotland and Wales.ResultsThe median daily intakes of phytate for children, adolescents, adults and the elderly population were 496, 615, 809 and 629 mg/d, respectively. Although there were differences in phytate intakes between men and women, and for children, adolescents and elderly populations, after adjusting for differences in energy intake, there was no significant variation. The median phytate-to-zinc molar ratios for children, adolescents, adults and the elderly population were 11·8, 10·4, 9·7 and 8·7, respectively. Overall, the main sources of phytate were cereal and cereal products (e.g. breakfast cereals and breads), vegetables, potatoes and savoury snacks (e.g. chips and crisps), hot drinks and miscellaneous foods (e.g. commercial toddler foods and drinks, chocolate and soups), fruits and nuts.ConclusionsThe present study estimated the dietary intake of phytate and the phytate-to-zinc molar ratio of the diet of the UK population, which can be used for estimating the average requirement of zinc. Further research should focus on the completion and validation of the tables of phytate content of UK foods, to assess (and if necessary improve) the accuracy and precision of these findings.

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 Thyroglobulin as a Functional Biomarker of Iodine Status in a Cohort Study of Pregnant Women in the United Kingdom

Thyroid ◽  
2017 ◽  
Vol 27 (3) ◽  
pp. 426-433 ◽  
Author(s):  
Sarah C. Bath ◽  
Victor J.M. Pop ◽  
Victoria L. Furmidge-Owen ◽  
Maarten A.C. Broeren ◽  
Margaret P. Rayman
Keyword(s):  
Cohort Study ◽  
United Kingdom ◽  
Pregnant Women ◽  
Iodine Status ◽  
The United Kingdom

scholarly journals Capturing what the United Kingdom (UK) eats with the National Diet and Nutrition Survey

2013 ◽  
Vol 23 (suppl_1) ◽  
Author(s):  
B Bates ◽  
C Roberts ◽  
K Sadler ◽  
R Sutton ◽  
V Gill ◽  
...  
Keyword(s):  
United Kingdom ◽  
Nutrition Survey ◽  
The United Kingdom

scholarly journals Gestational changes in iodine status in a cohort study of pregnant women from the United Kingdom: season as an effect modifier

2015 ◽  
Vol 101 (6) ◽  
pp. 1180-1187 ◽  
Author(s):  
Sarah C Bath ◽  
Victoria L Furmidge-Owen ◽  
Christopher WG Redman ◽  
Margaret P Rayman
Keyword(s):  
Cohort Study ◽  
United Kingdom ◽  
Pregnant Women ◽  
Effect Modifier ◽  
Iodine Status ◽  
The United Kingdom

scholarly journals Associations between frequency of yogurt consumption and nutrient intake and diet quality in the United Kingdom

2021 ◽  
Vol 10 ◽  
Author(s):  
Yong Zhu ◽  
Neha Jain ◽  
Norton Holschuh ◽  
Jessica Smith
Keyword(s):  
United Kingdom ◽  
Dietary Intake ◽  
Diet Quality ◽  
Free Sugar ◽  
Nutrition Survey ◽  
Cross Sectional ◽  
The United Kingdom ◽  
Calcium Magnesium ◽  
Food Diaries ◽  
The Uk

Abstract Little is known on the association between frequency of yogurt consumption and dietary intake in the United Kingdom (UK). The aim of the present study was to examine associations between frequency of yogurt consumption and dietary outcomes in children (n 1912, age 9⋅6 ± 0⋅1 years, 51 % boys) and adults (n 2064, age 48⋅7 ± 0⋅5 years, 49 % men) using cross-sectional data from the National Diet and Nutrition Survey rolling programme year 7 to year 9 (2014/15–2016/17). The frequency of yogurt consumption was determined by the number of days with yogurt reported in 4-d food diaries and participants were classified as non-eaters, occasional eaters (1–2 d of consumption) or regular eaters (3–4 d of consumption). Dietary outcomes were estimated from food diaries. The frequency of yogurt consumption was positively associated with intake of key vitamins and minerals such as thiamin, riboflavin, vitamin C, potassium, calcium, magnesium, phosphorus and iodine in both children and adults (all P < 0⋅0018), as well as higher intake of total dairy (P < 0⋅0001 for both children and adults). Regular yogurt eaters were more likely to meet or exceed nutrient recommendations for vitamins and minerals such as vitamin A, riboflavin, folate, potassium, calcium, magnesium, zinc and iodine (all P < 0⋅001). Diet quality was positively associated with frequency of yogurt consumption in children (P = 0⋅045) and adults (P < 0⋅001). No association between yogurt consumption and free sugar intake was found (P = 0⋅49 for children and P = 0⋅29 for adults). The study suggests that frequency of yogurt consumption is associated with better dietary intake and diet quality in children and adults in the UK.

scholarly journals Fluoride Content in Foods and Beverages From Mexico City Markets and Supermarkets

2019 ◽  
Vol 40 (4) ◽  
pp. 514-531 ◽  
Author(s):  
Alejandra Cantoral ◽  
Lynda Cristina Luna-Villa ◽  
Andres A. Mantilla-Rodriguez ◽  
Adriana Mercado ◽  
Frank Lippert ◽  
...  
Keyword(s):  
United States ◽  
United Kingdom ◽  
Mexico City ◽  
Fast Food ◽  
The United States ◽  
Portion Size ◽  
Fluoride Content ◽  
Food Groups ◽  
Nutrition Survey ◽  
The United Kingdom

Background: Sources of fluoride exposure for Mexicans include foods, beverages, fluoridated salt, and naturally fluoridated water. There are no available data describing fluoride content of foods and beverages consumed in Mexico. Objective: To measure the content of fluoride in foods and beverages typically consumed and to compare their content to that of those from the United States and the United Kingdom. Methods: Foods and beverages reported as part of the Mexican Health and Nutrition Survey (n = 182) were purchased in the largest supermarket chains and local markets in Mexico City. Samples were analyzed for fluoride, at least in duplicate, using a modification of the hexamethyldisiloxane microdiffusion method. Value contents were compared to those from the US Department of Agriculture and UK fluoride content tables. Results: The food groups with the lowest and highest fluoride content were eggs (2.32 µg/100 g) and seafood (371 µg/100 g), respectively. When estimating the amount of fluoride per portion size, the lowest content corresponded to eggs and the highest to fast foods. Meats and sausages, cereals, fast food, sweets and cakes, fruits, dairy products, legumes, and seafood from Mexico presented higher fluoride contents than similar foods from the United States or the United Kingdom. Drinks and eggs from the United States exhibited the highest contents, while this was the case for pasta, soups, and vegetables from the United Kingdom. Conclusion: The majority of items analyzed contained higher fluoride contents than their US and UK counterparts. Data generated provide the first and largest table on fluoride content, which will be useful for future comparisons and estimations.

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