scholarly journals Heterogeneity in Meat Food Groups Can Meaningfully Alter Population-Level Intake Estimates of Red Meat and Poultry

2021 ◽  
Vol 8 ◽  
Author(s):  
Lauren E. O'Connor ◽  
Kirsten A. Herrick ◽  
Ruth Parsons ◽  
Jill Reedy
Keyword(s):  
Disease Risk ◽  
Reference Method ◽  
Population Level ◽  
Food Group ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Dietary Recommendations ◽  
Hispanic Origin ◽  
Percentile Method

Heterogeneity in meat food groups hinders interpretation of research regarding meat intake and chronic disease risk. Our objective was to investigate how heterogeneity in red meat (RM) and poultry food groups influences US population intake estimates. Based on a prior systematic review, we created an ontology of methods used to estimate RM [1= unprocessed RM; 2 (reference)= unprocessed RM + processed RM; 3= unprocessed RM + processed RM + processed poultry; and 4=unprocessed RM + processed RM + processed poultry + chicken patties/nuggets/tenders (PNT)] and three for poultry [A=unprocessed poultry; B= unprocessed poultry + PNT; C (reference)= unprocessed poultry + processed poultry + PNT). We applied methods to 2015–18 National Health and Nutrition Examination Survey data to estimate RM and poultry intake prevalence and amount. We estimated and compared intakes within RM and within poultry methods via the NCI Method for individuals ≥2 years old (n = 15,038), adjusted for age, sex, and race/Hispanic origin. We compared the population percentage that exceeded age- and sex-specific RM and poultry allotments from the Dietary Guidelines for Americans recommended eating patterns. The percent that consumed RM ranged from 47 ± 1.2% to 75 ± 0.8% across methods and mean amount ranged from 10.5 ± 0.28 to 18.2 ± 0.35 lean oz-equivalents/week; 38 ± 1.2% to 71 ± 0.7% and 9.8 ± 0.35 to 13.3 ± 0.35 lean oz-equivalents/week across poultry methods. Estimates for higher, but not lower, intake percentiles differed across RM methods. Compared to the reference, Method 1 was ≥3.0 oz-equivalents/week lower from 20th-70th percentiles, ≥6.0 oz-equivalents/week lower from 75th-90th percentiles, and ≥9.0 oz-equivalents/week lower for the 95th percentile. Method 4, but not Method 3, was ≥3.0 oz-equivalents/week higher than the reference from 50 to 95th percentiles. The population percentage that exceeded allotments was 27 ± 1.8% lower for Method 1, 9 ± 0.8% higher for Method 3, and 14 ± 0.9% higher for Method 4 compared to the reference. Differences were less pronounced for poultry. Our analysis quantifies the magnitude of bias introduced by heterogeneous meat food group methodology. Explicit descriptions of meat food groups are important for development of dietary recommendations to ensure that research studies are compared appropriately.

scholarly journals Food Based Dietary Guidance - Weighing up the recommendations

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Michael Dolan ◽  
Sali Abouhajar ◽  
Damian O'Kelly ◽  
Elizabeth O'Sullivan ◽  
Aileen Kennedy ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Automatic Assessment ◽  
Dietary Recommendations ◽  
Adequate Diet ◽  
Group A ◽  
Serving Sizes ◽  
Serving Size

AbstractFood Based Dietary Guidelines (FBDG) are dietary recommendations described in terms of amounts of foods that should be consumed. They are designed to support healthy eating through simple messaging and indicate how to achieve a nutritionally adequate diet. However, assessing compliance with FBDG targets can be difficult. The quantity of food either being consumed or prescribed and the amount of that food that constitutes a serving are needed to calculate the contribution of the food towards a food group target. The aim of this study was to define the serving weight of foods, guided by definitions from Irish FBDG, to the McCance and Widdowson Composition of Foods Integrated Dataset 2015 (CoFID). This will enable the automatic assessment of compliance to FBDG using Nutritics nutrition analysis software. Foods from CoFID were categorised into six food groups as defined by Ireland's FBDG. Quantified servings from the Irish FBDG were matched to foods. Calculation criteria were developed to establish a serving size for remaining foods within each food group. For fats and oils, as well as raw fruits and vegetables, household measurements were converted to grams, using Food Portion Sizes from the Food Standards Agency. Quantities for cooked fruits and vegetables were calculated using weight-change factors published by Bognar. For the breads, cereals and potatoes group a serving size was calculated using the midpoint for the calorie bands in this group, as defined by the Food Safety Authority of Ireland. For the dairy group, a serving size was determined by calculating the quantity needed to provide 250 mg of calcium. This was in line with achieving the total daily recommended amount of calcium from the dairy group from 3 servings. For meat, fish and alternatives (MFA), serving sizes were developed using the recommended amount of protein per body weight reference value for males and females. For foods high in fat, sugar and salt, serving sizes were defined using 100kcal as the recommended amount of energy provided for snacks. Out of 3,291 foods, 1,980 were grouped into 6 food groups. Quantified servings were available for 694 foods in 3 food groups. Calculated serving sizes were developed for the remaining 1,276 foods. The quantity of each food that constitutes a serving will be integrated into Nutritics to automatically assess compliance to FBDG. This will enable Health Care and Food Industry Professionals to deliver informed advice on meeting population health targets.

scholarly journals A Food Group Based Approach to Satisfy Nutrient Recommendations in Toddlers (12-24 Months) Using Dietary Modelling (P11-091-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Lynda O'Neill ◽  
Anne Dattilo ◽  
Matthieu Maillot ◽  
Florent Vieux ◽  
Jose Saavedra
Keyword(s):  
Vitamin D ◽  
Daily Intake ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Groups ◽  
University Of Minnesota ◽  
Dietary Recommendations ◽  
Data Set ◽  
Food Component ◽  
Nutrient Adequacy

Abstract Objectives The aim of this study was to optimize the quantity of daily intake of food groups to meet energy, nutrient needs, and to assess differences in diets using fortified versus unfortified foods to provide nutrient adequacy in the second year of life. Methods Mathematical modeling was applied to the Feeding Infants and Toddlers Study 2016 (observed diet) data set to develop optimized theoretical toddler (12 – 24 months old) diets. The model was constrained to meet median energy requirements and appropriate nutrient reference values and minimize the deviation from the average observed diet. Only the complementary food component of the diet was modelled. Using the Nutrition Data System for Research (NDSR, version 2015: University of Minnesota, Minneapolis, MN), the current US fortification of grains and dairy were accounted for and the analysis was repeated without fortification. Results The mathematically modeled diets revealed a lower quantity of food (613 to 732 g/day less) and energy (449.3 kcal/per day) were needed to meet nutrient recommendations, compared to the observed diet. The modelled diets contained less meat and fish and less starches and grains, compared to the observed diet. However, the modelled diets contained greater quantities of vegetables and fruit than the observed diet. Additional fruit and vegetables were required when the modelled diet was unfortified rather than when it was fortified. However, the fortified diet allowed for greater variety, and inclusion of other dairy (yogurt and cheese), and starches and grains compared with the unfortified diet. In terms of nutrient adequacy, the modelled fortifed diet met all recommendations, whereas the unfortified diet met all but vitamin D. Conclusions Our results indicate that with the exception of Vitamin D, nutrient needs of young toddler age children can be satisfied with lower and more appropriate energy intake than currently observed. These findings can assist with dietary recommendations based on a food group approach, for meal planning, or for the development of food based dietary guidelines. Funding Sources Nestlé Nutrition, Vevey, Switzerland.

Meat and Dietary Guidelines

2016 ◽  
pp. 124-130
Author(s):  
Rosemary Stanton
Keyword(s):  
Dietary Pattern ◽  
Food Group ◽  
Health Problems ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Food Groups ◽  
Animal Products ◽  
Processed Meats ◽  
High Consumption ◽  
Healthy Dietary Pattern

This chapter aims to describe how meat fits into recommended dietary guidelines. In Australia, meat is included in one of the five food groups. However, this food group should not be described as the ‘meat group' as it includes alternative choices. These include animal products such as seafood, poultry and eggs but also plant-based alternatives such as legumes, tofu, nuts and seeds. Choosing a range of foods from within this group contributes to a healthy dietary pattern with nuts, seeds and legumes providing extra benefits. Increasing plant-based choices also makes it easier for those who consume meat to keep to the weekly limit recommended to reduce the risk of health problems associated with a high consumption of red meat. Processed meats are not included in any of the five food groups and are now seen as ‘discretionary' foods.

scholarly journals Food and Food Groups in Inflammatory Bowel Disease (IBD): The Design of the Groningen Anti-Inflammatory Diet (GrAID)

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1067
Author(s):  
Marjo J. E. Campmans-Kuijpers ◽  
Gerard Dijkstra
Keyword(s):  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Food Group ◽  
Dietary Guidelines ◽  
Current Evidence ◽  
Group Level ◽  
Food Groups ◽  
Inflammatory Bowel ◽  
Anti Inflammatory

Diet plays a pivotal role in the onset and course of inflammatory bowel disease (IBD). Patients are keen to know what to eat to reduce symptoms and flares, but dietary guidelines are lacking. To advice patients, an overview of the current evidence on food (group) level is needed. This narrative review studies the effects of food (groups) on the onset and course of IBD and if not available the effects in healthy subjects or animal and in vitro IBD models. Based on this evidence the Groningen anti-inflammatory diet (GrAID) was designed and compared on food (group) level to other existing IBD diets. Although on several foods conflicting results were found, this review provides patients a good overview. Based on this evidence, the GrAID consists of lean meat, eggs, fish, plain dairy (such as milk, yoghurt, kefir and hard cheeses), fruit, vegetables, legumes, wheat, coffee, tea and honey. Red meat, other dairy products and sugar should be limited. Canned and processed foods, alcohol and sweetened beverages should be avoided. This comprehensive review focuses on anti-inflammatory properties of foods providing IBD patients with the best evidence on which foods they should eat or avoid to reduce flares. This was used to design the GrAID.

scholarly journals A short food-group-based dietary questionnaire is reliable and valid for assessing toddlers' dietary risk in relatively advantaged samples

2014 ◽  
Vol 112 (4) ◽  
pp. 627-637 ◽  
Author(s):  
Lucinda K. Bell ◽  
Rebecca K. Golley ◽  
Anthea M. Magarey
Keyword(s):  
Risk Score ◽  
Dietary Patterns ◽  
Reliability And Validity ◽  
Food Group ◽  
Dietary Guidelines ◽  
Risk Category ◽  
Food Groups ◽  
Sweetened Beverages ◽  
Dietary Risk ◽  
Highly Correlated

Identifying toddlers at dietary risk is crucial for determining who requires intervention to improve dietary patterns and reduce health consequences. The objectives of the present study were to develop a simple tool that assesses toddlers' dietary risk and investigate its reliability and validity. The nineteen-item Toddler Dietary Questionnaire (TDQ) is informed by dietary patterns observed in Australian children aged 14 (n552) and 24 (n493) months and the Australian dietary guidelines. It assesses the intake of ‘core’ food groups (e.g. fruit, vegetables and dairy products) and ‘non-core’ food groups (e.g. high-fat, high-sugar and/or high-salt foods and sweetened beverages) over the previous 7 d, which is then scored against a dietary risk criterion (0–100; higher score = higher risk). Parents of toddlers aged 12–36 months (Socio-Economic Index for Areas decile range 5–9) were asked to complete the TDQ for their child (n111) on two occasions, 3·2 (sd1·8) weeks apart, to assess test–retest reliability. They were also asked to complete a validated FFQ from which the risk score was calculated and compared with the TDQ-derived risk score (relative validity). Mean scores were highly correlated and not significantly different for reliability (intra-class correlation = 0·90, TDQ1 30·2 (sd8·6)v. TDQ2 30·9 (sd8·9);P= 0·14) and validity (r0·83, average TDQ ((TDQ1+TDQ2)/2) 30·5 (sd8·4)v. FFQ 31·4 (sd8·1);P= 0·05). All the participants were classified into the same (reliability 75 %; validity 79 %) or adjacent (reliability 25 %; validity 21 %) risk category (low (0–24), moderate (25–49), high (50–74) and very high (75–100)). Overall, the TDQ is a valid and reliable screening tool for identifying at-risk toddlers in relatively advantaged samples.

scholarly journals Comparison of children's dietary intake patterns with US dietary guidelines

2000 ◽  
Vol 84 (3) ◽  
pp. 361-367 ◽  
Author(s):  
Louise M. Brady ◽  
Christine H. Lindquist ◽  
Sara L. Herd ◽  
Michael I. Goran
Keyword(s):  
Dietary Intake ◽  
Nutrition Education ◽  
The United States ◽  
Dietary Guidelines ◽  
United States Department ◽  
Adult Health ◽  
Dietary Intakes ◽  
Food Groups ◽  
Dietary Recommendations ◽  
American Children

Monitoring dietary intake patterns among children is important in order to explore and prevent the onset of adult health problems. The aim of the present study was to compare children's dietary intakes with national recommendations and to determine whether sex or ethnic differences were evident. This was done using a methodology that allows assessment of intake from the major components of the Food Guide Pyramid developed by the United States Department of Agriculture (USDA: ). The sample studied included 110 African-American and Caucasian males and females (mean age 9·9 years, BMI 20·1 kg/m2) from Birmingham, AL, USA, who were participating in a study investigating the development of obesity. Dietary data were based on three 24 h recalls and food group intake was determined using the USDA Pyramid Servicing Database. The results indicated that a high percentage of subjects failed to meet the recommended number of servings from each of the food groups. For example, only 5 % and 9 % met fruit and dietary group recommendations respectively. Consumption of foods from the Pyramid ‘tip’ (including discretionary fat and added sugar) contributed almost 50 % of the diet. African-Americans were more likely to meet requirements for the meat group, with a higher proportion of Caucasians meeting dietary recommendations. Males were more likely to meet the vegetable group guidelines although females consumed more energy per day from discretionary fat. In conclusion, these results suggest that implementation of nutrition education programmes may be important for promoting healthy nutrition among American children.

scholarly journals Cured Red Meat and Cured Poultry Intake for US Individuals 2+ Years from NHANES 2011–2016

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1466-1466
Author(s):  
Lauren O'Connor ◽  
Edwina Wambogo ◽  
Kirsten Herrick ◽  
Jill Reedy
Keyword(s):  
Disease Risk ◽  
Poverty Line ◽  
Red Meat ◽  
Animal Protein ◽  
Protein Food ◽  
Hispanic Origin ◽  
Funding Sources ◽  
Cured Meat ◽  
Federal Poverty Line ◽  
The U.S

Abstract Objectives Cured animal protein foods are not often differentiated by animal source in dietary data, e.g., cured poultry is commonly grouped with cured red meat. Using the USDA's Food Patterns Equivalents Database (FPED), our objective was to disaggregate the ‘cured meat’ FPED variable into cured red meat (CRM) and cured poultry (CP) to describe mean intakes in the U.S. population. Methods Two researchers independently manually disaggregated the ‘cured meat’ FPED variable into CRM or CP based on food code description, ingredients, and What We Eat in America category. We then developed a SAS program to mimic the manual coding. We estimated consumption prevalence and mean intake of CRM and CP using 1-day dietary recalls for individuals aged 2+ years in NHANES 2011–2016 (n = 23,917). Additionally, we assessed differences by age, sex, self-identified Hispanic origin and race, education, and income (Tukey adjusted P < 0.05). Intakes are reported as mean ± standard error. We used weighted SAS survey commands for all analyses. Results Overall, CRM comprised 73% of total cured meat, 32% of total red meat, and CP comprised 12% of total poultry. Forty-three % of respondents reported CRM, 13% reported CP, and prevalence decreased with age for both. Mean intakes were 0.3 ± 0.01 oz.-eq/1000 kcal for CRM and 0.1 ± 0.01 oz.-eq/1000 kcal for CP, with no linear age trends. Females reported 0.1 ± 0.02 oz.-eq/1000 kcal less CRM than males but similar CP. Non-Hispanic Asians and Hispanics reported less CRM than non-Hispanic whites and blacks. Non-Hispanic Asians reported less CP than Hispanics and both reported less than non-Hispanic whites and blacks. Intakes of CP, but not CRM, were 0.04 ± 0.01 oz.-eq/1000 kcal higher for those with more vs less education. Intakes of CRM or CP did not differ for those above vs below the federal poverty line. Mean intakes were 1.0 ± 0.01 oz.-eq/1000 kcal for total red meat (CRM + ‘meat’ FPED variable) and 1.1 ± 0.02 oz.-eq/1000 kcal for total poultry (CP + ‘poultry’ FPED variable). Conclusions Most cured meat consumed in the U.S. is cured red meat. Both cured red meat and cured poultry are episodically consumed. These newly established FPED-aligned variables can be used to assess chronic disease risk of cured animal protein food consumption with greater specificity. Funding Sources Not applicable.

scholarly journals Spiritually motivated restrictions on animal products have a limited impact on consumption of healthy plant-based foods

2019 ◽  
Vol 122 (07) ◽  
pp. 808-819 ◽  
Author(s):  
Hilary J. Bethancourt ◽  
Mario Kratz ◽  
Kathleen O’Connor
Keyword(s):  
Dietary Guidelines ◽  
Healthy Plant ◽  
Food Groups ◽  
Linear Regression Models ◽  
Dietary Recommendations ◽  
Food Record ◽  
Animal Products ◽  
Refined Grains ◽  
Added Sugars ◽  
The Usa

AbstractPlant-based diets are considered healthier than many omnivorous diets. However, it is unclear that restriction of animal products necessarily motivates increased consumption of nutrient- and fibre-rich plant-based foods as opposed to energy-dense but nutrient-poor plant-based foods containing refined grains and added sugars and fats. The present study examined FFQ and food record data from ninety-nine individuals in the USA with varying degrees of adherence to the Orthodox Christian tradition of restricting meat, dairy and egg (MDE) products for 48 d prior to Easter to investigate whether restricting MDE products in the absence of explicit nutritional guidance would lead to increased consumption of healthy plant-based foods and greater likelihood of meeting dietary recommendations. Multiple linear regression models assessed changes in major food groups, energy and nutrients in relation to the degree of reduction in MDE consumption. Logistic regression analyses tested the odds of meeting 2015–2020 Dietary Guidelines for Americans on plant-based foods in relation to MDE restriction. Each serving reduction in MDE products was associated with small (approximately 0·1–0·7 serving) increases in legumes, soya products and nuts/seeds (all P values < 0·005). MDE restriction was not associated with higher odds of meeting recommendations on vegetable, fruit or whole-grain intake. Consumption of refined grains and added sugars did not change in relation to MDE restriction but remained above recommended thresholds, on average. These findings demonstrate that a reduction of MDE products for spiritual purposes may result in increases in some nutrient-rich plant-based foods but may not uniformly lead to a healthier dietary composition.

scholarly journals Barriers and facilitators to following the Dietary Guidelines for Americans reported by rural, Northern Plains American-Indian children

2014 ◽  
Vol 18 (3) ◽  
pp. 482-489 ◽  
Author(s):  
Lisa Jahns ◽  
Leander McDonald ◽  
Ann Wadsworth ◽  
Charles Morin ◽  
Yan Liu ◽  
...  
Keyword(s):  
American Indian ◽  
Nominal Group Technique ◽  
Food Group ◽  
Dietary Guidelines ◽  
Barriers And Facilitators ◽  
Nominal Group ◽  
Food Groups ◽  
Northern Plains ◽  
Indian Children ◽  
Dietary Guidelines For Americans

AbstractObjectiveThe Dietary Guidelines for Americans (DGA) promote healthy dietary choices for all Americans aged 2 years and older; however, the majority of Americans do not meet recommendations. The goal of the present study was to identify both barriers and facilitators to adherence to DGA recommendations for consumption of five recommended food groups: grains (specifically whole grains), vegetables, fruits, meat/beans and milk (specifically reduced-fat/non-fat), among American-Indian children.DesignNominal group technique sessions were conducted to identify and prioritize children’s perceived barriers and facilitators to following the DGA, as presented in the ‘MyPyramid’ consumer education icon. After response generation to a single question about each food group (e.g. ‘What sorts of things make it harder (or easier) for kids to follow the MyPyramid recommendation for vegetables?’), children individually ranked their top five most salient responses. Ranked responses are presented verbatim.SettingA rural Northern Plains American-Indian reservation, USA.SubjectsSixty-one self-selected fifth-grade children.ResultsCore barriers for all food groups studied included personal preference (i.e. ‘don’t like’) and environmental (i.e. ‘cost too much’; ‘store is too far to get them’; ‘grandma don’t have’). Core facilitators included suggestions, i.e. ‘make a garden and plant vegetables’; ‘tell your friends to eat healthy’.ConclusionsBarriers and facilitators are dissimilar for individual food groups, suggesting that dietary interventions should target reduction of barriers and promotion of facilitators specific to individual food groups recommended by the DGA.

scholarly journals Percentage contribution of reference recipes to Food Groups for Irish and UK Food Based Dietary Guidelines.

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Sali Abouhajar ◽  
Michael Dolan ◽  
Damian O'Kelly ◽  
Aileen Kennedy ◽  
Katherine Younger ◽  
...  
Keyword(s):  
Healthcare Professionals ◽  
Food Group ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Food Groups ◽  
High Fat ◽  
Median Percentage ◽  
Percentage Contribution ◽  
Protein Sources ◽  
Alternative Protein

AbstractFood Based Dietary Guidelines (FBDG) are a set of recommendations that describe the quantity and types of foods to consume to promote healthy eating and prevent diseases such as obesity. However, when assessing compliance with FBDG, calculating contributions from composite dishes is challenging, since the specific recipe ingredients are often unknown. This project aims to establish proportional contribution of composite dishes to food groups defined by the Irish and UK FBDG. This will facilitate automated assessment of compliance with FBDG for users of novel technology such as Nutritics, a suite of integrated nutrition analysis software tools for healthcare professionals, educators and industries. Territory specific food composition data (n = 3291) for Ireland and the UK were downloaded from the 2015 McCance & Widdowson Composition of Foods Integrated Dataset (CoFIDs). Recipes were identified and classified into groups broadly aligned with the food groups defined in the Healthy Food for Life Ireland and the Eatwell Guide UK. Supplementary recipe details were accessed from McCance & Widdowson 7th Edition book and online resources. Recipes were categorised by recipe type and ingredients were categorised into food groups. Percentage contribution of each food group to the total recipe was calculated. Of the 3,291 foods, 1,108 were classified as recipes, details were available for 138 of these. Of the 138 recipes, there were fruit & vegetable dishes (n = 20), breads, potatoes, pasta and rice dishes (n = 12), meat, fish and alternative protein sources dishes (n = 40), dairy dishes (n = 23), high fat/oil, sugar, salt dishes (n = 43). For fruit & vegetable dishes, the median percentage contribution to the fruit & vegetable food group was 67% (15% min/ 100% max). For breads, potatoes, pasta and rice dishes the median percentage contribution to the breads, potatoes, pasta and rice food group was 53% (17% min/ 89% max). For meat, fish and alternative protein sources dishes, the median percentage contribution to meat, fish and alternative protein sources food group was 55% (16% min/ 85% max), for dairy dishes, the median percentage contribution to the dairy food group was 90% (53% min/ 96% max). For high fat/oil, sugar, salt dishes the median percentage contribution to the high fat/oil, sugar, salt food group was 22% (3% min/ 97% max). The calculation of recipes into percentage contribution to food groups can support assessment of adherence to FBDG when using reference recipes. This is a useful tool to support healthcare professionals when assessing dietary intake where specific recipe components are unknown.

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