Meal types as sources for intakes of fruits, vegetables, fish and whole grains among Norwegian adults.

Auteur(s) :
Wandel M., Andersen LF., Myhre JB., Loken EB.
Date :
Août, 2014
Source(s) :
Public Health Nutr.. #: p1-11
Adresse :
Department of Nutrition,Institute for Basic Medical Sciences,University of Oslo,PO Box 1046 Blindern,0317 Oslo,Norway. j.b.myhre@medisin.uio.no

Sommaire de l'article

OBJECTIVE
To study how different meals contribute to intakes of fruits, vegetables, fish and whole grains in a group of Norwegian adults and in subgroups of this population. Moreover, to investigate the consequences of skipping the meal contributing most to the intake of each food group (main contributing meal).

DESIGN
Cross-sectional dietary survey in Norwegian adults. Dietary data were collected using two non-consecutive telephone-administered 24 h recalls. The recorded meal types were breakfast, lunch, dinner, supper/evening meal and snacks.

SETTING
Nationwide, Norway (2010-2011).

SUBJECTS
Adults aged 18-70 years (n 1787).

RESULTS
Dinner was the main contributing meal for fish and vegetables, while snacks were the main contributing meal for fruit intake. For whole grains, breakfast was the main contributing meal. The main contributing meal did not change for any of the food groups when studying subgroups of the participants according to intake of each food group, educational level or age. A substantially lower intake of the food groups in question was found on days when the main contributing meal was skipped.

CONCLUSIONS
Intakes of fruits, vegetables, fish and whole grains largely depend on one meal type. Inclusion of these foods in other meals in addition to the main contributing meal, preferably replacing energy-dense nutrient-poor foods, should be promoted.

Source : Pubmed
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