2 results
Associations between yogurt consumption and nutrient intake in the United Kingdom
- Yong Zhu, Jessica Smith, Neha Jain, Vipra Vanage, Mitesh Sharma, Norton Holschuh, Anne Hermetet Agler
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E172
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Abstract
Introduction: 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.
Associations between consumption of ready to eat cereal and nutrient intake in the United Kingdom
- Yong Zhu, Jessica Smith, Neha Jain, Vipra Vanage, Mitesh Sharma, Norton Holschuh, Anne Hermetet Agler
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E416
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- Article
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- You have access Access
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Introduction
Ready to eat cereal (RTEC) is a nutrient dense food in a typical western diet. Studies have reported better nutrient intake associated with RTEC consumption in other countries, however, little is known in the United Kingdom. The objective of the study was to examine consumption patterns of RTEC and to investigate associations between RTEC consumption and nutrient intake in a nationally representative sample in the United Kingdom.
Materials and MethodsChildren aged 1.5–18 years old (N = 2564) and adults aged 19 years or older (N = 2705) from the National Diet and Nutrition Survey rolling programme 2012/13–2015/16 were included in the study. The average of four-day food diary data was used for analysis. RTEC included all food items from the high fiber breakfast cereals and other breakfast cereals, excluding porridge and instant hot oat cereals. Participants were classified as RTEC eaters if they reported consumption of RTEC at least once during the four days. Percentage contribution of RTEC to daily intake of nutrients in RTEC eaters was calculated. Differences in energy and nutrient intake between RTEC eaters and non-eaters were compared using multiple linear regression analyses for surveys, adjusting for age, gender, and equivalized income level. Energy intake was also included as a covariate in the analyses of nutrients intake.
ResultsAbout 75% of children were RTEC eaters, whereas 52% of adults reported RTEC consumption. Their daily intake of RTEC were 35.1 g and 42.8 g, respectively. RTEC is a critical source of several key vitamins and minerals. For example, RTEC contributed to over 20% of daily intake of iron, folate, vitamin D, riboflavin, and thiamin in both children and adults who consumed RTEC. Compared to non-eaters, both child and adult RTEC eaters had significantly higher intake of total energy, carbohydrate, fiber, calcium, potassium, iron, phosphorus, magnesium, niacin, folate, riboflavin, thiamin, vitamin B6, vitamin B12, as well as significantly lower intake of sodium and total fat. Adult RTEC eaters also had higher intake of vitamin C and vitamin D. There was no difference in intake of non-milk extrinsic sugar by RTEC consumption status in both children and adults, although total sugar intake was higher in adult RTEC eaters.
DiscussionRTEC is an important dietary source of key nutrients in the United Kingdom. Consumption of RTEC is associated with higher intake of nutrients to encourage and lower intake of nutrients to limit, in both children and adults in the United Kingdom.