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Contribution of food groups to energy, grams and nutrients-to-limit: the Latin American Study of Nutrition and Health/Estudio Latino Americano de Nutrición y Salud (ELANS)
- Regina Mara Fisberg, Ana Carolina Barco Leme, Ágatha Previdelli, Aline Veroneze de Mello, Angela Graciela Martinez, Cristiane Hermes Sales, Georgina Gómez, Irina Kovalskys, Marianella Herrera-Cuenca, Lilia Yadira Cortés Sanabria, Martha Cecília Yépez García, Rossina G. Torres, Attilio Rigotti, Mauro Fisberg
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- Journal:
- Public Health Nutrition / Volume 24 / Issue 9 / June 2021
- Published online by Cambridge University Press:
- 12 April 2021, pp. 2424-2436
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Objective:
To quantify the energy, nutrients-to-limit and total gram amount consumed and identify their top food sources consumed by Latin Americans.
Design:Data from the Latin American Study of Nutrition and Health (ELANS).
Setting:ELANS is a cross-sectional study representative of eight Latin American countries: Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru and Venezuela.
Participants:Two 24-h dietary recalls on non-consecutive days were used to estimate usual dietary intake of 9218 participants with ages between 15–65 years. ‘What We Eat in America’ food classification system developed by United States Department of Agriculture was adapted and used to classify all food items consumed by the ELANS population. Food sources of energy, added sugars, SFA, Na and total gram amount consumed were identified and ranked based on percentage of contribution to intake of total amount.
Results:Three-highest ranked food categories of total energy consumed were: rice (10·3%), yeast breads (6·9%), and turnovers and other grain-based items (6·8 %). Highest ranked food sources of total gram amount consumed were fruit drinks (9·6%), other 100% juice (9·3%) and rice (8·3%). Three highest ranked sources for added sugars were other 100% juice (24·1 %), fruit drinks (16·5%), and sugar and honey (12·4%). SFA ranked foods were turnovers and other grain-based (12·6 %), cheese (11·9%), and pizza (10·3%). Three top sources of Na were rice (13·9%), soups (9·1 %) and rice mixed dishes (7·3 %).
Conclusion:Identification of top sources of energy and nutrients-to-limit among Latin Americans is critical for designing strategies to help them meet nutrient recommendations within energy needs.
Dietary diversity in eight Latin American countries: Results from ELANS Study
- Georgina Gomez, Regina Mara Fisberg, Agatha Nogueria Previdelli, Irina Kovalskys, Mauro Fisberg, Marianella Herrera-Cuenca, Lilia Yadira Cortes Sanabria, Martha Cecilia Yepez, Rossina G. Pareja, Attilio Rigotti
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E703
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Dietary diversity, define as the number of food items or food groups consumed over a given period of time measured at the household or individual level, is widely recognized as a key dimension of diet quality. This analysis investigated dietary diversity in eight Latin-American countries and its associations with sociodemographic and anthropometric parameters.
Data from the ELANS study conducted in eight Latin-American countries (Argentina, Brazil, Colombia, Costa Rica, Chile, Ecuador, Peru and Venezuela) were analyzed. The ELANS study interviewed 9,218 subjects living in the main cities in each country. Food intake were collected using two 24-hour dietary recalls, following the Multiple Pass Method. For calculation of diet diversity score, only the first 24-hour recall was analyzed. Dietary diversity was assessed at individual level. All food items reported to be consumed during the first 24-hour recall were classified into nine food groups: 1. Cereals, 2. White roots and tubers, 3. Vegetables, 4. Fruits, 5. Meat, poultry and offal, 6. Fish and seafood, 7. Eggs, 8. Pulses, legumes and nuts and 9. Milk and milk products. The selection of these groups was based on the Women's Dietary Diversity Score Projectfood groups classification. Consumption of at least 15 g of each food group was assigned 1 point or 0 points if consumption was less than 15 g. Thus, the score ranged from a minimum of 0 and a maximum of 9 points. Higher scores indicated higher diversity as more food groups were eaten. Analysis was performed by age group, gender, and socioeconomic level (SES) as well as anthropometric measurements.Mean diet diversity score (DDS) for the whole sample was 4.48 ± 1.16, ranging from 0 to 9 points. Men showed significant higher DDS. No difference was observed among age groups. Among countries, Ecuador and Peru showed the highest DDS, 4.88 ± 1.22 and 4.82 ± 1.12 points, respectively; while Argentina (4.20 ± 1.13) and Venezuela (4.27 ± 1.04) reported the lowest. We found a statistically significant trend (p < 0.001) to a higher DDS among those subjects in the high socio-economic level. Regarding anthropometric measurements, no differences were found in DDS among different nutritional status or based on waist and neck circumference measures.This study revealed that dietary diversity is limited among Latin American countries regardless of sex, age, socioeconomic level, and nutritional status. Nutritional interventions emphasizing the importance of maximizing dietary diversity should be encouraged to ensure optimum nutritional adequacy within the region
Top food sources of energy and nutrients-to-limit among Latin Americans: Latin American Study of Nutrition and Health Study (ELANS) 2014–2015
- Regina Mara Fisberg, Ana Carolina Leme, Aline Veroneze de Mello, Cristiane Salles, Angela Arroyo, Georgina Gómez, Irina Kovalskys, Rossina Gabriella Pareja Torres, Martha Cecilia Yépez García, Lilia Yadira Cortés Sanabria, Marianella Herrera-Cuenca, Attilio Rigotti, Mauro Fisberg, ELANS Group ELANS Group
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- Journal:
- Proceedings of the Nutrition Society / Volume 79 / Issue OCE2 / 2020
- Published online by Cambridge University Press:
- 10 June 2020, E305
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Introduction
Although evidence shows some decrease in energy intake, consumption of added sugars, solid fat acids (SFA), and sodium are still high among Latin Americans. This study evaluated top food sources contributing to the percentage of energy and nutrients-to-limit among Latin Americans.
Materials and MethodsLatin American Study of Nutrition and Health (ELANS) cross-sectional included 9,218 adults from Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela. 24h-recalls were used and foods were identified via adaptation of “What We Eat in America” system. Food sources of energy and nutrient-to-limit were ranked based on the percentage of intake contribution.
ResultsArgentina energy food sources were pizza (11.8%), and meats (5.7%); added sugars were sweetened beverages (14.3%), and quick breads (12.4%); SFA was pizza (22.2%) and meats (7.8%); and sodium was pizza (15.5%), and soup (7.6%). Brazil energy sources were alcoholic beverages (9.3%), and pizza (6.9%); added sugars were sweetened beverages (14.7%) and desserts (14.3%); SFA and sodium were pizza (9.0% and 9.9%) and sandwiches (9.4%). Chile energy sources were pizza (11.9%) and grain-based dishes (5.6%); added sugars were sweet bakeries (16.6%) and sweetened beverages (13.8%); SFA and sodium were pizza (19.6% and 21.2%) and sandwiches (7.4% and 7.7%). Colombia energy sources were pizza (6.6%) and alcoholic beverages (5.6%); added sugars were snacks (15.2%) and desserts (12.9%); SFA were desserts (9.7%) and pizza (7.6%); and sodium were soups (11.8%) and pizza (10.5%). Costa Rica energy sources were pizza (8.7%) and alcoholic beverages (6.9%), added sugars were sweetened beverages (13.0%) and candy (10.5%); SFA was pizza (12.0%) and Mexican dishes (8.9%); and sodium was pizza (13.5%) and sandwiches (8.8%). Ecuador energy sources were grain dishes (7.7%) and alcoholic beverages (6.8%), added sugars were sweetened beverages (14.6%) and desserts (12.6%), SFA was pizza (8.8%) and grain-based dishes (7.5%), and sodium were Asian dishes (10.4%) and grain-based dishes (9.2%). Peru energy sources were grain-based dishes (8.9%) and alcoholic beverages (8.2%), added sugars were yogurts (18.6%) and sweetened beverages (14.3%), SFA was pizza (8.6%) and sandwiches (8.1%), and sodium were grain-based dishes (17.2%) and cooked grains (14.9%). Venezuela energy sources were grain-based dishes (6.9%) and alcoholic beverages (6.1%), added sugars were sweetened beverages (13.5%) and desserts (11.3%), SFA were grain-based dishes (11.3%) and meats (7.7%), and sodium were sandwiches (9.0%) and grain-based dishes (7.9%).
DiscussionAwareness of food sources is critical for designing strategies to help Latin Americans meet nutrient recommendations within energy needs.
Energy intake and food sources of eight Latin American countries: results from the Latin American Study of Nutrition and Health (ELANS)
- Irina Kovalskys, Mauro Fisberg, Georgina Gómez, Rossina G Pareja, Martha C Yépez García, Lilia Y Cortés Sanabria, Marianella Herrera-Cuenca, Attilio Rigotti, Viviana Guajardo, Ioná Zalcman Zimberg, Agatha Nogueira Previdelli, Luis A Moreno, Berthold Koletzko, the ELANS Study Group
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- Journal:
- Public Health Nutrition / Volume 21 / Issue 14 / October 2018
- Published online by Cambridge University Press:
- 31 May 2018, pp. 2535-2547
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Objective
Few previous studies in Latin America (LA) have provided data on dietary intake composition with a standardized methodology. The present study aimed to characterize energy intake (EI) and to describe the main food sources of energy in representative samples of the urban population from eight LA countries from the Latin American Study in Nutrition and Health (ELANS).
DesignCross-sectional study. Usual dietary intake was assessed with two non-consecutive 24 h dietary recalls.
SettingUrban areas from eight countries (Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, Venezuela), September 2014 to July 2015.
SubjectsAdolescents and adults aged 15–65 years. Final sample comprised 9218 individuals, of whom 6648 (72·1 %) were considered plausible reporters.
ResultsOverall, mean EI was 8196 kJ/d (1959 kcal/d), with a balanced distribution of macronutrients (54 % carbohydrate, 30 % fat, 16 % protein). Main food sources of energy were grains, pasta and bread (28 %), followed by meat and eggs (19 %), oils and fats (10 %), non-alcoholic homemade beverages (6 %) and ready-to-drink beverages (6 %). More than 25 % of EI was provided from food sources rich in sugar and fat, like sugary drinks, pastries, chips and candies. Meanwhile, only 18 % of EI was from food sources rich in fibre and micronutrients, such as whole grains, roots, fruits, vegetables, beans, fish and nuts. No critical differences were observed by gender or age.
ConclusionsPublic health efforts oriented to diminish consumption of refined carbohydrates, meats, oils and sugar and to increase nutrient dense-foods are a priority in the region to drive to a healthier diet.