Transcript How do intakes of foods targeted for change relate to energy density?

How do Intakes of Foods Targeted for
Change Relate to Energy Density?
Karen Barton
Centre for Public Health Nutrition Research, University of Dundee
Wendy Wrieden
School of Pharmacy and Life Sciences, Robert Gordon University
Andrea Sheriff
Dental Public Health, University of Glasgow
Background
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Longstanding recognition of Scotland’s
poor diet
Associated with high rates of chronic
disease
Poor diet and health more likely with
increasing deprivation
The Scottish Diet
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Published by the
Scottish Office
Home and Health
Department 1993
The Scottish Diet Action Plan
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Scottish Dietary
Targets (SDTs) set
in 1996
Mixture of food and
nutrient based
targets
No target set for
energy density
Energy Density
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Energy density can be defined as the
available energy in a standard weight of
food
The regular consumption of energy dense
foods has been linked to weight gain and
obesity
In 2007, the World Cancer Research Fund
(WCRF) set a population level energy
density (ED) goal for diets of 125kcal/100g
including milk but not other drinks
Low Energy Density
10 to 100kcals/100g
Non starch vegetables,
roots and tubers, and fruit
60 to 150kcals/100g
Cereals (grains) and
pulses (legumes)
100 to 225 kcals/100g
Bread, lean meat, poultry
and fish
High Energy Density
Good source of desirable
nutrients
>225 to 275 kcals +/100g
Savoury
>225 to 275 kcals+/100g
Sweet
>225 to 275 kcals+/100g
Fast Foods
Fast Foods
Readily available convenience foods
- Energy dense
- Consumed frequently
- Large portions
1420 Kcal
Obesity Route Map
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In 2010, the Scottish
Government highlighted
the importance of
consuming a less energy
dense diet in the “Obesity
Route Map” with an
explicit commitment to
support consumers to
make more nutrient dense
food choices
Aims
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To use data from the Scottish
sample of the UK Expenditure and
Food Survey to estimate the energy
density of the Scottish Diet
To examine food intakes by
quintiles of energy density
To compare the results with the
Scottish Dietary Targets (SDTs)
Scottish Dietary Targets
Target Food
Scottish Dietary Target
Fruit and Vegetables
More than 400g per day
Bread (all types)
154g per day
Brown/Wholemeal Bread
More than 77g per day
Breakfast Cereals (all types)
34g per day
Oil Rich Fish
88g per week
White Fish
No decrease (107g per week)
Expenditure and Food Survey (EFS)
(now Living Costs and Food Survey)
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Household purchase survey (conducted annually)
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Average annual Scottish sample: 560 households
and 1270 people
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Collects information about household and eating
out food and expenditure over 14 day period
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Valuable source of information about food
purchases of the population
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Translated into estimates of the food
consumption and nutrient intake
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Can be used to calculate energy density and
linked to indices of deprivation and diet cost
Methods (1)
Household food purchase data for Scotland from the
UK Expenditure and Food Survey (EFS) were pooled
from 2001-2008 and analysed to estimate energy
density
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Food and nutrient data obtained from UK Data
Archive and ONS
Foods grouped relevant to the SDTs
 e.g. fruit and vegetables
Household foods and foods eaten outside the home
combined to give total food intake per capita
Methods (2)
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Adjustments made for fractions of composite foods,
waste and any weight increase or loss due to
cooking or dilution
ED was calculated for food and milk to reflect the
definition used in setting the WCRF public health
goal
Statistical analysis carried out using the complex
samples component of SPSS
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Allows for survey sampling methods to be taken into account
Results are presented as population means with
95% confidence intervals (i.e. includes consumers
and non-consumers) for household and eating out
foods combined by quintiles of energy density
Results
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The mean combined ED of the Scottish diet
was 172kcal /100g
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The mean ED of households in the lowest quintile
was 123kcal /100g
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Comparable to the WCRF target (125kcal/100g)
The mean ED of households in the highest quintile
was 231kcal /100g
Fruit & Vegetable Consumption
Lowest
Highest
Bread Consumption
Lowest
Highest
Breakfast Cereal Consumption
Lowest
Highest
Oil Rich Fish Consumption
Lowest
Highest
White Fish Consumption
Lowest
Highest
Non SDT Foods Targeted for
Reduction
In contrast consumption of cakes,
sweet pies and pastries;
confectionery, sugar containing soft
drinks; red and processed meat was
lowest in households within the
lowest quintile of energy density
Conclusion (1)
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Food purchase data from the EFS has
successfully provided a means of
estimating the ED for the Scottish diet
Average ED of the Scottish diet is
considerably higher than the public health
goal recommended by the WCRF
ED was not uniform across the population
The analysis suggests that only a small
fraction of the population were able to
achieve an ED close to the WCRF public
health goal
Conclusion (2)
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The diet of households within the lowest
quintile of ED were closest to the food
based dietary targets
These findings suggest that adherence to
healthy eating advice can assist in reducing
ED and may help prevent obesity
Acknowledgements
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Project steering group
FSA Scotland
Scottish Government