Changes in dietary intake after diagnosis of breast cancer

OBJECTIVE: To quantify change in intake of kilocalories, macronutrients, and fruit and vegetable servings after diagnosis of breast cancer, and to correlate these changes with subject characteristics and with self-reported global change in dietary patterns. DESIGN: Food frequency questionnaires were completed by women newly diagnosed with breast cancer shortly after diagnosis. They were asked to recall intake 1 year before diagnosis. Two years after the initial interview another food frequency questionnaire was completed recalling intake during the previous year. At the 2-year follow-up interview women were also asked if they had changed their intake of fruit, vegetables, and fat since diagnosis. SUBJECTS/SETTING: Two hundred sixty New Mexico women with newly diagnosed breast cancer between July 1997 and March 1999. ANALYSIS: Two-year change scores for kilocalories, macronutrients, and fruit and vegetable servings were calculated and tested for difference from zero using paired t tests or Wilcoxon signed rank tests. Subjects' characteristics were related to change in kilocalories and linear regression was used to determine the relative importance of these characteristics. Amount of change in fruit and vegetable servings and fat intake were calculated using food frequency data for women who reported increasing their intake of fruits and vegetables or decreasing their intake of fat after diagnosis. RESULTS: Small but significant decreases in intake of total energy and macronutrients were found 2 years postdiagnosis, with younger women reporting the greatest decreases. Fat as a percentage of diet increased over this period. There was no change in mean intake of fruit and vegetable servings. There is agreement between change as measured by food frequency questionnaire and change reported by more global questions on dietary habits; however, the amount of change measured was small. Women reporting an increase in fruit and vegetable intake postdiagnosis described an increase of one-quarter serving of fruit and one-third serving of vegetables per day. CONCLUSIONS: Breast cancer diagnosis results in modest dietary changes. Small changes in fruit and vegetable consumption suggest that efforts are needed to encourage increased consumption of these foods.     

Telephone counseling helps maintain long-term adherence to a high-vegetable dietary pattern

Achieving long-term adherence to a dietary pattern is a challenge in many studies investigating the relationship between diet and disease. The Women's Healthy Eating and Living Study was a multi-institutional randomized trial in 3088 women at risk for breast cancer recurrence. At baseline, the average participant followed a healthy dietary pattern of 7 vegetable and fruit servings, 21 g/d of fiber, and 28.7% energy from fat, although fat intake increased over the enrollment period. Using primarily telephone counseling, the intervention group was encouraged to substantially increase intakes of vegetables, fruits, and fiber while decreasing fat intake. Sets of 24-h dietary recalls were completed on 90% of eligible participants at 1 y and 86% at 4 y. Using a conservative imputation analysis, at 1 y, the intervention group consumed 38% more vegetable servings (100% when including juice) than the comparison group, 20% more fruit, 38% more fiber, 50% more legumes, and 30% more whole grain foods, with a 20% lower intake of energy from fat. At 4 y, the between-group differences were 65% for vegetables (including juice), 25% fruit, 30% fiber, 40% legumes, 30% whole grain foods, and 13% lower intake of energy from fat. The intervention effect on fat intake was similar for early vs. late enrollees. Plasma carotenoid concentrations on a random 28% sample validated self-reported vegetable and fruit intake, with a between-group difference of 66% at 1 y and over 40% at 4 y. This large change will allow testing of hypotheses on the role of dietary change in preventing additional breast cancer events.     

Estimates of fruit and vegetable intake in childhood and adult dietary behaviors of African American women

OBJECTIVE: This exploratory study examined how estimates of one's fruit and vegetable intake in childhood are related to 3 current dietary behaviors among African American women: intake of fruits and vegetables, exposure to and preference for fruits and vegetables, and preference for trying new foods. DESIGN: Baseline data from a randomized dietary intervention trial. Setting: Ten urban public health centers in St. Louis, Missouri. PARTICIPANTS: 1227 African American women. Variables Measured: A 33-item fruit and vegetable food frequency questionnaire, items measuring estimates of childhood fruit and vegetable intake, adult fruit and vegetable intake, exposure to and preference for fruit and vegetable, and preference for trying new foods. ANALYSIS: Linear regression evaluated the association between predictors and continuous measures; logistic regression determined the association between predictors and categorical measures. RESULTS: Estimates of one's vegetable intake as a child were significantly related to exposure and preference for both fruits and vegetables, trying of new foods, and intake of both fruits and vegetables in adulthood. Estimates of eating fruit as a child were not significantly associated with these adult dietary behaviors. CONCLUSIONS AND IMPLICATIONS: Developmental influences on adult dietary patterns may be stronger for vegetables than fruits among African American women. Additional emphasis is needed regarding exposure to and preference for vegetable intake in childhood.     

Usual Dietary Intake among Female Breast Cancer Survivors Is Not Significantly Different from Women with No Cancer History: Results of the National Health and Nutrition Examination Survey, 2003-2006

Dietary intake is a modifiable behavior that may reduce the risk of recurrence and death among breast cancer survivors. Cancer survivors are encouraged to consume a diet rich in fruit, vegetables, and whole grains and limit red meat, processed meat, and alcohol intake. Using data from the National Health and Nutrition Examination Survey (2003-2006), this study examined whether breast cancer survivors and women with no history of cancer differed in the distribution of usual intake of foods included in the dietary recommendations for preventing cancer and recurrences. Participants completed one or two 24-hour dietary recalls. The food groups included in this analysis were whole fruit; total vegetables; dark green and orange vegetables; whole grains; red meat; processed meat; alcohol; and calories from solid fat, alcohol, and added sugar. The National Cancer Institute Method was used to estimate the distribution of usual intake and to compare breast cancer survivors (n=102) to noncancer respondents (n=2,684). Using age and cancer survivor as covariates, subgroup estimates of usual intake were constructed. No significant group differences were found, except that survivors reported a greater intake of whole grains. More than 90% of both groups did not meet recommendations for fruits, vegetables, and whole grains; 75.4% and 70.2%, respectively, consumed less than the red meat recommendation; and <10% of either group met the recommendation for percent energy from solid fat, alcohol, and added sugar. The diet of breast cancer survivors was not significantly different from women with no history of cancer.     

Contribution of various food groups to dietary vitamin B-6 intake in free-living, low-income elderly persons

Elderly persons are reported to have low dietary intakes of vitamin B-6. Knowing which foods are the primary contributors of dietary vitamin B-6 may be useful to health professionals working to improve the nutritional status of the elderly. Therefore, we examined the contribution of five food groups--flesh foods (including all meat/fish/poultry), grains/cereals, legumes/nuts, fruits/vegetables, and dairy products/eggs--to dietary vitamin B-6 intake in 198 free-living elderly persons aged 60 years or older. Subjects were primarily Caucasian, low-income non-smokers; their mean age was 72 years. Mean dietary vitamin B-6 intake, determined from 3-day diet records, was 1.6 +/- 0.6 mg/day. The fruit/vegetable group was the largest dietary contributor of vitamin B-6 (0.69 mg/day). Flesh foods and cereals/grains contributed equally to the vitamin B-6 intake (0.35 and 0.34 mg/day, respectively). The lowest contributors were dairy products/eggs and legumes/nuts. Approximately 96% of the vitamin B-6 intake could be accounted for by the five food groups. Twenty percent of the population (no. = 39) consumed less than 66% of the Recommended Dietary Allowance (RDA) for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.36 and 0.10 mg/day, respectively. Individuals with vitamin B-6 intakes greater than or equal to 100% of the RDA (no. = 69) consumed greater amounts of fruits/vegetables (primarily bananas) and grains/cereals (primarily breakfast cereal) than did persons who consumed less than 66% of the RDA for vitamin B-6; their vitamin B-6 intake from fruits/vegetables and grains/cereals was 0.98 and 0.55 mg/day, respectively. In the elderly population studied, plant foods were the major dietary contributors of vitamin B-6.     

Dietary diversity in the US population, NHANES II, 1976-1980

The extent of diversity in the diets of black and white adults (n = 11,658) aged 19 to 74 years was evaluated from 24-hour dietary recalls obtained in the second National Health and Nutrition Examination Survey. Each 24-hour recall was evaluated for the consumption of items from the dairy, meat, grain, fruit, and vegetable groups (Food Group Score). A second scoring method (Serving Score) evaluated every recall for consumption of at least two servings each from dairy, meat, fruit, and vegetable groups and four servings from the grain group. Only a third of the population surveyed reported consuming foods from all the food groups on the survey day; less than 3% reported consuming foods from all food groups in at least the recommended amount. Blacks scored lower on both types of diet diversity scores than whites. Both types of diversity scores showed a significant trend to increase with increasing income and level of education. Failure to consume any foods from the dairy, meat, grain, fruit, and vegetable groups was reported by 24%, 6%, 5%, 46%, and 18%, respectively, of the population on the survey day. The proportion of the population consuming at least the desired number of servings from each of these food groups was 51%, 71%, 29%, 29%, 61%, respectively. The results emphasize the need for major public campaigns directed at increasing the diversity of US diets. Special target groups include minorities and those with limited income and formal education.     

Food group intake patterns and associated nutrient profiles of the US population

We developed a method for evaluating food group intake patterns using dietary recall data (n = 11,529) from the second National Health and Nutrition Examination Survey. We used this method to examine the relationship of these food group intake patterns to nutrient intake and to selected biochemical indexes of nutritional status. We evaluated each 24-hour dietary intake recall for the presence or omission of five broad food groups--dairy, meat, grain, fruit, and vegetable. The five most prevalent patterns and the proportion of the population reporting them was as follows: all food groups, 33.6%; no fruit, 23.9%; no dairy and fruit, 9.0%; no dairy, 8.0%; and no fruit and vegetable, 5.6%. In the most prevalent pattern, all food groups were consumed; this was the only pattern that provided mean amounts of all of the key vitamins and minerals at levels greater than or equal to the Recommended Dietary Allowances (RDAs). This pattern also was reported by the lowest proportion of individuals consuming less than 100% RDA of the key nutrients. Patterns in which both fruit and vegetables were consumed were associated with highest levels of serum vitamin C. The consistency of these results indicates that screening diets for food group consumption can quickly provide meaningful information about their quality.     

Drinking-related changes in dietary intake in 2165 male adults--with special reference to carbohydrate, protein and fat]

A food intake-frequency survey using a 7-day weighted inventory questionnaire was conducted among 2165 healthy men aged from 18 to 85 living in Nagano Prefecture. The effect of ethanol consumption on the intake of 12 different groups of food (cereals, potatoes, sugar, confectioneries, fruit, vegetables, soybean and its products, eggs, milk and dairy products, fish, meat, and oils), on the intake of macronutrients (carbohydrate, protein and fat), on the total energy intake including and excluding energy from ethanol, and on the energy percentage from carbohydrate, protein and fat, were analyzed. As ethanol consumption increased, the intake of cereals and confectioneries was found to markedly decrease, and that of potatoes, sugar, fruit, vegetables, milk and dairy products, and oils to decrease to a lesser extent. In contrast, the intake of meat increased with increasing ethanol consumption. The intake of carbohydrate, vegetable protein and fat decreased with increase in ethanol consumption in the following order: carbohydrate greater than vegetable protein = vegetable fat. As ethanol consumption increased, total energy intake including energy from ethanol increased, but the energy excluding ethanol decreased. The energy percentage contributed by carbohydrate, vegetable protein, and vegetable and animal fat decreased with increase of ethanol consumption: the extent of the decrease was most prominent in energy from carbohydrate, followed by vegetable fat, animal fat and vegetable protein in decreasing order. These results suggest that people have a tendency to consume less carbohydrate, especially cereals, when increasing ethanol consumption.     

A home-based nutrition intervention to increase consumption of fruits,vegetables, and calcium-rich foods in community dwelling elders

OBJECTIVE: To increase fruit, vegetable, and calcium-rich food consumption in community-dwelling, functionally impaired elderly. DESIGN: Six-month, home-based nutrition intervention study. SUBJECTS: Seventy men and women older than age 69 years were randomized to either a nutrition education intervention (n = 38) or a control group that received an exercise intervention (n = 32). INTERVENTION: Nutrition education was designed to increase fruit, vegetable, and calcium-rich food consumption. MAIN OUTCOME MEASURES: Food intake was assessed by a food frequency questionnaire. Fasting blood measures of nutrients and carotenoids were performed. Statistical Analysis Two-group randomized controlled trial with pre-test and post-test design and intention-to-treat analysis. Analysis of covariance to was used to assess differences between the two groups. Baseline and change partial correlation coefficients were performed between intake and blood nutrient levels. Paired t tests were conducted to test within-group changes. RESULTS: Compared with the exercise group, subjects in nutrition group increased their self-reported intake of fruits by 1.1 +/- 0.2 (mean +/- SEM) servings per day (2.8 to 3.9, P = .01), vegetables 1.1 +/- 0.2 servings per day (2.3 to 3.4, P = .001), and milk/dairy 0.9 +/- 0.2 servings per day (3.0 to 3.9, P = .001). There was an increase in the dietary intake of alpha-carotene and beta-carotene in the nutrition group and this correlated with the increase in blood concentrations of alpha-carotene and beta-carotene (P < or = .02; r = 0.33 and r = 0.33, respectively). CONCLUSION: The results of this study suggest that it is possible to improve the dietary intake of community dwelling elders to include more fruits, vegetables, and calcium-rich foods. Recommendations for increasing consumption of fruits, vegetables, and calcium-rich foods should be specific and individualized to meet the dietary pattern and lifestyle of the individual. Compliance should be encouraged with record keeping as well as through continuous monitoring and positive reinforcement.     

Correspondence of self–reported fruit and vegetable intake with dietary intake data

Abstract: The association between greater fruit and vegetable intake and better health outcomes is now well established, and dietary guidelines and recommendations promote increased intake of fruit and vegetables. The correspondence of self–assessed change in, and adequacy of, fruit and vegetable intake with dietary intake data was investigated using data from a food frequency questionnaire administered in 1989 and again in 1992 to 453 randomly selected adults from Dalby, Queensland. There was some accuracy in self–reported increased intake of fruit for women, although the dietary data for 44 per cent of women who reported an increase in intake did not show such an increase. Self–reported increased intake did not correspond with dietary data for men or for vegetable intake for women. Self–assessed adequacy of fruit and vegetable intake was associated significantly with mean intake and intake frequency data. The association was stronger for men for fruit and for women for vegetables. Nonetheless, high percentages of people who consumed less than two servings of fruit or three servings of vegetables daily assessed their intake as 'about right'. There is a need for clear, consistent and widely promoted messages recommending intake of two fruit and five vegetable servings daily to increase awareness of the amounts of fruit and vegetables Australians should consume.     

Fruit and vegetables in the American diet: data from the NHANES II survey.

Twenty-four hour dietary recall data from the Second National Health and Nutrition Examination Survey (1976-80) were used to estimate the numbers of servings of fruit and vegetables consumed by Black and White adults, to examine the types of servings (e.g., potatoes, garden vegetables, fruit, and juice), and to estimate the mean intake of calories, fat, dietary fiber, and vitamins A and C by number of servings. An estimated 45 percent of the population had no servings of fruit or juice and 22 percent had no servings of a vegetable on the recall day. Only 27 percent consumed the three or more servings of vegetables and 29 percent had the two or more servings of fruit recommended by the US Departments of Agriculture and of Health and Human Services; 9 percent had both. Consumption was lower among Blacks than Whites. The choice of vegetables lacked variety. Diets including at least three servings of vegetables and two servings of fruit contained about 17 grams of dietary fiber. Although caloric and fat intake increased with increasing servings of fruit and vegetables, the percent of calories from fat remained relatively constant. Although these data are 10 years old, more recent surveys have shown similar results. The discrepancy between dietary guidelines and the actual diet suggests a need for extensive public education.     

Dietary Intake and Associated Body Weight in Canadian Undergraduate Students Enrolled in Nutrition Education

The primary purpose of this study was to describe dietary intakes among Canadian undergraduate students enrolled in an Introductory Nutrition course. A secondary objective was to determine food group servings associated with meeting more Dietary Reference Intakes (DRIs) of select nutrients and with a lower body mass index (BMI). Participants (n = 124, 20.7±3.2yrs) provided output from a 3-day dietary record and completed a physical activity/demographics questionnaire. Linear regression showed that the dietary intake associated with meeting the most DRIs included vegetables, fruits, protein foods, and dairy (p = 0.001). Protein foods were a positive predictor and fruit a negative predictor of BMI (p = 0.001 and p = 0.023 respectively). Males consumed more grains (p = 0.001), dairy (p = 0.04), protein foods (p < 0.001), empty calories (p = 0.007) and total calories than females (p < 0.001). A diet characterized by greater intake of vegetables, fruits, protein foods, and dairy was associated with a Canadian undergraduate population meeting the greatest number of nutrient requirements.     

5-A-DAY: dietary behavior and the fruit and vegetable intake of Latino children.

OBJECTIVES. The purpose of the study was to examine children's intake of fruits and vegetables in relation to the recent national "5-A-DAY" campaign. METHODS. Four 24-hour dietary recalls per child collected from 205 mothers of 4- to 5-year-old urban Latino children were used to analyze average 5-A-DAY fruit and vegetable consumption and examine associations between 5-A-DAY consumption, nutrient intakes, and eating patterns. RESULTS. The reported mean servings per day of fruits and vegetables, as defined by 5-A-DAY criteria, were 1.8 and 1.0, respectively, with only 6.8% (n = 14) of the children averaging five or more servings per day. Fruit juice accounted for 36% of 5-A-DAY servings. There were significant linear trends in intake of vitamins A and C, potassium, iron, cholesterol, protein, and fiber across quintiles of 5-A-DAY intake. There were no differences among quintiles in intake of saturated or total fat or in servings from most non-5-A-DAY food groups. CONCLUSIONS. Latino children's intake of fruits and vegetables falls far short of current recommendations. Fruit juice accounted for a disproportionate amount of 5-A-DAY intake in this population. Sensible 5-A-DAY interventions should take into consideration the existing eating patterns of the target population.     

Fat intake, diet variety and health promotion

Different epidemiological studies indicated that the optimization of diet and nutrition combined with healthy life style can decrease the risk and even lead to amelioration of various noncommunicable diseases. Promising food-based dietary guidelines have been recommended in order to improve the nutritional and health status. One of the most popular recommendations is related to the amount (less fat and fat-rich foods) and type of the dietary fat component (less saturated, more polyunsaturated fatty acids, lower n-6:n-3 ratio). An overview on the nutrient intake among different age groups in Austria shows that the general consumption of some food groups--especially those rich in carbohydrates--is too low and that the intake of fat is far beyond the recommended amount of 30% of total energy (E%). The results of the 24-hour recall made among Austrian adults (n = 2,585) showed that about 18% of this population group had a fat intake of 30-35 E%, whereas 60% had an intake higher than 35 E%. Only 24% of the female and male adults had a fat intake lower than 30 E%. A result of this high proportion of fat--in the form of foods rich in fat--in the average total energy consumption is a too low intake of carbohydrates, and foods rich in carbohydrates, respectively. An increasing fat intake is associated with an increasing intake of some nutrients such as vitamin A, E, calcium and zinc, but a decreasing intake of other nutrients like vitamin C, folate, carotenoids and others. The diversity of foods consumed during a day increases with decreasing amount of fat in the diet of adults. People with a high amount of fat in their daily diet show a lower intake of vegetables and fruit, cereal products, carotenoids, folates and dietary fibers, but a higher intake of meat and meat products, milk and milk products, sweets and flummeries as well as saturated fatty acids (SFA) and cholesterol. Of course, a higher variety of food items in the daily diet should not be associated with a higher energy intake. Thus, foods with a high nutrient density (vegetables, fruits, low-fat milk products, whole grain cereals, legumes etc.) are recommended. Finally, it has to be annotated that a high diversity in the daily diet with reduced fat and SFA intake allows a sufficient nutrient intake and is an important approach for health promotion.     

Predictors of fruit and vegetable intakes in young adults by gender

The objective of this study was to identify predictors of fruit and vegetable consumption by gender in collegiate young adults to guide interventions to help increase intakes. A sample of 294 subjects reported demographics, self-efficacy, dietary patterns, and food group intakes from 3 days of food records. Average daily servings of fruits and of vegetables were 1.9 ± 2.0 and 3.9 ± 2.6, respectively, for men, and 2.0 ± 1.6 and 2.9 ± 1.7, for women. For both genders, living in a residence hall and frequency of eating breakfast were positively associated with intakes of fruit and of fruit juice, whereas vegetable intakes were positively associated with intakes of energy and discretionary fat (P < .01). Self-efficacy to eat fruit predicted 8% and 9% of the variance in fruit intakes for women and men, respectively, with percentages increasing to 11% and 17% when juice was removed from the total. Self-efficacy to eat vegetables did not predict vegetable intake in men as it did for women. Predictors of fruit and vegetable intakes in this group of young adults varied by gender and by whether juice was included with fruit and fried potatoes with vegetables.     

Food mixture or ingredient sources for dietary calcium: shifts in food group contributions using four grouping protocols

Identifying dietary sources of nutrients by assigning survey foods to food groups can under- or overestimate the contribution a group makes to the intake of specific nutrients. Using calcium and food intakes from USDA's 1994-1996, 1998 Continuing Survey of Food Intakes by Individuals, the authors determined the proportion of dietary calcium from the dairy, grains, meats, fruits, and vegetables groups using four grouping protocols. Calcium contributions from milk and cheese were higher as more ingredient sources and fewer survey food items were represented in the dairy group. Milk, cheese, and yogurt reported as separate survey food items contributed 42% of total calcium intake. An additional 21% of dietary calcium came from dairy ingredients in mixed foods such as macaroni and cheese, pizza, sandwiches, and desserts. The remaining dietary calcium sources were single grains (16%); vegetable (7%); meat, poultry, and fish (5%); fruit (3%); and miscellaneous foods (7%). Data quantifying the nutrient contributions from dairy ingredients could affect dietary guidance messages or research using dairy foods as variables.     

Trends in nutrient and dietary intake among adults and the elderly: from NAHSIT 1993-1996 to 2005-2008

The aim of this study was to investigate trends in nutrients and sources of dietary intake for Taiwanese people from the Nutrition and Health Survey in Taiwan (NAHSIT) 1993-1996 to 2005-2008. Twenty-four hour dietary recall data were obtained from the 2005-2008 NAHSIT. The results showed that intake of cereals and grains, and dietary fiber has decreased, whereas intake of carbohydrate rich convenience foods has increased. As a result, 10-20 g of dietary fat is now obtained from carbohydrate rich foods. A greater proportion of Taiwanese are choosing low-fat meat products, however, excessive intake of meat by men and women aged 19 to 64 years is resulting in excessive intakes of protein, cholesterol and saturated fat. Men and women aged 19 to 30 years had insufficient intakes of fruit and vegetables. Consumption of fruit, dairy/products, and nuts was low in all age groups. We recommend strengthening public nutrition education and changing diet related environment to improve dietary quality and food group distributions. Issues of concern include excessive intakes of energy and the soybean/fish/meat/eggs food group in all subjects, high amount of processed foods and refined-carbohydrate rich foods in men aged 19 to 64 years and women aged 19-30 years, as well as intakes below the DRI for a variety of nutrients in elderly persons.     

A comparison of two methods of measuring food group intake: grams vs servings

Different measurements can be used to quantify food group intake, such as servings, cups, or grams. Dietary recommendations are given in terms of servings (recently expressed as cup and ounce measurements), but research on disease risks often uses grams as the intake measure. Because serving sizes vary among foods within a food group, the method of expressing food group intake (grams vs servings) may impact disease risk analyses. Daily consumption of eight food groups was calculated as both Food Guide Pyramid servings and grams for 206,721 participants in the Multiethnic Cohort Study who completed a quantitative food frequency questionnaire between 1993 and 1996. Mean grams per serving ranged from 25 g for red meat to 172 g for dairy products. Spearman correlation coefficients between intakes as grams per day and servings per day were 0.85 for grains, 0.97 for vegetables, 0.99 for fruit, 0.95 for dairy products, 0.98 for red meat, 0.93 for processed meat, 1.00 for poultry, and 1.00 for fish. Because there was little effect on the ranking of study participants' intakes due to the method of calculating food group consumption, the two measures are interchangeable in disease risk models.     

用中国居民平衡膳食宝塔评价广西居民膳食模式

目的评价广西居民膳食模式,为制订膳食模式改善策略提供科学依据。方法用多阶整群随机抽样法抽取4城区、4农村县,4268户、17104人。用称重法获调味品量,3d24h回顾法获个人食物量,用中国居民平衡膳食宝塔评价广西居民膳食模式。结果广西居民谷类、蔬菜、水果、鱼虾、蛋类、奶类、豆类摄入不足,盐、畜禽肉、油脂摄入过量。畜禽肉、鱼虾、奶类、蔬菜、水果、蛋类、油脂摄入量是省会城市>一般城市>二类农村>四类农村,表现出与经济发展水平呈正比关系。畜禽肉、鱼虾、奶类、蛋类、水果摄入量是高收入组>中收入组>低收入组,表现出与经济收入呈正比关系。蛋、奶、豆类、水果摄入逐年递增和食盐摄入逐年下降,向合理膳食模式靠近。畜禽肉、油脂摄入逐年递增和谷类、蔬菜、鱼虾摄入逐年下降,背离合理膳食模式要求。城市摄入动物性食品总量有放缓趋势,而农村有加速趋势,与经济水平发展进程有关。广西居民营养有明显的由低脂膳食向高脂膳食转变趋势。结论广西已进入居民膳食模式的迅速变迁期,已到了膳食模式干预的关键阶段。     

Intake levels and major food sources of energy and nutrients in the Taiwanese elderly

The purpose of this article is to examine dietary intake levels and major food sources of energy and nutrients for the Taiwanese elderly in order to relate nutrient intakes to food choices and to provide suggestions for dietary improvement. The data were derived from the 24-hour recalls from 1,911 subjects (955 males and 956 females) aged 65 and above, who participated in the Elderly NAHSIT carried out from 1999 to 2000. The differences in food consumption patterns between the elderly and younger adults (aged 19 to 64) were also evaluated by comparison with data obtained from NAHSIT 1993-1996. The results revealed that cereals/roots, meat, other protein-rich foods and fats/oils contributed most to daily energy intake. The energy contributions from fats/oils, poultry, meat, other protein-rich foods, refreshments/snacks, alcoholic beverages, and miscellaneous food groups were lower in elderly diets compared with those of younger adults. Meat and cereals/roots were the major food sources of protein. The main carbohydrate-contributing food group was cereals/roots, while primary lipid sources were meat and fats/oils for the elderly. The food groups with a high contribution to vitamin intake were the following: vegetables for vitamin A; meat and cereals/roots for vitamin B1; dairy products, vegetables, cereals/roots and meat for vitamin B2; cereals/roots, seafood and meat for niacin; meat, vegetables and cereals/roots for vitamin B6; plant oils for vitamin E; and vegetables and fruit for vitamin C. The highest ranked food sources for minerals are listed as follows: dairy products, vegetables and seafood for calcium; dairy products and cereals/roots for phosphorous; vegetables and meat for iron; and vegetables, cereals/ roots, other protein-rich foods and seafood for magnesium. The elderly were found to consume more salt, dairy products and vegetables, but less poultry and meat than their younger counterparts. In summary, differences in consumption patterns between the elderly and younger adults was reflected in differences in common food sources of energy and specific nutrients. The dietary patterns of the elderly are in general "healthier" than that of younger adults except for higher salt intake among the elderly. Nonetheless, our elderly population needs to increase their intake of calcium, magnesium, vitamins E and B6, and dietary fiber, and decrease their consumption of salt. Promoting the ingestion of whole-grain and nut products may be a useful strategy to improve the nutritional status of the Taiwanese elderly, aiming at increasing the percentage of energy obtained from carbohydrates and the daily intake of vitamins E and B6, magnesium, and dietary fiber. Suitable strategies are also needed to improve the calcium status of Taiwanese elderly, particularly as a high proportion of them are either lactose intolerant or dislike dairy products.