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Intakes and sources of dietary fibre in a nationally representative sample of teenagers (13–18 years) in Ireland

Published online by Cambridge University Press:  30 August 2022

C. McGowan ,
E. O'Sullivan ,
L. Kehoe ,
B.A. McNulty ,
J.M Kearney ,
A. Flynn  and
J. Walton
C. McGowan
Affiliation:
Department of Biological Sciences, Munster Technological University, Cork, Ireland School of Food and Nutritional Sciences, University College Cork, Ireland
E. O'Sullivan
Affiliation:
Department of Biological Sciences, Munster Technological University, Cork, Ireland
L. Kehoe
Affiliation:
Department of Biological Sciences, Munster Technological University, Cork, Ireland School of Food and Nutritional Sciences, University College Cork, Ireland
B.A. McNulty
Affiliation:
UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
J.M Kearney
Affiliation:
School of Biological & Health Sciences, Technological University Dublin, Dublin, Ireland.
A. Flynn
Affiliation:
School of Food and Nutritional Sciences, University College Cork, Ireland
J. Walton
Affiliation:
Department of Biological Sciences, Munster Technological University, Cork, Ireland
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Abstract

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Proceedings of the Nutrition Society , Volume 81 , Issue OCE4: Irish Section Conference 2022, 15–17 June 2022, Impact of nutrition science to human health: past perspectives and future directions , 2022 , E125
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Copyright © The Authors 2022

Dietary fibre (DF) plays a major role in normal bowel function and adequate intakes are important across the lifecycle to prevent chronic conditions such as constipation. Data from the National Teens’ Food Survey (NTFS) (2005-06) (www.iuna.net) over 15 years ago in Ireland have shown low intakes of DF in Irish teenagers (16g/d)(Reference Bannon, Walton and Flynn1) which is in keeping with findings from other European countries (Reference Stephen, Champ and Cloran2). This study aimed to use new data provided from the NTFS II (2019-20) to estimate current intake and sources of DF for teenagers in Ireland. In the NTFS II, food and beverage intake data were collected from 428 teenagers (13-18y) in the Republic of Ireland using a 4-day weighed food record. Nutrient intakes were estimated using Nutritics© based on UK and Irish food composition data and usual intakes of dietary fibre were calculated via the NCI-method using SAS© Enterprise Guide. Mean DF intakes were compared with the adequate intake (AI) proposed by EFSA of 19g/d for 13-14-year-olds, 21g/d for 15-17-year-olds and 25g/d for 18-year-olds for normal bowel function (3). The percent contribution of food groups to dietary fibre intake was calculated using SPSS© V26 by the mean proportion method (which provides information about the sources that are contributing to the nutrient intake ‘per person’) (Reference Krebs-Smith, Kott and Guenther4). The mean intake of DF for 13–18-year-olds was 16.9g/d with boys having a higher MDI of DF (18.9g/d) than girls (15.0g/d) (p < 0.001). The MDI of DF was 16.2g/d for 13–14-year-olds, 17.3g/d for 15–17-year-olds and 17.6g/d for 18-year-olds with intakes below the AI for all age groups. The key sources of DF were ‘bread & rolls’ (19%) (primarily white bread 11%), ‘grains, rice, pasta & savouries’ (14%), ‘potatoes & potato products’ (13%) and ‘breakfast cereals’ (12%). Other sources were ‘meat & meat products & dishes’ (9%), ‘vegetables & vegetable dishes’ (9%), ‘sugars, confectionery, preserves & savoury snacks (7%) and ‘fruit & fruit juices’ (7%). While this study has shown a small increase in DF intake among teenagers in Ireland since 2005-06, intakes are still below the AI for all age groups and strategies are needed to increase DF intakes for this age-group. Cereals & cereal products, potatoes, vegetables, fruit and meat dishes are key sources of dietary fibre in the diets of Irish teenagers. These data may be useful in developing food-based dietary guidelines for teenagers in Ireland.

Acknowledgments

The National Teens’ Food Survey II was funded by the Irish Department of Agriculture, Food and the Marine.

References

Bannon, S, Walton, J & Flynn, A (2010) Proc Nutr Soc 69(OCE5), E375.CrossRefGoogle Scholar
Stephen, A, Champ, M, Cloran, S, et al. (2017) Nutr Research Reviews 30(2), 149–190.CrossRefGoogle Scholar
EFSA (2010). EFSA J 8(3), 1462.Google Scholar
Krebs-Smith, SM, Kott, PS & Guenther, PM (1989) J Am Diet Assoc 89, 671–676.CrossRefGoogle Scholar