Hostname: page-component-586b7cd67f-l7hp2 Total loading time: 0 Render date: 2024-11-25T07:47:18.516Z Has data issue: false hasContentIssue false
  • English
  • Français

The importance of composite foods for estimates of vegetable and fruit intakes

Published online by Cambridge University Press:  22 December 2006

MM O'Brien ,
M Kiely ,
M Galvin  and
A Flynn
MM O'Brien*
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
M Kiely
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
M Galvin
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
A Flynn
Affiliation:
Department of Food and Nutritional Sciences, University College Cork, Republic of Ireland
*
*Corresponding author: Email [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Objective:

To evaluate the contribution of composite foods to vegetable and fruit intakes in Irish adults and to compliance with dietary guidelines for vegetable and fruit intake.

Design:

Data were analysed from the North/South Ireland Food Consumption Survey of 18–64-year-old adults (n = 1379; 662 men, 717 women), which used a 7-day food diary to estimate food intake.

Results:

The mean intake of vegetables (excluding potatoes) was 140g day−1 (men 149g day−1; women 132g day−1), of fruit was 136 g day−1 (men 133g day−1; women 140 g day−1) and of potatoes was 227 g day−1 (men 296g day−1; women 163 g day−1). The mean daily intakes of vegetables, fruit and potatoes from composite foods were 37 g (26%), 6 g (5%) and 17 g (7%), respectively. The mean intake of vegetables from composite foods was unrelated to age or gender, but increased with increasing social class and level of education attained. The proportions of men and women meeting the recommendation for ≥400g day−1 (5 servings of 80 g per day) of vegetables and fruit were 21% (15% excluding composite foods) and 19% (12% excluding composite foods), respectively. Compliance with the dietary recommendation decreased with decreasing levels of educational attainment and social class.

Conclusion:

Intakes of vegetables and fruit are low compared with current dietary recommendations, particularly in those of lower levels of educational attainment and social class. Composite foods are an important source of vegetables (less importantly of fruit) and should be included when estimating vegetable intakes. Failure to do so may result in bias in estimates of intake and of compliance with dietary guidelines for population groups, as well as misclassification of individuals by level of intake.

Keywords

Vegetable intakesFruit intakesPotato intakesAdultsComposite foodsDietary recommendationsNorth/South IrelandFood Consumption SurveyMethodology
Type
Research Article
Information
Public Health Nutrition , Volume 6 , Issue 7 , October 2003 , pp. 711 - 726
Copyright
Copyright © CABI Publishing 2003

References

1Committee on Medical Aspects of Food Policy. Nutritional Aspects of the Development of Cancer. Report of the Working Group on Diet and Cancer. Report on Health and Social Subjects No. 48. London: HMSO, 1998.Google Scholar
2American Institute for Cancer Research (AICR). Food, Nutrition and the Prevention of Cancer: A Global Perspective. Washington, DC: AICR, 1997.Google Scholar
3Klerk, M, Jansen, MCJF, van't Veer, P, Kok, FJ. Fruits and Vegetables in Chronic Disease Prevention. Wageningen, The Netherlands: Division of Human Nutrition & Epidemiology, Wageningen Agricultural University, 1997.Google Scholar
4Block, G, Patterson, B, Subar, A. Fruit, vegetables and cancer prevention: a review of the epidemiological evidence. Nutrition and Cancer 1992; 18: 1–29.CrossRefGoogle ScholarPubMed
5Steinmetz, KA, Potter, JD. Vegetables, fruit and cancer. I. Epidemiology. Cancer Causes & Control 1991; 2: 325–57.CrossRefGoogle ScholarPubMed
6Eichhlozer, M, Lüthy, J, Gutzwiller, F, Stähelin, HB. The role of folate, antioxidant vitamins and other constituents in fruit and vegetables in the prevention of cardiovascular disease: the epidemiological evidence. International Journal for Vitamin and Nutrition Research 2001; 71(1): 5–17.CrossRefGoogle Scholar
7Liu, S, Lee, I, Ajani, U, Coel, SR, Buring, JE, Manson, JE. Intake of vegetables rich in carotenoids and risk of coronary heart disease in men: The Physicians Health Study. International Journal of Epidemiology 2001; 30: 130–5.CrossRefGoogle Scholar
8Ness, AR, Powles, JW. Fruit and vegetables, and cardiovascular disease: a review. International Journal of Epidemiology 1997; 26(1): 1–13.CrossRefGoogle ScholarPubMed
9Rimm, EB, Ascerio, A, Giovannucci, E, Spiegelman, D, Stampfer, MJ, Willett, WC. Vegetables, fruit and cereal fiber intake and risk of coronary heart disease among men. Journal of the American Medical Association 1996; 275(6): 447–51.CrossRefGoogle ScholarPubMed
10Joshipura, KJ, Ascherio, A, Manson, JE, Stampfer, MJ, Rimm, EB, Speizer, FE, et al. Fruit and vegetable intake in relation to risk of ischemic stroke. Journal of the American Medical Association 1999; 282(13): 1233–9.CrossRefGoogle ScholarPubMed
11Gillman, MW, Cupples, LA, Gagnon, D, Posner, BM, Ellison, C, Castelli, WP, et al. Protective effect of fruits and vegetables on development of stroke in men. Journal of the American Medical Association 1995; 273(14): 1113–7.Google Scholar
12Williams, DEM, Wareham, NJ, Cox, BD, Byrne, CD, Hales, N, Day, NE. Frequent salad vegetable consumption is associated with a reduction in the risk of diabetes mellitus. Journal of Clinical Epidemiology 1999; 52(4): 329–35.Google Scholar
13NEW, SA, Robins, SP, Campbell, MK, Martin, JC, Garton, MJ, Bolton-Smith, C, et al. Dietary influence on bone mass and bone metabolism: further evidence of a positive link between fruit and vegetable consumption and bone health? American Journal of Clinical Nutrition 2000; 71: 142–51.CrossRefGoogle Scholar
14Tucker, LJ, Hamman, MT, Chen, H, Cupples, LA, Wilson, PWF, Douglas, PK. Potassium, magnesium and fruit and vegetable intakes are associated with greater bone mineral density in elderly men and women. American Journal of Clinical Nutrition 1999; 69: 727–36.CrossRefGoogle ScholarPubMed
15Steinmetz, KA, Potter, JD. Vegetables, fruit and cancer prevention: a review. Journal of the American Dietetic Association 1996; 96: 1027–39.CrossRefGoogle ScholarPubMed
16La Vecchia, C, Tavani, A. Fruit and vegetables, and human cancer. European Journal of Cancer Prevention 1998; 7: 3–8.Google Scholar
17US Department of Agriculture (USDA). Dietary Guidelines for Americans 2000 [online]. Available at http://www. health.gov/dietaryguidelines/. Washington, DC: USDA, 2000.Google Scholar
18Nutrition Advisory Group. Recommendations for a Food and Nutrition Policy for Ireland. Dublin: Government of Ireland, 2000.Google Scholar
19World Health Organization (WHO)/Food and Agriculture Organization. Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series No. 916. Geneva: WHO, 2003.Google Scholar
20De Hennauw, S, De Backer, G. Nutrient and food intakes in selected subgroups of Belgian adults. British Journal of Nutrition 1999; 81(Suppl. 2): S37–42.CrossRefGoogle Scholar
21Volatier, J, Verger, P. Recent national French food and nutrient intake data. British Journal of Nutrition 1999; 81(Suppl. 2): S57–9.CrossRefGoogle ScholarPubMed
22Gregory, J, Foster, K, Tyler, H, Wiseman, M. The Dietary and Nutritional Survey of British Adults. London: HMSO, 1990.Google Scholar
23Krebs-Smith, SM, Kantor, LS. Choose a variety of fruits and vegetables daily: understanding the complexities. Journal of Nutrition 2001; 131: 487S–501S.Google Scholar
24Cleveland, LE, Cook, AC, Krebs-Smith, SM, Friday, J. Method for assessing food intakes in terms of servings based on food guidance. American Journal of Clinical Nutrition 1997; 65(Suppl.): 1254S–63S.CrossRefGoogle ScholarPubMed
25Williams, C. Healthy eating: clarifying advice about fruit and vegetables. British Medical Journal 1995; 310: 1453–5.CrossRefGoogle ScholarPubMed
26Irish Universities Nutrition Alliance (IUNA). North/South Ireland Food Consumption Survey Database. Dubin: University College Cork, Trinity College Dublin, University of Ulster at Coleraine, 2001.Google Scholar
27Kiely, M, Flynn, A, Harrington, KE, Robson, PR, Cran, G. Sampling description and procedures used to conduct the North/South Ireland Food Consumption Survey. Public Health Nutrition 2001; 4(5A): 1029–35.CrossRefGoogle ScholarPubMed
28Harrington, KE, Robson, PJ, Kiely, M, Livingstone, MBE, Lambe, J, Gibney, MJ. The North/South Ireland Food Consumption Survey: survey design and methodology. Public Health Nutrition 2001; 4(5A): 1037–42.Google Scholar
29Robson, PJ, Livingstone, MBE. A photographic atlas of food portion sizes, 1997 [unpublished].Google Scholar
30Ministry of Agriculture, Fisheries and Food. Food Portion Sizes. London: HMSO, 1997.Google Scholar
31Holland, B, Welch, AA, Unwin, ID, Buss, DH, Paul, AA, Southgate, DAT. McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1995.Google Scholar
32Holland, B, Unwin, ID, Buss, DH. Cereals and Cereal Products. Third Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1988.Google Scholar
33Holland, B, Unwin, ID, Buss, DH. Milk Products and Eggs. Fourth Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1989.Google Scholar
34Holland, B, Unwin, ID, Buss, DH. Vegetables, Herbs and Spices. Fifth Supplement to McCance & Widdowson's The Composition of Foods, 4th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1991.CrossRefGoogle Scholar
35Holland, B, Unwin, ID, Buss, DH. Fruit and Nuts. First Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1992.CrossRefGoogle Scholar
36Holland, B, Welch, AA, Buss, DH. Vegetable Dishes. Second Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1996.Google Scholar
37Holland, B, Brown, J, Buss, DH. Fish and Fish Products. Third Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1993.Google Scholar
38Chan, W, Brown, J, Buss, DH. Miscellaneous Foods. Fourth Supplement to McCance & Widdowson's The Composition of Foods, 5th ed. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1994.CrossRefGoogle Scholar
39Chan, W, Brown, J, Lee, SM, Buss, DH. Meat, Poultry and Game. Supplement to McCance & Widdowson's The Composition of Foods. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1995.CrossRefGoogle Scholar
40Chan, W, Brown, J, Church, SM, Buss, DH. Meat Products and Dishes. Supplement to McCance & Widdowson's The Composition of Foods. Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. London: HMSO, 1996.CrossRefGoogle Scholar
41Goldberg, GR, Black, AE, Jebb, SA, Cole, TJ, Murgatroyd, PR, Howard, WA, et al. Critical evaluation of energy intake data using fundamental principles of energy physiology: 1. Derivation of cut-off limits to identify under-recording. European Journal of Clinical Nutrition 1991; 45: 569–81.Google Scholar
42Lee, P, Cunningham, K. The Irish National Nutrition Survey. Dublin: Irish Nutrition and Dietetic Institute, 1990.Google Scholar
43Haraldsdóttir, J. Dietary guidelines and patterns of intake in Denmark. British Journal of Nutrition 1999; 81(Suppl. 2): S43–8.CrossRefGoogle ScholarPubMed
44Anttolainen, M, Javanainen, J, Kaatinen, P, Lahti-Koski, M, Lauronen, J, Männisto, S, et al. The 1997 Dietary Survey of Finnish Adults. Helsinki: National Public Health Institute, 1998.Google Scholar
45Zoo eet Nederland. Results of the 3rd Dutch National Food Consumption Survey. Voedingscentrum Den Haag: Zoo eet Nederland, 1998.Google Scholar
46Agudo, A, Amiano, P, Barcos, A, Barricarte, A, Beguiristain, JM, Chirlaque, MD, et al. (EPIC Group of Spain). Dietary intake of vegetables and fruits among adults in five regions of Spain. European Journal of Clinical Nutrition 1999; 53: 174–80.CrossRefGoogle ScholarPubMed
47Turrini, A, Leclercq, C, D'Amicis, A. Patterns of food and nutrient intakes in Italy and their application to the development of food-based dietary guidelines. British Journal of Nutrition 1999; 81(Suppl. 2): S83–9.CrossRefGoogle Scholar
48Bingham, SA, Cassidy, A, Cole, T, Welch, A, Runswich, S, Black, AE, et al. Validation of weighed records and other methods of dietary assesment using the 24hr urine technique and other biological markers. British Journal of Nutrition 1995; 73: 531–50.Google Scholar
49McGowan, MJ, Harrington, KE, Kiely, M, Robson, PJ, Livingstone, MBE, Gibney, MJ. An evaluation of energy intakes and the ratio of energy intake to estimated basal metabolic rate (EI/BMRest) in the North/South Ireland Food Consumption Survey. Public Health Nutrition 2001; 4(5A): 1043–50.Google Scholar
50Lafay, L, Mennen, L, Basdevant, A, Charles, MA, Borys, JM, Eschwège, E, et al. and the FLVS Study Group. Does energy intake underreporting involve all kinds of food or only specific food items? Results from the Fleurbaix Laventie Ville Santé (FLVS) study. International Journal of Obesity and Related Metabolic Disorders 2000; 24: 1500–6.Google Scholar
51Krebs-Smith, SM, Cook, A, Subar, AF, Cleveland, L, Friday, J. US adult's fruit and vegetable intakes, 1989 to 1991: a revised baseline for the Healthy People 2000 objective. American Journal of Public Health 1995; 85(12): 1623–9.Google Scholar
52Roos, G, Johansson, L, Kasmel, A, Klumbiené, J, Prättälä, R. Disparities in vegetables and fruit consumption: European cases from the north to the south. Public Health Nutrition 2001; 4(1): 35–43.Google Scholar
53De Irala-Estévez, J, Groth, M, Johansson, L, Oltersdorf, U, Prättälä, R, Martínez-González, MA. A systematic review of socio-economic differences in food habits in Europe: consumption of fruit and vegetables. European Journal of Clinical Nutrition 2000; 54: 706–14.Google Scholar
54Lindström, M, Hanson, BS, Wirfält, E, Östergren, P. Socio-economic differences in the consumption of vegetables, fruit and fruit juices. The influence of psychosocial factors. European Journal of Public Health 2001; 11(1): 51–9.Google Scholar
55Birkitt, J. Intake of fruits and vegetables in smokers. Public Health Nutrition 1999; 2(2): 217–22.Google Scholar