Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)
Abstract Objective: To investigate associations between dietary intake and patterns of food preparation by age group. Design: This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorise...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Cambridge University Press
2025-01-01
|
| Series: | Public Health Nutrition |
| Subjects: | |
| Online Access: | https://www.cambridge.org/core/product/identifier/S1368980025100712/type/journal_article |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849392189363191808 |
|---|---|
| author | Mariana Rei Daniela Correia Duarte Torres Carla Lopes Ana Isabel A. Costa Sara SP Rodrigues |
| author_facet | Mariana Rei Daniela Correia Duarte Torres Carla Lopes Ana Isabel A. Costa Sara SP Rodrigues |
| author_sort | Mariana Rei |
| collection | DOAJ |
| description |
Abstract
Objective:
To investigate associations between dietary intake and patterns of food preparation by age group.
Design:
This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorised dietary intake based on the source of food preparation. Regression models were used to study the association between dietary daily intake, Healthy Eating Score (HES) and patterns of food preparation.
Setting:
Portugal, using data representative of the Portuguese population.
Participants:
A total of 5005 Portuguese residents aged 3–84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group.
Results:
The predominant pattern of food preparation was food prepared by restaurants, canteens and other away-from-home establishments (45·9 %, 95 % CI = 43·8, 48·1). Children and adolescents in this pattern had significantly higher intakes of energy and carbohydrates but lower protein intake compared with those consuming predominantly home-prepared foods. Among adults and the elderly, this pattern was associated with higher intakes of energy, saturated fats, trans fats and free sugars and lower fibre intake. Additionally, children and adolescents whose diets predominantly included food prepared away-from-home showed a decrease in HES (β = –0·7, 95 % CI = –1·3, –0·2), and adults experienced a greater reduction (β = –1·2, 95 % CI = –1·5, –0·9).
Conclusions:
In Portugal, consuming food prepared away from home is associated with poorer dietary quality, with higher energy and unhealthy nutrient intake and lower HES, suggesting a need for interventions focused on promoting healthier food preparation practices.
|
| format | Article |
| id | doaj-art-4567d2d6df0f466386a15377bb365664 |
| institution | Kabale University |
| issn | 1368-9800 1475-2727 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Cambridge University Press |
| record_format | Article |
| series | Public Health Nutrition |
| spelling | doaj-art-4567d2d6df0f466386a15377bb3656642025-08-20T03:40:50ZengCambridge University PressPublic Health Nutrition1368-98001475-27272025-01-012810.1017/S1368980025100712Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)Mariana Rei0https://orcid.org/0000-0001-8945-3708Daniela Correia1https://orcid.org/0000-0001-8886-3211Duarte Torres2https://orcid.org/0000-0001-8960-2160Carla Lopes3https://orcid.org/0000-0003-1524-852XAna Isabel A. Costa4https://orcid.org/0000-0001-6443-8229Sara SP Rodrigues5https://orcid.org/0000-0003-0647-5018Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, PortugalEPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal Public Health and Forensic Sciences, Medical Education Department – Faculty of Medicine, University of Porto, Porto, PortugalFaculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, PortugalEPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal Public Health and Forensic Sciences, Medical Education Department – Faculty of Medicine, University of Porto, Porto, PortugalCATÓLICA-LISBON School of Business and Economics, Portuguese Catholic University, Lisbon, PortugalFaculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal Abstract Objective: To investigate associations between dietary intake and patterns of food preparation by age group. Design: This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorised dietary intake based on the source of food preparation. Regression models were used to study the association between dietary daily intake, Healthy Eating Score (HES) and patterns of food preparation. Setting: Portugal, using data representative of the Portuguese population. Participants: A total of 5005 Portuguese residents aged 3–84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group. Results: The predominant pattern of food preparation was food prepared by restaurants, canteens and other away-from-home establishments (45·9 %, 95 % CI = 43·8, 48·1). Children and adolescents in this pattern had significantly higher intakes of energy and carbohydrates but lower protein intake compared with those consuming predominantly home-prepared foods. Among adults and the elderly, this pattern was associated with higher intakes of energy, saturated fats, trans fats and free sugars and lower fibre intake. Additionally, children and adolescents whose diets predominantly included food prepared away-from-home showed a decrease in HES (β = –0·7, 95 % CI = –1·3, –0·2), and adults experienced a greater reduction (β = –1·2, 95 % CI = –1·5, –0·9). Conclusions: In Portugal, consuming food prepared away from home is associated with poorer dietary quality, with higher energy and unhealthy nutrient intake and lower HES, suggesting a need for interventions focused on promoting healthier food preparation practices. https://www.cambridge.org/core/product/identifier/S1368980025100712/type/journal_articleCross-sectional studyHome cookingDietary intakePatterns of food preparationPublic health nutrition |
| spellingShingle | Mariana Rei Daniela Correia Duarte Torres Carla Lopes Ana Isabel A. Costa Sara SP Rodrigues Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) Public Health Nutrition Cross-sectional study Home cooking Dietary intake Patterns of food preparation Public health nutrition |
| title | Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) |
| title_full | Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) |
| title_fullStr | Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) |
| title_full_unstemmed | Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) |
| title_short | Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016) |
| title_sort | dietary intake according to different patterns of food preparation in children and adults results from the portuguese national food nutrition and physical activity survey ian af 2015 2016 |
| topic | Cross-sectional study Home cooking Dietary intake Patterns of food preparation Public health nutrition |
| url | https://www.cambridge.org/core/product/identifier/S1368980025100712/type/journal_article |
| work_keys_str_mv | AT marianarei dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 AT danielacorreia dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 AT duartetorres dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 AT carlalopes dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 AT anaisabelacosta dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 AT sarasprodrigues dietaryintakeaccordingtodifferentpatternsoffoodpreparationinchildrenandadultsresultsfromtheportuguesenationalfoodnutritionandphysicalactivitysurveyianaf20152016 |