6 research outputs found
Food portion sizes and their relationship with energy, and nutrient intakes in adolescents: The HELENA study
Objectives: This study aimed to investigate the associations between portion sizes (PSs) from different food
groups and energy, as well as nutrient intakes in European adolescents.
Methods: A sample of 1631 adolescents (54.2 % girls) were included from the Healthy Lifestyle in Europe by
Nutrition in Adolescence Cross-Sectional (HELENA) study. Mean food PS was calculated by dividing the total
intake of the items by the number of eating occasions of these consumed items. To determine the key items
for analysis, foods were ranked by frequency of consumption. A one-way between-groups analysis of covariance
was used to test for significant differences in means across tertiles. A multivariable linear regression
analysis was carried out, adjusting for age, sex, maternal education, body mass index, and using country as a
level. Results: Energy intake increased with elevated intakes of energy-dense foods. Large portions of rice and other
grains, starch roots and potatoes, and meat substitutes, nuts, and pulses were associated with increased carbohydrate
and fiber intake. Larger portions of cheese and butter and animal fat were significantly associated
with a higher fat intake. Lower intakes of some vitamins and micronutrients were noticed with consumption
of larger portions of high energy-dense foods, such as desserts and pudding, margarine and vegetable oil,
and butter and animal fat.
Conclusions: Large food PSs may be associated with positive energy, as well as macro- and micronutrient
intake. Moreover, the findings from this study may help the future development of dietary guidance in general
and specific to PSs, and support targeted strategies to address intakes of certain nutrients in European
adolescents.European Community Sixth RTD Framework Program FOODCT-2005-007034
Spanish GovernmentEuropean Commission FJCI2017-3496
The Association between Portion Sizes from High-Energy-Dense Foods and Body Composition in European Adolescents: The HELENA Study
HELENA study received funding from the European Community Sixth RTD Framework
Program (Contract FOODCT-2005-007034). E.M.G.-G. holds a Juan de la Cierva-Formación grant
from the Spanish Government (FJCI-2017-34967).The ethics committees in all countries approved the HELENA
study. All countries involved in the study provided good clinical practices and ethical
guidelines of the Declaration of Helsinki 1964 (revision of 2000) and the legislation about clinical
research in humans. The ethical approval code from the coordinator center was 03/2006; date
of approval: February 2006, obtained from the Ethical Committee of clinical research in Aragon
(CEICA).We are grateful for the support provided by school boards, headmasters, teachers,
school staff, and communities and the effort of all study nurses and our data managers.
HELENA Study Group: Coordinator: Luis A. Moreno.Core Group members: Luis A. Moreno,
Fréderic Gottrand, Stefaan De Henauw, Marcela González-Gross, Chantal Gilbert.Steering Committee:
Anthony Kafatos (President), Luis A. Moreno, Christian Libersa, Stefaan De Henauw, Sara Castelló,
Fréderic Gottrand, Mathilde Kersting, Michael Sjöstrom, Dénes Molnár, Marcela González-Gross, Jean
Dallongeville, Chantal Gilbert, Gunnar Hall, Lea Maes, Luca Scalfi.Project Manager: Pilar Meléndez.
1. Universidad de Zaragoza (Spain): Luis A. Moreno, José A. Casajús, Jesús Fleta, Gerardo
Rodríguez, Concepción Tomás, María I. Mesana, Germán Vicente-Rodríguez, Adoración Villarroya,
Carlos M. Gil, Ignacio Ara, Juan Fernández Alvira, Gloria Bueno, Olga Bueno, Juan F.
León, JesúsMª Garagorri, Idoia Labayen, Iris Iglesia, Silvia Bel, Luis A. Gracia Marco, Theodora
Mouratidou, Alba Santaliestra-Pasías, Iris Iglesia, Esther González-Gil, Pilar De Miguel-Etayo,
Mary Miguel-Berges, Isabel Iguacel, Azahara Rupérez.
2. Consejo Superior de Investigaciones Científicas (Spain): Ascensión Marcos, Julia Wärnberg,
Esther Nova, Sonia Gómez, Ligia Esperanza Díaz, Javier Romeo, Ana Veses, Belén Zapatera,
Tamara Pozo, David Martínez.
3. Université de Lille 2 (France): Laurent Beghin, Christian Libersa, Frédéric Gottrand, Catalina
Iliescu, Juliana Von Berlepsch.
4. Research Institute of Child Nutrition Dortmund, Rheinische Friedrich–Wilhelms–Universität
Bonn (Germany): Mathilde Kersting, Wolfgang Sichert-Hellert, Ellen Koeppen.
5. Pécsi Tudományegyetem (University of Pécs) (Hungary): Dénes Molnar, Eva Erhardt, Katalin
Csernus, Katalin Török, Szilvia Bokor, Mrs. Angster, Enikö Nagy, Orsolya Kovács, Judit Répasi.
6. University of Crete School of Medicine (Greece): Anthony Kafatos, Caroline Codrington,
María Plada, Angeliki Papadaki, Katerina Sarri, Anna Viskadourou, Christos Hatzis, Michael
Kiriakakis, George Tsibinos, Constantine Vardavas, Manolis Sbokos, Eva Protoyeraki, Maria
Fasoulaki.
7. Institut für Ernährungs- und Lebensmittelwissenschaften–Ernährungphysiologie. Rheinische
Friedrich Wilhelms Universität (Germany): Peter Stehle, Klaus Pietrzik, Marcela González-
Gross, Christina Breidenassel, Andre Spinneker, Jasmin Al-Tahan, Miriam Segoviano, Anke
Berchtold, Christine Bierschbach, Erika Blatzheim, Adelheid Schuch, Petra Pickert.
8. University of Granada (Spain): Manuel J. Castillo, Ángel Gutiérrez, Francisco B Ortega, Jonatan
R Ruiz, Enrique G Artero, Vanesa España, David Jiménez-Pavón, Palma Chillón, Cristóbal
Sánchez-Muñoz, Magdalena Cuenca.
9. Istituto Nazionalen di Ricerca per gli Alimenti e la Nutrizione (Italy): Davide Arcella, Elena
Azzini, Emma Barrison, Noemi Bevilacqua, Pasquale Buonocore, Giovina Catasta, Laura
Censi, Donatella Ciarapica, Paola D’Acapito, Marika Ferrari, Myriam Galfo, Cinzia Le Donne,
Catherine Leclercq, Giuseppe Maiani, Beatrice Mauro, Lorenza Mistura, Antonella Pasquali,
Raffaela Piccinelli, Angela Polito, Romana Roccaldo, Raffaella Spada, Stefania Sette, Maria
Zaccaria.
10. University of Napoli “Federico II” Dept of Food Science (Italy): Luca Scalfi, Paola Vitaglione,
Concetta Montagnese.
11. Ghent University (Belgium): Ilse De Bourdeaudhuij, Stefaan De Henauw, Tineke De Vriendt,
Lea Maes, Christophe Matthys, Carine Vereecken, Mieke de Maeyer, Charlene Ottevaere, Inge
Huybrechts.
12. Medical University of Vienna (Austria): Kurt Widhalm, Katharina Phillipp, Sabine Dietrich,
Birgit Kubelka, Marion Boriss-Riedl.
13. Harokopio University (Greece): Yannis Manios, Eva Grammatikaki, Zoi Bouloubasi, Tina Louisa
Cook, Sofia Eleutheriou, Orsalia Consta, George Moschonis, Ioanna Katsaroli, George Kraniou,
Stalo Papoutsou, Despoina Keke, Ioanna Petraki, Elena Bellou, Sofia Tanagra, Kostalenia
Kallianoti, Dionysia Argyropoulou, Stamatoula Tsikrika, Christos Karaiskos.
14. Institut Pasteur de Lille (France): Jean Dallongeville, Aline Meirhaeghe.
15. Karolinska Institutet (Sweden): Michael Sjöstrom, Jonatan R Ruiz, Francisco B. Ortega, María
Hagströmer, Anita Hurtig Wennlöf, Lena Hallström, Emma Patterson, Lydia Kwak, Julia
Wärnberg, Nico Rizzo.
16. Asociación de Investigación de la Industria Agroalimentaria (Spain): Jackie Sánchez-Molero,
Sara Castelló, Elena Picó, Maite Navarro, Blanca Viadel, José Enrique Carreres, Gema Merino,
Rosa Sanjuán, María Lorente, María José Sánchez.
17. Campden BRI (United Kingdom): Chantal Gilbert, Sarah Thomas, Elaine Allchurch, Peter
Burgess.
18. SIK—Institutet foer Livsmedel och Bioteknik (Sweden): Gunnar Hall, Annika Astrom, Anna
Sverkén, Agneta Broberg.
19. Meurice Recherche & Development asbl (Belgium): Annick Masson, Claire Lehoux, Pascal
Brabant, Philippe Pate, Laurence Fontaine.
20. Campden & Chorleywood Food Development Institute (Hungary): Andras Sebok, Tunde Kuti,
Adrienn Hegyi.
21. Productos Aditivos SA (Spain): Cristina Maldonado, Ana Llorente.
22. Cárnicas Serrano SL (Spain): Emilio García.
23. Cederroth International AB (Sweden): Holger von Fircks, Marianne Lilja Hallberg, Maria
Messerer.
24. Lantmännen Food R&D (Sweden): Mats Larsson, Helena Fredriksson, Viola Adamsson, Ingmar
Börjesson.
25. European Food Information Council (Belgium): Laura Fernández, Laura Smillie, Josephine
Wills.
26. Universidad Politécnica de Madrid (Spain): Marcela González-Gross, Raquel Pedrero-Chamizo,
Agustín Meléndez, Jara Valtueña, David Jiménez-Pavón, Ulrike Albers, Pedro J. Benito, Juan
José Gómez Lorente, David Cañada, Alejandro Urzanqui, Rosa María Torres, Paloma Navarro.The following are available online at https://www.mdpi.com/2072-6
643/13/3/954/s1, Table S1: Mean intake of food PS from ED food for plausible reporter and by
BMI, normal weight or overweight/obesity in males and females. Table S2: The association between
BMI and PS of most ED food in under-reporters, using multiple linear regression model. Table S3:
The association between FMI and portion size of most ED food between gender in under-reporters,
using multiple linear regression model. Table S4: Ordinal logistic regression model, the association
between BMI categories and ED food portion groups in under-reporters and between gender.Obesity prevalence has been simultaneously increasing with high consumption of large food portion sizes (PS). However, there is scarce information on PS of energy-dense (ED) foods as a potential risk factor of obesity in adolescents. In the present study, we investigate the association between the PS of the most ED foods and body composition. A sample of 1889 adolescents (54.4% females) from the Healthy Lifestyle in Europe by Nutrition in Adolescence cross-sectional multicenter study (HELENA-CSS) study were included. Most ED foods (e.g., cheese) were selected according to higher fat and/or sugar content and low fiber and water. Linear and ordinal logistic regression models were adjusted for age, physical activity, total energy intake (TEI), and socioeconomic status (SES). Analysis was performed both in those adolescents reporting plausible energy intake according to the approach of Goldberg et al. and in the whole sample. In male plausible reporters, PS from "breakfast cereals" showed a significant and positive association with BMI (beta = 0.012; 0.048). PS from "carbonated soft drinks" in males (OR = 1.001; 95% CI 1.000; 1.002) and "bread and rolls" in females (OR = 1.002; 95% CI 1.000; 1.004) were associated with higher probability of having obesity, while "sweet bakery products" were associated with lower probability of having obesity (OR = 0.996; 95% CI 0.991; 0.999) in females. The present study suggests association between PS of ED foods and obesity in European adolescents. Prospective studies are needed to examine the effect of prolonged exposure to large PS and obesity development.European Community Sixth RTD Framework Program
FOODCT-2005-007034Spanish Government
European Commission
FJCI-2017-3496
Food portion sizes and their relationship with energy, and nutrient intakes in adolescents: The HELENA study
Objectives
This study aimed to investigate the associations between portion sizes (PSs) from different food groups and energy, as well as nutrient intakes in European adolescents.
Methods
A sample of 1631 adolescents (54.2 % girls) were included from the Healthy Lifestyle in Europe by Nutrition in Adolescence Cross-Sectional (HELENA) study. Mean food PS was calculated by dividing the total intake of the items by the number of eating occasions of these consumed items. To determine the key items for analysis, foods were ranked by frequency of consumption. A one-way between-groups analysis of covariance was used to test for significant differences in means across tertiles. A multivariable linear regression analysis was carried out, adjusting for age, sex, maternal education, body mass index, and using country as a level.
Results
Energy intake increased with elevated intakes of energy-dense foods. Large portions of rice and other grains, starch roots and potatoes, and meat substitutes, nuts, and pulses were associated with increased carbohydrate and fiber intake. Larger portions of cheese and butter and animal fat were significantly associated with a higher fat intake. Lower intakes of some vitamins and micronutrients were noticed with consumption of larger portions of high energy-dense foods, such as desserts and pudding, margarine and vegetable oil, and butter and animal fat.
Conclusions
Large food PSs may be associated with positive energy, as well as macro- and micronutrient intake. Moreover, the findings from this study may help the future development of dietary guidance in general and specific to PSs, and support targeted strategies to address intakes of certain nutrients in European adolescents
Associations between food portion sizes, insulin resistance, VO2 max and metabolic syndrome in European adolescents: The HELENA study
HELENA Study Group: et al.[Background and aims] This study aims to examine the associations of food portion size (PS) with markers of insulin resistance (IR) and clustered of metabolic risk score in European adolescents.[Methods] A total of 495 adolescents (53.5% females) from the Healthy Lifestyle in Europe by Nutrition in Adolescence (HELENA) study were included. The association between PS from food groups and homeostasis model assessment of insulin resistance (HOMA-IR) index, VO2 max, and metabolic risk score was assessed by multilinear regression analysis adjusting for several confounders. Analysis of covariance (ANCOVA) was used to determine the mean differences of food PS from food groups by HOMA-IR cutoff categories by using maternal education as a covariable.[Results] Larger PS from vegetables in both gender and milk, yoghurt, and milk beverages in males were associated with higher VO2 max, while larger PS from margarines and vegetable oils were associated with lower VO2 max (p < 0.05). Males who consumed larger PS from fish and fish products; meat substitutes, nuts, and pulses; cakes, pies, and biscuits; and sugar, honey, jams, and chocolate have a higher metabolic risk score (p < 0.05). Males with lower HOMA-IR cutoff values consumed larger PS from vegetables, milk, yoghurt, and milk beverages (p < 0.05). Females with lower HOMA-IR cutoff values consumed larger PS from breakfast cereals, while those with higher HOMA-IR cutoff values consumed larger PS from butter and animal fats (p = 0.018).[Conclusion] The results show that larger PS from dairy products, cereals, and high energy dense foods are a significant determinant of IR and VO2 max, and larger PS from food with higher content of sugar were associated with higher metabolic risk score.HELENA study received funding from the European Community Sixth RTD Framework Program (Contract FOODCT-2005-007034). E.M.G.-G. holds a Juan de la Cierva-Formación grant from the Spanish Government (FJCI-2017-34,967).Peer reviewe
Food portion sizes and their relationship with energy, and nutrient intakes in adolescents: The HELENA study
[Objectives] This study aimed to investigate the associations between portion sizes (PSs) from different food groups and energy, as well as nutrient intakes in European adolescents.[Methods] A sample of 1631 adolescents (54.2 % girls) were included from the Healthy Lifestyle in Europe by Nutrition in Adolescence Cross-Sectional (HELENA) study. Mean food PS was calculated by dividing the total intake of the items by the number of eating occasions of these consumed items. To determine the key items for analysis, foods were ranked by frequency of consumption. A one-way between-groups analysis of covariance was used to test for significant differences in means across tertiles. A multivariable linear regression analysis was carried out, adjusting for age, sex, maternal education, body mass index, and using country as a level.[Results] Energy intake increased with elevated intakes of energy-dense foods. Large portions of rice and other grains, starch roots and potatoes, and meat substitutes, nuts, and pulses were associated with increased carbohydrate and fiber intake. Larger portions of cheese and butter and animal fat were significantly associated with a higher fat intake. Lower intakes of some vitamins and micronutrients were noticed with consumption of larger portions of high energy-dense foods, such as desserts and pudding, margarine and vegetable oil, and butter and animal fat.[Conclusions] Large food PSs may be associated with positive energy, as well as macro- and micronutrient intake. Moreover, the findings from this study may help the future development of dietary guidance in general and specific to PSs, and support targeted strategies to address intakes of certain nutrients in European adolescents.Peer reviewe
Free Sugar Consumption and Obesity in European Adolescents: The HELENA Study
Few studies have evaluated the association between dietary free sugars intake (FSI) and
obesity in adolescents. We examined the relation between FSI and their contributors from the main
food groups and obesity in European adolescents. We included 843 adolescents (51.6% male) from the
cross-sectional HELENA study with two completed 24 h recalls and anthropometric data. Linear mixed
models were applied to investigate the relation between FSI and different anthropometric indices.
Odds ratios for having a high body mass index (BMI) were also estimated by multilevel ordinal
regression. Total FSI was higher in males than females (102.60 g and 87.58 g, respectively, p < 0.001).
No effect was observed between free sugar from the main food groups and BMI. Consumers of FSI
from “cakes, pies and biscuits” in males (odd ratio (OR) = 0.455; 95% Confidence interval (CI) 0.251, 0.824) and from “breakfast cereals” in females had a lower probability of having obesity (OR = 0.423;
95%CI 0.204, 0.878), whereas females consuming FSI from ‘fruit and vegetables juices’ had a higher
probability of obesity (OR= 2.733; 95% CI 1.286, 5.810). This study provides no evidence that increased
FSI is associated with obesity in adolescents. Further studies are needed to assess the longitudinal
exposure to FSI and their effect on obesity development.European Community (EC)
FOODCT-2005-007034Spanish Government
FJCI-2017-3496