Biltoft-Jensen, Anja Pia

Fagt, Sisse

Groth, Margit Velsing

Knudsen, Vibeke Kildegaard

Matthiessen, Jeppe

Pedersen, Agnes N.

Sørensen, Mette Rosenlund

Trolle, Ellen

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Downloaded from orbit.dtu.dk on: Dec 20, 2017Evaluation of the diet in Danish adults using a diet quality indexKnudsen, Vibeke Kildegaard; Fagt, Sisse; Trolle, Ellen; Matthiessen, Jeppe; Groth, Margit Velsing;Biltoft-Jensen, Anja Pia; Sørensen, Mette Rosenlund; Pedersen, Agnes N.Publication date:2012Document VersionPublisher's PDF, also known as Version of recordLink back to DTU OrbitCitation (APA):Knudsen, V. K., Fagt, S., Trolle, E., Matthiessen, J., Groth, M. V., Biltoft-Jensen, A. P., ... Pedersen, A. N.(2012). Evaluation of the diet in Danish adults using a diet quality index. Poster session presented atInternational Conference on Diet and Activity Methods, Rome, Italy.Evaluation of the diet in Danish adults using a diet quality indexVK K d S F t E T ll J M tthi MV G th A Bilt ft JAIM nu sen,  ag ,  ro e,  a essen,  ro ,  o - ensen, MR Sørensen, AN PedersenDivision of Nutrition, National Food Institute, Technical University of Denmark The aim of the present study was to describe the habitual diet in Danish adults, and to evaluate the overall quality of the diet using a diet quality index based on the National Food-Based Dietary Guidelines (FBDG), which include seven guidelines regarding diet and one regarding physical activity. METHODSData from the Danish National Survey of Diet and Physical Activity 2003-08, including 3,354 individuals aged 18-75 years were used. The diet quality index was constructed based on six foods and nutrients (see below); a score for eachTable 2. Food intake in four groups of diet quality index 1st Quartile 2nd Quartile 3rd Quartile 4th Quartile   Median IQ range Median IQ range Median IQ range Median IQ range P for trend High-fat dairy 21 6;44 19 7;38 15 5;33 11 3;26 <.0001 Low-fat dairy 20 0;82 40 2;125 50 5;143 75 13;150 <.0001 Processed meat 31 15;53 23 12;41 18 9;31 13 6;26 <.0001 Fish 5 0;13 13 5;27 20 9;35 29 18;41 <.0001 Poultry 15 1;36 18 3;36 19 4;37 20 4;37 0.0206 Fats 45 32;66 35 25;48 29 19;38 21 14;29 <.0001               of the six components was calculated as the ratio between actual intake and the recommended intake , e.g. If an individual eats 500 g fruit and vegetables per day, the score is 500/600=0.83. The scores were in the range from 0 to 1 with zero assigned to  an intake most far from the guideline, and 1 complying with the guidelines.  The scores  for each food/nutrient were summed. Individuals were divided into groups according to quartiles of the diet quality index, and food and nutrient intakes were evaluated in each of the four groups. Rye bread 49 25;81 56 31;89 56 31;93 65 39;97 <.0001White bread 60 34;87 45 26;73 43 21;64 30 13;51 <.0001 Fruit 91 40;159 152 82;247 211 125;320 282 191;410 <.0001 Vegetables 109 72;157 131 92;186 152 109;213 181 129;255 <.0001 Juice 0 0;51 26 0;103 26 0;129 26 0;129 <.0001 Potatoes 90 49;148 90 47;140 79 35;124 87 46;139 0.0148 Cake etc. 53 26;91 48 21;78 39 18;71 32 14;57 <.0001  A high intake of high-fat milk products, fat on bread and processed meat contributed to a high intake of total fat and saturated fat. Likewise sugar-sweetened soft drinks contributed to a high intake of added sugars in the group with the lowest value of the diet quality index. Individuals with values above the highest quartile had higher intakes of “healthy foods” such as fish, fruit and vegetables, rye bread. Overall, intakes of micronutrients were sufficient in all ranges of the index, except from vitamin D, and iron in womenFood -based dietary guidelines included in the diet quality index            Dietary guideline  Food/nutrient included in index  Eat less fat – particularly fats from meat and dairy products  Max 30 E% from total fat, and max 10 E% from saturated fat  Eat potatoes, rice or pasta and wholemeal bread – every day   Min 500 g/day  Eat fruit and vegetables every day – 6 portions/pieces per day   Min 600 g fruits and vegetables/day  Fish and fish products several times a week   Min 200 g fish/week  Limit intake of sugar – particularly from soft   Max 10 E% from added sugar CONCLUSIONThe diet quality index is a useful tool in assessing food and nutrient intake in individuals with high vs. low degree of compliance towards the dietary guidelines, and provides a valuable tool in future studies investigating variations in dietary intakes in relation to lifestyle, demographic and regional differences in Denmark.RESULTSMacronutrients distribution did not meet recommendations, as energy from total fat and especially saturated fat was too high in all groups. Table 1. Total score and macro nutrients in four groups of diet quality indexdrinks, confectionary and cakes     1st Quartile 2nd Quartile 3rd Quartile 4th Quartile   Mean Std Mean Std Mean Std Mean Std P for trend Total score 2.8 0.4 3.8 0.2 4.4 0.2 5.2 0.3 <.0001 Energy, MJ/day 10.3 3.2 9.3 2.7 8.8 2.4 8.0 2.3 <.0001 Fat (E%) 39 6 36 5 34 4 30 4 <.0001    Saturated fat (E%) 17 3 16 2 14 2 12 2 <.0001    Monounsat fat (E%) 14 2 13 2 12 2 11 2 <.0001    Polyunsat fat (E%) 5 1 5 1 5 1 5 1 0.1153 Carbohydrate (E%) 47 6 48 5 50 5 53 4 <.0001    Added sugar (E%) 13 7 10 5 8 4 7 3 <.0001    Dietary fibre (g/MJ) 2 0 2 0 3 1 3 1 <.0001 Protein (E%) 14 2 15 2 16 2 16 2 < 0001        .

Evaluation of the diet in Danish adults using a diet quality index

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Evaluation of the diet in Danish adults using a diet quality index

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