Anderson, A. S.

Armstrong, J.

Barton, K. L.

Craigie, A. M.

Sherriff, A.

Wrieden, W. L.

K.L. Barton

W.L. Wrieden

J. Armstrong

A. Sherriff

A.M. Craigie

A.S. Anderson

Crossref

Proceedings of The Nutrition Society

Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars

Abertay Research Portal

  This is the author accepted version of the manuscript, which has been accepted for publication and will appear in a revised form, subsequent to peer review and/or editorial input by Cambridge University Press, in Proceedings of the Nutrition Society published by Cambridge University Press, © 2016 Cambridge University Press.  Barton, K. L. et al. 2016. Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. Proceedings of the Nutrition Society, volume 75, issue OCE2 (Scottish Section Meeting, 21–22 March 2016, Phytochemicals and health: new perspectives on plant based nutrition).  Published online: 01 June 2016 Proceedings of the Nutrition Society, Volume 75, Issue OCE2 (Scottish Section Meeting, 21–22 March 2016, Phytochemicals and health: new perspectives on plant based nutrition) DOI: http://dx.doi.org/10.1017/S0029665116000379 Available at: https://www.cambridge.org/core/journals/proceedings-of-the-nutrition-society/article/contribution-of-selected-foods-to-intakes-of-energy-fat-saturated-fat-and-non-milk-extrinsic-sugars/926BDC3ADA6E305FD78EC5328E6FB837          Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars. By K.L. Barton1, W.L. Wrieden2, J. Armstrong3, A. Sherriff4, A.M. Craigie5 and A.S. Anderson5, 1Division of Food and Drink, Abertay University, Dundee DD1 1HG, 2Human Nutrition Research Centre, Newcastle University, Newcastle upon Tyne NE2 4HH, UK, 3School of Health and Life Sciences, Glasgow Caledonian University, Glasgow G4 0BA, 4University of Glasgow Dental School, Glasgow G2 3JZ and 5Centre for Public Health Nutrition Research, University of Dundee, Dundee DD1 9SY  Evidence based Scottish Dietary Targets (Revised Dietary Goals since 2013) have been monitored since 2001(1).  The baseline figures used in the setting of these targets were derived mainly from the National Food Surveys of 1989-1991 and were an indication of food and nutrient intake at that time.  As national and global food supplies are constantly evolving, it is important to revisit the contribution of different food categories to energy, fat, saturated fat and non-milk extrinsic sugars (NMES) and ensure that the most important foods and drinks are included in the monitoring of overall population intakes. Household food purchase data from 2001 to 2012, for Scotland, from the UK Living Costs and Food Survey were analysed to estimate the contribution selected food groupings made to intakes of energy, fat, saturated fat and NMES. Adjustments were made for waste(2) and data were analysed using general linear models within the complex samples module of SPSS (SPSS Inc., Chicago, IL, USA) weighting to the Scottish population and taking account of sampling methods. Results are provided for population data (i.e. includes consumers and non-consumers), in descending order by energy contribution.  Those contributing more than 5% to total intake of energy or one of the macronutrients are presented in the table.   Energy1 Fat1 Saturated Fat1 NMES1 Food Grouping kJ/day % g/day % g/day % g/day % Total Confectionery and Sweet Biscuits 845 9.8 8.91 10.3 4.73 14.0 19.17 23.4 Bread and Rolls 707 8.2 1.55 1.8 0.35 1.0 0.00 0.0 Total Processed Red Meat2 643 7.4 10.66 12.3 4.09 12.1 0.12 0.1 Total Milk 525 6.1 5.56 6.4 3.47 10.3 0.27 0.3 Unspecified meal3  488 5.6 5.91 6.8 1.86 5.5 0.85 1.0 Total Fruit and Vegetables 426 4.9 0.83 1.0 0.17 0.5 6.03 7.4   Total Spreading Fats 402 4.6 10.75 12.4 4.81 14.2 0.00 0.0 Sugar Containing Soft Drinks 329 3.8 0.00 0.0 0.00 0.0 19.98 24.4 Cakes, Pastries and Puddings 264 3.1 2.87 3.3 1.23 3.6 4.75 5.8 Total Cheese 220 2.5 4.38 5.1 2.78 8.2 0.00 0.0 Cooking Oil 207 2.4 5.59 6.4 0.64 1.9 0.00 0.0 Sugar 191 2.2 0.00 0.0 0.00 0.0 11.92 14.6 1 Amount and % contribution of food grouping to the total intake of nutrient; 2May include starch component e.g. pastry / potato / bread; 3An unspecified meal is one categorised as a 'meal', 'school meal' or 'meal at work' with no further detail given  The majority of foods that contribute most energy, fat, saturated fat and NMES are already monitored(1) however there are several additional foods that may warrant monitoring in the future e.g. spreading fats, cheese and cooking oil.  The results highlight that confectionery and sweet biscuits, a category that is often only considered to be a high contributor of NMES is also the largest contributor to energy, 2nd largest contributor to saturated fat and the 3rd largest contributor to fat.  These results are similar to those found using Kantar WorldPanel purchase data(3). Confectionery and sweet biscuits can only contribute a very small amount to a balanced healthy diet as illustrated by the Eatwell plate.  Reducing sugary drinks by two-thirds and halving confectionery and sweet biscuit intake (the top 2 contributors to NMES intake) has the potential to bring population NMES intake below the dietary goal for Scotland(4) (less than 11% of food energy) and offer a significant reduction in excess energy.  Funded by Food Standards Scotland (FS424018). Data from DEFRA, SNS, ONS and the UK Data Archive.  1.  Wrieden WL, Armstrong J, Sherriff A et al. (2013) BJN, 109(10): 1892-1902. 2.  Waste and Resource Action Programme (2007) The food we waste. Oxon: WRAP. 3.  Food Standards Scotland (2016) Foods and drinks purchased into the home in Scotland using data from Kantar WorldPanel http://www.foodstandards.gov.scot/monitoring-foods-and-drinks-purchased-into-the-home-in-scotland  (accessed 29 January 2016) 4.  Scottish Government. (2013). "Revised Dietary Goals for Scotland." http://www.gov.scot/Resource/0042/00421385.pdf  (accessed 29 January 2016). 

English

Evidence based Scottish Dietary Targets (Revised Dietary Goals since 2013) have been monitored since 2001. The baseline figures used in the setting of these targets were derived mainly from the National Food Surveys of 1989-1991 and were an indication of food and nutrient intake at that time. As national and global food supplies are constantly evolving, it is important to revisit the contribution of different food categories to energy, fat, saturated fat and non-milk extrinsic sugars (NMES) and ensure that the most important foods and drinks are included in the monitoring of overall population intakes. Household food purchase data from 2001 to 2012, for Scotland, from the UK Living Costs and Food Survey were analysed to estimate the contribution selected food groupings made to intakes of energy, fat, saturated fat and NMES. Adjustments were made for waste and data were analysed using general linear models within the complex samples module of SPSS (SPSS Inc., Chicago, IL, USA) weighting to the Scottish population and taking account of sampling methods. Results are provided for population data (i.e. includes consumers and non-consumers), in descending order by energy contribution. Those contributing more than 5 % to total intake of energy or one of the macronutrients are presented in the table. The majority of foods that contribute most energy, fat, saturated fat and NMES are already monitored however there are several additional foods that may warrant monitoring in the future e.g. spreading fats, cheese and cooking oil. The results highlight that confectionery and sweet biscuits, a category that is often only considered to be a high contributor of NMES is also the largest contributor to energy, 2nd largest contributor to saturated fat and the 3rd largest contributor to fat. These results are similar to those found using Kantar WorldPanel purchase data. Confectionery and sweet biscuits can only contribute a very small amount to a balanced healthy diet as illustrated by the Eatwell plate. Reducing sugary drinks by two-thirds and halving confectionery and sweet biscuit intake (the top 2 contributors to NMES intake) has the potential to bring population NMES intake below the dietary goal for Scotland (less than 11 % of food energy) and offer a significant reduction in excess energy. Funded by Food Standards Scotland (FS424018). Data from DEFRA, SNS, ONS and the UK Data Archive. Copyright © The Authors 2016

Craigie, A.M.

ResearchOnline@GCU

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Contribution of selected foods to intakes of energy, fat, saturated fat and non-milk extrinsic sugars

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