L L Mattos1, I S Martins. 1. Centro de Ciências da Saúde, Universidade de Guarulhos, Guarulhos, SP, Brasil. imartins@usp.br
Abstract
OBJECTIVE: The dietary fiber has emerged as a leading dietary factor in the prevention and treatment of chronic diseases. I was estimated the average consumption of total dietary fiber (DF), insoluble fiber (IF) and soluble fiber (SF) in the meals of both sex adults from the town of Cotia, a metropolitan area in S. Paulo State, Brazil. METHODS: A population sample of Cotia country, S. Paulo (Brazil), consisted of 559 adults older than 20 years old, was studied. Food consumption was assessed by the dietary history habits. The amount of dietary fiber in each meal (breakfast, lunch and dinner) was estimated by the serving size. The foods were classified according to their fiber content in Very High (7 g or more), High (4.5 to 6.9), Moderate (2.4 to 4.4) and Low (<2.4). RESULTS: The average population's consumption of dietary fiber was of 24 g/day, with an average consumption of insoluble fiber of 17 g/day and soluble of 7 g/day. Among women, the average consumption was 20 g/day and among men 29 g/day (p<0.01). Most of the foods in their diet were classified as having a low content of dietary fiber. Beans were the most important dietary fiber source in the population diet. Lunch and dinner were the meal with a higher content of dietary fiber. CONCLUSIONS: A low consumption of dietary fiber in the population sample could be detected. Their usual sources of dietary fiber were poor.
OBJECTIVE: The dietary fiber has emerged as a leading dietary factor in the prevention and treatment of chronic diseases. I was estimated the average consumption of total dietary fiber (DF), insoluble fiber (IF) and soluble fiber (SF) in the meals of both sex adults from the town of Cotia, a metropolitan area in S. Paulo State, Brazil. METHODS: A population sample of Cotia country, S. Paulo (Brazil), consisted of 559 adults older than 20 years old, was studied. Food consumption was assessed by the dietary history habits. The amount of dietary fiber in each meal (breakfast, lunch and dinner) was estimated by the serving size. The foods were classified according to their fiber content in Very High (7 g or more), High (4.5 to 6.9), Moderate (2.4 to 4.4) and Low (<2.4). RESULTS: The average population's consumption of dietary fiber was of 24 g/day, with an average consumption of insoluble fiber of 17 g/day and soluble of 7 g/day. Among women, the average consumption was 20 g/day and among men 29 g/day (p<0.01). Most of the foods in their diet were classified as having a low content of dietary fiber. Beans were the most important dietary fiber source in the population diet. Lunch and dinner were the meal with a higher content of dietary fiber. CONCLUSIONS: A low consumption of dietary fiber in the population sample could be detected. Their usual sources of dietary fiber were poor.
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