S J Burke1, S N McCarthy, N A O'Dwyer, M J Gibney. 1. Department of Clinical Medicine, Trinity Centre for Health Sciences, St. James's Hospital, Dublin 8, Republic of Ireland. burkesj@tcd.ie
Abstract
OBJECTIVES: To analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland. DESIGN: The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week. RESULTS: At the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile. CONCLUSIONS: Temporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.
OBJECTIVES: To analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland. DESIGN: The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week. RESULTS: At the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile. CONCLUSIONS: Temporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.
Authors: Hassan S Dashti; Jordi Merino; Jacqueline M Lane; Yanwei Song; Caren E Smith; Toshiko Tanaka; Nicola M McKeown; Chandler Tucker; Dianjianyi Sun; Traci M Bartz; Ruifang Li-Gao; Hoirun Nisa; Sirimon Reutrakul; Rozenn N Lemaitre; Tahani M Alshehri; Renée de Mutsert; Lydia Bazzano; Lu Qi; Kristen L Knutson; Bruce M Psaty; Dennis O Mook-Kanamori; Vesna Boraska Perica; Marian L Neuhouser; Frank A J L Scheer; Martin K Rutter; Marta Garaulet; Richa Saxena Journal: Am J Clin Nutr Date: 2019-08-01 Impact factor: 7.045