Objective: To determine the prevalence of overweight and obesity in Irish children using four different weight-for-height methods and to examine secular trends from previous national data. Design: A cross-sectional survey. Weight and height were measured according to standard procedures and used to determine the prevalence of overweight and obesity using four weight-for-height methods of assessment, actual relative weight, the Centers for Disease Control and Prevention body mass index (BMI) for age charts for boys and girls, the BMI reference curves for the UK 1990 and the International Obesity Task Force age-and sex-specific BMI cutoffs. Results: The prevalence of overweight and obesity in Irish children is high, but varies considerably with each method. The prevalence of obesity in boys ranged from 4.1 to 11.2 % and in girls from 9.3 to 16.3%. Between 1990 and 2005, depending on the method used, there was a two-to-fourfold increase in obesity in children aged 8-12 years. Conclusion: It is evident given the variation displayed in the prevalence of obesity when using the different methods, that there is a discernible need for a single definition to identify the obese child in Ireland. The findings show a high prevalence of overweight and obesity in Irish school children and the increase in the prevalence of obesity over the last 15 years highlights this growing public health issue.
The objective of this work was to quantify the impact of the voluntary fortification of foods on dietary intakes of vitamins and minerals of Irish adults. Foods that were voluntarily fortified were identified and pre-and post-fortification levels of micronutrients were determined from data supplied by manufacturers and food composition tables. Using food consumption data in 1379 adults aged 18 -64 years, estimated using a 7-d food diary during the North/South Ireland Food Consumption Survey, intakes of micronutrients were determined, both including and excluding the fortification component in foods. Of approximately 3000 foods recorded as consumed, 1·9 % were fortified, mainly breakfast cereals and beverages. Median micronutrient content of fortified foods (FF) ranged from 18-33 % EC RDA per typical serving. Among consumers (65 % of men, 68 % of women), FF contributed, on average, 3·9 % (men) and 5·0 % (women) to mean daily intake (MDI) of energy. Relative to their contribution to MDI of energy, FF contribute a greater % MDI for Fe (men 16, women 19), folate (men 18, women 21), vitamins B 1 (men 14, women 16), B 2 (men 16, women 18), B 6 (men 12, women 15), D (men 5, women 11), B 12 (men 5, women 7) and niacin (men 10, women 12). Fortification significantly improved the adequacy of intake of some micronutrients, particularly of riboflavin, folate, vitamin D and Fe in women and did not contribute to an increased risk of adverse effects from excessive intake of any micronutrient. Group, 1997;Brussard et al. 1998) have indicated a significant prevalence of inadequate intakes or poor nutritional status for some micronutrients in several population subgroups.The voluntary addition of vitamins and minerals to foods is one way that micronutrient intakes can be increased and the risk of inadequate intakes can be reduced. The practice of such addition varies widely among EU countries, partly due to varied regulatory environments in the member states. The EC has published a proposal for a regulation on the addition of vitamins and minerals to foods with a view to harmonising legislation throughout member states of the EU (Commission of the European Communities, 2003), which is expected to be adopted in 2006. This has stimulated wide-ranging debate on the benefits, and possible risks, of voluntary fortification.There are few studies on the impact of voluntary fortification of foods on micronutrient intakes. Sichert-Hellert et al.(2000) investigated 10-year trends (from 1987 to 1996) in vitamin and mineral intakes from fortified foods (FF) in children aged 2-13 years in Germany. FF included all products to which one or more vitamins were added, including mandatory additions, such as vitamins A and D added to margarines (for the purposes of restoration) and vitamins and minerals added to children's foods under EU regulations. Over the 10-year period, the mean energy intake from FF increased from 6 to 9 % total energy and the percentage contribution of FF to total intakes of vitamins B 1 , B 2 and B 6 , folate, vitamin C and...
Objectives: To examine the influence of eating location on the quality of the diets of Irish children and to compare intakes at home with intakes at other people's homes and intakes outside the home, and to compare intakes at various locations outside the home. Design: Food intake was measured using a 7-day weighed diary in 594 children from the Republic of Ireland (aged 5-12 years). Details of where the food was prepared or obtained were also recorded. Results: Eighty-nine per cent of all eating occasions occurred at home; , 6% occurred at both other people's homes and outside the home (takeaway, restaurant, shop, other). The percentage of food energy from fat was above the recommended 35% at other people's homes and outside the home, specifically at takeaways and restaurants. Fibre and micronutrient intakes (per 10 MJ) were significantly higher at home than at the other locations (P , 0.05). Within the 'out' locations, fibre and micronutrient intakes were generally higher at restaurants and lower at shops. High consumers of foods outside the home had a statistically significant, but relatively small decline in nutrient intakes compared with non-or low consumers. Chips and processed potatoes, meat products, savouries, sugars and confectionery, and savoury snacks made the greatest contribution to foods consumed outside the home. Conclusions: The main focus of nutrition policies to improve the diets of Irish children should be the home environment rather than the food service sector. However, guidelines could call for better food choices outside the home to improve nutrient intakes.
Objective: To measure mineral intakes and the contribution of different food groups to mineral intakes in adults aged 18-64 years in Ireland. Intakes are reported for Ca, Mg, P, Fe, Cu and Zn. The adequacy of mineral intakes in the population and the risk of occurrence of excessive intakes are also assessed. Design: Food consumption was estimated using a 7-day food diary for a representative sample (w = 1379; 662 men, 717 women) of 18-64-year-old adults in the Republic of Ireland and Northern Ireland selected randomly from the electoral register. Mineral intakes (Ca, Mg, P, Fe, Cu and Zn) were estimated using tables of food composition. Results: Mean nutrient density of intakes was higher for women than men for Ca and Fe and increased with age for all minerals, except Ca for men and Fe for women. Meat and meat products were the major contributor to mean daily intakes of Zn (38%), P (23%), Fe (18%), Cu (15%) and Mg (13%); dairy products (milk, yoghurt and cheese) to Ca (44%), P (22%), Zn (14%) and Mg (11%); bread and rolls to Fe (21%), Cu (18%), Ca and Mg (17%), Zn (13%) and P (12%); potatoes and potato products to Cu (16%), Mg (14%) and Fe (10%); and breakfast cereals to Fe (13%). In women of all ages nutritional supplements contributed 7.6%, 4.4%, 3.6% and 2.2% of mean daily intake of Fe, Zn, Cu and Ca, respectively, while in men of all ages, nutritional supplements contributed 2.7%, 2.3%, 1.7% and 0.6%, respectively, to mean daily intakes of Fe, Zn, Cu and Ca. Adequacy of minerals intakes in population groups was assessed using the average requirement (AR) as a cut-off value. A significant prevalence of intakes below the AR was observed for Ca, Fe, Cu and Zn but not P. A higher proportion of women than men had intakes below the AR for all minerals. Almost 50% of 18-50-year-old females had intakes below the AR for Fe, while 23%, 23% and 15% of women of all ages had intakes below the AR for Ca, Cu and Zn, respectively. For men of all ages, 11%, 8% and 13% had intakes below the AR for Ca, Cu and Zn, respectively. There appears to be little risk of excessive intake of Ca, Mg, P, Cu or Zn in any age/sex category. However, 2.9% of women of all ages had intakes above the tolerable upper intake level for Fe (45 mg) due to supplement use. Conclusion: Almost 50% of women aged 18-50 years had Fe intakes below the AR and relatively high proportions of women of all ages had intakes below the AR for Ca, Cu and Zn. With the possible exception of iron intake from supplements in women, there appears to be little risk of excessive intake of minerals in the adult population. Meat and meat products, dairy products (milk, cheese and yoghurt),
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