Adherence to National Food Guide Recommendations: Can It Slow the Obesity Epidemic? A Systematic Review

Borges, Lara Pereira Saraiva Leão; Santana, Nayanna Lopes de; Costa, Teresa Helena Macedo da

doi:10.1007/s13668-020-00339-9

Cited by 2 publications

(1 citation statement)

References 50 publications

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“…National food-based dietary guidelines (FBDGs) are an example of a whole-diet approach to promote overall health. For example, in a systematic review of observational studies ( n = 34) conducted from 1990 to 2016 in adults worldwide, and in a systematic review of observational and experimental studies ( n = 38) conducted from 2015 to 2020 in adults worldwide, higher adherence to dietary guidelines has been associated with a lower risk for obesity ( 8 , 9 ). In Finland, an analysis of cross-sectional data has shown that higher adherence to the Finnish Nutrition Recommendations (FNR) (including food-based and nutrient-level guidelines) in adults ( n = 4,720) was inversely associated with waist circumference (WC) and body fat percentage ( 10 ).…”

Section: Popular Scientific Summarymentioning

confidence: 99%

Associations of EAT-Lancet Planetary Health Diet or Finnish Nutrition Recommendations with changes in obesity measures: a follow-up study in adults

Suikki,

Maukonen,

Kaartinen

et al. 2023

Food & Nutrition Research

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Background Knowledge on the association between the EAT- Lancet Planetary Health Diet (PHD) or the Finnish Nutrition recommendations (FNR) and anthropometric changes is scarce. Especially, the role of the overall diet quality, distinct from energy intake, on weight changes needs further examination. Objectives To examine the association between diet quality and weight change indicators and to develop a dietary index based on the PHD adapted for the Finnish food culture. Methods The study population consisted of participants of two Finnish population-based studies ( n = 4,371, 56% of women, aged 30−74 years at baseline). Dietary habits at the baseline were assessed with a validated food frequency questionnaire including 128−130 food items. We developed a Planetary Health Diet Score (PHDS) (including 13 components) and updated the pre-existing Recommended Finnish Diet Score (uRFDS) (including nine components) with energy density values to measure overall diet quality. Weight, height, and waist circumference (WC), and the body mass index (BMI) were measured at the baseline and follow-up, and their percentual changes during a 7-year follow-up were calculated. Two-staged random effects linear regression was used to evaluate β-estimates with 95% confidence intervals. Results Adherence to both indices was relatively low (PHDS: mean 3.6 points (standard deviation [SD] 1.2) in the range of 0−13; uRFDS: mean 12.7 points (SD 3.9) in the range of 0−27). We did not find statistically significant associations between either of the dietary indices and anthropometric changes during the follow-up (PHDS, weight: β −0.04 (95% CI −0.19, 0.11), BMI: β 0.05 (−0.20, 0.10), WC: β −0.08 (−0.22, 0.06); uRFDS, weight: β 0.01 (−0.04, 0.06), BMI: β 0.01 (−0.04, 0.06), WC: β −0.02 (−0.07, 0.03)). Conclusion No associations between overall diet quality and anthropometric changes were found, which may be at least partly explained by low adherence to the PHD and the FNR in the Finnish adult population.

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Section: Popular Scientific Summarymentioning

confidence: 99%

Associations of EAT-Lancet Planetary Health Diet or Finnish Nutrition Recommendations with changes in obesity measures: a follow-up study in adults

Suikki,

Maukonen,

Kaartinen

et al. 2023

Food & Nutrition Research

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Two approaches to evaluate perception about food

Conti,

Moreira,

Lamana

et al. 2024

Rev. Nutr.

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Objective The aims of this research were to investigate the perception about foods in Brazil through two studies: 1) to investigate the perception about the NOVA classification of foods; and 2) to investigate the perception regarding the caloric value of fast foods and restaurant meals. Methods The two studies were carried out online using Google Forms. In study 1 (n=156), participants received twenty-five food concepts and were asked to associate each one with one of the five categories: unprocessed, minimally processed, culinary ingredients, processed and ultra-processed. In study 2 (n=184), images of eight meals (four of fast foods and four of restaurant meals) were provided and participants were asked to group them, as they deemed necessary, depending on the caloric value that each meal provided. After that, the individuals were asked to rank the previously formed groups from the most caloric to the least caloric. Results Participants perceived which foods are unprocessed and ultra-processed, as proposed by NOVA classification, although there was some confusion and misunderstanding about some foods, such as powdered milk, and the culinary ingredients group. Moreover, participants did not perceive the real caloric values of fast-food meals nor restaurant meals. Meals were ranked differently from their real caloric value and participants thought, in general, that fast foods are more caloric than restaurant meals. Conclusion The studies showed that Brazilians have difficulties in perceiving information about foods, i.e., to reach the population regarding food is neither simple nor trivial, highlighting the need to educate the population about it.

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Adherence to National Food Guide Recommendations: Can It Slow the Obesity Epidemic? A Systematic Review

Cited by 2 publications

References 50 publications

Associations of EAT-Lancet Planetary Health Diet or Finnish Nutrition Recommendations with changes in obesity measures: a follow-up study in adults

Associations of EAT-Lancet Planetary Health Diet or Finnish Nutrition Recommendations with changes in obesity measures: a follow-up study in adults

Two approaches to evaluate perception about food

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