Dietary beliefs in the Baltic republics

Pomerleau, Joceline; Robertson, Aileen; Kadziauskiene, Kamelija; Abaravicius, Algis; Bartkeviciute, Roma; Vaask, Sirje; Pudule, Iveta; Grīnberga, Daiga

doi:10.1079/phn200056

Cited by 19 publications

(27 citation statements)

References 12 publications

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“…Our data showed that highly educated respondents used vegetable oil more frequently than the less educated in all countries. It should be noted that the same association was also found to be true in the Baltic Nutrition Survey 24 . Looking at the educational gradient associated with spreading butter on bread, our data indicate differences between the countries.…”

Section: Discussionsupporting

confidence: 69%

Educational variations in the consumption of foods containing fat in Finland and the Baltic countries

Petkevičienė

Klumbienė

Prättälä

et al. 2007

Public Health Nutr.

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Objective: To examine educational differences among people who consume foods containing fat in Finland and the Baltic countries. Design: Data were collected from cross-sectional postal Finbalt Health Monitor surveys that were carried out in 1998, 2000 and 2002. Setting: Estonia, Finland, Latvia and Lithuania. Subjects: For each survey, nationally representative random samples of adults aged 20 -64 years were drawn from population registers (Estonia, n ¼ 3656; Finland, n ¼ 9354, Latvia, n ¼ 6015; Lithuania, n ¼ 5944). Results: Differences were revealed between the countries in the consumption of foods that contain fat. Finnish people consumed butter on bread, high-fat milk, meat and meat products, and vegetable oil for cooking less frequently than people in the Baltic countries. Cheese was most popular in Finland. Educational differences in fat-related food habits were examined by applying logistic regression analysis. A positive association was found between level of education and consumption of vegetable oil used in food preparation. Drinking high-fat milk was associated with low education in all countries. People with higher education tended to consume cheese more often. Educational patterns in the consumption of butter on bread and in the consumption of meat and meat products differed between countries. Conclusions: The consumption of foods containing fat was related to educational levels in all four countries. The diet of better-educated people was closer to recommendations for the consumption of saturated and unsaturated fats than the diet of people with lower level of education. The educational gradient was more consistent in Finland than in the Baltic countries. These existing educational differences in sources of fat consumed should be taken into account in the development of national cardiovascular disease prevention programmes.

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Section: Discussionsupporting

confidence: 69%

Educational variations in the consumption of foods containing fat in Finland and the Baltic countries

Petkevičienė

Klumbienė

Prättälä

et al. 2007

Public Health Nutr.

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“…Indigenous cultural and historical backgrounds overarch food preferences and food preparation methods, and these factors influence eating behaviors (Bronner et al, 2001; Pomerleau et al, 2001; Lau et al, 1984). Assessment of dietary practices among African-Americans requires culturally-specific information, not typically found in existing standard FFQs.…”

Section: Discussionmentioning

confidence: 99%

Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire

Bovell-Benjamin

Dawkin

Pace

et al. 2009

Preventive Medicine

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Objective To generate information about dietary practices, food preferences and food preparation methods from African-Americans in Macon County, Alabama, as a precursor to an intervention designed to modify an existing dietary health questionnaire (DHQ). Method African-American males (30) and females (31) ages 20 to 75 years participated in eight focus groups in Macon County Alabama between June and July, 2007. Results The core topics identified were dietary practices; food preferences; food preparation methods; fast food practices; and seasonal/specialty foods. The younger focus group participants reported consuming mostly fast foods such as hamburgers for lunch. Fruits, vegetables, salads, fish, chicken and sandwiches were the most common lunch foods for the older males and females. Across the groups, rice, cornbread and potatoes were reportedly the most commonly consumed starchy foods at dinner. Frying and baking were the most common cooking methods. Fewer participants reported removing the skin when cooking chicken versus those who did not remove. Traditional foods including fried green tomatoes and cracklings were selected for addition to the modified DHQ, while those not commonly consumed, were deleted. Conclusions Participants described high-fat traditional food preferences, common frying and addition of salted meats to vegetables, which informed the modification of a DHQ.

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“…Traditionally nutritional research in Lithuania, as in other countries, has focused primarily on single nutrients or single food item and different dietary components have been suggested as important modifiable risk factors for chronic disease (Pomerleau et al 2001; Luksiene et al 2002; Vaicaitiene et al 2003; Grabauskas et al 2004). In the past decade, nutrition epidemiology has experienced a shift in focus from investigations at the level of individual nutrients to investigation at the level of foods and dietary patterns (Hu 2002; Kant 2004; Nettleton et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Health, Alcohol and Psychosocial factors In Eastern Europe study: dietary patterns and their association with socio-demographic factors in the Lithuanian urban population of Kaunas city

Lukšienė¹,

Bacevičienė²,

Tamošiūnas³

et al. 2010

Int J Public Health

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Objectives The purpose of this study was to identify the main dietary patterns in Lithuanian urban population and to determine their association with socio-demographic factors. Methods Data from the survey performed in the framework of the HAPIEE (Health, Alcohol, Psychosocial factors in Eastern Europe) study were presented. A random sample of 7087 individuals aged 45-72 years was screened in 2006-2008. Results Factor analysis of the main dietary patterns revealed five-factor solution which accounted 47.8 % of the variance: “fresh vegetables and fruit” “sweets” “porridge and cereals” “potatoes, meat, boiled vegetables and eggs” “chicken and fish”. “Fresh vegetables and fruits” factor and “sweets” factor were inversely associated with age both in men and women: older people consumed less frequent than average of particular food groups. Dietary patterns of people with good self-rated health and university education were healthier than among people with lower education and poorer health. Conclusion Nutrition education efforts should focus on improving food diversity, with particular targeting of lower educated, single, and older people.

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Dietary beliefs in the Baltic republics

Cited by 19 publications

References 12 publications

Educational variations in the consumption of foods containing fat in Finland and the Baltic countries

Educational variations in the consumption of foods containing fat in Finland and the Baltic countries

Use of focus groups to understand African-Americans' dietary practices: Implications for modifying a food frequency questionnaire

Health, Alcohol and Psychosocial factors In Eastern Europe study: dietary patterns and their association with socio-demographic factors in the Lithuanian urban population of Kaunas city

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