Eating out, weight and weight gain. A cross-sectional and prospective analysis in the context of the EPIC-PANACEA study

Naska, Androniki; Orfanos, Philippos; Trichopoulou, Antonia; May, Anne M.; Overvad, Kim; Jakobsen, Marianne Uhre; Tjønneland, Anne; Halkjær, Jytte; Fagherazzi, Guy; Clavel‐Chapelon, F.; Boutron-Ruault, M-C; Rohrmann, Sabine; Hermann, Silke; Steffen, Annika; Haubrock, Jennifer; Oikonomou, Eleni; Dilis, Vardis; Katsoulis, Michail; Sacerdote, Carlotta; Sieri, Sabina; Masala, Giovanna; Tumino, Rosario; Mattiello, Amalia; Bueno-De-Mesquita, H. Bas; Skeie, Guri; Engeset, Dagrun; Barricarte, Aurelio; Rodríguez, Laudina; Dorronsoro, Miren; Sánchez, María‐José; Chirlaque, M-D; Agudo, Antonio; Manjer, Jonas; Wirfält, Elisabet; Hellstrom, Veronica; Shungin, Dmitry; Khaw, K-T; Wareham, Nicholas J.; Spencer, Elizabeth A.; Freisling, Heinz; Slimani, Nadia; Vergnaud, A-C; Mouw, Traci; Romaguera, Dora; Odysseos, Andreani; Peeters, Petra H.M.

doi:10.1038/ijo.2010.142

Cited by 55 publications

(66 citation statements)

References 39 publications

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“…In particular, factors in the immediate context could be fundamental to eating either healthily or unhealthy (Cohen & Babey, 2012). For instance, features of meals reported in this study were consistent with eating at home and with family rather than out of the home and with friends which has been claimed to be less unhealthy (Chan & Sobal, 2011;Naska, Orfanos, Trichopoulou et al, 2011). Similarly, adolescents at school exposed to friends and food cues have been found to eat less healthily (Grenard, Stacy, Shiffman et al 2013).…”

Section: Discussionsupporting

confidence: 63%

Meals described as healthy or unhealthy match public health education in England

Camacho

Booth

2015

Appetite

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Dietary guidelines for the general public aim to lower the incidence of nutrition-related diseases by influencing habitual food choices. Yet little is known about how well the guidelines are matched by the actual practices that people regard as healthy or unhealthy. In the present study, British residents were asked in a cognitive interview to write a description of an occasion when either they ate in an unhealthy way or the eating was healthy. The reported foods and drinks, as well as sort of occasion, location, people present and time of day, were categorised by verbal and semantic similarities. The number of mentions of terms in each category wase then contrasted between groups in exact probability tests. Perceived unhealthy and healthy eating occasions differed reliably in the sorts of foods and the contexts reported. There was also full agreement with the national guidelines on eating plenty of fruit and vegetables, eating small amounts of foods and drinks high in fat and/or sugar, drinking plenty of water, and cutting down on alcohol. There was a tendency to regard choices of bread, rice, potatoes, pasta and other starchy foods as healthy. Reported healthy and unhealthy eating did not differ in incidences of meat, fish, eggs, beans and other non-dairy sources of protein or of dairy foods and milk. These results indicate that operationally clear recommendations by health professionals are well understood in this culture but, members of the public do not make clear distinctions between healthy and unhealthy eating occasions for foods that can be included in moderate amounts in a healthy diet.

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Section: Discussionsupporting

confidence: 63%

Meals described as healthy or unhealthy match public health education in England

Camacho

Booth

2015

Appetite

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“…around half of the out-of-home eating consisted of eating at work (10) . Although many workplaces in Norway have staff canteens, it is still quite usual to bring packed food from home to work (13) .…”

Section: Dinner Eating Location and Dietary Compositionmentioning

confidence: 99%

Eating location is associated with the nutritional quality of the diet in Norwegian adults

Myhre

Løken

Wandel

et al. 2013

Public Health Nutr.

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Objective: To study the association between dinner eating location and the nutritional quality of the specific dinner meal and the whole-day dietary intake and to compare the diets of those consuming $25 % of energy out of home and at school/work (SOH; substantial out-of-home eaters) with those consuming ,25 % of energy out (NSOH; non-substantial out-of-home eaters). Design: Cross-sectional dietary survey using two non-consecutive 24 h recalls. Recorded eating locations were at home, other private households, work/school, restaurant/cafeteria/fast-food outlet and travel/meeting. Setting: Nationwide, Norway (2010)(2011). Subjects: Adults aged 18-70 years (n 1746). Results: Dinners at restaurants and other private households were higher in energy than home dinners (P , 0?01). Restaurant dinners contained less fibre (g/MJ; P , 0?01) and had a higher percentage of alcohol consumers (P , 0?05), while dinners at other private households had a higher percentage of energy from sugar (P , 0?001) and a higher percentage of consumers of sugar-sweetened beverages (P , 0?05) than home dinners. Most differences between dinners consumed at different eating locations were also observed in dietary intakes for the whole day. SOH-eaters had a higher energy intake (P , 0?01), a higher percentage of energy from sugar (P , 0?01) and a lower fibre intake (P , 0?01) than NSOH-eaters. The percentages of consumers of alcohol and sugar-sweetened beverages were higher (P , 0?01) among SOH-eaters. Conclusions: Dinner eating location was significantly associated with the nutritional quality of the diet, both for the specific dinner meal and for whole-day intake. Our data generally point to healthier dinners being consumed at home. SOH-eaters had a less favourable dietary intake than NSOH-eaters.

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“…Studies have reported that the high energy density and fat contents of foods eaten out of home may be associated with weight gain and obesity [1,2]. Thus, menu labelling is a public health strategy designed to educate consumers and prevent obesity and other chronic diseases, due to the potential to influence food choices, and guide consumer healthy selection [3,4].…”

Section: Introductionmentioning

confidence: 99%

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

et al. 2017

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Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analysis of the transcriptions were organised around four possible menu labelling formats: 1) numerical information on calories; 2) numerical information on calories and nutrients; 3) traffic light system plus Guideline Daily Amounts; 4) food information with ingredients list plus highlighted symbols. Results In both countries, participants preferred the ingredients list plus symbols format, considered more comprehensive and useful to make an informed food choice. Organic food and vegetarian symbols were the ones considered most important to appear on restaurant menu labels with ingredients list. However, most participants in Brazil and in the United Kingdom rejected the information restricted to calories and calories plus nutrients formats, saying that these would not influence their own choices. Conclusion This is the first multicultural qualitative study exploring preferences of people living in different countries with different eating habits, but where menu labelling is voluntary. Results evidenced similarities in participants’ likes and dislikes for menu labelling formats in these two different contexts. Discussions showed participants in both countries prefer qualitative information than numerical information, suggesting that ingredients list and symbols provide information that people want to see on the menu.

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Eating out, weight and weight gain. A cross-sectional and prospective analysis in the context of the EPIC-PANACEA study

Cited by 55 publications

References 39 publications

Meals described as healthy or unhealthy match public health education in England

Meals described as healthy or unhealthy match public health education in England

Eating location is associated with the nutritional quality of the diet in Norwegian adults

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

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