The contribution of snacks to dietary intake and their association with eating location among Norwegian adults – results from a cross-sectional dietary survey

Myhre, Jannicke Borch; Løken, Elin Bjørge; Wandel, Margareta; Andersen, Lene Frost

doi:10.1186/s12889-015-1712-7

Cited by 55 publications

(45 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…31 Some recent studies have shown that snack consumption can contribute more than 20 % to the daily energy intake. 32,33 Considering these findings on their fatty acid profiles, popular packaged salty snack products in Serbia could significantly contribute to the overall daily intake of SFAs and t-FAs.…”

mentioning

confidence: 99%

Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market

Timić

Đuričić

Ristić‐Medić

et al. 2018

JSCS

View full text Add to dashboard Cite

The rapid increase in the consumption of salty snack products has led to increased concern about their composition and nutritional value. The aim of this study was to investigate the fat content and fatty acid profile in salty snack products from the Serbian market. A total of 58 different snack products from 3 categories (Baked products, Chips & flips products, Cereal products) were analyzed. The fatty acid composition was determined using gas chromatography. Total fat content ranged from 3.1 % in expanded rice to 35.7 % in potato chips. Palmitic, oleic and linoleic acids constituted > 80 % of all fatty acids (FAs) in categories Baked products and Chips & flips. Linoleic acid was more abundant in the category Cereal products (15.5-49.3 %). The trans-FAs elaidic (C18:1 -9t) and linolelaidic FAs (18:2 -9t, 12t) were identified in 66 % of the products. The flips products had the highest average t-FAs content (16.3 %), followed by flips group (9.3 %). Potential t-FAs intake from 100 g of analyzed products was in range 0.1-4.9 g. This study provided a large database on saturated fatty acids and t-FAs content in salty snack products and indicated that by consuming only one package of some products, the t-FAs intake could surpass the recommended maximum of 1 % of daily energy.Available on line at www.shd.org.rs/JSCS/ 686 TIMIĆ et al. fats, sugar, potato, cereals and additives, such as emulsifiers, flavor enhancers and raising agents. These products are often rich in energy, salt or sugar, fat, saturated fatty acids (SFAs) and trans-fatty acids (t-FAs), and poor in vitamins, minerals and dietary fiber. The fat content, fatty acid composition, and the presence of t-FAs are usually considered as very important parameters for nutritional and health profiling of snack products. There is wide consensus that SFAs and, even more, t-FAs have negative effect on blood lipids and that their dietary intake should be limited. Based on the recommendations of the World Health Organization (WHO), the daily intake of total fats should not exceed 30 % of the total energy intake, saturated fat intake should be less than 10 %, and trans-fat intake should be less than 1 % of the total energy. 1,2 The European Food Safety Authority (EFSA) issued in 2010 the opinion that the intake of SFAs and t-FAs should be as low as possible. 3 Understanding the importance of different foods as dietary sources of SFAs and t-FAs is significant for exploring the most effective practices and actions for reducing their intake in the overall population.Due to their popularity and possible health impact, the fat profile of snack products has recently been investigated in several countries. The contents of total fats and the fatty acids profile in snack products available at the local markets was investigated in the United Kingdom, 4 Malaysia, 5 Brazil, 6 Sweden, 7 Spain 8 and Portugal. 9 These results are important not only for the establishment of nationally relevant nutrient databases, but also for evaluating the total fat, SFAs, and t-FAs intake from these...

show abstract

mentioning

confidence: 99%

Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market

Timić

Đuričić

Ristić‐Medić

et al. 2018

JSCS

View full text Add to dashboard Cite

show abstract

“…Nevertheless, only a limited number of studies have been conducted to date to examine meal and snack eating behaviours in relation to overall diet and health markers (4)(5)(6)(7) , mainly because there is no consensus about what constitutes a snack, a meal or an eating occasion (3) . Although some researchers have relied on respondents' self-identification of meals, snacks or eating occasions (4)(5)(6)(8)(9)(10)(11)(12)(13)(14) , others have attempted to use more objective criteria (based on clock time, energy content/contribution or both) (5)(6)(7)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24)(25)(26) . An accurate distinction between meals and snacks is important, because they are hypothesised to have different effects on energy and nutrient intakes (7,27,28) .…”

mentioning

confidence: 99%

Energy density of meals and snacks in the British diet in relation to overall diet quality, BMI and waist circumference: findings from the National Diet and Nutrition Survey

Murakami

Livingstone

2016

Br J Nutr

View full text Add to dashboard Cite

This cross-sectional study examined how energy density (ED) in meals and snacks is associated with overall diet quality, BMI and waist circumference (WC). On the basis of the data from 7-d weighed dietary record, all eating occasions were divided into meals or snacks based on time (meals: 06.00-10.00, 12.00-15.00 and 18.00-21.00 hours; snacks: others) or contribution to energy intake (EI) (meals: ≥15; snacks: <15 %) in 1451 British adults aged 19-64 years. Irrespective of the definition of meals and snacks, both meal ED and snack ED (kJ/g; calculated on the basis of solid food only) were inversely associated with overall diet quality assessed by the healthy diet indicator (regression coefficient (β) = − 0·29 to −0·21 and −0·07 to −0·04, respectively) and Mediterranean diet score (β = − 0·43 to −0·30 and −0·13 to −0·06, respectively) in both sexes (P ≤ 0·002), although the associations were stronger for meal ED. After adjustment for potential confounders, in both men and women, meal ED based on EI contribution showed positive associations with BMI (β = 0·34; 95 % CI 0·06, 0·62 and β = 0·31; 95 % CI 0·01, 0·61, respectively) and WC (β = 0·96; 95 % CI 0·27, 1·66 and β = 0·67; 95 % CI 0·04, 1·30, respectively). In addition, meal ED based on time was positively associated with WC in men (β = 0·59; 95 % CI 0·07, 1·10) and snack ED based on time was positively associated with BMI in women (β = 0·15; 95 % CI 0·04, 0·27). In analyses in which only acceptable EI reporters were included, similar results were obtained. In conclusion, the findings suggest stronger associations of meal ED with overall diet quality, BMI and WC compared with snack ED.

show abstract

“…

…”

mentioning

confidence: 99%

Office cake culture: an exploration of its characteristics and associated behaviours and attitudes among UK office workers and implications for workplace health

Walker

Flannery

2019

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Winter Meeting, 4-5 December 2018, Optimal diet and lifestyle strategies for the management of cardio-metabolic risk Office cake culture: an exploration of its characteristics and associated behaviours and attitudes among UK office workers and implications for workplace healthThe workplace is an important setting for the promotion of healthy lifestyle choices (1) . Eating frequency and energy intake from snacking have risen in recent decades (2) with cakes and similar sweet baked goods the primary energy contributors to snack food (3) . Providing such foods for colleagues to share, 'office cake' (OC), is a prominent form of workplace snacking and is speculated to lead to increased energy intake and obesity (4) . However no data are available. The present study explored the characteristics of OC consumption and associated attitudes and behaviours to gain insight to its impact on workplace health. OC was defined as cakes and sweet foods supplied by employees or managers to share with colleagues. A specifically-developed 38-item cross-sectional online questionnaire based on the Theory of Planned Behaviour (5) was completed by UK office workers in May 2017. Recruitment was through snowball and cluster sampling. Data were analysed using descriptive statistics and cross-tabulations with chi-square tests to test for between-group differences. Significance was set at p ≤ 0.05.Nine hundred and forty office workers (39.3 % male) participated. OC was available to 86.4 % respondents between one and five times/week, 66.5 % ate it at least once/week and 36.0 % never refused it. For 70.9 %, cake was displayed in the main working area and 58.1 % said they would be less likely to eat OC if it was out of view. Attitudes and behaviour were significantly affected by gender and age. If OC is available, 41.5 % said they often or always eat it, of whom significantly more were men (48.9 %) than women (36.6 %) and 18-29 year olds (18-29s) (52.3 %) than ≥50 year olds (≥50s) (35.4 %). Overall, women were more concerned than men about the presence and negative consequences of OC. Significantly more women than men strongly agreed/agreed that OC had contributed to weight gain (36.6 % and 23.4 % respectively), made it harder to eat healthily at work (41.4 % and 31.5 % respectively) and often/ always felt regret after eating it (27.3 % and 14.1 % respectively). Fewer older respondents than younger approved of OC. Significantly fewer ≥50s than 18-29s strongly agreed/agreed OC is 'a good thing' (53.5 % and 70.9 % respectively) or a good way to show appreciation (59.7 % and 82.0 % respectively). Over half (58.2 %) the respondents found it hard at least sometimes to refuse OC if everyone else is eating it, with significantly more women (25.0 %) than men (19.3 %) and 18-29s (30.2 %) than ≥50s (17.3 %) responding 'often/always'. Almost all (94.8 %) respondents considered ideal OC frequency to be once/week or less. The mode ideal frequency was once/month (41.3 %).OC appears to influence the UK office physical eating environment and employee dietary be...

show abstract

The contribution of snacks to dietary intake and their association with eating location among Norwegian adults – results from a cross-sectional dietary survey

Cited by 55 publications

References 28 publications

Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market

Fatty acid composition including trans-fatty acids in salty snack foods from Serbian market

Energy density of meals and snacks in the British diet in relation to overall diet quality, BMI and waist circumference: findings from the National Diet and Nutrition Survey

Office cake culture: an exploration of its characteristics and associated behaviours and attitudes among UK office workers and implications for workplace health

Contact Info

Product

Resources

About