The National Adult Nutrition Survey: dietary fibre intake of Irish adults

Bannon, S.; Walton, Janette; Flynn, Albert

doi:10.1017/s0029665111001534

Cited by 7 publications

(6 citation statements)

References 2 publications

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“…A high prevalence of inadequate dietary fibre intakes has been reported in the Irish population [10], with over 80% of adults not meeting the European Food Safety Authority (EFSA) recommendation of 25 g/day [38]. The current study showed very high dietary fibre intakes in adults on the days larger portions of baked beans were consumed (38 g/10 MJ compared to a mean value of 23 g/10 MJ for the whole group).…”

Section: Discussionmentioning

confidence: 47%

“…The dietary quality indicators selected for analysis were energy-adjusted intakes of saturated fat, dietary fibre, Na, Ca, Fe, folate and vitamin D, and DED. These were selected on the basis of their public health relevance to Irish adults, as described previously using data from the same cohort of Irish adults [10,11,12,13,14,15].…”

Section: Methodsmentioning

confidence: 99%

“…Intakes of several nutrients have been highlighted as being of public health concern for Irish adults in recent years. Significant proportions of Irish adults fall short of the recommended intakes of dietary fibre [10] and vitamin D [11], whilst inadequate intakes of iron, calcium and folate have been reported in Irish women [12]. Intakes of saturated fat as a percentage of total energy (%TE) have been shown to exceed recommendations in Irish adults [13].…”

Section: Introductionmentioning

confidence: 99%

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Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults

2018

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Reduction in portion size, particularly for energy-dense foods, is increasingly addressed in healthy eating guidelines in a bid to tackle the obesity epidemic. The effect of portion size on other aspects of dietary quality, such as nutrient intakes, is less studied. The aim of the current work was to investigate associations between food portion sizes and key indicators of dietary quality, namely energy-adjusted intakes of saturated fat, dietary fibre, sodium, calcium, iron, folate and vitamin D, and dietary energy density (DED), in Irish adults on the days the foods were consumed. Data from the Irish National Adult Nutrition Survey (2008–2010) (n = 1274, 18–64 years, 4-day semi-weighed record) were used for the analysis. DED was lower on the days larger portions of boiled potatoes, fruit, vegetables and baked beans were consumed, and higher on the days larger portions of white bread, ready-to-eat breakfast cereals (RTEBCs), frying meats, cheese, butter, biscuits, chocolate and sugar-sweetened beverages were consumed. Micronutrient intakes were higher on the days larger portions of brown bread, RTEBCs, vegetables and low-fat spreads were consumed, and lower on the days larger portions of white bread, butter, biscuits, chocolate, sugar-sweetened beverages and beer/cider were consumed, with the exception of folate. The study identifies foods for which larger portion sizes may be associated with positive dietary attributes, as well as the opposite. It provides an important evidence base from which more specific dietary guidance on food portion sizes might be developed for Irish adults.

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Section: Discussionmentioning

confidence: 47%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults

2018

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“…Similarly, estimates of dietary fibre intakes in the NANS were obtained using a systematic approach to food composition data, ensuring that the most accurate and reliable information from published sources and the food industry are incorporated into dietary survey databases ( 44 ) . While a small difference between estimates was observed (−1·4 %), the practical significance of the difference was minimal, and the level of cross-classification was quite good for absolute intakes (91 % classified into the same third of the intake distribution; κ 0·86) and for the proportion of adults meeting the EFSA reference value for dietary fibre (19 and 18 % of adults with intake ≥25 g/d).…”

Section: Discussionmentioning

confidence: 99%

Development and evaluation of a concise food list for use in a web-based 24-h dietary recall tool

et al. 2017

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Foodbook24 is a self-administered web-based 24-h dietary recall tool developed to assess food and nutrient intakes of Irish adults. This paper describes the first step undertaken in developing Foodbook24 which was to limit participant burden by establishing a concise list of food items for inclusion in the tool. The aim of the present study was to evaluate whether using a concise food list (as opposed to an extensive list) with generic composition data would influence the estimates of nutrient intakes in a nationally representative sample of Irish adults. A 2319-item food list generated from the Irish National Adult Nutrition Survey (NANS) (2008–2010) (n 1500) was used as the basis for a shortened food list for integration into the tool. Foods similar in nutritional composition were recoded with a generic type food code to produce a concise list of 751 food codes. The concise food list was applied to the NANS food consumption dataset and intake estimates of thirty-five nutrients were compared with estimates derived using the original extensive list. Small differences in nutrient intakes (<6 %) with limited effect size (Cohen's d < 0·1) were observed between estimates from both food lists. The concise food list showed strong positive correlations (rs 0·9–1·0, n 1500, P < 0·001) and a high level of agreement with the extensive list (80–97 % of nutrient intakes classified into the same tertile; >90% of intakes similarly categorised according to dietary reference values). This indicates that a concise food list is suitable for use in a web-based 24-h dietary recall tool for Irish adults.

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“…37 In the last nationwide adult nutrition survey in Ireland, the median intake was estimated at 18 g per day. 38 It is interesting to note that is has been suggested that current recommendations might actually be too low to produce significant physiological effects and levels closer to 50 g per day, as observed in rural, non-industrialized countries, might be necessary to elicit meaningful impact on host health. 39,40 Thus, with increasing knowledge on the health benefits of fiber, current guidelines could undergo revisions in the future.…”

Section: Recommended Daily Intakes Of Fibermentioning

confidence: 99%

Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis

Berding

Carbia

Cryan

2021

Exp Biol Med (Maywood)

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Healthy dietary intake has been acknowledged for decades as one of the main contributors to health. More recently, the field of nutritional psychiatry has progressed our understanding regarding the importance of nutrition in supporting mental health and cognitive function. Thereby, individual nutrients, including omega-3 fatty acids and polyphenols, have been recognized to be key drivers in this relationship. With the progress in appreciating the influence of dietary fiber on health, increasingly research is focusing on deciphering its role in brain processes. However, while the importance of dietary fiber in gastrointestinal and metabolic health is well established, leading to the development of associated health claims, the evidence is not conclusive enough to support similar claims regarding cognitive function. Albeit the increasing knowledge of the impact of dietary fiber on mental health, only a few human studies have begun to shed light onto the underexplored connection between dietary fiber and cognition. Moreover, the microbiota-gut-brain axis has emerged as a key conduit for the effects of nutrition on the brain, especially fibers, that are acted on by specific bacteria to produce a variety of health-promoting metabolites. These metabolites (including short chain fatty acids) as well as the vagus nerve, the immune system, gut hormones, or the kynurenine pathway have been proposed as underlying mechanisms of the microbiota-brain crosstalk. In this minireview, we summarize the evidence available from human studies on the association between dietary fiber intake and cognitive function. We provide an overview of potential underlying mechanisms and discuss remaining questions that need to be answered in future studies. While this field is moving at a fast pace and holds promise for future important discoveries, especially data from human cohorts are required to further our understanding and drive the development of public health recommendations regarding dietary fiber in brain health.

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The National Adult Nutrition Survey: dietary fibre intake of Irish adults

Cited by 7 publications

References 2 publications

Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults

Larger Food Portion Sizes Are Associated with Both Positive and Negative Markers of Dietary Quality in Irish Adults

Development and evaluation of a concise food list for use in a web-based 24-h dietary recall tool

Going with the grain: Fiber, cognition, and the microbiota-gut-brain-axis

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