Snacking patterns among Chilean children and adolescents: is there potential for improvement?
Snacking patterns among Chilean children and adolescents: is there potential for improvement?
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DOI：
10.1017/s1368980019000971
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发表时间：
2019-10-01
影响因子：
3.2
通讯作者：
Taillie, Lindsey Smith
中科院分区：
文献类型：
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作者：
Jensen, Melissa L.;Corvalan, Camila;Taillie, Lindsey Smith
目的：研究低收入和中等收入智利儿童和青少年的零食模式，食物来源和零食的营养成分。设计：横截面。通过24小时食品召回收集饮食数据。我们确定了零食的比例，每天的零食和来自顶级食品和饮料消费群体的能量。我们比较了零食和正餐的营养成分（能量、钠、总糖和饱和脂肪）。环境：智利东南部地区。参会人员：来自两个队列的儿童和青少年：食品环境智利队列（n 958，4-6岁）和生长和肥胖队列研究（n 752，12-14岁）。结果如下：平均每天吃2个中心点30（se 0个中心点03）零食，95个中心点2%的儿童和89个中心点9%的青少年报告至少有一次零食事件。在吃零食的儿童和青少年中，零食平均贡献1506 kJ/d（360 kcal/d）和2218 kJ/d（530 kcal/d）（分别为29个中心点0和27个中心点4%的每日能量贡献）。在整个样本中，以谷物为基础的甜点、咸味零食、其他糖果和甜点、乳制品和谷物为基础的食品从零食中贡献了最多的能量。对于膳食，谷类食品，乳制品饮料，肉类和肉类替代品，油脂，水果和蔬菜是最大的能量贡献者。结论：智利青年普遍吃零食，提供超过四分之一的每日能量，包括通常被认为高能量、饱和脂肪、钠和/或总糖的食物。未来的研究应探讨零食行为是否会因智利关于食品营销、标签和学校环境的国家法规而发生变化。
Objective: To examine snacking patterns, food sources and nutrient profiles of snacks in low- and middle-income Chilean children and adolescents. Design: Cross-sectional. Dietary data were collected via 24 h food recalls. We determined the proportion of snackers, snacks per day and energy from top food and beverage groups consumed. We compared the nutrient profile (energy, sodium, total sugars and saturated fat) of snacks v. meals. Setting: South-east region of Chile. Participants: Children and adolescents from two cohorts: the Food Environment Chilean Cohort (n 958, 4-6 years old) and the Growth and Obesity Cohort Study (n 752, 12-14 years old). Results: With a mean of 2 center dot 30 (se 0 center dot 03) snacks consumed daily, 95 center dot 2 % of children and 89 center dot 9 % of adolescents reported at least one snacking event. Snacks contributed on average 1506 kJ/d (360 kcal/d) in snacking children and 2218 kJ/d (530 kcal/d) in snacking adolescents (29 center dot 0 and 27 center dot 4 % daily energy contribution, respectively). Grain-based desserts, salty snacks, other sweets and desserts, dairy foods and cereal-based foods contributed the most energy from snacks in the overall sample. For meals, cereal-based foods, dairy beverages, meat and meat substitutes, oils and fats, and fruits and vegetables were the top energy contributors. Conclusions: Widespread snacking among Chilean youth provides over a quarter of their daily energy and includes foods generally considered high in energy, saturated fat, sodium and/or total sugars. Future research should explore whether snacking behaviours change as the result of Chile's national regulations on food marketing, labelling and school environments.