Whole grain intakes in the diets of Irish children and teenagers
Whole grain intakes in the diets of Irish children and teenagers
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DOI：
10.1017/s0007114512004989
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发表时间：
2013-07-28
影响因子：
3.6
通讯作者：
Nugent, Anne P.
中科院分区：
文献类型：
--
作者：
Devlin, Niamh F. C.;McNulty, Breige A.;Nugent, Anne P.
越来越多的证据支持在饮食中加入全谷物食品，以帮助预防某些慢性疾病。虽然大部分研究都是在成年人中进行的，但人们认为年轻人也可能从富含全谷物的饮食中受益。本研究的目的是量化爱尔兰儿童和青少年的全谷物摄入量，并评估摄入量的主要来源。在本研究中使用的数据来自全国儿童食品调查和全国青少年食品调查，其中使用7天的食物日记收集数据的习惯性食品和饮料的消费在爱尔兰儿童和青少年的代表性样本。结果表明，超过90%的儿童（5-12岁）和超过86%的青少年（13-17岁）是全谷物的消费者，平均每日摄入量分别为18.5和23.2 g/d。即食早餐谷物对儿童和青少年的全谷物摄入量贡献最大（59.3%和44.3%），其次是面包（14.4%和26.5%），小麦是主要的摄入来源，占所有全谷物摄入量的65%以上。全谷物消费者有显着较高的摄入量的纤维，磷和镁与非消费者的全谷物相比，即使全谷物摄入量在这个样本远低于建议的三份或48克/天。本研究首次描述了爱尔兰儿童和青少年的全谷物消费模式，并显示全谷物摄入量很低。
A growing body of evidence supports the inclusion of whole grain foods in the diet to help prevent certain chronic diseases. Although much of the research has been conducted in adult cohorts, it is thought that younger populations may also benefit from whole-grain-rich diets. The aim of the present study was to quantify the intake of whole grain in Irish children and teenagers, and assess the major sources of intake. Data used in the present study were from the National Children's Food Survey and the National Teens' Food Survey, which used 7 d food diaries to collect data on habitual food and beverage consumption in representative samples of Irish children and teenagers. Results showed that over 90% of children (5-12 years) and over 86% of teenagers (13-17 years) are consumers of whole grain, with mean daily intakes of 18.5 and 23.2 g/d, respectively. Ready-to-eat breakfast cereals made the greatest contribution to whole grain intakes for both children and teenagers (59.3 and 44.3%), followed by bread (14.4 and 26.5%), with wheat being the major source of intake, accounting for over 65% of all whole grains consumed. Whole grain consumers had significantly higher intakes of fibre, P and Mg in comparison with non-consumers of whole grain, even though whole grain intakes in this sample were well below the recommendation of three servings or 48 g/d. The present study characterises, for the first time, the patterns of whole grain consumption in Irish children and teenagers and shows whole grain intake to be low.