Sinéad N. McCarthy

LIPGENE food-exchange model for alteration of dietary fat quantity and quality in free-living participants from eight European countries

Controlled human intervention trials are required to confirm the hypothesis that dietary fat quality may influence insulin action. The aim was to develop a food-exchange model, suitable for use in free-living volunteers, to investigate the effects of four experimental diets distinct in fat quantity and quality: high SFA (HSFA); high MUFA (HMUFA) and two low-fat (LF) diets, one supplemented with 1.24 g EPA and DHA/d (LFn-3). A theoretical food-exchange model was developed. The average quantity of exchangeable fat was calculated as the sum of fat provided by added fats (spreads and oils), milk, cheese, biscuits, cakes, buns and pastries using data from the National Diet and Nutrition Survey of UK adults. Most of the exchangeable fat was replaced by specifically designed study foods. Also critical to the model was the use of carbohydrate exchanges to ensure the diets were isoenergetic. Volunteers from eight centres across Europe completed the dietary intervention. Results indicated that compositional targets were largely achieved with significant differences in fat quantity between the high-fat diets (39.9 (sem 0.6) and 38.9 (sem 0.51) percentage energy (%E) from fat for the HSFA and HMUFA diets respectively) and the low-fat diets (29.6 (sem 0.6) and 29.1 (sem 0.5) %E from fat for the LF and LFn-3 diets respectively) and fat quality (17.5 (sem 0.3) and 10.4 (sem 0.2) %E from SFA and 12.7 (sem 0.3) and 18.7 (sem 0.4) %E MUFA for the HSFA and HMUFA diets respectively). In conclusion, a robust, flexible food-exchange model was developed and implemented successfully in the LIPGENE dietary intervention trial.

Eat like a man. A social constructionist analysis of the role of food in men's lives.

This paper adopts a social constructionist approach to investigate the role of food in the production of identities and social experiences for men. With recognition that relational and experiential processes are central to mens lives, the purpose of the paper is to inductively explore the personal and interpersonal complexities of this groups food related behaviours. Empirical data were collected through a series of semi-structured interviews with 33 men, comprising of 4 age groups, (18-35, 36-54, 55-64, and 65+ years). Regardless of age, an analysis and interpretation yielded three emergent themes, food as a component of: (1) role-play; (2) contextual interactions, (3) and the management of a functional vs. hedonic dialectic. Across these themes various tensions and contradictions emerged suggesting a complex reflexivity to male food life experiences. Relational issues emerged such as the observation that some men concede control to their partners throughout their food experiences. Overall, our mens consumption practices construct a specific socio-cultural articulation of masculine roles whereby their internal paradoxes are leveraged as a means to produce desirable experiences and self-identifications.

Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults.

Recommendations limiting the intake of total fat, SFA, MUFA and PUFA have been established in several countries with the aim of reducing the risk of chronic diseases such as CVD. Studies have shown that intakes of total fat and SFA are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA and MUFA are often reported to be less than the desired recommended intake levels. The aims of the present paper are to provide the first data on estimates of current intakes and main food sources of SFA, MUFA and PUFA in Irish children (aged 5-12 years), teenagers (aged 13-17 years) and adults (aged 18-64 years) and to analyse compliance with current dietary recommendations. Data for this analysis were based on the North/South Ireland Food Consumption Survey (n 1379, 18-64 years), the National Childrens Food Survey (n 594, 5-12 years) and the National Teen Food Survey (n 441, 13-17 years). Results showed that SFA intakes in Irish children, teenagers and adults are high, with only 6 % of children, 11 % of teenagers and 21 % of adults in compliance with the recommended daily intake. The main food groups that contributed to SFA intakes were whole milk; fresh meat; meat products; biscuits, cakes, buns and pastries; and sugars, confectionery and preserves.

Comparison of different nutrient profiling schemes to a new reference method using dietary surveys

A new EU regulation on nutrition and health claims made on foods has entered into force in January 2007. The regulation provides for the use of nutrient profiles to determine which foods may bear claims but does not specify what the profiles should be or how they should be developed. Several nutrient profiling schemes have already been established. Therefore, it is necessary to develop approaches to test if the existing profiling schemes could fulfil the new regulation needs. The aim of the present study is to investigate how reference “indicator foods” derived from national dietary surveys in five different countries, are classified according to three existing nutrient profiling schemes: The UK Food Standards Agency (FSA) model, The Dutch Tripartite classification model and the US FDA model used for regulating health claims. “Indicator foods” that have been shown to be positively or negatively associated with healthy diets in adults in five EU countries were classified according to each of the three profiling schemes. The performance and effectiveness of each profiling scheme in correctly classifying the “indicator foods” were assessed using sensitivity and specificity ratios. The sensitivity and the specificity ratios of the three profiling schemes tested were relatively good. There were only small differences of performance between the three systems. A significant negative correlation between sensitivity and specificity was observed. The level of concordance between the classification of the “indicator foods” that have been selected because of being positively or negatively associated with a healthy diet and the classification by each of the three profiling methods tested was quite good. However, further improvement of the “indicator foods” approach is needed if it is to serve as a “gold standard”.

Weekly patterns, diet quality and energy balance

Human behaviour is made up of many repeated patterns and habitual behaviours. Our day to day lives are punctuated by work, education, domestic chores, sleep and food. Changes in daily patterns such as not working in paid employment or attending school on the weekend contribute significantly to changes in dietary patterns of food consumption, patterns of physical activity and ultimately energy balance. The aim of this paper is to adopt a life-course perspective and explore the changes in dietary quality and physical activity patterns across the week from young children to elderly adults with a focus on Western cultures. Research literature indicates that the dietary quality is somewhat poorer on the weekends, characterised by higher fat intakes, higher alcohol intakes and consequently higher energy intakes. This increase in energy intake is not necessarily offset by an increase in activity, rather an increase in sedentary behaviours. Some research has observed an increase of more than 100 cal per day over the weekend in American adults. Over the course of one year, this can result in a significant increase in body mass. Some of the interventions in tackling obesity and diet related behaviours must focus on the changes in the weekend behaviour of consumers in terms of both food and activity. These efforts should also focus on increasing consumer awareness of the long term consequences of the short lived weekend excess as well as putting in place practical measures and interventions that are evidence based and targeted to consumer needs.

Estimation of exposure to food-packaging materials. 2: Patterns of intakes of packaged foods in Irish Children aged 5–12 years

In the European Union (EU), many assumptions are employed to calculate the intake of migrating chemicals from food packaging. However, very little is known about the actual intake of packaged food, the type of this food and the type of packaging used for this food. The objective of the current study was to examine intakes of packaged food in children aged 5–12 years to provide information on the types of food that are packaged and the type of packaging used. To do this, a food-consumption database, which also recorded information on packaging, was merged with a packaging database, which provided information on the contact layers of packaging. Foods were classified into EU Food categories according to European Council Directive EC 85/575/EEC (European Council 1985), which determined their food type (i.e. aqueous, acidic, alcoholic and fatty). The mean daily intake of all packaged food was 1195 g day−1 with an upper intake of 1959 g day−1 (97.5th percentile); the intake of food packaged in plastic was 993 g day−1 with an upper percentile of 1692 g day−1 (97.5th percentile). The mean daily intake of fat from all packaged food was 62 g day−1, with an upper intake of 100 g day−1 (97.5th percentile). When this was investigated further, it was found that the mean fat intake from packaged ‘fatty’ foods only was 32 g day−1, with an upper intake of 61 g day−1 (97.5th percentile). The food that contributed most to fat intake was milk. As many food chemical intake assessments are moving towards probabilistic methods, probabilities of a food being packaged and the probability of the type of packaging used were determined. The probability of food being packaged was 0.88. Some foods not 100% packaged included fruit, vegetables, liquid beverages non-alcoholic (includes water) and bread. Probabilities were also derived for the packaging types used for food. It can be concluded that not all the individual assumptions used in the EU exposure assessment are conservative, but in combination they are conservative.

Relationship between energy from added sugars and frequency of added sugars intake in Irish children, teenagers and adults.

A WHO report on diet, nutrition and the prevention of chronic diseases recommended that frequency of consumption of foods and/or drinks containing free sugars should be limited to a maximum of four times per d. In addition, they recommended a reduction in the intake of free sugars to a maximum of no more than 10 % of energy intake. These recommendations were developed with the aim of reducing the prevalence of dental caries. The aim of the present study was to establish if there is a quantitative relationship between energy from added sugars and frequency of added sugars intakes in Irish children, teenagers and adults. In addition, the intake of added and total sugars and main contributors to added sugar intakes were examined. Data for the present analysis were based on the North/South Ireland Food Consumption Survey (n 1379; aged 18-64 years), the National Childrens Food Survey (n 594; aged 5-12 years) and the National Teen Food Survey (n 441; aged 13-17 years) which used 7 d food diaries to collect food and beverage intake data in representative samples of Irish adults, children and teenagers respectively. Results showed that in adults, frequency of intake of added sugar intake of four times per d corresponded to a mean added sugar intake of 9 %, which was similar to the WHO recommendation. In children and teenagers, a frequency of intake of four times per d corresponded to a mean added sugar intake of 14.6 and 12.4 % respectively and was therefore not in agreement with the WHO recommendation.

Paradox, performance and food: managing difference in the construction of femininity

This paper explores the personal and interpersonal complexities of womens food-related behaviours. Drawing from the postmodern concept of paradoxical juxtapositions, the authors examine womens discourses around food, cooking and eating to discuss the embedded negotiations of tensions arising from maintaining hetero-normative femininities while accounting for their own personal and social subjectivities. Data were collected through a series of semi-structured interviews with 45 women. Moving across the analyses, identity complexity plays out for women through the simultaneous presence of strain and gratification in their performance as “caregivers” and an ongoing dialectic of ascetism/discipline and hedonism/transgression in their food-lives. We argue women work to construct desirable experiences and self-identifications from balancing an assemblage of constituent food behaviours across different settings. Our analysis highlights the continuing presence of postmodern paradox as an important theoretical consideration and contributes to our understanding of how femininity is skilfully performed through the management of difference.

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food-related needs of older consumers. When developing foods for older adults, consideration should be given to the increased requirements for specific macro- and micronutrients, especially protein, calcium, vitamin D, and vitamin B. Changes in chemosensory acuity, chewing difficulties, and reduced or poor swallowing ability should also be considered. To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. This paper describes the potential of new food product development to facilitate dietary modification and address health deficiencies in older adults.

The climatic impact of food consumption in a representative sample of Irish adults and implications for food and nutrition policy

OBJECTIVE To evaluate the greenhouse gas emissions (GHGE) associated with the diet of Irish adults. DESIGN GHGE were estimated by applying conversion factors to habitual food consumption data taken from the National Adult Nutrition Survey, which was representative of the population. Descriptive analyses were undertaken for GHGE for the total population, as well as accounting for energy misreporting and across categories of sociodemographic and socio-economic factors and tertiles of emissions. SETTING Republic of Ireland. SUBJECTS Adults aged 18-87 years (n 1500). RESULTS The GHGE derived from daily dietary intakes was estimated as 6·5 kg of CO2 equivalents (CO2eq) per person. Males, younger consumers, those with secondary education and student employment status were associated with significantly higher GHGE. Red meat was the highest contributor to GHGE with 1646 g CO2eq arising from a mean intake of 47 g/d. Dairy and starchy staples were the next largest dietary GHGE sources, with mean daily emissions of 732 g CO2eq and 647 g CO2eq, respectively. The lowest emissions were associated with consumption of vegetables, fruits and legumes/pulses/nuts. CONCLUSIONS Based on profiling using actual food consumption data, it is evident that one single measure is not sufficient and a range of evidence-based mitigation measures with potential to lower emissions throughout the food chain should be considered. The research contributes towards an improved understanding of the climatic impact of the dietary intakes of Irish adults and can serve to inform a sustainability framework to guide action in food and nutrition policy development.