Cargando…

Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants

PURPOSE: The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe a comprehensive food grouping system for this questionnaire and to report dietary intakes and key sources of selected nutrients by sex and edu...

Descripción completa

Detalles Bibliográficos
Autores principales: Piernas, Carmen, Perez-Cornago, Aurora, Gao, Min, Young, Heather, Pollard, Zoe, Mulligan, Angela, Lentjes, Marleen, Carter, Jennifer, Bradbury, Kathryn, Key, Tim J., Jebb, Susan A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8275520/
https://www.ncbi.nlm.nih.gov/pubmed/33768317
http://dx.doi.org/10.1007/s00394-021-02535-x
_version_ 1783721732556718080
author Piernas, Carmen
Perez-Cornago, Aurora
Gao, Min
Young, Heather
Pollard, Zoe
Mulligan, Angela
Lentjes, Marleen
Carter, Jennifer
Bradbury, Kathryn
Key, Tim J.
Jebb, Susan A.
author_facet Piernas, Carmen
Perez-Cornago, Aurora
Gao, Min
Young, Heather
Pollard, Zoe
Mulligan, Angela
Lentjes, Marleen
Carter, Jennifer
Bradbury, Kathryn
Key, Tim J.
Jebb, Susan A.
author_sort Piernas, Carmen
collection PubMed
description PURPOSE: The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe a comprehensive food grouping system for this questionnaire and to report dietary intakes and key sources of selected nutrients by sex and education. METHODS: Participants with at least one valid 24-h questionnaire were included (n = 208,200). Dietary data were grouped based on the presence of nutrients as well as culinary use, processing, and plant/animal origin. For each food group, we calculated the contribution to energy intake, key macronutrients, and micronutrients. We also identified the top contributors to energy intake, free sugars and saturated fat by sex and education. RESULTS: From the 93 food groups, the top five contributors to energy intake (in descending order) were: desserts/cakes/pastries; white bread; white pasta/rice; bananas/other fruit; semi-skimmed milk. Wine, beer, and fruit juices were the top beverage contributors to overall energy intake. Biscuits, and desserts/cakes/pastries were the highest contributors to free sugars, total fat, and saturated fat intakes, but also contributed to the calcium and iron intakes. Top contributors to energy, saturated fat, and free sugars were broadly similar by sex and education category, with small differences in average nutrient intakes across the population. CONCLUSION: This new food classification system will support the growing interest in the associations between food groups and health outcomes and the development of food-based dietary guidelines. Food group variables will be available to all users of the UK Biobank WebQ questionnaire. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s00394-021-02535-x.
format Online
Article
Text
id pubmed-8275520
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher Springer Berlin Heidelberg
record_format MEDLINE/PubMed
spelling pubmed-82755202021-07-20 Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants Piernas, Carmen Perez-Cornago, Aurora Gao, Min Young, Heather Pollard, Zoe Mulligan, Angela Lentjes, Marleen Carter, Jennifer Bradbury, Kathryn Key, Tim J. Jebb, Susan A. Eur J Nutr Original Contribution PURPOSE: The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe a comprehensive food grouping system for this questionnaire and to report dietary intakes and key sources of selected nutrients by sex and education. METHODS: Participants with at least one valid 24-h questionnaire were included (n = 208,200). Dietary data were grouped based on the presence of nutrients as well as culinary use, processing, and plant/animal origin. For each food group, we calculated the contribution to energy intake, key macronutrients, and micronutrients. We also identified the top contributors to energy intake, free sugars and saturated fat by sex and education. RESULTS: From the 93 food groups, the top five contributors to energy intake (in descending order) were: desserts/cakes/pastries; white bread; white pasta/rice; bananas/other fruit; semi-skimmed milk. Wine, beer, and fruit juices were the top beverage contributors to overall energy intake. Biscuits, and desserts/cakes/pastries were the highest contributors to free sugars, total fat, and saturated fat intakes, but also contributed to the calcium and iron intakes. Top contributors to energy, saturated fat, and free sugars were broadly similar by sex and education category, with small differences in average nutrient intakes across the population. CONCLUSION: This new food classification system will support the growing interest in the associations between food groups and health outcomes and the development of food-based dietary guidelines. Food group variables will be available to all users of the UK Biobank WebQ questionnaire. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s00394-021-02535-x. Springer Berlin Heidelberg 2021-03-25 2021 /pmc/articles/PMC8275520/ /pubmed/33768317 http://dx.doi.org/10.1007/s00394-021-02535-x Text en © The Author(s) 2021, corrected publication 2021 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Contribution
Piernas, Carmen
Perez-Cornago, Aurora
Gao, Min
Young, Heather
Pollard, Zoe
Mulligan, Angela
Lentjes, Marleen
Carter, Jennifer
Bradbury, Kathryn
Key, Tim J.
Jebb, Susan A.
Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title_full Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title_fullStr Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title_full_unstemmed Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title_short Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
title_sort describing a new food group classification system for uk biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants
topic Original Contribution
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8275520/
https://www.ncbi.nlm.nih.gov/pubmed/33768317
http://dx.doi.org/10.1007/s00394-021-02535-x
work_keys_str_mv AT piernascarmen describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT perezcornagoaurora describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT gaomin describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT youngheather describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT pollardzoe describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT mulliganangela describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT lentjesmarleen describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT carterjennifer describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT bradburykathryn describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT keytimj describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants
AT jebbsusana describinganewfoodgroupclassificationsystemforukbiobankanalysisoffoodgroupsandsourcesofmacroandmicronutrientsin208200participants