5 a day for better health: A new research initiative

Havas, Stephen; Heimendinger, Jerianne; Reynolds, Kim D.; Baranowski, Tom; Nicklas, Theresa A.; Bishop, Donald B.; Buller, David B.; Sorensen, Glorian; Beresford, Shirley A.A.; Cowan, Arnette; Damron, Dorothy

doi:10.1016/0002-8223(94)92037-0

Cited by 183 publications

(78 citation statements)

References 7 publications

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“…The US dietary guidelines advise reducing dietary fat intake to 30% or less of total calories while in the Netherlands 35% is the upper limit for desirable fat intake. Another difference is that US guidelines now include speci®c quantitative advice for fruit and vegetable intake (Havas et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

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Are awareness of dietary fat intake and actual fat consumption associated?—A Dutch--American Comparison

1997

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Section: Introductionmentioning

confidence: 99%

“…The fat reduction message also has received broad attention in the US (Butrum et al, 1988;NCEP, 1990), though recently there has also begun to be a strong focus on promoting fruit and vegetable consumption (Havas et al, 1994).…”

Section: Introductionmentioning

confidence: 99%

Are awareness of dietary fat intake and actual fat consumption associated?—A Dutch--American Comparison

1997

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mentioning

confidence: 99%

“…Such programmes, for the most part, have been based on social and psychological models of behavioural change [4][5][6] . These include the stages of change model, theory of reasoned action, and the social learning and social support theories [4][5][6] . Few of these theoretical frameworks include taste and food preferences as potential predictors or antecedents of dietary change 7,8 .…”

mentioning

confidence: 99%

Taste and food preferences as predictors of dietary practices in young women

Drewnowski

Henderson

Levine

et al. 1999

Public Health Nutr.

152

111

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Objective: To investigate links between taste responses, self-reported food preferences and selected dietary outcomes in young women. Methods: Subjects were 159 women, with a mean age of 27.0 years. Taste responses were measured using aqueous solutions of 6-n-propylthiouracil (PROP) and sucrose. All subjects completed a 171-item food preference checklist, using nine-point category scales. Food preference data were reduced using principal components factor analyses, with the internal consistency of factor-based subscales established using Cronbach's alpha. Dietary intakes, available for a subset of 87 women, were based on 3 days of food records. Estimated intakes of carbohydrate, fibre and b-carotene were the key dietary outcome variables. Results: Genetically-mediated sensitivity to the bitter taste of PROP was associated with reduced preferences for Brussels sprouts, cabbage, spinach and coffee beverages. Higher preferences for sucrose in water were associated with increased preferences for sweet desserts. Food preferences, in turn, were associated with measures of current diet. Reduced acceptability of vegetables and fruits was associated with lower estimated intakes of carbohydrate, fibre and b-carotene. Conclusions: Taste responses to sucrose and PROP were predictive of some food preferences. Food preferences, in turn, were associated with food consumption patterns. Given that taste responsiveness to PROP is an inherited trait, there may be further links between genetic taste markers, eating habits and the selection of healthful diets.

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“…Generally, dry energy-dense foods contain sugar and fat, whereas energydilute foods contain water, dietary fibre and sometimes protein. Past and present dietary guidelines for health and weight control suggest replacing energy-dense foods with a wider range of grains, vegetables and fruit (Havas et al 1994;Morreale & Schwartz, 1995).…”

mentioning

confidence: 99%

Plenary Lecture

Drewnowski

2000

Proc. Nutr. Soc.

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Taste preferences, food choices and eating habits all change with age. The transition from childhood to adolescence and adult life is associated with reduced sweet taste preferences, lower sugars consumption and reduced energy density of the diet. Ageing is associated with elevated acceptance of bitter tastes, elevated preferences for vegetables and salad greens, and increased consumption of whole grains, vegetables and fruit. The age-associated drop in energy intakes is achieved through a reduction in the weight and volume of food consumed, as well as a reduction in the overall energy density of the diet. Energy density drops from a peak of 5 kJ (1·2 kcal)/g in adolescence and early adult life to a low of 3·1 kJ (0·75 kcal)/g for adult women aged 45-54 years. Older adults, particularly women, consume less fat and saturated fat and more fibre and vitamin C, suggesting a shift in consumption from snacks, sweets and desserts towards grains, vegetables and fruit. These changes in food preferences and eating habits are associated, on a population level, with a decline in preferences for sweet taste and with increased acceptance of bitter tastes. At present there are no data to show a causal relationship between age-related changes in sensory function and the selection of a more bulky energy-dilute diet. However, it is a plausible hypothesis that sensory factors mediate adjustments in energy density of foods at different life stages.

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5 a day for better health: A new research initiative

Cited by 183 publications

References 7 publications

Are awareness of dietary fat intake and actual fat consumption associated?—A Dutch--American Comparison

Are awareness of dietary fat intake and actual fat consumption associated?—A Dutch--American Comparison

Taste and food preferences as predictors of dietary practices in young women

Plenary Lecture

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