Nut consumption in a representative survey of Australians: a secondary analysis of the 2011–2012 National Nutrition and Physical Activity Survey

Nikodijevic, Cassandra J.; Probst, Yasmine; Batterham, Marijka; Tapsell, Linda C.; Neale, Elizabeth P.

doi:10.1017/s1368980019004117

Cited by 17 publications

(19 citation statements)

References 39 publications

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“…Conversely, the healthy properties associated with nut consumption constitute a strong facilitator, but certain demographic characteristics such as a higher level of education or socio-economic status [ 145 , 146 , 147 ], healthier lifestyle [ 145 , 148 ], and higher levels of physical activity [ 145 ], are determining a higher intake of nut. Likewise, increased age appears to be related to higher nut consumption [ 145 , 148 ].…”

Section: Barriers and Facilitators To Pistachio Consumptionmentioning

confidence: 99%

Why Should Pistachio Be a Regular Food in Our Diet?

et al. 2022

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The pistachio is regarded as a relevant source of biologically active components that, compared to other nuts, possess a healthier nutritional profile with low-fat content composed mainly of monounsaturated fatty acids, a high source of vegetable protein and dietary fibre, remarkable content of minerals, especially potassium, and an excellent source of vitamins, such as vitamins C and E. A rich composition in terms of phytochemicals, such as tocopherols, carotenoids, and, importantly, phenolic compounds, makes pistachio a powerful food to explore its involvement in the prevention of prevalent pathologies. Although pistachio has been less explored than other nuts (walnut, almonds, hazelnut, etc.), many studies provide evidence of its beneficial effects on CVD risk factors beyond the lipid-lowering effect. The present review gathers recent data regarding the most beneficial effects of pistachio on lipid and glucose homeostasis, endothelial function, oxidative stress, and inflammation that essentially convey a protective/preventive effect on the onset of pathological conditions, such as obesity, type 2 diabetes, CVD, and cancer. Likewise, the influence of pistachio consumption on gut microbiota is reviewed with promising results. However, population nut consumption does not meet current intake recommendations due to the extended belief that they are fattening products, their high cost, or teething problems, among the most critical barriers, which would be solved with more research and information.

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Section: Barriers and Facilitators To Pistachio Consumptionmentioning

confidence: 99%

Why Should Pistachio Be a Regular Food in Our Diet?

et al. 2022

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“…The peanut is technically categorized as a pea and belongs to the family (fabaceae) of beans/legumes [3]. Most previous studies based on surveys investigated peanuts and tree nuts as one item [57,58] because these provide similar nutrition components and are similarly consumed as a processed type of food or as a garnish. Studies for peanut and nut consumption in Koreans are rare.…”

Section: Peanut Consumption In Koreamentioning

confidence: 99%

Factors Associated with Frequency of Peanut Consumption in Korea: A National Population-Based Study

2020

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Household peanut exposure via skin in infants with impaired skin barrier function is a risk factor for peanut allergy development. The aim of this study is to investigate the peanut consumption of Koreans using national representative data. We used data from the Korean National Health and Nutrition Examination Survey 2012–2016, consisting of data from 17,625 adults who complete the survey. Peanut intake was assessed using a 24-h recall method. Of the study population, 10,552 (59.9%), 6726 (38.2%), and 347 (1.9%) subjects were categorized into non-intake, intermittent intake, and frequent intake group, respectively. Ordered logistic regression models were used to examine the association between sociodemographic and dietary factors and the frequency of peanut intake. After adjusting for confounders, increasing age (adjusted odds ratio (aOR) 1.03; 95% confidence interval (CI) 1.03–1.04), higher education (high school graduates: aOR 1.75, 95 CI 1.39–2.19; higher than college: aOR 2.11, 95% CI 1.65–2.70), and prudent dietary scores in the second (aOR 1.71; 95% CI 1.47–1.99), third (aOR 2.53; 95% CI 2.16–2.97) and the fourth quartiles (aOR 3.72; 95%CI 3.16–4.40) were associated with a high frequency of peanut consumption. This information may be helpful not only in public health research for nutrition but also in personal management for the prevention of peanut allergy in Korea.

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“…No differences in the findings were observed; however, misreported data were excluded from the reported analyses to provide more accurate estimates. The MULTIPLE SOURCE METHOD (MSM), version 1.0.1 [German Institute of Human Nutrition Potsdam-Rehbr€ ucke (DIfE), Nuthetal, Germany] that was used to calculate usual intakes (38) in our previous analyses (39)(40)(41) mishandled the 1995NNS data and was considered unsuitable (data not shown).…”

Section: Data Cleaning and Managementmentioning

confidence: 99%

Trends in food sources of added sugar in Australian eating patterns between 1995 and 2012 using national consumption survey data

Probst

Charlton

Davison

et al. 2020

J Human Nutrition Diet

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Background: When aiming to develop dietary messaging to achieve reductions in added sugar intakes, it is necessary to identify key food contributors. Food contributors are not expected to remain static over time. Therefore, the present study aimed to compare the total added sugars (AS) intake and related food sources for adult respondents of two Australian national consumption surveys. Methods: Repeated 24-h recall data from the 1995 National Nutrition Survey (1995NNS, n = 10 851) and the 2011-12 National Nutrition and Physical Activity Survey (2012NNPAS, n = 9341) was used to estimate AS consumption. Food group sources of AS were examined per consumer and per capita and the food group predictors of energy provided by AS were determined. Results: A significant difference in total AS intake was identified by age and gender between the surveys (all P < 0.001). Increased variability in food group contributions per consumer was also identified. Nine of the top 20 food groups from the 1995NNS differed (P < 0.001) in their contribution to AS in 2012NNPAS per consumer. Fewer changes were apparent at the population level, with >40% AS coming from only three food groups. Agestratified analyses showed that the 'sugar, honeys and syrups' and the 'sweetened beverages' food groups were the top contributors between the surveys up to the age group of 70 years. 'Sugar, honey and syrups', 'chocolate and chocolate-based confectionery,' and 'other confectionery' (all, P < 0.001) were significant predictors of AS intake (1995NNS, r 2 = 0.755; 2012NNPAS r 2 = 0.740). Conclusions: At a population level, food group contributions to AS intakes for Australian adults have not changed substantially over time, yet notable shifts in AS can be seen when targeting only the consumers of these food sources. 'Cake type desserts' appear to be increasingly consumed though 'sweetened beverages' remain a major contributor to AS intakes warranting targeted public health strategies.

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Nut consumption in a representative survey of Australians: a secondary analysis of the 2011–2012 National Nutrition and Physical Activity Survey

Cited by 17 publications

References 39 publications

Why Should Pistachio Be a Regular Food in Our Diet?

Why Should Pistachio Be a Regular Food in Our Diet?

Factors Associated with Frequency of Peanut Consumption in Korea: A National Population-Based Study

Trends in food sources of added sugar in Australian eating patterns between 1995 and 2012 using national consumption survey data

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