Secular Trends in Time-of-Day of Energy Intake in a Chinese Cohort

Song, Xiaoyun; Wang, Huijun; Su, Chang; Wang, Zhihong; Ding, Gangqiang; Zhang, Jiguo

doi:10.3390/nu14102019

Cited by 3 publications

(1 citation statement)

References 37 publications

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“…For instance, data indicate a rise in meal frequency from three to five times a day and an increase in the percentage of energy from snacks between 1971 and 2010 among US adults [ 14 ]. In the Chinese population, upward trends in the percentage of energy from snacks were observed between 1991 and 2018 [ 18 ]. A prospective cohort study has demonstrated a positive association between self-reported between-meal snacking and a risk of substantial weight gain [ 19 ].…”

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confidence: 99%

Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks

Jung,

Kim,

Park

2023

Eur J Nutr

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Purpose Unfavorable changes in eating patterns over time may contribute to upward trends in chronic diseases, such as obesity. We examined 20-year trends in the percentage of energy from main meals and snacks and the food sources of each eating occasion among Korean adults. Methods This study used nationally representative data from the 1st, 4th, and 7th Korea National Health and Nutrition Examination Surveys (1998, 2007–2009, and 2016–2018) among adults aged 20–69 years (n = 29,389). Each eating occasion (breakfast, lunch, dinner, and snacks) was defined by respondents during a 24-h dietary recall interview. To identify the food sources of each eating occasion, we used the NOVA system. The percentage of energy at each eating occasion and that from each NOVA group across survey cycles were estimated, and tests for linear trends were conducted using orthogonal polynomial contrasts in linear regression models. All analyses accounted for the complex survey design. Results After adjusting for age and sex, the percentage of energy from breakfast decreased from 25.0% in 1998 to 16.7% in 2018 (difference, − 8.2%; standard error [SE], 0.3), whereas that from dinner and snacks increased from 31.1 to 33.8% (difference, + 2.7%; SE, 0.4) and from 14.0 to 19.0% (difference, + 5.0%; SE, 0.5), respectively (all P < 0.001). At all eating occasions, the percentage of energy from minimally processed foods declined (difference, − 18.6% for breakfast; − 13.1% for lunch; − 21.1% for dinner; − 20.7% for snacks), while that from ultra-processed foods increased (difference, + 17.0% for breakfast; + 11.3% for lunch; + 18.0% for dinner; + 30.7% for snacks). When stratified by age, the given trends were shown to a greater extent in younger adults (< 50 years old) than in older adults (≥ 50 years old). Conclusions The eating patterns of Korean adults changed from 1998 to 2018, with the greatest decrease in energy intake from breakfast and the greatest increase from snacking. At all eating occasions, the contribution of minimally processed foods declined, while that of ultra-processed foods increased, especially among younger adults.

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Section: Introductionmentioning

confidence: 99%

Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks

Jung,

Kim,

Park

2023

Eur J Nutr

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Hypertension in China: epidemiology and treatment initiatives

Wang

et al. 2023

Nat Rev Cardiol

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Association between 29 food groups of diet quality questionnaire and perceived stress in Chinese adults: a prospective study from China health and nutrition survey

Zhou,

Wang,

Pao

et al. 2024

BMC Public Health

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Purpose Diet plays a fundamental role in promoting resilience against stress-related disorders. We aimed to examine the overall and sex-specific association between food groups and perceived stress in adults. Methods We analyzed the prospective data of 7,434 adults who completed both the 2011 and 2015 surveys of the China Health and Nutrition Survey (CHNS). The Diet Quality Questionnaire (DQQ) was used to code all the food items of 2011 dietary intake into 29 food groups, and perceived stress in 2015 was measured using a 14-item perceived stress scale (PSS-14). Univariate analysis and logistic regression models were used to examine the relationship between food groups and perceived stress. Results People who perceived a higher level of stress (PSS-14 total score > 25) made up 41.5% and 45.1% of the male and female groups, respectively (χ2 = 9.605, p = 0.002). Individuals with increased intake of food groups such as legumes, other vegetables, other fruits, yogurt, poultry, fish & seafood, fluid milk, and fruit juice were less likely to experience a higher level of psychological stress (OR range: 0.544–0.892, p < 0.05). Additionally, we found sex-specific associations between food groups and perceived stress. The difference in the proportion of food groups, such as fluid milk and fish & seafood, between the two stress groups in men was statistically significant (p < 0.025). In the female group, the distribution of eight food groups, like legumes and nuts & seeds, between the two stress groups was statistically significant (p < 0.025). Conclusion This study indicated that food groups were differentially associated with perceived stress.

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Secular Trends in Time-of-Day of Energy Intake in a Chinese Cohort

Cited by 3 publications

References 37 publications

Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks

Eating patterns in Korean adults, 1998–2018: increased energy contribution of ultra-processed foods in main meals and snacks

Hypertension in China: epidemiology and treatment initiatives

Association between 29 food groups of diet quality questionnaire and perceived stress in Chinese adults: a prospective study from China health and nutrition survey

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