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Energy contribution patterns from drink and food in Riksmaten
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0002-7165-279X
2015 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, 200-200 p.Article in journal, Meeting abstract (Other academic) Published
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Text
Abstract [en]

Introduction: Since appetite control works differently in fluid and solid intake we wanted to analyse the energy contribution from those two types of energy sources.

Objectives: The objective of this study was to investigate the beverage contribution of energy in Swedish meals, according to data from the National Survey (Riksmaten 2010-2011).

Method / Design: Around 1800 adult Swedes reported dietary intake data for four consecutive days - specified by portion size, type of meal, time point, day of the week and venue. The intake was reported in a web-based food diary. Energy contribution from drinks and food respectively was analysed, by weekday and type of meal, in regards to sugar containing drinks and those containing alcohol.

Results: The results show that the reported consumption of al-cohol was highest at home on weekends. The contribution of energy from drinks could be rather high, especially at dinner on Friday and Saturday night. The mean energy contribution from drinks in the daily intake was 235 kcal ± 231 (SD). This corresponds to 11.8 ± 10.8 (SD) energy percent (E%), varying from 9.1 (Wednesday) to 17.1 (Satur-day) E%. Problems in the interpretation of the data that need to be closely monitored are for example portion size, reluctance to report sweet and alcohol-containing drinks, difficulties in estimating dilution of different types of cordial and alcohol content in wine and beer.

Conclusions: Drinks were contributing substantially to the total energy intake over the day. The sweet and alcoholic drinks are im-portant in this regard, but also juices and coffee drinks. The problems in regards to the increased alcohol content of beer and red wine on the Swedish market will be further discussed with the Swedish Food Administration, to encourage development of a more comprehensive set of alternatives in the database

Place, publisher, year, edition, pages
Basel: S. Karger, 2015. Vol. 67, no Suppl. 1, 200-200 p.
Keyword [en]
Swedish Food Administration, alcohol, food and beverage combination, meal design
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
URN: urn:nbn:se:oru:diva-50508DOI: 10.1159/000440895ISI: 000374988801007OAI: oai:DiVA.org:oru-50508DiVA: diva2:931964
Conference
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Available from: 2016-05-31 Created: 2016-05-31 Last updated: 2016-05-31Bibliographically approved

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Scander, HenrikTellström, RichardYngve, Agneta
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
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Annals of Nutrition and Metabolism
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CiteExportLink to record
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