Adherence to the Nordic food-based dietary guidelines in subgroups of the Finnish adult population.

IF 4.5 4区医学 Q2 FOOD SCIENCE & TECHNOLOGY

Food & Nutrition Research Pub Date : 2026-08-11 eCollection Date: 2026-01-01 DOI:10.29219/fnr.v70.13737

Tiina Suikki, Heli Tapanainen, Mirkka Maukonen, Satu Männistö, Niina E Kaartinen

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引用次数: 0

Abstract

Background: The most recent Nordic Nutrition Recommendations including food-based dietary guidelines (FBDGs) were published in 2023. The FBDGs covered 15 food groups with seven quantitative recommendations for plant-based and animal-based food groups.

Objective: Our aim was to model usual intake distributions of these food groups and examine adherence to the quantitative recommendations in Finnish men and women as well as across different subgroups.

Design: We used data from the National FinDiet 2017 Survey including 780 men and 875 women aged 18-74 years. Diet was assessed with two non-consecutive 24-h recalls. Usual intake distributions of food groups with quantitative recommendations (whole grains, vegetables, fruits, and berries, nuts and seeds, vegetable oils, red and processed meat, milk and dairy products, and fish and seafood) were modelled with the National Cancer Institute (NCI) method. Based on modelled distributions, proportions of men and women meeting the recommendations for these food groups were assessed by subgroups (age, education, physical activity, weight status, and total energy intake). Statistically significant differences were evaluated with non-overlapping 95% confidence intervals.

Results: In general, men and women fell below the recommendations of plant-based food groups and exceeded the recommendations for animal-based food groups. Older age, higher education level and higher physical activity were associated with higher adherence to the FBDGs. Higher energy intake was associated with higher adherence to plant-based food recommendations and lower adherence to animal-based food recommendations (except for fish and fish products).

Conclusions: In general, Finnish adults are far from meeting the Nordic FBDGs, which highlights the importance of efficient implementation strategies across different population subgroups to increase the consumption of plant-based foods and decrease the consumption of animal-based foods.

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芬兰成年人群亚群中对北欧食物饮食指南的依从性

背景：最新的北欧营养建议，包括以食物为基础的膳食指南（fbdg）于2023年出版。fbdg涵盖了15个食品类别，并对植物性和动物性食品类别提出了7项定量建议。目的：我们的目的是建立这些食物组的通常摄入量分布模型，并检查芬兰男性和女性以及不同亚组对定量建议的依从性。设计：我们使用的数据来自2017年全国膳食调查，包括780名男性和875名女性，年龄在18-74岁之间。通过两次非连续的24小时回忆来评估饮食。采用美国国家癌症研究所（NCI）的方法模拟了具有定量建议的食物组（全谷物、蔬菜、水果和浆果、坚果和种子、植物油、红肉和加工肉、牛奶和乳制品、鱼和海鲜）的通常摄入量分布。根据模型分布，按亚组（年龄、教育程度、体力活动、体重状况和总能量摄入）评估符合这些食物组推荐摄入量的男性和女性比例。统计学上的显著差异以不重叠的95%置信区间进行评估。结果：总的来说，男性和女性的摄取量低于植物性食物组的建议摄取量，而高于动物性食物组的建议摄取量。年龄越大，受教育程度越高，身体活动越频繁，对fbdg的依从性越高。较高的能量摄入与较高的植物性食物建议依从性和较低的动物性食物建议依从性相关（鱼和鱼制品除外）。结论：总的来说，芬兰成年人远未达到北欧的fbdg，这突出了在不同人群亚群中有效实施策略以增加植物性食品消费和减少动物性食品消费的重要性。

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来源期刊

Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS

CiteScore

5.20

自引率

9.10%

发文量

审稿时长

14 weeks

期刊介绍： Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.