[匈牙利饮食与营养状况调查——OTAP2009研究。二、匈牙利人群的能量和宏量营养素摄入量]
[Hungarian Diet and Nutritional Status Survey -- the OTAP2009 study. II. Energy and macronutrient intake of the Hungarian population].
作者信息
Sarkadi Nagy Eszter, Bakacs Márta, Illés Eva, Zentai Andrea, Lugasi Andrea, Martos Eva
机构信息
Országos Élelmezés- és Táplálkozástudományi Intézet Budapest Gyáli út 3/A 1097.
出版信息
Orv Hetil. 2012 Jul 8;153(27):1057-67. doi: 10.1556/OH.2012.29376.
UNLABELLED
The Hungarian Diet and Nutritional Status Survey is the fourth in the row of the Hungarian national dietary surveys conducted by the Institute for Food and Nutrition Science.
AIMS
The present study was performed to provide valid, up-to-date data on energy and nutrient intakes and dietary habits of the Hungarian adult population.
METHODS
The energy and nutrient intakes were calculated on validated three-day dietary records of a representative sample by age and gender of the Hungarian population aged ≥ 18 ys.
RESULTS
The energy percentage of fat was too high (39 E% for men and 36 E% for women), that of carbohydrate was too low (45 E% for men and 48 E% for women), whereas that of protein met the recommendation (15 E% for men and 15 E% for women).
CONCLUSIONS
Reduction of the nutritional risk factors would greatly reduce the mortality and morbidity rates of nutrition-related diseases.
未标注
匈牙利饮食与营养状况调查是食品与营养科学研究所进行的匈牙利全国饮食调查系列中的第四次调查。
目的
本研究旨在提供有关匈牙利成年人群能量和营养素摄入量以及饮食习惯的有效、最新数据。
方法
根据匈牙利≥18岁人群按年龄和性别分层的代表性样本的经过验证的三日饮食记录计算能量和营养素摄入量。
结果
脂肪的能量占比过高（男性为39%，女性为36%），碳水化合物的能量占比过低（男性为45%，女性为48%），而蛋白质的能量占比符合推荐标准（男性和女性均为15%）。
结论
降低营养风险因素将大大降低营养相关疾病的死亡率和发病率。
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