J Acad Nutr Diet. 2021 Aug;121(8):1463-1483. doi: 10.1016/j.jand.2020.12.003. Epub 2021 Jan 22.
Overconsumption of energy-dense, nutrient-poor "discretionary" foods and beverages can indicate poor diet quality, which is a risk factor for obesity and chronic disease. With 60% of Australians exceeding the recommended intake of discretionary foods, there is a need for interventions to reduce their consumption.
The objective was to model the impact of 26 specific scenarios to limit discretionary food intake on energy and nutrient intake.
The scenario modeling analysis was based on reduction strategies targeting portion size, frequency, or variety of discretionary food and beverage items consumed.
PARTICIPANTS/SETTING: Data from 12,153 respondents aged 2 to 85 years from the 2011-12 Australian National Nutrition and Physical Activity Survey were used.
The outcome measures were change in servings of discretionary foods and key nutrients (energy, total fat, saturated fat, sugar, alcohol, sodium, trans fat) for the population, and by sex, age group, weight status, and socioeconomic status.
Descriptive and inferential statistical analysis were conducted.
Scenarios reduced total energy intake by up to 26% across the population as a whole. The removal of discretionary foods (not beverages) resulted in the greatest reduction in servings and energy (74.8% and 25.6%, respectively), followed by the removal of discretionary items in portions greater than 143 kcal (59.1% and 24.3%) and not consuming discretionary items at main meals (51.2% and 17.8%). Targeting single categories of discretionary foods reduced energy intake by an average of 5.6% for the removal of cakes and biscuits, 4.4% for alcohol, and 3.9% for sugar-sweetened beverages. Strategies reduced total fat, saturated fat, and sugar by up to 35%, 38%, and 40% respectively.
Strategies that are specific to discretionary food and beverage intake targeting reductions in portion size, frequency, or variety have the potential to reduce energy intake and improve diet quality. These findings have implications for designing interventions with potential to tailor messages to current dietary habits. Exploration of how these strategies could be effectively implemented will be the focus of further research.
摄入高热量、低营养的“随意”食品和饮料过量可能表明饮食质量较差，这是肥胖和慢性病的一个风险因素。由于 60%的澳大利亚人摄入的随意性食物超过了推荐量，因此需要采取干预措施来减少他们的摄入量。
本研究旨在通过 26 种特定场景来模拟限制随意性食物摄入对能量和营养摄入的影响。
该情景建模分析基于针对所消耗的随意性食品和饮料项目的份量、频率或种类的减少策略。
参与者/设置：该研究使用了 2011-12 年澳大利亚国家营养和身体活动调查中 12153 名年龄在 2 至 85 岁的受访者的数据。
该研究的结果是人群中随意性食物和关键营养素（能量、总脂肪、饱和脂肪、糖、酒精、钠、反式脂肪）的份量变化，以及按性别、年龄组、体重状况和社会经济地位的变化。
进行了描述性和推断性统计分析。
总体而言，各种情景使全人群的总能量摄入量减少了 26%。仅去除随意性食品（不包括饮料）可使份量和能量减少最多（分别为 74.8%和 25.6%），其次是去除超过 143 千卡的随意性食品（59.1%和 24.3%）和不在主餐中食用随意性食品（51.2%和 17.8%）。针对随意性食品的单一类别进行靶向处理可使蛋糕和饼干的能量摄入量平均减少 5.6%，酒精减少 4.4%，含糖饮料减少 3.9%。这些策略可使总脂肪、饱和脂肪和糖的摄入量分别减少 35%、38%和 40%。
针对随意性食品和饮料摄入量的具体策略，针对份量、频率或种类的减少，有可能减少能量摄入并改善饮食质量。这些发现为设计具有潜在能力的干预措施提供了依据，这些措施可能会根据当前的饮食习惯调整信息。进一步的研究将重点探讨这些策略如何有效实施。
