Rei Mariana, Correia Daniela, Torres Duarte, Lopes Carla, Costa Ana Isabel A, Rodrigues Sara Sp
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal.
EPIUnit - Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal.
Public Health Nutr. 2025 Jul 18;28(1):e122. doi: 10.1017/S1368980025100712.
To investigate associations between dietary intake and patterns of food preparation by age group.
This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorised dietary intake based on the source of food preparation. Regression models were used to study the association between dietary daily intake, Healthy Eating Score (HES) and patterns of food preparation.
Portugal, using data representative of the Portuguese population.
A total of 5005 Portuguese residents aged 3-84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group.
The predominant pattern of food preparation was food prepared by restaurants, canteens and other away-from-home establishments (45·9 %, 95 % CI = 43·8, 48·1). Children and adolescents in this pattern had significantly higher intakes of energy and carbohydrates but lower protein intake compared with those consuming predominantly home-prepared foods. Among adults and the elderly, this pattern was associated with higher intakes of energy, saturated fats, trans fats and free sugars and lower fibre intake. Additionally, children and adolescents whose diets predominantly included food prepared away-from-home showed a decrease in HES ( = -0·7, 95 % CI = -1·3, -0·2), and adults experienced a greater reduction ( = -1·2, 95 % CI = -1·5, -0·9).
In Portugal, consuming food prepared away from home is associated with poorer dietary quality, with higher energy and unhealthy nutrient intake and lower HES, suggesting a need for interventions focused on promoting healthier food preparation practices.
按年龄组调查饮食摄入量与食物制备方式之间的关联。
这项横断面研究分析了葡萄牙最新的全国食品、营养与身体活动调查中的饮食摄入数据。聚类分析根据食物制备来源对饮食摄入进行分类。采用回归模型研究每日饮食摄入量、健康饮食得分（HES）与食物制备方式之间的关联。
葡萄牙，使用代表葡萄牙人口的数据。
共5005名年龄在3至84岁的葡萄牙居民纳入分析。按年龄组检查饮食摄入量和食物制备方式。
食物制备的主要方式是由餐馆、食堂和其他外出就餐场所制备的食物（45.9%，95%置信区间 = 43.8，48.1）。与主要食用家庭自制食物的儿童和青少年相比，这种方式的儿童和青少年能量和碳水化合物摄入量显著更高，但蛋白质摄入量更低。在成年人和老年人中，这种方式与能量、饱和脂肪、反式脂肪和游离糖摄入量较高以及纤维摄入量较低有关。此外，饮食主要包括外出制备食物的儿童和青少年健康饮食得分下降（ = -0.7，95%置信区间 = -1.3，-0.2），成年人下降幅度更大（ = -1.2，95%置信区间 = -1.5，-0.9）。
在葡萄牙，食用外出制备的食物与较差的饮食质量相关，能量和不健康营养素摄入量较高，健康饮食得分较低，这表明需要采取干预措施，重点促进更健康的食物制备做法。
