Browsing by Author "Torres, Duarte"
Now showing 1 - 5 of 5
Results Per Page
Sort Options
- Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)Publication . Rei, Mariana; Correia, Daniela; Torres, Duarte; Lopes, Carla; Costa, Ana Isabel A.; Rodrigues, Sara S. P.Objective: To investigate associations between dietary intake and patterns of food preparation, by age group. Design: This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorized 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. Setting: Portugal, using data representative of the Portuguese population. Participants: A total of 5005 Portuguese residents aged 3 to 84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group. Results: 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 to 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). Conclusions: 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.
- Eating out of home in Portugal: characterization and effects on dietary intakePublication . Silva, Mariana; Rodrigues, Sara S.P.; Correia, Daniela; Rei, Mariana; Severo, Milton; Costa, Ana Isabel A.; Torres, Duarte; Lopes, CarlaThis cross-sectional study aims to describe and compare energy, nutrient intake, and food consumption according to eating location and by age groups using data from the National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016). Dietary intake was estimated by two non-consecutive days of food diaries (children)/24-hour recalls (other age groups) and four eating location categories were defined according to the proportion of meals consumed at out of home locations: Home (at least 80% of meals at home), Other Homes, School or Work and Restaurants and Other Places. The majority of meals (69.1%) were consumed at home. Meals were also often taken at school by children and adolescents, and in restaurants and similar outlets by adults and elderly. Children and adolescents in the School or Work category ate more fruit, vegetables and pulses and cereals and starchy tubers, whereas adults in this category ate more red and processed meats, sugar sweetened beverages and sweets. Compared to Home category, Restaurants and Other Places was associated with worse diet adequacies among children (β=-1.0; 95%CI=-2.0,-0.04), adolescents: (β=-2.4; 95%CI=-3.2,-1.5) and adults (β=-1.3; 95%CI=-1.6,-1.0) reflecting higher intakes of energy, fat, trans and saturated fatty acids, and sodium. The elderly consumed more free sugars and fat when eating out of home in general. Overall, findings reflect important variation in nutrient profiles by eating location, with meals taken at school or work contributing to higher consumption of nutrient-dense foods and those taken in restaurants and other similar settings implying higher consumption of energy-dense foods.
- Factors associated with the consumption of voluntarily fortified foods with micronutrients by the Portuguese populationPublication . Pimenta-Martins, Ana; Correia, Daniela; Carvalho, Catarina; Lopes, Carla; Gomes, Ana Maria; Torres, DuarteThis study aimed to identify the sociodemographic and health-related factors associated with the consumption of voluntarily fortified foods with micronutrients (Mn-FF) by the Portuguese population, using data from the National Food, Nutrition and Physical Activity Survey (IAN-AF 2015–2016). Food consumption, sociodemographic and other health-related factors, and physical activity data were computerised using the You Eat & Move e-platform. Foods consumed by participants and labelled foods reported as consumed were included in the database. Mn-FF were considered all foods containing added micronutrients legally authorised, and MN-FF users were those who consumed at least one Mn-FF on at least one of the dietary recall days. Approximately 57% of the population consumed at least one Mn-FF. Children and adolescents consumed significantly more Mn-FF than older age groups. The primary contributors to Mn-FF consumption were breakfast cereals and fat spreads. Being a child (female OR 2.07 [95% CI: 1.52, 2.83]; male OR 4.80 [95% CI: 3.23, 7.14]) or adolescent (female OR 1.62 [95% CI: 1.78, 2.22]; male OR 4.59 [95% CI: 3.26, 6.47]), having a higher level of education (female OR 1.52 [95% CI: 1.17, 1.99]; male OR 1.85 [95% CI: 1.42, 2.42]) and engaging in regular physical activity (female OR 1.31 [95% CI: 1.09, 1.58]; male OR 1.36 [95% CI: 1.11, 1.68]) were factors positively associated with Mn-FF consumption. Conversely, obesity (female OR 0.76 [95% CI: 0.60, 0.96]), living in predominantly rural areas (male OR 0.70 [95% CI: 0.49, 0.91]) and eating fewer mid-meals per day (female OR 0.60 [95% CI: 0.48, 0.76]; male OR 0.64 [95% CI: 0.49, 0.84]) were associated with lower Mn-FF consumption. Younger age, higher education and physical activity practice were positively associated with Mn-FF consumption. These findings provide important insights on priority factors to be considered when deciding on nutrient fortification policies from both public health and food industry perspectives.
- Health and environmental impacts of shifting to plant-based analogues: a risk-benefit assessmentPublication . Carvalho, Catarina; Correia, Daniela; Costa, Sofia Almeida; Pereira, Rita; Oliveira, Andreia; Pinto, Elisabete; Lopes, Carla; Torres, DuartePurpose: Plant-based analogues (PBAs) simulate animal-based foods’ attributes and can facilitate adherence to flexitarian and vegetarian dietary patterns, which have been associated with health benefits. However, possibly classifying PBAs as ultra-processed (UPF) and excluding healthy animal-based foods (e.g., fish) can result in unintended health risks. This study aims to quantify the health and environmental impact of replacing animal-based foods with PBAs. Methods: Using data from the Portuguese National Dietary Survey (n = 3852 adults; 2015–2016), three substitution scenarios of animal-based foods with PBAs were modelled: vegan (replacing all animal-based foods with PBAs), ovolactovegetarian (replacing meat and fish with PBA), and pescatarian (replacing meat with PBA). Varying degrees of substitution (33%, 50%, 67%, 100%) and two classification approaches for PBAs were explored: UPF or non-UPF. The overall health impact was estimated considering several health outcomes (cancer, cardiovascular diseases and metabolic outcomes) combined through Disability-Adjusted Life Years (DALYs). The environmental impact was measured through greenhouse gas emissions and land use. Results: Environmental benefits were evident, especially for the vegan scenario. Regarding health impact, the 100% substitution of all animal-based foods (vegan scenario) might represent a risk if PBAs are classified as UPF (∆DALY average = 72,109 years). The highest overall benefit was found for 100% substitution of meat only (pescatarian scenario) independently of considering PBAs as UPF or not (UPF: ∆DALY average = − 40,202 years; non-UPF: ∆DALY average = − 88,827 years). Conclusion: PBAs can be considered feasible alternatives to animal-based foods, and the results emphasise meat substitution as a crucial factor for health and environmental benefits.
- Newfood Project - food technologies valorization in traditional foods sectorPublication . Oliveira, Leandro; Teixeira, Graça; Torres, Duarte; Cardoso, Eduardo Luís