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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)

2025-07-18Research article Open access
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dc.contributor.authorRei, Mariana
dc.contributor.authorCorreia, Daniela
dc.contributor.authorTorres, Duarte
dc.contributor.authorLopes, Carla
dc.contributor.authorCosta, Ana Isabel A.
dc.contributor.authorRodrigues, Sara S. P.
dc.date.accessioned2025-09-05T08:30:45Z
dc.date.available2025-09-05T08:30:45Z
dc.date.issued2025-07-18
dc.description.abstractObjective: 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.eng
dc.identifier.citationRei, M., Correia, D., Torres, D., & Lopes, C. et al. (2025). 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). Public health nutrition, 28(1), Article e122. https://doi.org/10.1017/S1368980025100712
dc.identifier.doi10.1017/S1368980025100712
dc.identifier.eid105011200803
dc.identifier.issn1368-9800
dc.identifier.othere82ab93f-e907-49b2-97d6-c269a9db3161
dc.identifier.pmid40676723
dc.identifier.urihttp://hdl.handle.net/10400.14/54679
dc.identifier.wos001546210900001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.subjectCross-sectional study
dc.subjectDietary intake
dc.subjectHome cooking
dc.subjectPatterns of food preparation
dc.subjectPublic health nutrition
dc.titleDietary 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)eng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.titlePublic health nutrition
oaire.citation.volume28
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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