To study patterns of phytosterol intakes in the Irish population from enriched sources.

An interview-assisted questionnaire, which recorded information on sociodemographics, product types, intake amounts and patterns of intake. Independent samples t tests, one-way ANOVA and cross-tabulations were used to establish significant relationships between groups of variables. The top tertile of phytosterol intakes was also calculated.

Point-of-purchase of phytosterol-enriched products in Irish supermarkets.

Four hundred and sixty-eight consumers (186 men and 282 women) of phytosterol-enriched foods.

The mean phytosterol intake from enriched sources for the sample population was 2·45 g/d. Men had greater intakes than women (2·71 g/d v. 2·29 g/d, respectively). A total of 62 % of consumers were unaware of the importance of consuming fruit and vegetables while taking these products. The majority of respondents reported that they had high cholesterol (61 %) and 22 % of consumers also took cholesterol-lowering medication (statins). In total, 23 % had phytosterol intakes >3·0 g/d and the majority of consumers (58 %) had been consuming these products for >1 year. The mean intake for respondents with phytosterol intakes >3·0 g/d was 4·1 g/d and 74 % of this subgroup had been consuming these products for >1 year.

In general, phytosterol intakes are within efficacious levels in the Irish population. However, there appears to be a subgroup that has been consuming these products at intakes greater than current recommendations for >1 year.

To analyse changes in the sensation of hunger and the sensation of well-being of young overweight/obese women following two hypoenergetic diets.

Fifty-seven women (BMI = 24–35 kg/m2) were randomly assigned to one of two hypoenergetic diets: diet V, in which the consumption of vegetables was increased; or diet C, in which the consumption of cereals (especially breakfast cereals) was increased. Dietetic and anthropometric data and an evaluation of the sensation of hunger and well-being were collected at the start and end of the study, 6 weeks later.

The diets led to a reduction in weight and BMI in both groups. The sensation of hunger at the end of meals was higher at the end of the study than at the start in both groups. At 6 weeks, the sensation of well-being after breakfast, morning snack and lunch, as well as the mean sensation of well-being after all meals, was greater in diet C. Compared with that recorded at the beginning of the study, the capacity to experience satiety at the end of meals also increased with diet C, as did the capacity to experience well-being at 6 weeks (for breakfast, lunch, dinner and for the mean for all meals). This capacity to experience well-being was also greater in diet C than in diet V with respect to the mid-morning snack and lunch.

The more positive results obtained with diet C may contribute to the increased weight loss seen in that group and their lower withdrawal rate.

To develop and integrate the assessment of functional foods (FuF; manufactured foods with altered composition carrying a health claim) consumption into an existing risk factor surveillance system.

FuF market research followed by an experimental FuF intake study incorporated into an ongoing community-based survey. Concurrent completion of a self-administered semi-quantitative FFQ and a self-administered, qualitative FuF frequency questionnaire (FuFFQ) followed by a face-to-face control step using FuF photographs and combined food group-based data analyses.

‘Bus Santé’ risk factor surveillance programme, Geneva/Switzerland.

Population-based random sample of 639 residents (52 % women, aged 35–74 years) surveyed from September 2003 to April 2004.

Local Geneva/French neighbourhood market research identified 148 FuF in five major FuF food groups which were compiled into a functional ingredient database. Prior to the face-to-face verification, 210 (33 %) individuals categorized themselves as FuF consumers, 429 (67 %) as non-consumers. The control step revealed that 70 % of the 639 participants were already familiar with the FuF concept, and thus were correctly self-categorized as FuF consumers or non-consumers. For the remaining 30 % of participants the true FuF consumption status was established, resulting in a final number of 285 FuF consumers (45 %; 12 % net increase) and 354 (55 %) non-consumers.

The developed self-administered, brief, qualitative food group-based FuF frequency check list in combination with an FFQ and a photo-assisted control step provides a flexible assessment tool for measuring FuF consumption in the context of a specific fluctuating FuF market and may be applicable to other population settings and times.

The purpose of the present study was to investigate the distribution of hypertension, its nutritional and other determinants and their association in Croatia.

Population-based, cross-sectional study.

Croatia.

Representative random sample of 9070 adults (18 years and older) from all Croatian regions, selected using multistage sampling.

Overall prevalence of hypertension (arterial blood pressure ≥140/90 mmHg) in Croatia was 45·5 %, of which 40 % were newly diagnosed hypertensives. There was no difference in the percentage of hypertensives between the continental and Mediterranean parts of Croatia. Newly diagnosed hypertension was found to be positively associated with increased BMI, age and alcohol consumption in the total sample and with moderate consumption of coffee in women, as well as inversely associated with regular consumption of fruits and vegetables in the total sample and high consumption of coffee in the total sample and in men. No association with newly diagnosed hypertension was recorded for use of animal fat, consumption of whole milk, smoked meat products, for adding salt, smoking and leisure-time physical activity.

Hypertension is a major public health problem in both continental and Mediterranean parts of Croatia. Maintenance of normal body mass, its reduction if already increased, and regular consumption of fruits and vegetables are proposed as priorities for primary prevention of hypertension in Croatia.

To evaluate the nutritional profile of a lunch offered and consumed in a university canteen in Belgium.

The qualitative and quantitative content of 4365 meals theoretically available and 330 meals consumed was recorded during five weekdays spread over three weeks. Meal combinations were evaluated using a scoring system based on recommendations for Na content, energy from fat, and fruit and vegetable portions.

University canteen in Belgium.

Only a 5 % of the meal combinations available and consumed complied with the three basic dietary recommendations for a hot lunch. The nutritional profile of the meals consumed was in line with that of the meals available.

Our results show how the nutritional profile of what is eaten is largely determined by what is offered. To ensure overall compliance with dietary recommendations, considerable changes on the supply side, i.e. an increase in fruit and vegetable portions and a reduction in salt and fat of the lunch, are needed first in our setting. Our assessment provides baseline data to pilot a nutrient profiling intervention and shows how a nutrient profiling system can be used for meal evaluation purposes.