Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Original Article
  • Published:

Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank

European Journal of Clinical Nutrition volume 64, pages S32–S36 (2010)Cite this article

Subjects

Abstract

Objective:

To disaggregate composite food codes used in the UK National Diet and Nutrition Survey (NDNS) into their individual food components in order to provide a more complete estimate of intake at the individual food level.

Methods:

A total of 3216 composite food codes from the NDNS food composition databank were subject to disaggregation. The main food components used were meat, fish, fruit, vegetables and cheese, which were further divided into 26 subcategories.

Results:

It was shown that previous determination of meat containing composite food codes provided an overestimate of meat intake and underestimate of additional components such as fruit and vegetables.

Conclusions:

By incorporating disaggregated data into NDNS, variations will be seen in consumption of some main food groups, but these variations may be also attributable to trends in consumption.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on SpringerLink
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Figure 1
Figure 2

Similar content being viewed by others

References

  • Cosgrove M, Flynn A, Kiely M (2005). Impact of disaggregation of composite foods on estimates of intakes of meat and meat products in Irish adults. Public Health Nutr 8, 327–337.

    Article  Google Scholar 

  • Department of Health (2002) 5 A DAY programme. Available at: http://www.dh.gov.uk/en/Publichealth/Healthimprovement/FiveADay/index.htm (accessed 23 April 2009).

  • Fitt E, Prynne CJ, Teucher B, Swan G, Stephen AM (2009). National Diet and Nutrition Survey: assigning mixed dishes to food groups in the nutrient databank. J Food Compos Anal 22 (Suppl 1), S52–S56.

    Article  Google Scholar 

  • Food Standards Agency (2002). McCance and Widdowson's The Composition of Foods. Sixth summary edition. Royal Society of Chemistry: Cambridge.

  • Henderson L, Gregory J (2002). The National Diet and Nutrition Survey: Adults Aged 19-64 years. Volume 1: Types and Quantities of Foods Consumed. The Stationery Office: London.

    Google Scholar 

  • Krebs-smith SM, Cook A, Subar AF, Cleveland L, Friday J (1995). US adults’ fruit and vegetable intakes, 1989 to 1991: a revised baseline for the Healthy People 2000 objective. Am J Public Health 85, 1623–1629.

    Article  CAS  Google Scholar 

  • Lewin MH, Bailey N, Bandaletova T, Bowman R, Cross AJ, Pollock J et al. (2006). Red meat enhances the colonic formation of the DNS adduct O6-carboxymethyl guanine: implications for colorectal cancer risk. Cancer Res 66, 1859–1865.

    Article  CAS  Google Scholar 

  • Muira K, Greenland P, Stamler J, Lui K, Daviglus ML, Nakagawa H (2004). Relation of vegetable, fruit and meat intake to 7-year blood pressure change in middle-aged men: the Chicago Western Electric Study. Am J Epidemiol 591, 572–580.

    Article  Google Scholar 

  • Nelson M, Erens B, Bates B, Church S, Boshier T (2007). Low Income Diet and Nutrition Survey. Volume 2: Food Consumption and Nutrient Intake. The Stationery Office: London.

    Google Scholar 

  • Norat T, Bingham S, Ferrari P, Slimani N, Jenab M, Mazuir M et al. (2005). Meat, fish and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition. J Natl Cancer Inst 97, 906–916.

    Article  Google Scholar 

  • O’Brien MM, Kiely M, Galvin M, Flynn A (2003). The importance of composite foods for estimates of vegetable and fruit intakes. Public Health Nutr 6, 711–726.

    PubMed  Google Scholar 

  • Prynne CJ, Wagemakers JJ, Stephen AM, Wadsworth ME (2008). Meat consumption after disaggregation of meat dishes in a cohort of British adults in 1989 and 1999 in relation to diet quality. Eur J Clin Nutr 63, 660–666.

    Article  Google Scholar 

  • Scientific Advisory Committee on Nutrition (2004). Advice on Fish Consumption: Benefits and Risks. Available at: http://www.sacn.gov.uk/reports/reports/advice_on_fish_consumption_benefits_and_risks.html (accessed 23 April 2009).

  • Smithers G (1993). MAFF's Nutrient Databank. Nutr Food Sci 2, 16–19.

    Article  Google Scholar 

  • Steffen LM, Kroenke CH, Yu X, Pereira MA, Slattery ML, Van Horn L et al. (2005). Associations of plant food, dairy product and meat intakes with 15-y incidence of elevated blood pressure in young black and white adults: the Coronary Artery Risk Development in Young Adults (CARDIA) Study. Am J Clin Nutr 82, 1169–1177.

    Article  CAS  Google Scholar 

  • World Cancer Research Fund/American Institute for Cancer Research (2007). Food, Nutrition and the Prevention of Cancer: A Global Perspective. American Institute for Cancer Research: Washington DC.

Download references

Acknowledgements

This work was carried out as part of the National Diet and Nutrition Survey rolling programme, funded by the Food Standards Agency and Department of Health, London, UK.

Author information

Authors and Affiliations

  1. Population Nutrition Research, MRC Human Nutrition Research, Cambridge, UK

    E Fitt, T N Mak, A M Stephen & C Prynne

  2. National Centre for Social Research, London, UK

    C Roberts

  3. Food Standards Agency, London, UK

    G Swan & M Farron-Wilson

Authors
  1. E Fitt
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T N Mak
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. A M Stephen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. C Prynne
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. C Roberts
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. G Swan
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. M Farron-Wilson
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to E Fitt.

Ethics declarations

Competing interests

The authors declare no conflict of interest.

Additional information

Contributors: AMS was responsible for initiating the study and securing funding. TNM carried out the primary data collection. CP, CR, MF-W and GS offered support and guidance throughout the project. EF was responsible for supervising and coordinating the project and writing the paper. All authors contributed to the study design and approved the final draft before publication.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Fitt, E., Mak, T., Stephen, A. et al. Disaggregating composite food codes in the UK National Diet and Nutrition Survey food composition databank. Eur J Clin Nutr 64 (Suppl 3), S32–S36 (2010). https://doi.org/10.1038/ejcn.2010.207

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/ejcn.2010.207

Keywords

This article is cited by

Search

Advanced search

Quick links