Differences in nutrient composition and choice of side dishes between red meat and fish dinners in Norwegian adults

Food & Nutrition Research
Jannicke B MyhreLene F Andersen

Abstract

Food-based dietary guidelines often recommend increased consumption of fish and reduced intake of red and processed meat. However, little is known about how changing the main protein source from red meat to fish may influence the choice of side dishes. To investigate whether side dish choices differed between red meat and fish dinners. Moreover, to compare intakes of macronutrients and selected micronutrients in red meat and fish dinners and to see whether whole-day intakes of these nutrients differed between days with red meat dinners and days with fish dinners. Data were collected in a cross-sectional nationwide Norwegian dietary survey using two non-consecutive telephone-administered 24-h recalls. The recalls were conducted approximately 4 weeks apart. In total, 2,277 dinners from 1,517 participants aged 18-70 were included in the analyses. Fish dinners were more likely to include potatoes and carrots than red meat dinners, whereas red meat dinners more often contained bread, tomato sauce, and cheese. Red meat dinners contained more energy and iron; had higher percentages of energy (E%) from fat, saturated fat, and monounsaturated fat; and a lower E% from protein and polyunsaturated fat than fish dinners. Fish dinners contai...Continue Reading

References

Sep 26, 2000·European Journal of Clinical Nutrition·J D Irala-EstévezM A Martínez-González
May 19, 2005·European Journal of Clinical Nutrition·P Barberger-GateauUNKNOWN 3C Study Group
Jun 17, 2011·The British Journal of Nutrition·Anu W TurunenPia K Verkasalo
Jul 22, 2011·The American Journal of Clinical Nutrition·Akiko NanriUNKNOWN Japan Public Health Center-based Prospective Study Group
Mar 14, 2013·Public Health Nutrition·Jannicke B MyhreLene F Andersen
Oct 24, 2013·American Journal of Epidemiology·Susanna C Larsson, Nicola Orsini
Nov 8, 2013·Journal of Epidemiology and Community Health·Tricia L LaroseXiao-Mei Mai
Nov 12, 2014·Public Health Nutrition·Jannicke B MyhreLene F Andersen

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