A Comparison of Household Food Availability in the US and 10 European Countries

Abstract

The DAFNE project harmonized European household food availability data collected circa 1990 by clarifying which foods were included in each country's HBS, and then defining comparable food categories among countries. NCFS household data were harmonized with the HBS data by applying the same procedures used in the DAFNE project. A comparison of the findings of the 11 countries included in this study reveal a number of similarities and differences in household food availability. In nearly all countries studied, red meat was available in greater quantities than both poultry and seafood combined. Most nations favored bread and rolls over other types of grain products, had low to moderate availability of seafood and legumes, had a moderate amount of sugar available, and consumed about two-thirds or more of all fruits and vegetables in a fresh form. Milk availability tended to be inversely correlated with cheese availability. The households of most countries reported a greater availability of vegetable fat than any other type of added lipid. Trends in food availability in the US and in Mediterranean, Eastern European, and Northern European countries were noted. For instance, only in Mediterranean households were legumes plentiful and was vegetable oil, namely olive oil, the primary type of added lipid available. Although further analysis is needed in order to be able to extrapolate food consumption levels of individuals within the household or calculate nutrient intake, the results can assist health professionals develop a more international perspective and work toward improved diets and health for all people in every nation. *The DAFNE I and II projects were funded by the European Commission, in the context of the “Cooperation in Science and Technology with Central and Eastern European Countries”, the “Agriculture and Agro-Industry, including Fisheries”, and the “COST 99-Food Consumption and Composition Data” programs.