Contribution of Discretionary Foods and Drinks to Australian Children's Intake of Energy, Saturated Fat, Added Sugars and Salt.

Brittany Johnson,Dorota Zarnowiecki,Lucinda Bell,Rebecca Golley,Anna Rangan

doi:10.3390/children4120104

Brittany Johnson, Dorota Zarnowiecki + Show 3 more

Open Access

https://doi.org/10.3390/children4120104

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Journal: Children	Publication Date: Dec 1, 2017
Citations: 71	License type: CC BY 4.0

Affiliation: University of South Australia, University of Sydney

Abstract

Interventions are required to reduce children’s consumption of discretionary foods and drinks. To intervene we need to identify appropriate discretionary choice targets. This study aimed to determine the main discretionary choice contributors to energy and key nutrient intakes in children aged 2–18 years. Secondary analyses were performed with population weighted, single 24 h dietary recall data from the 2011–2012 National Nutrition and Physical Activity Survey. Cakes, muffins, and slices; sweet biscuits; potato crisps and similar snacks; and, processed meats and sugar-sweetened drinks were relatively commonly consumed and were within the top three to five contributors to per capita energy, saturated fat, sodium, and/or added sugars. Per consumer intake identified cereal-based takeaway foods; cakes, muffins and slices; meat pies and other savoury pastries; and, processed meats as top contributors to energy, saturated fat, and sodium across most age groups. Subgroups of sugar-sweetened drinks and cakes, muffins and slices were consistently key contributors to added sugars intake. This study identified optimal targets for interventions to reduce discretionary choices intake, likely to have the biggest impact on moderating energy intake while also reducing intakes of saturated fat, sodium and/or added sugars.

Highlights

Discretionary choices are defined as foods and drinks “not needed to meet nutrient requirements and do not fit into the Five Food Groups . . . when consumed sometimes or in small amounts, these foods and drinks contribute to the overall enjoyment of eating” [1]
While some minor differences were observed by age group sub-categories, cakes and biscuits were ubiquitous in their contribution to dietary intake across age group categories
The findings from the present study show cakes and biscuits and sugary drinks as top contributors to total energy and added sugars intake, and highlight that cakes and biscuits and additional groups, such as processed meats and cereal-based takeaway foods, further make a significant contribution to energy, saturated fat, sodium, and added sugars intake

Summary

Introduction

Discretionary choices are defined as foods and drinks “not needed to meet nutrient requirements and do not fit into the Five Food Groups . . . when consumed sometimes or in small amounts, these foods and drinks contribute to the overall enjoyment of eating” [1]. Excess consumption of discretionary choices, by children in Australia [2] and other countries internationally [3,4], can displace intake of food in the Five Food Groups (vegetables, fruit, whole grains, dairy, meats, and alternatives), provide excess energy intake leading to weight gain, and contribute to the development of chronic health conditions [5,6,7]. Discretionary choices are higher in saturated fat, added sugars, and/or salt [1], which can contribute to diet-related chronic diseases such as Type 2 Diabetes and cardiovascular disease [1,8]. Establishing healthy eating habits early can reduce the risk of obesity and diet-related chronic disease across the lifespan. Understanding the contribution of discretionary choices to the intake of energy, saturated fat, added sugars, and salt will enable the identification of targets to focus efforts in children and adolescents to improve population nutrient intakes, diet quality, and health

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