Abstract
BackgroundDietary risks today constitute the largest proportion of disability-adjusted life years (DALYs) globally and in Sweden. An increasing number of people today consume highly processed foods high in saturated fat, refined sugar and salt and low in dietary fiber, vitamins and minerals. It is important that dietary trends over time are monitored to predict changes in disease risk.MethodsIn total, 15,995 individuals with two visits 10 (±1) years apart in the population-based Västerbotten Intervention Programme 1996–2014 were included. Dietary intake was captured with a 64-item food frequency questionnaire. Percent changes in intake of dietary components, Healthy Diet Score and Dietary Inflammatory Index were calculated and related to body mass index (BMI), serum cholesterol and triglyceride levels and blood pressure at the second visit in multivariable regression analyses.ResultsFor both sexes, on group level, proportion of energy intake (E%) from carbohydrates and sucrose decreased (largest carbohydrate decrease among 40 year-olds) and E% protein and total fat as well as saturated and poly-unsaturated fatty acids (PUFA) increased (highest protein increase among 30 year-olds and highest fat increase among 60 year-olds) over the 10-year period. Also, E% trans-fatty acids decreased. On individual basis, for both sexes decreases in intake of cholesterol and trans-fatty acids were associated with lower BMI and serum cholesterol at second visit (all P < 0.05). For men, increases in intake of whole grain and Healthy Diet Score were associated with lower BMI and serum cholesterol at second visit (all P < 0.05). Also for men, decreases in intake of trans-fatty acids and increases in Healthy Diet Score were associated with lower systolic blood pressure at second visit (P = 0.002 and P < 0.000). For women, increases in intake of PUFA and Healthy Diet Score were associated with lower BMI at second visit (P = 0.01 and P < 0.05). Surprisingly, increases in intake of sucrose among women were associated with lower BMI at second visit (P = 0.02).ConclusionsIn this large population-based sample, dietary changes over 10 years towards less carbohydrates and more protein and fat were noted. Individual changes towards the Nordic dietary recommendations were associated with healthier cardio-metabolic risk factor profile at second visit.
Highlights
Dietary risks today constitute the largest proportion of disability-adjusted life years (DALYs) globally and in Sweden
In September 2015, the Global Burden of Disease Project demonstrated that dietary risks contributed to the largest proportion of disability-adjusted life years (DALYs) globally for both women and men [1]
Models were run with 10-year changes in body mass index (BMI), serum cholesterol, serum triglycerides or systolic blood pressure as outcome variable, respectively; these results were basically identical to the analyses described above and are not shown
Summary
Dietary risks today constitute the largest proportion of disability-adjusted life years (DALYs) globally and in Sweden. An increasing number of people today consume highly processed foods high in saturated fat, refined sugar and salt and low in dietary fiber, vitamins and minerals. In September 2015, the Global Burden of Disease Project demonstrated that dietary risks (including high intake of red meat and sugar-sweetened beverages and low intake of fruits and vegetables, whole grains and polyunsaturated fatty acids) contributed to the largest proportion of disability-adjusted life years (DALYs) globally for both women and men [1]. Trends in dietary intake in many parts of the world are towards what has been called “the Industrial Diet”, i.e. a diet characterized by highly processed foods with a high content of saturated fat, sugar and salt and a low content of dietary fiber, vitamins and minerals [3]. It is important that longitudinal changes in dietary intake of populations are monitored, if we are to understand the association between dietary risks and health outcomes and to be able to reverse the worrisome trend
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