Attitudes of the Portuguese population regarding dietary fibre
DOI:
https://doi.org/10.29352/mill0201.04.00037Keywords:
dietary fibre, consumption habits, labelling, fibre rich foods, sources of fibre, surveyAbstract
Introduction: Dietary fibre (DF) has been part of human diet for millenniums although its benefits have been recognized mainly in the last dec ades.
Objectives: Because DF is such an important component of a healthy diet, the objective of this work was to evaluate the consuming habits of the Portuguese, as well as their knowledge about the fibre rich foods and their attitudes towards food labelling.
Methods: A descriptive cross-sectional study was carried out on a non-probabilistic sample of 382 participants. The results showed that the ingestion of fibre rich foods like fruit, vegetables and cereals, was much lower than the recommended ingestion.
Results: The results also indicated that most people do not pay the desired attention to food labelling or nutritional information.
Conclusions: Also the general level of knowledge about DF was found unsatisfactory, and hence more education and efforts are necessary to inform people towards the importance of DF as part of their daily diet.
Downloads
References
Ajila, C.M., Rao, U.J.S.P., 2013. Mango peel dietary fibre: Composition and associated bound phenolics. Journal of Functional Foods 5, 444–450. doi:10.1016/j.jff.2012.11.017
Aune, D., Chan, D.S.M., Lau, R., Vieira, R., Greenwood, D.C., Kampman, E., Norat, T., 2011. Dietary fibre, whole grains, and risk
of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. British Medical Journal 343, d6617–d6617. doi:10.1136/bmj.d6617
Brownlee, I.A., 2011. The physiological roles of dietary fibre. Food Hydrocolloids, Dietary Fibre and Bioactive Polysaccharides 25, 238–250. doi:10.1016/j.foodhyd.2009.11.013
Debusca, A., Tahergorabi, R., Beamer, S.K., Partington, S., Jaczynski, J., 2013. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chemistry 141, 201–208. doi:10.1016/j.foodchem.2013.02.111
Giacco, R., Costabile, G., Della Pepa, G., Anniballi, G., Griffo, E., Mangione, A., Cipriano, P., Viscovo, D., Clemente, G., Landberg, R., Pacini, G., Rivellese, A.A., Riccardi, G., 2014. A whole-grain cereal-based diet lowers postprandial plasma insulin and triglyceride levels in individuals with metabolic syndrome. Nutrition, Metabolism and Cardiovascular Diseases 24, 837–844. doi:10.1016/j.numecd.2014.01.007
Godinho, C.A., Alvarez, M.-J., Lima, M.L., 2016. Emphasizing the losses or the gains: Comparing situational and individual moderators of framed messages to promote fruit and vegetable intake. Appetite 96, 416–425. doi:10.1016/j.appet.2015.10.001
Guiné, R., Martinho, C., Barroca, M.J., Viseu, C., 2014. Knowledge and attitudes regarding dietary fibres: a consumer survey in Portuguese population. Journal of Basic and Applied Research International 1, 1–2.
Kendall, C.W.C., Esfahani, A., Jenkins, D.J.A., 2010. The link between dietary fibre and human health. Food Hydrocolloids 24, 42–48. doi:10.1016/j.foodhyd.2009.08.002
Kim, H.-S., Oh, C., No, J.-K., 2016. Can nutrition label recognition or usage affect nutrition intake according to age? Nutrition 32, 56–60. doi:10.1016/j.nut.2015.07.004
Macagnan, F.T., Santos, L.R. dos, Roberto, B.S., de Moura, F.A., Bizzani, M., da Silva, L.P., 2015. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre. Bioactive Carbohydrates and Dietary Fibre 6, 1–6. doi:10.1016/j.bcdf.2015.04.001
Martinho, C., Correia, A., Goncalves, F., Abrantes, J., Carvalho, R., Guine, R., 2013. Study About the Knowledge and Attitudes of the Portuguese Population About Food Fibres. Current Nutrition & Food Science 9, 180–188. doi:10.2174/1573401311309030002
McSpadden, K.E., Patrick, H., Oh, A.Y., Yaroch, A.L., Dwyer, L.A., Nebeling, L.C., 2016. The association between motivation and fruit and vegetable intake: The moderating role of social support. Appetite 96, 87–94. doi:10.1016/j.appet.2015.08.031
Molist, F., van Oostrum, M., Pérez, J.F., Mateos, G.G., Nyachoti, C.M., van der Aar, P.J., 2014. Relevance of functional properties of dietary fibre in diets for weanling pigs. Animal Feed Science and Technology 189, 1–10. doi:10.1016/j.anifeedsci.2013.12.013
O’Shea, N., Arendt, E.K., Gallagher, E., 2012. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products. Innovative Food Science & Emerging Technologies 16, 1–10. doi:10.1016/j.ifset.2012.06.002
Phillips, G.O., 2013. Dietary fibre: A chemical category or a health ingredient? Bioactive Carbohydrates and Dietary Fibre 1, 3–9. doi:10.1016/j.bcdf.2012.12.001
Rimpeekool, W., Seubsman, S., Banwell, C., Kirk, M., Yiengprugsawan, V., Sleigh, A., 2015. Food and nutrition labelling in Thailand: a long march from subsistence producers to international traders. Food Policy 56, 59–66. doi:10.1016/j.foodpol.2015.07.011
Ruffell, M.J., 2016. Nutrition and Health Claims for Food: Regulatory Controls, Consumer Perception, and Nutrition Labeling, in: Caballero, B., Finglas, P.M., Toldrá, F. (Eds.), Encyclopedia of Food and Health. Academic Press, Oxford, pp. 93–97.
Russo, M., Bonaccorsi, I., Torre, G., Sarò, M., Dugo, P., Mondello, L., 2014. Underestimated sources of flavonoids, limonoids and dietary fibre: Availability in lemon’s by-products. Journal of Functional Foods 9, 18–26. doi:10.1016/j.jff.2014.04.004
Sáyago-Ayerdi, S.G., Mateos, R., Ortiz-Basurto, R.I., Largo, C., Serrano, J., Granado-Serrano, A.B., Sarriá, B., Bravo, L., Tabernero, M., 2014. Effects of consuming diets containing Agave tequilana dietary fibre and jamaica calyces on body weight gain and redox status in hypercholesterolemic rats. Food Chemistry 148, 54–59. doi:10.1016/j.foodchem.2013.10.004
USDHHS, 2010. Dietary guidelines for Americans. U.S. Department of Health and Human Services, USA. USDHHS/USDA: U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015 – 2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Retrieved from http://health.gov/dietaryguidelines/2015/ guidelines/
Van der Kamp, J.W., Lupton, J., 2013. 1 - Definitions, regulations and health claims associated with dietary fibre and wholegrain foods, in: Poutanen, J.A.D. (Ed.), Fibre-Rich and Wholegrain Foods, Woodhead Publishing Series in Food Science, Technology and Nutrition. Woodhead Publishing, pp. 3–24.
Viebke, C., Al-Assaf, S., Phillips, G.O., 2014. Food hydrocolloids and health claims. Bioactive Carbohydrates and Dietary Fibre 4, 101–114. doi:10.1016/j.bcdf.2014.06.006
Wu, D., Guan, Y., Lv, S., Wang, H., Li, J., 2015. No Evidence of Increased Risk of Stroke with Consumption of Refined Grains: A Meta-analysis of Prospective Cohort Studies. Journal of Stroke and Cerebrovascular Diseases 24, 2738–2746. doi:10.1016/j.jstrokecerebrovasdis.2015.08.004
Ye, E.Q., Chacko, S.A., Chou, E.L., Kugizaki, M., Liu, S., 2012. Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. Journal of Nutrition 142, 1304–1313. doi:10.3945/jn.111.155325
Zhu, F., Du, B., Zheng, L., Li, J., 2015. Advance on the bioactivity and potential applications of dietary fibre from grape pomace. Food Chemistry, ISPMF 2015: International Symposium on Phytochemicals in Medicine and Food (Shanghai, China, June 26th –29th, 2015) 186, 207–212. doi:10.1016/j.foodchem.2014.07.057
Downloads
How to Cite
Issue
Section
License
Authors who submit proposals for this journal agree to the following terms:
a) Articles are published under the Licença Creative Commons (CC BY 4.0), in full open-access, without any cost or fees of any kind to the author or the reader;
b) The authors retain copyright and grant the journal right of first publication, allowing the free sharing of work, provided it is correctly attributed the authorship and initial publication in this journal;
c) The authors are permitted to take on additional contracts separately for non-exclusive distribution of the version of the work published in this journal (eg, post it to an institutional repository or as a book), with an acknowledgment of its initial publication in this journal;
d) Authors are permitted and encouraged to publish and distribute their work online (eg, in institutional repositories or on their website) as it can lead to productive exchanges, as well as increase the impact and citation of published work
Documents required for submission
Article template (Editable format)
