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Szeitz-Szabo M.,Hungarian Food Safety Office | Biro L.,NutriComp Nutrition and Health Co. | Biro Gy.,Hungarian Food Safety Office
Acta Alimentaria | Year: 2012

The authors' aim is to reveal the reflection of Hungarian political and economic transformation in the public health nutrition during the last two and a half decades. Results of the four representative, nationwide dietary surveys completed in this period have been analysed for macro-, micronutrient intakes and overweight/obesity. The food consumption-related vital statistics provided by Hungarian Central Statistical Office were also analysed and compared. There are certain signs of favourable improvements: slight decrease of energy intake in females, growing share of plant protein, less saturated, more polyunsaturated fatty acid intake, less sugar. These findings are in parallel with some positive general statistical issues: the extension of life expectancy, lesser acute myocardial infarction, atherosclerosis and stomach cancer mortality, more vegetables and fruit, lesser lard, more oil consumption. On the other hand, there are several detrimental nutritional issues that influence the health status of Hungarian population: still high energy, fat and cholesterol intake, low complex carbohydrates, too much sodium (salt), insufficiencies in some vitamin, macro- and microelements intake. The number of overweight/obese people takes up fairly high level. The surveys somewhat revealed the role of nutrition in the health status of population and now a particle of possibility for its improvement is available. Source


Szeitz-Szabo M.,Hungarian Food Safety Office | Biro L.,NutriComp Nutrition and Health Co. | Biro Gy.,Hungarian Food Safety Office | Sali J.,Hungarian Food Safety Office
Acta Alimentaria | Year: 2011

In 2009 Hungarian Food Safety Office (HFSO) performed a countrywide representative dietary survey to obtain food consumption data for quantitative food safety risk assessment utilizable in the field of public health nutrition as well. The consumption of foodstuffs, daily energy- and nutrient intakes, nutritional habits and dietary supplement usage of Hungarian population was assessed. The complex system has included three-day dietary record and a food consumption frequency questionnaire. Some anthropometric parameters were also self-recorded. According to the body mass index, a considerable proportion of both the 31-60 years old males (69%) and females (46%) were overweight or obese. The energy intake of the Hungarian adult population is slightly exceeds the recommendation. The intake of proteins is satisfactory in general. The average intake of total fats is very high (36.1-38.9 energy percent), and the fatty acid composition - mostly the ratio of n-6/n-3 fatty acids - is unfavourable, but the fatty acid pattern regarding saturated- (SFA), mono- (MUFA) and polyunsaturated (PUFA) fatty acid ratio shows favourable tendency. The proportion of complex carbohydrates within the intake of energy providing macronutrients is far lower than the optimal level, but it is a positive finding that added sugar intake is below the outmost recommendation. The average daily cholesterol intake is high (males: 469 mg, females: 335 mg), whilst the dietary fibre intake is lower than the recommended. The article provides data on alcohol, caffeine and fibre consumption, too. Source


Biro L.,NutriComp Nutrition and Health Co. | Szeitz-Szabo M.,Hungarian Food Safety Office | Biro G.,Hungarian Food Safety Office | Sali J.,Hungarian Food Safety Office
Acta Alimentaria | Year: 2011

The fourth countrywide nutrition survey was initiated and co-ordinated by the Hungarian Food Safety Office jointly to the yearly Household Budget Survey of Hungarian Central Statistical Office in 2009. The dietary assessment was performed by trained interviewers and skilled dieticians using a complex questionnaire system, containing three-day diary, short food frequency questionnaire and questions on taking of dietary supplements and on prevalence of food allergy. The data records were processed and the questionnaires were validated, the results obtained on the micronutrient intakes of the adult population are shown in this article. From fat soluble vitamins, the average daily intakes of vitamins A and D were lower than the national recommendations in case of both genders, meaning low intake for around 60% (in case of retinol) and 80-90% (in case of calciferols) of adults. The intakes of some water soluble vitamins belonging to B group, vitamin C and folates were low as well. Regarding the macroelements, the most important health problem on population level is the extremely high sodium load of the inhabitants, combined with unfavourable sodium/potassium ratio. The average daily calcium intake of every age and gender group was far below the recommended value. The average daily intake of iron was low for the 50% of adult females. The article also provides data on frequency of food supplement taking habits of inhabitants and of self-reported food allergy. Source


Biro L.,NutriComp Nutrition and Health Co. | Gee J.,UK Institute of Food Research
Acta Alimentaria | Year: 2011

The paper describes the development of an Access-based electronic food frequency questionnaire, capable of collecting information in a convenient, efficient and reliable manner, with data-handling routines to analyse the information and output findings as concise user-friendly reports. It contains a comprehensive food list alongside a nutrient data set, derived from McCance and Widdowson's The Composition of Foods. Frequency of consumption of each food is divided into six categories, and portion size classed as large, medium or small, the medium portion being defined in grams. Data can be input directly using a laptop via a simple user interface, removing the need for forms. Immediate analysis of food consumption is accessible on screen or as hard copy, and results can be exported for statistical analysis. The structure and the algorithms of the program make it extremely flexible, enabling it to be tailored and re-validated according to specific requirements. Source

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