A global analysis of portion size recommendations in food-based dietary guidelines.

Autor:	Salesse F; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.; Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland., Eldridge AL; Nestlé Institute of Health Sciences, Nestlé Research, Lausanne, Switzerland., Mak TN; Nestlé Institute of Health Sciences Singapore Hub, Nestlé Research, Singapore, Singapore., Gibney ER; UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.; Insight Centre for Data Analytics, University College Dublin, Dublin, Ireland.
Jazyk:	angličtina
Zdroj:	Frontiers in nutrition [Front Nutr] 2024 Nov 19; Vol. 11, pp. 1476771. Date of Electronic Publication: 2024 Nov 19 (Print Publication: 2024).
DOI:	10.3389/fnut.2024.1476771
Abstrakt:	Objective: Since large food portion sizes (PS) lead to overconsumption, our objective was to review PS recommendations for commonly consumed food groups reported in Food-Based Dietary Guidelines (FBDGs) globally and to assess variation in PS across countries and regions. Methods: Consumer-oriented FBDGs from the Food and Agriculture Organization (FAO) online repository were used to evaluate dietary recommendations, PS and number of portions for common food groups. Guidelines were classified for each group as qualitative, quantitative, or missing. A standardized approach was applied to convert PS recommendations given as household measures, cup equivalents, pieces and other measures into grams for cross comparison. Variation of recommended PS of common food groups within and across regions was examined. Results: Among 96 FBDGs, variations were found both across and within regions. At a regional level, the highest median PS recommendations were seen in Europe for Meat, Fish and Pulses, in the Near East for Dairy products, and in Africa for most grain-based foods. Recommendations for Fruits and Vegetables showed the highest consistency across FBDGs worldwide, whereas guidance on Meat, fish & eggs and Cooked cereals/grains showed discrepancies in the classification of foods into categories, as well as in the number of portions per day. Discussion: While some variation in PS recommendations across countries can be expected due to cultural and regional dietary practices, inconsistent definitions to refer to a portion and varied derivation methods may further produce discrepancies. Harmonizing development methods for FBDG could help establish more consistent reference portion sizes and therefore provide clearer guidance to consumers. Competing Interests: FS’s PhD is supported by Nestlé Research, Société des Produits Nestlé, Lausanne, Switzerland. ALE and TNM are employees of Nestlé Research. ERG has received research funding through the following: Food for Health Ireland (www.fhi.ie) project, funded by Enterprise Ireland, co-funded with core partners Carbery, Kerry, Tirlan, Dairygold and Bord Bia. Science Foundation Ireland Co-Centre for Sustainable Food Systems and Insight Centre for Data Analytics; Horizon Europe most recently in projects such as FNSCloud, PLANEAT and MarieCurie CareerFIT, PhD studentship funding from Société des Produits Nestlé, Switzerland. ERG has completed consultancy work for the following: Société des Produits Nestlé, Switzerland, Irish Advertising Standards Agency, Food Safety Authority of Ireland. No personal payment was received, all payments were made into a research fund through Consult UCD. (Copyright © 2024 Salesse, Eldridge, Mak and Gibney.)
Databáze:	MEDLINE
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