Dietary and non-dietary factors associated with iron status in a cohort of Danish adults followed for six years

Article Abstract:

Dietary items are a poor determinant of serum ferritin, except for a few items such as alcoholic beverages. An investigation of the relationship between food intake and serum ferritin over time revealed that information on intake frequency of dietary items may not be used to rank individuals according to iron status. The study involved the assessment of the food intake of 238 individuals aged 35-65 years by a food frequency questionnaire and a diet history interview. Aside from food intake, blood donation in men and menopausal status in women were predictors of serum ferritin levels.

Health aspects, Physiological aspects, Iron in the body, Iron (Nutrient), Adults, Ferritin

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Ten year trends in the dietary habits of Danish men and women: cohort and cross-sectional data

Article Abstract:

The dietary habits of women and men in Denmark became more healthy during 1982 and 1994 in response to health authorities' recommendations. Consumption of potatoes, white bread, meat products, eggs, milk and fats decreased, while consumption of rice, pasta, candy, oatmeal, coarse breads, raw vegetables, fruit and low-fat margarine increased. Younger women and men increased their consumption of candy more than the older group, while the older age groups had a significantly higher consumption of oatmeal and coarse breads. Cross-sectional and cohort surveys gave mostly similar results.

Social aspects, Food habits, Nutrition policy

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Food patterns associated with intakes of fat, carbohydrate and dietary fibre in a cohort of Danish adults followed for six years

Article Abstract:

A Denmark-based study involving 329 individuals was conducted to determine the association between food consumption patterns and nutrient intake and its relation to recommended dietary guidelines. The results showed that consumption of animal fats, vegetables, fruits and cereals can predict the intake of fat, carbohydrate and fiber and may be used to monitor compliance to recommended guidelines. A follow-up study after six years showed a change on the subjects' food patterns towards a healthier diet.

Denmark, Nutrition, Diet, Food consumption

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