Hutchinson, J orcid.org/0000-0002-6251-5013, Rippin, H, Jewell, J et al. (2 more authors) (2018) Comparison of high and low trans-fatty acid consumers: analyses of UK National Diet and Nutrition Surveys before and after product reformulation. Public Health Nutrition, 21 (3). pp. 465-479. ISSN 1368-9800
Abstract
Objective: The WHO encourages the virtual elimination of artificial trans-fatty acids (TFA), which increase CHD risk. Our UK analysis explores whether voluntary reformulation results in differential TFA intakes among socio-economic groups by determining characteristics of high TFA consumers before and after product reformulation.
Design: Food intake was collected by 7d weighed records pre-reformulation and 4d diaries post-reformulation. Sociodemographic characteristics of TFA consumers above the WHO limit, and of the top 10 % of TFA consumers as a percentage food energy, were compared with those of lower TFA consumers. Multivariate logistic regression determined independent socio-economic predictors of being a top 10 % consumer.
Subjects: UK National Diet and Nutrition Surveys (NDNS) for adults aged 19–64 years pre-reformulation (2000/01; N 1724) and post-reformulation (2010/11–2011/12; N 848).
Results: Post-reformulation 2·5 % of adults exceeded the WHO limit, v. 57 % pre-reformulation. In unadjusted analyses, high TFA consumption was associated with lower income, lower education and long-term illness/disability pre- but not post-reformulation. In adjusted pre-reformulation analyses, degree holders were half as likely as those without qualifications to be top 10 % consumers (OR=0·51; 95 % CI 0·28, 0·92). In adjusted post-reformulation analyses, those with higher income were 2·5–3·3 times more likely to be top 10 % consumers than lowest income households. Pre-reformulation, high consumers consumed more foods containing artificial TFA, whereas ruminant TFA were more prominent post-reformulation.
Conclusions: High TFA consumption was associated with socio-economic disadvantage pre-reformulation, but evidence of this is less clear post-reformulation. Voluntary reformulation appeared effective in reducing TFA content in many UK products with mixed effects on dietary inequalities relating to income and education.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2017, The Authors. This is an open access article under the terms of the Creative Commons Attribution License (CC-BY 4.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ |
Keywords: | Trans-fatty acids (TFA); Industry product reformulation; Artificial TFA reduction; WHO TFA recommendations; Socio-economic disadvantage; Consumer characteristics |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Funding Information: | Funder Grant number World Health Organisation 2016-606762 |
Depositing User: | Symplectic Publications |
Date Deposited: | 15 Sep 2017 09:26 |
Last Modified: | 19 Apr 2018 14:57 |
Status: | Published |
Publisher: | Cambridge University Press |
Identification Number: | 10.1017/S1368980017002877 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:121236 |