Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

Flavia Fayet-Moore; Tim Cassettari; Kate Tuck; Andrew McConnell; Peter Petocz

doi:10.3390/nu10091223

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Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

Journal article

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Peer reviewed

Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

Flavia Fayet-Moore, Tim Cassettari, Kate Tuck, Andrew McConnell and Peter Petocz

Nutrients, Vol.10(9), 1223

04/09/2018

DOI: https://doi.org/10.3390/nu10091223

PMCID: PMC6163727

PMID: 30181455

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Abstract

dietary fibre

food sources

dietary intake

National Nutrition Survey

Australia

Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.

Details

Title: Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers
Creators: Flavia Fayet-Moore - Nutrition Research Australia
Tim Cassettari - Nutrition Research Australia
Kate Tuck - Nutrition Research Australia
Andrew McConnell - Nutrition Research Australia
Peter Petocz - Macquarie University
Publication Details: Nutrients, Vol.10(9), 1223
Publisher: MDPI
Grant note: N/A / Kellogg Australia Ltd
Identifiers: 991013120012102368
Copyright: © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license, (http://creativecommons.org/licenses/by/4.0/).
Academic Unit: Faculty of Health
Language: English
Resource Type: Journal article

Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

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