Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-22T15:37:40.087Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutrition, physical activity and health status in Europe: an overview

Published online by Cambridge University Press:  02 January 2007

Michael J Gibney
Michael J Gibney*
Affiliation:
Department of Clinical Medicine and Institute of European Food Studies, The Trinity Centre for Health Sciences, St. James' Hospital, IRL- Dublin 8, Ireland.
*
Corresponding author: Email: [email protected]
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Introduction:

The European diet is characterized by a wide variation in every aspect of eating from the timing of meals to the composition of meals. In general, there is a tendency in terms of dietary advice towards lower fat intakes in order to reduce saturated fatty acid intake and to reduce the risk of obesity. Such diets are most successful and yield the most favourable metabolic profile when there is an adequate level of physical activity.

Obective:

The aim of the present paper was to explore how the composition of dietary fat changes across the EU with low- and high-fat diets and to explore levels of physical activity and attitudes to physical activity across the EU.

Design:

The paper draws on data contained in reports and supplements of the Institute of European Food Studies in the EU.

Results:

There is a clear trend for southern EU states to have higher MUFA intakes and lower SFA intakes than northern EU states. However, for both geographic regions, the fatty acid composition of dietary fat was similar in groups with lower or higher dietary fat intakes. Physical activity was ranked low by consumers (n = 15,000) for its importance in relation to health and the prevention of weight-gain. Some 47% agreed that their present level of physical activity is sufficient. 78% agreed that being 13 kg heavier would not be detrimental to health and 30% agreed that the main benefit of physical activity was to relieve stress.

Conclusions:

(i) The present strategy of lowering dietary fat intake does not alter dietary fat composition and (ii) there is a high level of ignorance among consumers of the benefits of physical activity and the adverse effects of excess body-weight.

Keywords

NutritionPhysical activityAttitudinal studies
Type
Research Article
Information
Public Health Nutrition , Volume 2 , Supplement 3a , March 1999 , pp. 329 - 333
Copyright
Copyright © CABI Publishing 1999

References

1Schroll, K, Moreiras-Varela, O, Schlettwrin-Gsell, D, Decarli, B, de Groot, L, van Staveren, W. Cross cultural variations and changes in food-group intake among elderly women in Europe: Results from the survey in Europe on Nutrition and the Elderly–a concerted action (SENECA). A. J. Clin. Nutr. 1997; 65: 1282–95.CrossRefGoogle ScholarPubMed
2Winkler, G, Doring, A, Keil, U, et al. Comparisons of dietary intakes in four elected European Countries. Clin. Invest. 1992; 70: 889–95.Google Scholar
3Gibney, MJ, Epidemiology of obesity in relation to nutrient intake. Int. J. Obesity. 1995; 19 (suppl 5): S1–S3.Google ScholarPubMed
4Katan, MB, Grundy, SM, Willet, WL. Beyond low-fat diets. N. Eng. J. Med 1997; 334: 1491–9.Google Scholar
5Roche, HM, Gibney, MJ. Postprandial triacylglycerolaemia: the effect of low-fat dietary treatment with and without fish oil supplementation. Eur. J. Clin. Nutr. 1996; 50: 617–24.Google ScholarPubMed
6Malkova, D, Hardman, AE, Bowness, RJ, Macdonald, IA. The reduction in postrandial lipemia after exercise is independent of the relative contributions of fat and carbohydrate to energy metabolism during exercise. Netavikusn 1999; 48: 245–51.Google Scholar
7 Institute of European Food Studies. A pan-EU survey on consumer attitudes to physical activity, body-weight and health. Luxembourg: Office for Official Publications of the European Communities, 1999.Google Scholar
8Turrini, A, Leclercq, C, D'Amicis, A. Patterns of food and nutrient intakes in Italy and their application to the development of food-based dietary guidelines. Br. J. Nutr. 1991; 81: S83–9.CrossRefGoogle Scholar
9Serra-Majem, L Ribas, L, Ramon, JM. Compliance with dietary guidelines in the Spanish population. Results from the Catalan Nutrition Survey. Br. J. Nutr. 1999; 81: S105–12.Google Scholar
10Moschandreas, J, Kafatos, A. Food and nutrient intakes of Greek (Cretan) adults. Recent data for food-based dietary guidelines in Greece. Br. J. Nutr. 1999; 81: S71–6.CrossRefGoogle ScholarPubMed
11Graca, P. Dietary guidelines and food nutrient intakes in Portugal. Br. J. Nutr. 1999; 81: S99–103.CrossRefGoogle ScholarPubMed
12Valsta, L. Food-based dietary guidelines for Finland- a staged approach. Br. J. Nutr. 1999; 81: S49–55.CrossRefGoogle ScholarPubMed
13Hermann-Kunz, E Thamm, M. Dietary recommendations and prevailing food and nutrient intakes in Germany. Br. J. Nutr. 1999; 81: S61–9.CrossRefGoogle ScholarPubMed
14Becker, W. Dietary guidelines and patterns of food and nutrient intake in Sweden. Br. J. Nutr. 1999; 81: S113–7.CrossRefGoogle ScholarPubMed
15Flynn, MAT, Kearney, JM. An approach to the development of food-based dietary guidelines for Ireland. Br. J. Nutr. 1999; 81: S77–82.CrossRefGoogle Scholar
16Lowik, MRH, Hulshof, KFAM, Brussard, JM. Patterns of food and nutrient intakes of Dutch Adults according to intakes of total fat, saturated fatty acids, dietary fibre and of fruit and vegetables. Br. J. Nutr. 1999; 81: S91–8.CrossRefGoogle ScholarPubMed