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Usual energy and macronutrient intakes in a large sample of Iranian middle‐aged and elderly populations
Author(s) -
Heidari Zahra,
Feizi Awat,
Azadbakht Leila,
Mohammadifard Noushin,
Maghroun Maryam,
Sarrafzadegan Nizal
Publication year - 2019
Publication title -
nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 31
eISSN - 1747-0080
pISSN - 1446-6368
DOI - 10.1111/1747-0080.12431
Subject(s) - medicine , polyunsaturated fatty acid , cohort , obesity , overweight , total energy , population , environmental health , gerontology , demography , physiology , fatty acid , biology , psychology , biochemistry , sociology , displacement (psychology) , psychotherapist
Aim The present study aimed to assess the usual distribution of energy and macronutrient intake among a large representative sample of Iranian healthy middle‐aged and elderly people. Methods In this cross‐sectional study, a second follow‐up survey of the Isfahan Cohort Study (ICS) was carried out; 1922 people aged 40 years and older were investigated. Dietary intakes were collected using 24‐hour recall and two or more consecutive food records. Distribution of energy and macronutrient intake was estimated using traditional and National Cancer Institute (NCI) methods. Results The mean usual intake of energy was 1749.2 kcal based on the NCI method. Carbohydrate constituted 59.98% and protein 17.42% of total energy intake. The mean contributions of total fat, saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and monounsaturated fatty acids (MUFAs) to energy intake were 25.74%, 9.5%, 4.92 and 7.75%, respectively. Approximately 7% of studied females aged 51–70 years met the recommended or higher levels for fibre. Females had significantly higher compliance of the recommended cholesterol level than males (age range of 40–70 years; P < 0.0001). Conclusions It appears that Iranian middle‐aged and elderly people are advancing towards a high risk of obesity and non‐communicable chronic diseases. Nutritional interventions for improving the diet amongst this at‐risk population are necessary.