Open AccessNutrition characteristics of adult inhabitants by ESSE-RF study
Author(s) -
Н. С. Карамнова,
С. А. Шальнова,
А. Д. Деев,
В. И. Тарасов,
Ю. А. Баланова,
А. Э. Имаева,
Г. А. Муромцева,
А. В. Капустина,
С. Е. Евстифеева,
О. М. Драпкина
Publication year - 2018
Publication title -
kardiovaskulârnaâ terapiâ i profilaktika
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.158
H-Index - 16
eISSN - 2619-0125
pISSN - 1728-8800
DOI - 10.15829/1728-8800-2018-4-61-66
Subject(s) - population , meal , dried fish , red meat , medicine , consumption (sociology) , food science , fish <actinopterygii> , food consumption , toxicology , environmental health , biology , agricultural economics , social science , fishery , sociology , economics
Nutrition, in general, and physical activity do determine the level of health of an individual and population in general. Aim. To evaluate the characteristics of nutrition and food-related behavior in adult population of Russia currently. Material and methods . The study materials were representative selections of non-organized male and female inhabitants of 25-64 y. o. (n=22258, males 8519, females 13698) of 13 regions of Russia РФ. Nutrition characteristics were evaluated by the rate of the main meal types consumption and selected routines of food-related behavior (salt added, animal fats in cooking). Quantitative evaluation was done for: red meat, fish and seafoods, poultry, fresh vegetables and fruits. Results. Every day the raw vegetables and fruits are added to the meals only in 59,7% of citizens, with the mean number of portions — 1,48±0,8. High level of dairy food was noted: 49,7% do consume milk, joghurt, sour milk every day, 40,4% — cheese, 18,9% — quark, 20,6% — sour creme and creme. The meat is added to diet in 42,9% of inhabitants. Recommended level of meat consumption as a healthy nutrition, do follow only 40,2% of participants. Poultry consumption level is at 27,5% — lower than meat. Low rate of fish consumption is found in 34,9%. Preserved with salt and vinegar products are consumed by 10,1% and a third of inhabitants (32,4%) does consume these not rarer than 1-2 times a week. The level of sausages consumption is high — at 22,5%. Almost a half of participants (47,6%) consume pastry and confectionery every day, and 28,0% — 1-2 times weekly. About a quarter, 24,4% do voluntarily decrease the rate of pastry consumption. Behavior of addition of salt to a prepared meal do have 40,5%. It was noted that 72,5% use butter for a “morning sandvich”. High fat dairies consumption is about 74,0%. Only plant oils are in use for cooking in 95,4% of participants. Conclusion. In the nutrition related behavior of adult population of Russia currently there are positive as well as negative components, from the perspective of socially significant diseases development.