Hostname: page-component-6bb9c88b65-spzww Total loading time: 0 Render date: 2025-07-24T05:22:38.909Z Has data issue: false hasContentIssue false
  • English
  • Français
Accepted manuscript

Dietary intake according to different patterns of food preparation in children and adults: results from the Portuguese National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016)

Published online by Cambridge University Press:  18 July 2025

Mariana Rei Open the ORCID record for Mariana Rei [Opens in a new window] ,
Daniela Correia ,
Duarte Torres Open the ORCID record for Duarte Torres [Opens in a new window] ,
Carla Lopes ,
Ana Isabel A Costa  and
Sara SP Rodrigues
Mariana Rei
Affiliation:
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal
Daniela Correia
Affiliation:
EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal Public Health and Forensic Sciences, and Medical Education Department – Faculty of Medicine, University of Porto, Porto, Portugal
Duarte Torres
Affiliation:
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal
Carla Lopes
Affiliation:
EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal Public Health and Forensic Sciences, and Medical Education Department – Faculty of Medicine, University of Porto, Porto, Portugal
Ana Isabel A Costa
Affiliation:
CATÓLICA-LISBON School of Business and Economics, Portuguese Catholic University, Lisbon, Portugal
Sara SP Rodrigues*
Affiliation:
Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal EPIUnit – Epidemiology Research Unit, Institute of Public Health, University of Porto, Porto, Portugal ITR – Laboratory for Integrative and Translational Research in Population Health, University of Porto, Porto, Portugal
*
Corresponding author: Sara SP Rodrigues, E-mail address: saraspr@fcna.up.pt, Mailing address: Rua do Campo Alegre 823, 4150-180 Porto, Portugal, Telephone number: +351 225 074 320 | Fax number: +351 225 074 329
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.
Objective:

To investigate associations between dietary intake and patterns of food preparation, by age group.

Design:

This cross-sectional study analysed dietary intake data from the most recent Portuguese National Food, Nutrition and Physical Activity Survey. Cluster analysis categorized dietary intake based on the source of food preparation. Regression models were used to study the association between dietary daily intake, Healthy Eating Score (HES), and patterns of food preparation.

Setting:

Portugal, using data representative of the Portuguese population.

Participants:

A total of 5005 Portuguese residents aged 3 to 84 years were included in the analysis. Dietary intake and food preparation patterns were examined by age group.

Results:

The predominant pattern of food preparation was food prepared by restaurants, canteens, and other away-from-home establishments (45.9%, 95%CI = 43.8, 48.1%). Children and adolescents in this pattern had significantly higher intakes of energy and carbohydrates but lower protein intake compared to those consuming predominantly home-prepared foods. Among adults and the elderly, this pattern was associated with higher intakes of energy, saturated fats, trans fats, and free sugars, and lower fibre intake. Additionally, children and adolescents whose diets predominantly included food prepared away-from-home showed a decrease in HES (β = -0.7, 95% CI = -1.3, -0.2), and adults experienced a greater reduction (β = -1.2, 95% CI = -1.5, -0.9).

Conclusions:

In Portugal, consuming food prepared away-from-home is associated with poorer dietary quality, with higher energy and unhealthy nutrient intake and lower HES, suggesting a need for interventions focused on promoting healthier food preparation practices.

Keywords

Cross-sectional study;home cooking;dietary intake;patterns of food preparation;public health nutrition

Information

Type
Research Paper
Information
Public Health Nutrition , Accepted manuscript , pp. 1 - 25
Creative Commons
Creative Common License - CCCreative Common License - BY
This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.
Copyright
© The Author(s), 2025. Published by Cambridge University Press on behalf of The Nutrition Society