| 1. |
- Nilsen, Bente B., 1960-, et al.
(författare)
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Do substantial BMI reduction episodes among Swedish schoolchildren have any impact on their final height?
- 2018
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Ingår i: Acta Paediatrica. - : John Wiley & Sons. - 0803-5253 .- 1651-2227. ; 107:7, s. 1223-1229
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Tidskriftsartikel (refereegranskat)abstract
- AIM: This study investigated whether substantial body mass index (BMI) reductions in Swedish schoolchildren aged 7-19 years, caused by disease, healthy or unhealthy behaviour, had any impact on their final height.METHODS: We used height and weight data on 6,572 subjects from two nationally representative longitudinal samples of Swedish children born in 1973 and 1981. These provided information on their final height and any BMI reduction episodes.RESULTS: Of the 6,572 subjects (50.9% boys), among individuals with information on final height, 1,118 had a BMI reduction of 5% and less than 10%, and 346 had at least one substantial BMI reduction of 10% of more. On a group level, there was no statistically significant difference in the final height of individuals with BMI reductions of 10% or more and those without. The findings were independent of age and the subject's BMI at the start of the reduction episode. However, there were a number of cases where a substantial BMI reduction probably had an impact on the subject's final height.CONCLUSION: Our study found no evidence that a substantial BMI reduction had any impact on final height on a group level, but further analyses of specific case studies are necessary to determine whether substantial BMI reduction might have an impact on final height.
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| 2. |
- Nilsen, Bente B., 1960-
(författare)
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Growth of schoolchildren : studies on somatic growth and deviant growth patterns such as weight loss and obesity and aspects of intake of breakfast and food items
- 2018
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The overall aim of this thesis is to explore somatic growth, and deviant growth patterns as episodes of weight loss and obesity development, including some aspects of meal patterns and food intake.Methods: The thesis includes four studies, two cross-sectional studies (Paper I and II), and two longitudinal studies (Paper III and IV).The first paper looks at assessment of BMI categories (underweight, overweight and obesity) prevalence and how the results relate to which growth reference that is used. Height and weight measurements of 4,518 Swedish schoolchildren aged 7–9 years were collected in 2008 using a standardised protocol from World Health Organization (WHO). Four growth references were used, from the WHO, the International Obesity Task Force (IOTF) and two Swedish growth references from Werner and Karlberg et al. (Paper I). Parts of the same data set plus a follow-up data set from 2010 was used to investigate correlations with deviances in BMI in relation to breakfast habits and selected food frequencies.For paper three and four, a longitudinal material from two nationally representative samples was used with height and weight data of 6,572 schoolchildren, born 1973 and 1981. Episodes of BMI reduction of 10% or more were identified and correlated to final height (Paper III). The same material was used for paper four to further investigate growth patterns on group level by use of weight for height, Tri-Ponderal Mass Index (TMI), apart from BMI. On individual level, weight at age 7 years and weight at 16 years for girls and 18 years for boys, were categorized in monthly values and expressed in standard deviation (from ≤ -2 to ≥ +3 SD) (Paper IV).Results: Depending on which growth reference we used, the prevalence of different degrees of thinness varied greatly. There were also significant gender differences depending on the growth reference we used (Paper I).The majority of parents reported that their children (95.4%) had breakfast every day. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, drinking diet soft drinks OR 2.6, 95% and skimmed/semi-skimmed milk OR 1.8), four days a week or more (Paper II).There was no statistically significant difference on group level in final height between individuals with and individuals without BMI reduction, independent of age and if the individuals were thin, normal weight, overweight or obese at the start of the BMI reduction episode (Paper III).Almost the same longitudinal growth patterns were found for the two cohorts, even if weight and BMI for all almost all ages were higher in 1981 cohort. Patterns for TMI differs from those of W/H and BMI. Three main longitudinal trajectories represent the description of weight development from 7–16 years for girls and 7–18 years for boys. These patterns were mainly the same in the 1981 cohort and the 1973 cohort. (Paper IV).
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| 3. |
- Scander, Henrik, 1976-, et al.
(författare)
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Food and beverage dinner combinations, patterns among Swedish adults
- 2018
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 14, s. 20-26
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Tidskriftsartikel (refereegranskat)abstract
- Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.
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