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From margarine to b...
From margarine to butter : predictors of changing bread spread in an 11-year population follow-up
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- Prättälä, Ritva (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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- Levälahti, Esko (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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- Lallukka, Tea (författare)
- Finnish Institute of Occupational Health, Helsinki, Finland / Department of Public Health, University of Helsinki, Helsinki, Finland
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- Männistö, Satu (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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- Paalanen, Laura (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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- Raulio, Susanna (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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- Roos, Eva (författare)
- Department of Public Health, University of Helsinki, Helsinki, Finland / Folkhälsan Research Center, Finland / Department of Public Health, University of Helsinki, Helsinki, Finland
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- Suominen, Sakari (författare)
- Högskolan i Skövde,Institutionen för hälsa och lärande,Forskningsspecialiseringen Hälsa och Lärande,Folkhälsan Research Center, Finland / Department of Public Health, University of Helsinki, Helsinki, Finland / Department of Public Health, University of Turku, Turku, Finland,Fysisk aktivitet, IT och hälsa (FAITH), Physical Activity, IT and Health
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- Mäki-Opas, Tomi (författare)
- National Institute for Health and Welfare, Helsinki, Finland
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(creator_code:org_t)
- Cambridge University Press, 2016
- 2016
- Engelska.
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Ingår i: Public Health Nutrition. - : Cambridge University Press. - 1368-9800 .- 1475-2727. ; 19:9, s. 1707-1717
- Relaterad länk:
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https://urn.kb.se/re...
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https://doi.org/10.1...
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Abstract
Ämnesord
Stäng
- Objective: Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women. Design: An 11-year population follow-up. Setting: A representative random sample of adult Finns, invited to a health survey in 2000. Subjects: Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted. Results: Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men. Conclusions: The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.
Ämnesord
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Folkhälsovetenskap, global hälsa, socialmedicin och epidemiologi (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Public Health, Global Health, Social Medicine and Epidemiology (hsv//eng)
Nyckelord
- Change of bread spread
- Margarine
- Butter
- 2000-2011
- Follow-up
- Fysisk aktivitet, idrott, hälsa och digital teknik
- Physical Activity, IT and Health
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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