Estimation of food and nutrient intakes from food purchase data in Scotland between 2001 and 2018

Summary

The purpose of this report was to update annual trends in food consumption and nutrient intakes for 2016 to 2018, using a robust secondary analysis methodology previously developed to convert purchase to consumption.  The data allows monitoring of the Scottish diet against the Scottish Dietary Goals (SDGs).

This is an update to the report published in June 2018 with data from 2001 to 2015.

This work was commissioned by Food Standards Scotland and undertaken by Abertay University.

Data since 2001 were combined for analysis in 3 year blocks.  

In 2016-2018[1]:

• The average intake of red and processed meat was 55g per day, compared to the SDG of 70g per day.  Intakes have significantly decreased from 65g per day since 2001-2003.
• The average intake of free sugars[2] was 13.4% of total energy compared to the SDG of no more than 5%.  Intakes have significantly decreased from 15.1% since 2001-2003.
• The average intake of fibre was 15.6g per day, compared to the SDG of 30g per day. Intakes have significantly decreased from 16.4g per day since 2001-2003.
• The average intake of total fat was 39.7% of food energy compared to the SDG of no more than 35%.  Intakes have significantly increased from 38.8% in 2001-2003.
• The average intake of fruit and vegetables was 265g per day, compared to the SDG of 400g per day.
• The average intake of oil rich fish was 33g per week, compared to the SDG of 140g per week.
• The average intake of total carbohydrate was 44.3% of total energy compared to the SDG of 50%.
• The average intake of saturated fat was 15.4% of food energy compared to the SDG of no more than 11%.
• The average energy density of the Scottish diet was 172 kcal per 100g, compared to the SDG of 125 kcal per 100g.

Overall, over the 18-year period, there has been both progress towards and movement away from the SDGs.

The only SDG to be met was red and processed meat. Intakes of fruit and vegetables, oil rich fish, total carbohydrate and dietary fibre remain too low and free sugars, total fats and saturated fats remain too high.

Please see links below to:

• Full Report
• Summary Briefing
• Slide Deck