Estimation of food and nutrient intakes from food purchase data in Scotland between 2001 and 2015
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Summary
The aim of this study was to update annual trends in food consumption and nutrient intakes using the same robust secondary analysis methodology previously developed to convert purchase to consumption. This work is part of a rolling programme to update annual trends in food consumption and nutrient intakes. The purpose of this work was to obtain robust estimates of food consumption and nutrient intakes for 2013 to 2015 and update the report published in May 2015 for 2001 to 2012. Data since 2001 were combined for analysis in 3 year blocks.
Key findings on the change between 2001-2003 and 2013- 2015
- There was no significant change in intakes of fruit and vegetables, oil rich fish, totals fat and dietary fibre
- Intakes of red and processed meat decreased
- There was a reduction in free sugars
- There was a small reduction in saturated fat
- There was a small increase in energy density
The results show the very slow rate of progress towards a diet that will improve and support the health of the Scottish population. Intakes of fruit and vegetables, oil rich fish and dietary fibre remain too low and free sugars, total fats and saturated fats remain too high in relation to the Scottish Dietary Goals.The lack of progress toward most of the goals was apparent even amongst households in the least deprived areas.
Note of Corrections
The ESTIMATION OF FOOD AND NUTRIENT INTAKES FROM FOOD PURCHASE DATA IN SCOTLAND 2001-2015 report was republished on 15/12/2021
Description: Corrections to mean food and nutrient intake results by Scottish Index of Multiple Deprivation (SIMD)
The mean data in results tables 3, 6, 10 and 11 and figures 1-9, for the analysis of the 2012-2015 food and nutrient data by SIMD (and the corresponding text in the report) have been updated following the discovery that the data for 2012-2015 had been incorrectly selected during one part of the analysis. The p-values, SII and RII figures remain unchanged in the tables and there is very little difference in the interpretation of the results as the p-values were correct. All other SIMD analysis in relation to the contribution of foods to Energy, Fat, Saturated Fat, NMES and Fibre, and SII and RII was caried out correctly and the results in relation to these analyses remain unchanged.
Download the full report (including corrections) below.
