Dietary survey in Hungary, 2009. Part II: Vitamins, macro- and microelements, food supplements and food allergy

L. Biró, M. Szeitz-Szabó, Gy Biró, J. Sali

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

The fourth countrywide nutrition survey was initiated and co-ordinated by the Hungarian Food Safety Office jointly to the yearly Household Budget Survey of Hungarian Central Statistical Office in 2009. The dietary assessment was performed by trained interviewers and skilled dieticians using a complex questionnaire system, containing three-day diary, short food frequency questionnaire and questions on taking of dietary supplements and on prevalence of food allergy. The data records were processed and the questionnaires were validated, the results obtained on the micronutrient intakes of the adult population are shown in this article. From fat soluble vitamins, the average daily intakes of vitamins A and D were lower than the national recommendations in case of both genders, meaning low intake for around 60% (in case of retinol) and 80-90% (in case of calciferols) of adults. The intakes of some water soluble vitamins belonging to B group, vitamin C and folates were low as well. Regarding the macroelements, the most important health problem on population level is the extremely high sodium load of the inhabitants, combined with unfavourable sodium/potassium ratio. The average daily calcium intake of every age and gender group was far below the recommended value. The average daily intake of iron was low for the 50% of adult females. The article also provides data on frequency of food supplement taking habits of inhabitants and of self-reported food allergy.

Original languageEnglish
Pages (from-to)301-312
Number of pages12
JournalActa Alimentaria
Volume40
Issue number2
DOIs
Publication statusPublished - Jun 1 2011

Keywords

  • food allergy
  • food consumption
  • food supplements
  • macroelements
  • microelements
  • nutrition survey
  • vitamin intake

ASJC Scopus subject areas

  • Food Science

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