Home cooking trends and dietary illness : Nutritional compliance of recipes in a Swedish food magazine 1970–2010
(2016) In Scandinavian Journal of Public Health 44(2). p.195-201- Abstract
Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific... (More)
Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. Conclusions: The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.
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- author
- Muharemovic, Kanita ; Taboul, Nicole and Hakansson, Andreas LU
- publishing date
- 2016-01-01
- type
- Contribution to journal
- publication status
- published
- keywords
- dietary trends, home cooking, macronutrient composition, obesity
- in
- Scandinavian Journal of Public Health
- volume
- 44
- issue
- 2
- pages
- 7 pages
- publisher
- SAGE Publications
- external identifiers
-
- scopus:84975282574
- pmid:26603465
- ISSN
- 1403-4948
- DOI
- 10.1177/1403494815617060
- language
- English
- LU publication?
- no
- id
- 163d0611-82fa-4028-999a-7421f54c2971
- date added to LUP
- 2019-03-11 13:04:03
- date last changed
- 2024-07-09 07:39:24
@article{163d0611-82fa-4028-999a-7421f54c2971,
abstract = {{<p>Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. Conclusions: The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.</p>}},
author = {{Muharemovic, Kanita and Taboul, Nicole and Hakansson, Andreas}},
issn = {{1403-4948}},
keywords = {{dietary trends; home cooking; macronutrient composition; obesity}},
language = {{eng}},
month = {{01}},
number = {{2}},
pages = {{195--201}},
publisher = {{SAGE Publications}},
series = {{Scandinavian Journal of Public Health}},
title = {{Home cooking trends and dietary illness : Nutritional compliance of recipes in a Swedish food magazine 1970–2010}},
url = {{http://dx.doi.org/10.1177/1403494815617060}},
doi = {{10.1177/1403494815617060}},
volume = {{44}},
year = {{2016}},
}