Scots’ diet shows little progress
Little progress has been made in improving the diet of Scots over the past 15 years, new research has found.
The study by Robert Gordon, Abertay and Newcastle universities found no increase in the consumption of fruit and vegetables and oily fish over the period. Meanwhile, the energy density of diets has increased, and while there was a small reduction in the levels of free sugars and saturated fat, they still remain too high in relation to national dietary goals. Red and processed meat consumption did reduce over the period, with the average meeting the target.
Households in the most deprived areas were found to eat significantly less fruit and vegetables, oil-rich fish and fibre than those in the wealthiest areas. Nutritionist Dr Karen Barton, from Abertay University, said intakes for all groups were considerably lower than the Scottish Dietary Goals.