Scots’ diet shows lit­tle progress

The Courier & Advertiser (Fife Edition) - - NEWS -

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.

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