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. 2018 Oct 2;10(10):1412.
doi: 10.3390/nu10101412.

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

Wacław Laskowski  1 , Hanna Górska-Warsewicz  2 , Olena Kulykovets  3
Affiliations

Meat, Meat Products and Seafood as Sources of Energy and Nutrients in the Average Polish Diet

Wacław Laskowski et al. Nutrients. .

Abstract

The aim of this study was to identify the share of meat, meat products and seafood in the contribution of energy and 22 nutrients to the average Polish diet. Data from the nationally representative sample of Polish population (2016 Household Budget Survey) on meat and seafood product consumption from 38,886 households (n = 99,230) were calculated into one person per month. The analyses were conducted for seven food groups (e.g., red meat, poultry) and 16 products (e.g., beef, chicken). Approximately 18.5% of energy is delivered from the sources such as meat, meat products and seafood, providing a higher percentage of 18 nutrients to the diet (e.g., 56.0% of vitamin B12, 52.3% of niacin, 44.9% of cholesterol, 41.5% of protein, 41.4%of vitamin D, 37.6% of monounsaturated fatty acids (MUFA), 37.4% of thiamin, 33.8% of zinc, 32.0% of total fats, 30.3% of saturated fatty acids (SFA), 29.6% of vitamin B6, 25.3% of riboflavin, 24.9% of phosphorus, 24.8% of iron, 22.5% of vitamin A, 21.6% of polyunsaturated fatty acids (PUFA) and 20.3% of sodium). For the contribution of 18 nutrients and energy, processed meat products were ranked first. These results should be taken into consideration in order to compose diets with adequate energy and nutrient contribution and also to analyze benefits and risk resulting from the current level of consumption of red and processed meat, fish and other seafood.

Keywords: energy intake; food sources; meats and seafood; nutrient intake.

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Conflict of interest statement

Funding: The publication was financed by Polish Ministry of Science and Higher Education within funds of Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS), for scientific research.

Figures

Figure 1
Figure 1
Study sample selection of 2016 HBS. 1/ area survey point = research area separated by the Central Statistical Office for purpose of the HBS and included at least 250 flats or apartments in the cities and 150 in the countryside. Source: based on the data of the Central Statistical Offices [75,76].
Figure 2
Figure 2
Summary: Meat, meat products and seafood as contributors of energy and nutrients in the average Polish diet. SFA—saturated fatty acids;MUFA—monounsaturated fatty acids; PUFA—polyunsaturated fatty acids.
See this image and copyright information in PMC

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