+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Serving size issues in estimating dietary exposure to food substances

Serving size issues in estimating dietary exposure to food substances

Journal of the American Dietetic Association 88(12): 1545-1552

The intake of cola beverages from two national surveys (NFCS 1977-78 and NHANES II) was used to examine certain assumptions important to a mathematical model employed to estimate dietary exposure to substances in food. The assumptions center on the relationship between frequency of consumption and serving size and on the constancy of serving size within age groups. Results showed the frequency of cola consumption was associated with 55% to 83% of the variability in cola intake and that mean cola serving size was not linearly related to frequency of consumption. However, while upper-level (90th + percentile) cola consumers consumed more frequently, they also had larger than average serving sizes. Therefore, because the model incorporates a standard serving size, it significantly underestimated (p less than .01) intake for the two groups of upper-level consumers examined. Furthermore, comparisons for cola serving sizes reported in the surveys showed differences by sex as well as systematic differences between the surveys in that the average difference between age and sex groups within each survey was similar, but NFCS 1977-78 had a larger average size for each group than did NHANES II. Attention should be given to the nature of the food consumption databases used for estimating dietary exposure because systematic bias may cause considerable differences in estimation.

(PDF emailed within 1 workday: $29.90)

Accession: 002219926

Download citation: RISBibTeXText

PMID: 3192875

Related references

Serving science to the public: Deliberations by a sample of older adults upon exposure to a serving size recommendation for meat. Food Quality and Preference 66: 85-94, 2018

Issues arising when methods used to assess dietary exposure to flavouring substances are compared. Food and Chemical Toxicology 45(11): 2336-2337, 2007

Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project. Food and Chemical Toxicology 58: 236-241, 2014

Consumption patterns: estimating human exposure to specific substances in the American food supply. Food technology 46(3): 118-120, 1992

A dietary assessment of the U.S. food supply: comparing per capita food consumption with food guide pyramid serving recommendations. Agricultural Economic Report Economic Research Service, US Department of Agriculture ( 772): iii + 52 pp, 1998

Estimating Serving Sizes for Healthier and Unhealthier Versions of Food According to Canada's Food Guide. Canadian Journal of Dietetic Practice and Research 76(4): 204-207, 2015

Estimating pesticide exposure from dietary intake and organic food choices: the Multi-Ethnic Study of Atherosclerosis (MESA). Environmental Health Perspectives 123(5): 475-483, 2016

Estimating human exposure to perfluoroalkyl acids via solid food and drinks: Implementation and comparison of different dietary assessment methods. Environmental Research 158: 269-276, 2017

Dietary standards for school catering in France: serving moderate quantities to improve dietary quality without increasing the food-related cost of meals. Journal of Nutrition Education and Behavior 45(6): 533-539, 2014

Dietary Standards for School Catering in Fran Serving Moderate Quantities to Improve Dietary Quality Without Increasing the Food-related Cost of Meals. 2013

Underestimating a serving size may lead to increased food consumption when using Canada's Food Guide. Applied Physiology, Nutrition, and Metabolism 37(5): 923-930, 2012

Assessment of the food list and serving size of a Food Frequency Questionnaire in an adult population. Cadernos de Saude Publica 18(6): 1747-1756, 2002

Dietary exposure to flavouring substances: from screening methods to detailed assessments using food consumption data collected with EPIC-Soft software. Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment 27(4): 433-446, 2010

Food Labeling: Serving Sizes of Foods That Can Reasonably Be Consumed at One Eating Occasion; Dual-Column Labeling; Updating, Modifying, and Establishing Certain Reference Amounts Customarily Consumed; Serving Size for Breath Mints; and Technical Amendments. Final rule. Federal Register 81(103): 34000-34047, 2016

High-throughput dietary exposure predictions for chemical migrants from food contact substances for use in chemical prioritization. Environment International 108: 185-194, 2017