Describing a new food group classification system for UK biobank: analysis of food groups and sources of macro- and micronutrients in 208,200 participants

• DOI: 10.1007/s00394-021-02535-x
• Publication Date: 2021-03-25T23:40:09Z
• Authors: Carmen Piernas; Aurora Perez-Cornago; Min Gao; Heather Young; Zoe Pollard; Angela Mulligan; Marleen Lentjes; Jennifer Carter; Kathryn Bradbury; Tim J. Key; Susan A. Jebb
• Keywords: Food group; Food guide; Serving size; Food Choice

Abstract Purpose The UK Biobank study collected detailed dietary data using a web-based self-administered 24 h assessment tool, the Oxford WebQ. We aimed to describe comprehensive food grouping system for this questionnaire and report intakes key sources of selected nutrients by sex education. Methods Participants with at least one valid 24-h were included ( n = 208,200). Dietary grouped based on presence as well culinary use, processing, plant/animal origin. For each group, we calculated contribution energy intake, macronutrients, micronutrients. also identified top contributors free sugars saturated fat Results From 93 groups, five intake (in descending order) were: desserts/cakes/pastries; white bread; pasta/rice; bananas/other fruit; semi-skimmed milk. Wine, beer, fruit juices beverage overall intake. Biscuits, desserts/cakes/pastries highest sugars, total fat, intakes, but contributed calcium iron intakes. Top energy, broadly similar education category, small differences in average nutrient across population. Conclusion This new classification will support growing interest associations between groups health outcomes development food-based guidelines. Food group variables be available all users WebQ questionnaire.