Z Gastroenterol 2011; 49 - A60
DOI: 10.1055/s-0031-1278491

The degree of fibre consumption among active workers

K Müller 1, K Szélig 1, A Kisbenedek 1, É Polyák 1, S Szabó 1, S Armbruszt 1, M Figler 1
  • 11st. University of Pecs Faculty of Health Sciences Institute of Human Nutrition and Dietetics

Introduction: Despite the long term consequences of nutrition low in fibre has been known for a long time, the degree of fibre consumption is still below the desired.

Objectives: The aim of our study was to assess the fibre consumption habits in Zala county and find correlations between fibre consumption and sociodemographic data.

Methods: The survey was performed by a questionnaire among active workers between 18–60 years of age. 200 questionnaires were analysed by statistical Khi-square test.

Results: The majority of the respondents prefers white bread to brown (6%). Women consume significantly less white bread than men (p=0.0008), but no significant difference was found among the age groups (p=0.069) and monthly incomes (p=0.26).

The proportion of cereal consumers with biweekly or higher frequency is altogether 27%. Wheat bran is consumed by 22 persons, oat bran is consumed by 27 persons, both cereals are eaten by 10 persons. No significant difference is found between bran consumption and sexes (p=0.37), between age groups (p=0.64), or between residency and graduation (p=0.28). Brown rice with higher fibre content, millet, or wild rice is consumed by fewer people.82% (164 persons) of the sample use only white flour for preparing dishes, 40.5% of them never consume muesli. Significantly more women consume muesli than men do (p<0.05). Significantly more people consume these products between 20–30 years of age than people between 31–60 years of age (p<0.05).

42% of them consume raw vegetables daily or more times. More women consume fruit daily or more times than men, but the difference is not significant (p=0.44). No significant difference was found regarding the age groups (p=0.3), residency (p=0.92), and monthly income. The proportion of fruit consumption was significantly higher among graduate skilled workers as compared with primary school graduates (p=0.001). Regarding the per capita monthly net income no significant correlation was found (p=0.91).

Conclusion: Improving the data received, it would be important to reduce the price of products rich in fibre, propagation the advantages of fibre consumption and triggering the population for healthier nutrition.