Dietary sources of animal and plant protein intake among Flemish preschool children and the association with socio-economic and lifestyle-related factors

Lin, Yi; Bolca, Selin; Vandevijvere, Stefanie; Van Oyen, Herman; Van Camp, John; De Backer, Guy; Foo, Leng H; De Henauw, Stefaan; Huybrechts, Inge

doi:10.1186/1475-2891-10-97

Table 3 Contribution from all food groups and subgroups to total, animal, and plant protein intakes (n = 661)

From: Dietary sources of animal and plant protein intake among Flemish preschool children and the association with socio-economic and lifestyle-related factors

	Total protein				Animal protein				Plant protein
Food group and subgroup^a	Total		Boys	Girls	Total		Boys	Girls	Total		Boys	Girls
	%	order^b	%	%	%	order^b	%	%	%	order^b	%	%
Beverages (including juices)	1.98		1.98	1.94	0.28		0.28	0.28	5.80		5.67	5.83
Water	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.00
Light beverages	0.03		0.04	0.03	0.00		0.00	0.00	0.10		0.12	0.09
Tea and coffee without sugar	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.00
Tea and coffee with sugar	0.01		0.01	0.00	0.01		0.01	0.01	0.00		0.00	0.00
Fruit juice	1.20		1.21	1.23	0.00		0.00	0.00	3.90	6	3.81	4.06
Vegetable juice	0.00		0.00	0.00	0.01		0.00	0.00	0.00		0.00	0.01
Soup, bouillon	0.78		0.77	0.71	0.28		0.28	0.28	1.90		1.86	1.76
Soft drinks	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.01
Bread and cereals	12.85		13.05	12.70	0.01		0.01	0.01	41.10		41.17	42.00
Bread, rolls, crackers, rice cakes	10.34	4	10.54	10.20	0.00		0.00	0.00	33.00	1	33.26	33.74
Sugared bread	1.39		1.31	1.54	0.01		0.01	0.01	4.50	5	4.12	5.07
Breakfast cereals (ready-to-eat, hot)	1.12		1.20	0.96	0.00		0.00	0.00	3.60	8	3.79	3.19
Potatoes and grains	3.94		3.86	3.98	0.15		0.13	0.15	12.40		11.91	12.81
Pasta, noodles	0.94		0.85	1.03	0.00		0.00	0.00	3.00	10	2.68	3.41
Rice	0.36		0.35	0.36	0.00		0.00	0.00	1.20		1.11	1.18
Potatoes	2.64	10	2.66	2.59	0.15		0.13	0.15	8.20	3	8.12	8.22
Vegetables	2.35		2.26	2.27	0.00		0.00	0.22	7.53		7.10	7.47
Cooked vegetables	1.82		1.85	1.75	0.00		0.00	0.00	5.80	4	5.82	5.77
Raw vegetables	0.20		0.19	0.20	0.00		0.00	0.00	0.63		0.59	0.65
Vegetarian products (e.g. tofu, tempe,...)^c	0.33		0.22	0.32	0.00		0.00	0.22	1.10		0.69	1.05
Fruits (sweetened and unsweetened)	1.43		1.41	1.42	0.00		0.00	0.00	4.59		4.45	4.70
Fresh fruit	1.21		1.18	1.21	0.00		0.00	0.00	3.90	6	3.73	4.01
Canned fruit	0.09		0.10	0.09	0.00		0.00	0.00	0.30		0.31	0.30
Dried fruit	0.02		0.01	0.02	0.00		0.00	0.00	0.05		0.04	0.06
Olives	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.01
Nuts and seeds	0.11		0.12	0.10	0.00		0.00	0.00	0.34		0.37	0.32
Soy products and soymilk	1.13		1.70	0.53	0.02		0.01	0.03	3.63		5.38	1.66
Soy drinks	0.99		1.53	0.44	0.00		0.00	0.00	3.20	9	4.84	1.44
Soy-based desserts	0.13		0.17	0.07	0.00		0.00	0.00	0.43		0.54	0.22
Fermented milk or soy drinks (e.g. actimel, yakult,...)	0.01		0.00	0.02	0.02		0.001	0.03	0.00		0.00	0.00
Milk and milk products	24.53		24.24	24.84	35.14		34.94	35.00	1.87		1.75	1.91
Milk (including goat's milk)	11.31	2	11.20	11.44	16.60	2	16.57	16.53	0.00		0.00	0.00
Flavoured milk drinks (e.g. fristi, chocolate milk,...)	10.48	3	10.20	10.68	14.60	3	14.36	14.67	1.70		1.57	1.74
Yoghurt	0.35		0.34	0.36	0.52		0.50	0.52	0.00		0.00	0.00
Sugared or aromatised yoghurt	1.01		1.12	0.94	1.50		1.62	1.34	0.07		0.07	0.06
Milk desserts	1.37		1.37	1.40	1.90	9	1.87	1.92	0.10		0.09	0.11
Cream	0.01		0.00	0.02	0.02		0.01	0.03	0.00		0.00	0.00
Cheese	7.46		7.11	7.78	10.87		10.44	11.15	0.11		0.11	0.11
Hard cheese (no cream cheese)	5.16	7	4.71	5.50	7.60	6	6.97	7.95	0.00		0.00	0.00
Fresh cheese	1.61		1.70	1.56	2.30	8	2.46	2.21	0.10		0.11	0.10
Cheese spread	0.69		0.70	0.72	0.97		1.01	0.99	0.01		0.00	0.01
Fat and oil	0.08		0.08	0.07	0.03		0.03	0.02	0.20		0.20	0.20
Butter, margarine	0.08		0.08	0.07	0.03		0.03	0.02	0.20		0.20	0.20
Oil	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.00
Frying oil	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.00
Meat, poultry, fish, and eggs	34.66		34.78	34.84	50.58		50.74	49.95	0.39		0.35	0.43
Meat, game, meat products	15.58	1	15.75	15.56	23.12	1	23.00	22.34	0.06		0.05	0.08
Chicken, turkey	8.01	5	8.28	7.85	11.50	4	11.97	11.24	0.01		0.01	0.00
Fish, shellfish	2.99	9	3.01	2.87	4.20	7	4.33	4.01	0.30		0.27	0.33
Cold cuts from meat products	6.52	6	6.27	6.84	9.50	5	9.27	9.88	0.02		0.02	0.02
Cold cuts from fish products	0.31		0.27	0.31	0.46		0.40	0.44	0.00		0.00	0.00
Eggs^d	1.26		1.20	1.41	1.80	10	1.77	2.04	0.00		0.00	0.00
Restgroup (snacks and desserts)	8.93		8.89	8.88	3.01		2.94	3.07	21.43		20.95	21.81
Brioches	0.43		0.46	0.36	0.01		0.01	0.02	1.37		1.43	1.15
Sweet snacks (e.g. waffle, apple pie)	4.97	8	5.02	4.90	1.30		1.30	1.34	12.50	2	12.28	12.74
Salty snacks (e.g, cheese biscuits)	0.24		0.20	0.27	0.04		0.03	0.04	0.67		0.57	0.78
Salty sauces	0.56		0.52	0.58	0.48		0.44	0.52	0.71		0.69	0.71
Sweet sauces	0.00		0.00	0.01	0.00		0.00	0.00	0.01		0.00	0.02
Chocolate	0.43		0.38	0.47	0.23		0.20	0.25	0.84		0.74	0.96
Chocolate spread	0.96		0.95	0.95	0.51		0.50	0.51	1.97		1.94	1.98
Other sweet spread (e.g. jam, honey, ...)	0.05		0.04	0.05	0.00		0.00	0.00	0.15		0.14	0.18
Sugar	0.00		0.00	0.00	0.00		0.00	0.00	0.00		0.00	0.00
Fried snacks	0.01		0.01	0.02	0.00		0.00	0.00	0.00		0.00	0.00
French fries, croquettes	0.93		0.92	0.96	0.01		0.00	0.02	3.00		2.91	3.12
Sweet desserts (e.g. ice cream, tiramisu, ...)	0.35		0.39	0.31	0.43		0.46	0.37	0.21		0.25	0.17
Miscellaneous	0.64		0.60	0.71	0.36		0.30	0.40	0.96		0.94	1.02
Pizza	0.38		0.38	0.36	0.31		0.30	0.30	0.52		0.55	0.51
Others ^e	0.26		0.22	0.35	0.05		0.00	0.10	0.44		0.39	0.51

^aThese mean food group and subgroup-specific intakes are rough estimates calculated from the raw data on which these nutrient contributions are based. The high number of non-consumers in some of the food (sub)groups hindered the adjustment for within-person variation.
^bRanking of the 10 food subgroups with the highest contribution to the total, animal or plant protein intakes.
^cIncludes tofu, quorn and pulses.
^dIncludes eggs reported separately and eggs included in disaggregated food mixtures.
^eIncludes foods or components with negligible contributions to the total nutrient intakes that could not be categorized in the above food (sub)groups (e.g. quiches herbs and spices, monosodium glutamate, starch, plain gelatin, artificial sweeteners, pectin and cocoa powder).

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