In:
Public Health Nutrition, Cambridge University Press (CUP), Vol. 15, No. 7 ( 2012-07), p. 1248-1255
Kurzfassung:
To analyse changes in food choices, diet-related risk factors and their association during 6 months of military service. Design Longitudinal cohort study in Finland, where all men are liable to military service and a clear majority of each age group completes service. Dietary intake data were collected by self-administered questionnaire before and at 6 months of service. Three dietary indices based on food frequencies were developed to characterize the diet: Sugar Index, Fibre Index and Fat Index. Thirteen diet-related risk factors were measured at the beginning and at 6 months of service. Setting Military environment, two geographically distinct garrisons. Subjects Male conscripts aged 18–21 years ( n 256) performing military service. Results During 6 months of service, positive changes concerned more frequent use of fibre-rich foods ( P = 0·011), improved body composition (BMI, waist circumference, muscle mass, fat mass and percentage body fat, P ≤ 0·003 for all), decreased systolic blood pressure and increased HDL cholesterol ( P 〈 0·001 for both). Negative changes concerned more frequent use of sugar-rich foods and increased total cholesterol, TAG and blood glucose ( P 〈 0·001 for all). The consumption of fibre-rich foods was inversely associated with anthropometric risk factors at baseline and with sugar-rich foods at both time points. Conclusions Despite more frequent consumption of sweet foods, military service with a unified, nutritionally planned diet, a controlled environment and high physical load has a positive effect on conscripts’ health risk factors. The negative changes in blood lipids and glucose may reflect more varied free-time eating.
Materialart:
Online-Ressource
ISSN:
1368-9800
,
1475-2727
DOI:
10.1017/S1368980011003351
Sprache:
Englisch
Verlag:
Cambridge University Press (CUP)
Publikationsdatum:
2012
ZDB Id:
2016337-X
SSG:
21
