Eating out of home in Portugal: characterisation and effects on dietary intake.

This cross-sectional study aims to describe and compare energy, nutrient intake and food consumption according to eating location and by age groups using data from the National Food, Nutrition and Physical Activity Survey (IAN-AF 2015/2016). Dietary intake was estimated by two non-consecutive days of food diaries (children)/24-h recalls (other age groups), and four eating location categories were defined according to the proportion of meals consumed at out-of-home locations: Home (at least 80 % of meals at home), Other Homes, School or Work and Restaurants and Other Places. The majority of meals (69·1 %) were consumed at home. Meals were also often taken at school by children and adolescents and in restaurants and similar outlets by adults and elderly. Children and adolescents in the School or Work category ate more fruit, vegetables and pulses and cereals and starchy tubers, whereas adults in this category ate more red and processed meats, sugar-sweetened beverages and sweets. Compared with Home category, Restaurants and Other Places was associated with worse diet adequacies among children (ß = -1·0; 95 % CI = -2·0, -0·04), adolescents: (ß = -2·4; 95 % CI = -3·2, -1·5) and adults (ß = -1·3; 95 % CI = -1·6, -1·0) reflecting higher intakes of energy, fat, trans-fatty acids and SFA, and Na. The elderly consumed more free sugars and fat when eating out of home in general. Overall, findings reflect important variation in nutrient profiles by eating location, with meals taken at school or work contributing to higher consumption of nutrient-dense foods and those taken in restaurants and other similar settings implying higher consumption of energy-dense foods.

[Trends of eating out among males in China and its correlation with nutrition and health during 2000 to 2018].

OBJECTIVE: To analyze the trend of eating out among Chinese male adults and explore the association between eating out and dietary nutrition and health. METHODS: Males aged 18 and above with complete data were selected from China Health and Nutrition Survey 2000, 2004, 2006, 2009, 2011, 2015 and 2018. Eating out behavior was defined as having consumption of food prepared outside the home during the three consecutive 24-h dietary recalls period. Cochran-Armitage trend test was used to analyze the trend of prevalence of eating out and the energy contribution from eating out foods in males from 2000 to 2018. Analysis of covariance was used to compare the differences in several food and dietary nutrient intakes and nutritional indicators by eating out in 2018. RESULTS: The prevalence of eating out among Chinese male adults increased from 48.49% in 2000 to 57.51% in 2018, showing an increased trend followed by a decreased trend. Males in the 18-29 years old group, urban group, high income group, and high education level group had a higher rate of eating out(P<0.05). The energy contribution from eating out foods increased from 21.80% in 2000 to 28.77% in 2018, showing a slow upward trend. In 2018, the intake of rice, tubers and vegetables was lower in the eating out group, while intake of wheat, fruits, livestock and poultry meat, aquatic products, eggs and milk in eating out group was higher than those in the non-eating out group(P<0.05). The eating out group had a higher intake of energy, fat, protein, cholesterol, calcium, zinc, vitamin B_1 and vitamin B_2 than the non-eating out group(P<0.05). The eating out group had lower levels of systolic blood pressure, HDL-C, blood glucose and glycosylated hemoglobin than the counterparts. The levels of BMI, waist, body fat percentage, diastolic blood pressure and TG were higher in the eating out group than in the non-eating out group. CONCLUSION: From 2000 to 2011, the eating out rate of males in China showed an upward trend, and a downward trend after 2011. At the same time, the energy contribution of eating out foods is increasing. Eating out was associated with major food and nutrients intake and indicators of nutritional status in male adults.

Craving inclusion: a systematic review on the experiences and needs of people with disability eating out.

Purpose: To systematically review the research relating to views and experiences of people with disability eating out in cafés, restaurants, and other settings; and identify factors that impede or enhance accessibility of eating out experiences, inform future inclusive research, and guide policy development.Materials and Methods: This study involved systematic search and review procedures with qualitative metasynthesis of the barriers to and facilitators for participation and inclusion in eating/dining-out activities. In total, 36 studies were included.Results: Most studies reviewed related to people with physical or sensory disability eating out, with few studies examining the dining experiences of adults with intellectual or developmental disability, swallowing disability, or communication disability. People with disability encountered negative attitudes and problems with physical and communicative access to the venue. Staff lacked knowledge of disability. Improvements in the design of dining spaces, consultation with the disability community, and staff training are needed.Conclusion: People with disability may need support for inclusion in eating out activities, as they encounter a range of barriers to eating out. Further research within and across both a wide range of populations with disability and eating out settings could guide policy and practice and help develop training for hospitality staff.

Some people with disability require support for increased self-determination and self-advocacy to access eating out experiences satisfactorily.Goals and strategies to increase access and participation in eating out activities for people with disability should include attention to the environment and hospitality venues and to staff training.Rehabilitation professionals have a role in training hospitality staff about disability access and inclusion in eating out activities.To enhance community inclusion and participation, rehabilitation professionals could focus more on the skills and strategies needed for people with disability to participate in eating out activities.Rehabilitation professionals could implement a range of facilitators that might strengthen participation in eating out activities for people with disability.

Socializing practices of Irish children and adolescents with food allergy: A prospective study.

Background: Food is an integral part of social activities; because of fear of accidental reaction, children with food allergy (FA) are at risk of exclusion or oversupervision at these events. The extent of adaptive exclusion behaviors is poorly defined. Families attending our service are encouraged to socialize and taught to minimize risk and avoid accidental reactions. Objective: The aim of this study was to establish the social practices and eating-out habits of children and adolescents with FA who are already attending an allergy clinic. Methods: Irish children, aged 2 to 16 years, with confirmed FA were recruited as part of a parallel prospective observational study titled Recording Accidental Allergic Reactions in Children and Teenagers (ReAACT). Information on social activities and eating out habits was collected prospectively. Results: A total of 531 children were enrolled. The majority attended age-appropriate social activities; 97% of the 5- to 12-year-olds went to birthday parties and 85% visited friends' houses. More nonparticipators had previous anaphylaxis (relative risk [RR] = 1.44; 95% CI = 0.97-2.14; P = .06) and peanut allergy (RR = 1.19; 95% CI = 0.99-1.42; P = .06). Among adolescents, 94% visited friends' homes, but only 12% had been away from home alone. Overall, 523 participants (98.5 %) visited food establishments, whereas 4.6% did not eat out in any food establishment; these participants were significantly more likely to be adolescents (RR = 3.27; 95% CI = 1.65-7.48; P = .0001). Conclusion: Overall, Irish children with FA are "living with allergy." There was a trend toward decreased participation among adolescents. Future interventions should target this group specifically.

Eating out intensity, ultra-processed foods and BMI among Albanian youth.

OBJECTIVE: Ultra-processed foods (UPF) and eating out of home (OH) are changing nutrition, particularly among youth in constrained settings. We aimed to assess the role of eating OH intensity on the associations of UPF and unprocessed or minimally processed foods (UMPF) with BMI among Albanian youth. DESIGN: Cross-sectional. SETTING: Albania, a south-eastern European country. PARTICIPANTS: 281 youth, predominantly females. METHODS: UPF and UMPF were defined based on NOVA, while eating OH intensity based on energy percentage from OH foods. Multivariable models tested associations of UPF and UMPF with BMI stratified by eating OH intensity, controlled for relevant covariates including diet quality, portion size and costs. RESULTS: The respondents age ranged between 18 and 23 years with a female predominance (87·5 %). Mean energy from UPF and UMPF was 846 (sd: 573·0) and 802·9 (422·5) kcals, respectively. Among substantial at home eaters UPF intake was not associated (ß = −0·07, 95 % CI (−0·13, 0·267)) with BMI; however, UMPF negatively associated with BMI (ß = −0·24, 95 % CI (−0·43, −0·06)). Among those defined as substantial OH eaters, UPF (ß = 0·24, 95 % CI (0·08, 0·40)) and UMPF (ß = 0·18, 95 % CI (0·04, 0·33)) were positively associated with BMI. CONCLUSIONS: Our findings provide evidence for the hypothesis that eating OH plays an important role in the association of UPF and UMPF with BMI in youth. While causality cannot be established due to cross-sectional design, to the best of our knowledge, we provide the first assessment of UPF and UMPF intake in a south-eastern European setting, while highlighting the need for establishing and integrating youth nutrition into national nutritional surveillance systems for key dietary risk factors in Albania.

Household consumption expenditure behaviour towards outside ready-made food: Evidence from Bangladesh.

Young and middle-aged people in Bangladesh are increasingly eating out. This paper examines consumer demand characteristics associated with consumption expenditure patterns toward eating out using the nationally representative Bangladesh Integrated Household Survey 2018-19 dataset, which is conducted by the International Food Policy Research Institute in all 64 districts of Bangladesh. Data from 5604 sample households and 20,717 individuals within those households were analysed for this study. The descriptive statistics highlight that gender, education, employment status, and occupation are significant individual-level characteristics related to having prepared outside food. People generally eat snacks and sample ready-made foods from local shops and the Haat/Bazar (market). Empirical evidence based on Cragg's double-hurdle model assesses that secondary or higher school education, family size, and annual food expenditure are important determinants of the likelihood of household participation in consumption and spending on eating out in the past week. In contrast, raising livestock noticeably reduces expenditures on eating outside meals. This study, therefore, recommends that educated households be aware of the adverse health effects of eating food prepared outside. In addition, livestock raising could complement the diet outside the home and decrease expenses on eating out.

Association between Eating Habits and Sodium Intake among Chinese University Students.

(1) Background: Insufficient evidence exists regarding the dietary habits that may contribute to high sodium intake among college students in China. This cross-sectional study aimed to investigate the dietary sodium intake of college students in Hunan and its association with their dietary habits. (2) Methods: In total, 585 university students from Hunan were recruited for this study. The sodium Food Frequency Questionnaire (sodium-FFQ) and dietary habits were assessed. (3) Results: Excluding cooking salt and high-sodium seasonings, the daily dietary sodium intake among college students in Changsha, Hunan Province, was 1183.74 (563.38, 2054.86) mg/day. A vast majority (89%) of college students reported eating outside of school at least once a week, and approximately one-third (34%) ordered takeaways at least once a week. After adjusting for confounding factors, the associations between the frequency of eating out and ordering takeaways with college students' sodium intake remained significant. (4) Conclusions: The findings indicate that excessive dietary sodium intake among college students in Hunan is a growing concern. College students who frequently eat out and order takeaways tend to have a higher sodium intake. Future research should focus on identifying the main sources of dietary sodium and developing interventions that promote healthy dietary habits among college students.

Accidental Ingestion of Allergic Food at Eating-Out and Home Meal Replacement by Children with Food Allergy.

INTRODUCTION: In Japan, there are no regulations for allergy labeling in eating-out and home meal replacement (HMR). Consequently, patients with food allergy are at risk of accidental ingestion when using these services. It is necessary to understand the current situation of accidental food ingestion at eating-out and HMR to consider related legislation in the future. METHODS: A Web-based survey was conducted from August to September 2021 among patients participating in the survey. The survey included information on the use of eating-out and HMR, frequency of accidental ingestion, medical institution visits and treatment, and reasons for accidental ingestion. RESULTS: There were 1,141 valid responses, with 8 (5-15) years as the median age of the participants. Moreover, 769 (67.4%) participants had a history of anaphylaxis, 622 (54.5%) experienced accidental ingestion, of which 485 (42.5%) and 348 (30.6%) occurred while eating-out and at HMR, respectively. A total of 71 (14.6%) and 31 (8.9%) participants who had accidental ingestion while eating-out and at HMR, respectively, required hospitalization. Age, milk allergy, and a history of anaphylaxis were risk factors significantly associated with accidental ingestion. The reasons for the accidental ingestions were personal and store-side error for a total of 438 cases and of 356 cases, respectively. DISCUSSION/CONCLUSION: It is necessary for both stores and patients to take measures to prevent accidental ingestion in eating-out and HMR. Additionally, the fact is that the lack of allergy labeling guidelines for eating-out and HMR is a major factor in the occurrence of accidental ingestion.

Relationship between eating out and overweight， obesity， and fatty liver disease in adult residents in a suburban area of Shanghai / 上海预防医学

ObjectiveTo investigate the prevalence of overweight， obesity and fatty liver disease （FLD） in adult residents in a suburban area of Shanghai， and to explore the relationship between these conditions and eating out of home （EOH）. MethodsAdult residents from Zhongshan Street， Songjiang， Shanghai， were invited to report their frequency of EOH and undergo a physical examination using B-ultrasonography from May to September 2017. Binary logistic regression analyses were conducted to examine the relationship between EOH and conditions of overweight， obesity， and FLD. ResultsAmong the final sample size of 6 608 participants， the prevalence rates of overweight， obesity， and FLD were 41.65%， 14.71% and 38.29%， respectively. After adjusting for potential confounders， logistic analyses revealed that participants with an EOH frequency > once/week had a 1.44-fold higher prevalence of obesity （P=0.006）， a 1.35-fold higher prevalence of overweight/obesity （P=0.005）， and a 1.36-fold higher prevalence of FLD （P=0.008）. ConclusionThe prevalence of overweight， obesity， and FLD is relatively high in Songjiang， Shanghai. EOH may be a risk factor for these diseases， and residents are recommended to reduce the frequency of EOH.

Socio-demographic and economic determinants of household expenditure on eating out in India - Evidence from India Human Development Survey (IHDS) II.

Background: 'Eating out (EO)' has witnessed a significant increase across nations and in India. Understanding food behaviour from an economic standpoint is essential to recognize food systems and nutrition transition. Aim: Our work compared the macro-data on per capita income and gross state domestic product from India with household expenditure on eating out. Using the India Human Development Survey II micro-data we studied the socio-demographic and economic determinants of household expenditure on eating out. Methods: The study design is a secondary data analysis of India Human Development Survey II from a sample of N = 42,152 households. It included socio-demographic and economic predictors, such as religion, caste, residence, migration for work, education, number of household members, income source, total annual income, consumption expenditure and poverty status. Results: No consistent trends emerged in the macroeconomic comparisons using gross state domestic product and per capita income. Results of logistic regression showed that the reserved caste categories OBC [COR 1.2 (1.1-1.2)] and SC/ST/Others [COR 1.1 (1-1.1)], household heads education up to secondary [COR 0.4 (0.4-0.5)] and higher secondary and above [COR 0.7 (0.6-0.8)], urban place of residence [COR 0.55 (0.53-0.58)], organised sector [COR 0.7 (0.6-0.7)] as the income source, higher annual income [COR 0.52 (0.50-0.54)], higher annual consumption expenditure [COR 0.44 (0.42-0.46)] and above poverty line [COR 2.1 (1.9-2.2)] were significantly positively associated with expenditure on eating out (p = <0.05). All these variables stayed significant in the multinomial regression model as well. Conclusion: This analysis confirms the increase in household income along with other demographics, increases the frequency of eating out. However, such trends remained inconsistent in macroeconomic assessments using gross state domestic product and per capita income.

Food Safety Issues Related to Eating In and Eating Out.

Because of growing urbanization and lack of time to prepare meals at home, eating out or getting food delivered have become common trends for many people. The consumption of food from unknown sources may impose an increased chance of contamination with microbiological hazards, especially if sanitary conditions are not met. We evaluated data from health surveillance agencies and scientific articles on foodborne diseases (FBD) reported internationally according to the exposure sites. We observed that the data are influenced by cultural, political, and socioeconomic differences. For instance, in New Zealand, Australia, United States, Denmark and India, the occurrence of FBD outbreaks was greater from foods prepared in commercial establishments and street vendors than from households. Conversely, in China, countries of the European Union and Brazil, the results are the opposite. Additionally, the pandemic imposed new eating behavior patterns, increasing delivery services and foods prepared in so-called "Dark Kitchens". The underreporting and heterogeneity of data among countries prevented a precise conclusion to the question of whether homemade foods are inherently safer than foods prepared out. Nevertheless, a lower level of development in a country influences its sanitation conditions, as well as the number of street food vendors, the search for cheaper foods, and insufficient knowledge of the population on good hygiene practices, which can all increase the chances of FBD cases.

Psychiatric Symptoms and Frequency of Eating out among Commuters in Beijing: A Bidirectional Association?

BACKGROUND: Mental illness places as a distant first in global burdens, exceeding both cardiovascular and circulatory diseases, in terms of the years lived with the disability. The emergence of the new and burgeoning area of "Nutrition Psychiatry" offers promise in improving mental health with diet. Mental health and well-being are critical to commuters but rarely recieve the attention they need. This study aimed to examine the bidirectional relationship between the frequency of eating out and depression, anxiety, and stress symptoms in a sample of Beijing commuters. METHODS: A total of 3337 commuters (mean (SD) age, 38.78 (10.41); 74.74% males) from the cohort study CHCN-BTH were included. The psychiatric symptoms were evaluated using a 21-item self-reported depression-anxiety-stress scale (DASS-21). A Cochran-Armitage trend chi-square test, restricted cubic spline, multiple logistic regression, multinomial logit models, and E-values were performed to estimate the associations between eating out and psychiatric symptoms in both directions. RESULTS: A daily rate of eating out more than 50% had a higher risk for depression (OR, 95% CI: 1.68, 1.184-2.393), anxiety (1.73, 1.259-2.369), and stress (1.99, 1.191-3.329) than the individuals eating at home. A higher frequency of eating out for lunch was significantly associated with an increased risk of depression (1.78, 1.28-2.46), anxiety (1.67, 1.26-2.23), and stress (2.05, 1.31-3.22). Similar results were found when eating out for dinner with increased risks for depression 2.20 (1.59, 3.06), anxiety 1.91 (1.42, 2.59), and stress 2.61 (1.68, 4.05). There is limited evidence supporting the effects of psychiatric symptoms on the frequency of eating out in the reverse analyses. CONCLUSIONS: The frequency of eating out is positively associated with an increased risk of psychiatric symptoms, especially when eating out for lunch and dinner. People eating at home have the lowest risk of suffering psychiatric symptoms, followed by those eating in the workplace canteen. Eating at home should be considered for future recommendations for the prevention of psychiatric symptoms.

Traveling and eating out during the COVID-19 pandemic: The Go To campaign policies in Japan.

The coronavirus disease (COVID-19) pandemic plunged many industries of the economy into contraction, particularly the travel, hotel accommodation, and eating/drinking industries. In Japan, some demand-inducing policies targeting such industries were implemented, known as the Go To Travel and Go To Eat campaigns. Using a unique individual-level survey, we investigate what factors make people respond to these campaign policies. We find that certain socioeconomics factors (e.g., gender, income, ICT skills) as well as noneconomic factors matter. In particular, risk attitudes, and personal traits (e.g., extraversion) crucially affect whether people traveled or dined out in response to these campaigns despite the spread of COVID-19.

[Eating out of home of urban adults in eighteen provinces (autonomous regions, municipalities) of China in 2017].

OBJECTIVE: To analyze the eating out of home behavior of urban adults in China. METHODS: Samples were chosen from China Food Consumption Survey in 2017. A total of 17 234 participants aged 18 and above were included in the final analysis. The food frequency questionnaire were used to collect eating out of home status in the past week. χ~2 test was used to compare the difference in the rate of eating out of home and dining places among different groups. Non-parametric test was used to compare the differences in dining out times. RESULTS: The overall prevalence of eating out of home was 55.6% in urban adults aged in 2017. The average number of eating out of home was 2.8 times. The proportion of eating in hotels and restaurants was 36.0%. The proportion of eating in the canteen of school, workplace and other places was 19.8%. The rate of eating out of home and dining out times were higher among male, 18-44 years old, people with higher educational level and higher household income. The proportion of students eating in canteen was higher. The proportion of professional technicians and service staff eating in hotels and restaurants were higher. CONCLUSION: Eating out of home is more common among urban adults aged 18 and above in China. Young people aged 18-44 years old eat out more often in the past week. The proportion of people eating in hotels and restaurants is higher.

Hungry for Change: The Experiences of People with PKU, and Their Caregivers, When Eating Out.

For patients with phenylketonuria (PKU), stringent dietary management is demanding and eating out may pose many challenges. Often, there is little awareness about special dietary requirements within the hospitality sector. This study's aim was to investigate the experiences and behaviours of people with PKU and their caregivers when dining out. We also sought to identify common problems in order to improve their experiences when eating outside the home. Individuals with PKU or their caregivers residing in the UK were invited to complete a cross-sectional online survey that collected both qualitative and quantitative data about their experiences when eating out. Data were available from 254 questionnaire respondents (136 caregivers or patients with PKU < 18 years and 118 patients with PKU ≥ 18 years (n = 100) or their caregivers (n = 18)). Fifty-eight per cent dined out once per month or less (n = 147/254) and the biggest barrier to more frequent dining was 'limited choice of suitable low-protein foods' (90%, n = 184/204), followed by 'no information about the protein content of foods' (67%, n = 137/204). Sixty-nine per cent (n = 176/254) rated their dining experience as less than satisfactory. Respondents ranked restaurant employees' knowledge of the PKU diet as very poor with an overall median rating of 1.6 (on a scale of 1 for extremely poor to 10 for extremely good). Forty-four per cent (n = 110/252) of respondents said that restaurants had refused to prepare alternative suitable foods; 44% (n = 110/252) were not allowed to eat their own prepared food in a restaurant, and 46% (n = 115/252) reported that restaurants had refused to cook special low-protein foods. Forty per cent (n = 101/254) of respondents felt anxious before entering restaurants. People with PKU commonly experienced discrimination in restaurants, with hospitality staff failing to support their dietary needs, frequently using allergy laws and concerns about cross-contamination as a reason not to provide suitable food options. It is important that restaurant staff receive training regarding low-protein diets, offer more low-protein options, provide protein analysis information on all menu items, and be more flexible in their approach to cooking low-protein foods supplied by the person with PKU. This may help people with PKU enjoy safe meals when dining out and socialising with others.

Correlation between Frequency of Eating Out of Home and Dietary Intake, Sleep, and Physical Activity: A Survey of Young CDC Employees in China.

OBJECTIVES: We aimed to investigate the correlation between the frequency of eating out of home and dietary intake, sleep, and physical activity among young employees from the Center for Disease Control and Prevention in China. METHODS: Using the cluster sampling method, 6099 employees aged 40 years or below from the Center for Disease Control and Prevention (CDC) from 32 provinces in China were interviewed using an online questionnaire survey. The frequency of eating out of home, dietary intake, sleep, and physical activity of all participants was described, and correlation analysis was used to study the relationships between eating out of home frequency and related indicators. RESULTS: A total of 5353 valid questionnaires were collected with the recovery rate of 87.77%. The results show that 85.8% of participants eat out of home one to five times per week, 10.1% eat out of home more than six times, and 4.1% never eat out. Correlation analysis showed that eating out of home is negatively correlated with a daily vegetable and fruit intake. The lower the intake of vegetables and fruits, the more obvious this tendency. Eating out of home is positively correlated with a daily intake of meat as well as a weekly intake of aquatic products. The higher the intake of meat and aquatic products, the more obvious this tendency. There was a negative correlation between eating out of home and sleep duration and physical activity. The lower the duration of sleep and physical activity, the more obvious this tendency. CONCLUSIONS: Based on existing survey data, young employees from the CDC eat out of home regularly, which may affect dietary intake, sleep, and physical activity. Targeted health education programs are urgently needed to assist in the promotion of a healthy lifestyle and reduce the potential risk of chronic disease.

[Eating out behavior of residents aged 6 and above in China from 2015 to 2017].

OBJECTIVE: To analyze the eating out behavior of Chinese residents aged 6 and above from 2015 to 2017. METHODS: Using the data of eating out behavior in the past week from China Nutrition and Health Surveillance(2015-2017), after data cleaning, a total of 150 682 subjects were included in this study, including 80 703 in 2015 and 69 979 in 2016-2017. The percentage of cases were used to describe the eating behaviors of different characteristics of the population, Chi-square test was used to comparative analysis. RESULTS: From 2015 to 2017, proportions of eating out for all the three meals was 46.3% of Chinese residents aged 6 and above in the past week, that of were 69.7%, 84.6%, 33.2%, 19.8% and 9.1% of Chinese residents aged 6 to 11, 12 to 17, 18 to 44, 45 to 59 and 60 and above, respectively. The proportion of urban and rural residents eating out in the past week were 52.8% and 41.2%, respectively, the difference was statistically significant(P<0.05). The proportion of male and female residents eating out in the past week were 49.6% and 43.1%, respectively, the difference was statistically significant(P<0.05). Proportions of eating out for breakfast, lunch and dinner were 31.4%, 37.2% and 21.4% respectively of Chinese residents, that of were 17.3%, 29.1% and 15.1% of Chinese residents eating breakfast, lunch and dinner in work/school canteens. CONCLUSION: Children aged 6 to 17 years old are the key groups for eating out. Among adults aged 18 and above, residents aged 18 to 44 have the highest proportion of eating out. Proportions of eating out for lunch is the highest and the main eating-out place is the canteen for Chinese residents.

Association of eating out frequency and other factors with serum uric acid levels and hyperuricemia in Chinese population.

PURPOSE: A significant shift in meal pattern with frequent eating out was closely associated with multiple chronic outcomes, but with limited evidence on hyperuricemia. We aimed to explore the associations between eating out and serum uric acid (SUA) as well as hyperuricemia. METHODS: A total of 29,597 participants were recruited from the Henan Rural Cohort Study. A validated food frequency questionnaire (FFQ) was used to collect dietary data, including the frequency of eating out. Linear regression models were used to examine the association of eating-out frequency with SUA and BMI. Logistic regression and restricted cubic spline were performed to assess the association and dose-response relationship between eating-out frequency and hyperuricemia. The mediation effect of BMI between eating out and the risk of hyperuricemia was evaluated. RESULTS: Eating out was significantly associated with higher SUA levels in the total population and males (P < 0.001). Multivariate-adjusted odds ratios (ORs) with 95% confidence interval (CIs) of hyperuricemia were 1.26 (1.09, 1.46) for the total population and 1.18 (1.00, 1.40) for males (≥ 7 times/week vs 0 time/week). A non-linear positive dose-response relationship between eating-out frequency and hyperuricemia was observed. Furthermore, BMI played a partial mediating role in the relationship between eating out frequency and hyperuricemia, which explained 30.7% in the total population and 44.8% in males. CONCLUSION: Our findings indicated that eating out was associated with increased SUA levels and elevated hyperuricemia risk in rural China, especially in males. Moreover, the relationship was partly mediated by BMI. CLINICAL TRIALS: ChiCTR-OOC-15006699 (2015-07-06).

Exploring the norms of eating-out practice among adults in Malaysia

@#Introduction: Eating-out is common in almost all countries, including Malaysia, but this frequent practice may affect human health. In Malaysia, data on eating-out is limited. This study aimed to assess the proportion of eating-out, to assess the association between socio-demographic factors and eating patterns, and to compare energy and nutrient intakes between people eating-out and eating-in. Methods: This cross-sectional study was conducted among 100 adults aged 30 to 70 years old. Three-day food diaries were used to collect data on dietary intake. Eating-out was defined as eating foods prepared outside the home. Respondents who ate outside for at least one meal per day, for two or three days per week were considered as those who frequently practised eating-out. Results: A total of 84% of respondents who ate out had significantly higher sodium intake than those who ate at home (2934 mg/day vs. 2165 mg/day, p=0.025). Foods and drinks that were most commonly consumed outside were nasi lemak, roti canai, rice, ayam masak kicap, vegetable soup, tomyam, rice vermicelli soup (mee-hoon soup), hot teh-o, iced tea, and orange juice. Occupation (p=0.004) and location type (p=0.001) were associated with eatingout. Government and semi-government workers (61%) and urban population (57%) had higher percentage of eating-out compared to eating at home (19% and 12%, respectively). Conclusion: More than two-thirds of our respondents ate out and this habit was related to poor diet quality with excessive intake of sodium. Interventions are needed to improve the diet quality of the overall eating-out behaviour among targeted population.