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dc.contributor.authorBakken, Toril
dc.contributor.authorBraaten, Tonje
dc.contributor.authorOlsen, Anja
dc.contributor.authorLund, Eiliv
dc.contributor.authorSkeie, Guri
dc.date.accessioned2017-03-21T14:52:37Z
dc.date.available2017-03-21T14:52:37Z
dc.date.issued2015-02-25
dc.description.abstractTo investigate dietary and non-dietary characteristics of wholegrain bread eaters in the Norwegian Women and Cancer study.<br>Cross-sectional study using an FFQ.<br>Women were divided into two groups according to wholegrain bread consumption.<br>Adult women (n 69 471).<br>Median daily consumption of standardized slices of wholegrain bread was 2·5 in the low intake group and 4·5 in the high intake group. The OR for high wholegrain bread consumption was 0·28, 2·19 and 4·63 for the first, third and fourth quartile of energy intake, respectively, compared with the second quartile. Living outside Oslo or in East Norway and having a high level of physical activity were associated with high wholegrain bread consumption. BMI and smoking were inversely associated with wholegrain bread consumption. Intake of many food items was positively associated with wholegrain bread consumption (P trend <0·01). After adjustment for energy intake, consumption of most food items was inversely associated with wholegrain bread consumption (P trend <0·001). The mean intakes of thiamin and Fe were higher in those with high wholegrain bread consumption, even after taking energy intake into account.<br>Energy intake was strongly positively associated with wholegrain bread consumption. Geographical differences in wholegrain bread consumption were observed. Our study suggests that women with high wholegrain bread consumption do not generally have a healthier diet than those who eat less wholegrain bread, but that they tend to be healthier in regard to other lifestyle factors.en_US
dc.descriptionSource: <a href=http://dx.doi.org/10.1017/S1368980015000245>doi: 10.1017/S1368980015000245</a>en_US
dc.identifier.citationBakken T, Braaten T, Olsen A, Lund e, Skeie G. Characterization of Norwegian women eating wholegrain bread. Public Health Nutrition. 2015;18(15):2836-2845en_US
dc.identifier.cristinIDFRIDAID 1321865
dc.identifier.doi10.1017/S1368980015000245
dc.identifier.issn1368-9800
dc.identifier.issn1475-2727
dc.identifier.urihttps://hdl.handle.net/10037/10809
dc.language.isoengen_US
dc.publisherNutrition Societyen_US
dc.relation.journalPublic Health Nutrition
dc.rights.accessRightsopenAccessen_US
dc.subjectVDP::Medisinske Fag: 700::Klinisk medisinske fag: 750::Onkologi: 762en_US
dc.subjectVDP::Medical disciplines: 700::Clinical medical disciplines: 750::Oncology: 762en_US
dc.subjectVDP::Medisinske Fag: 700::Helsefag: 800::Epidemiologi medisinsk og odontologisk statistikk: 803en_US
dc.subjectVDP::Medical disciplines: 700::Health sciences: 800::Epidemiology medical and dental statistics: 803en_US
dc.titleCharacterization of Norwegian women eating wholegrain breaden_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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