Exploring diet quality and dietary practices of low carbohydrate diet followers in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Science in Nutrition and Dietetics at Massey University, Albany, New Zealand
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Date
2020
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Massey University
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Abstract
Background: Low carbohydrate (CHO) diets are regaining popularity and media coverage, however, little is known about the dietary practices, CHO-substitution practices and nutrient intakes of low CHO diet followers in New Zealand (NZ). This study aimed to assess diet quality and understand motives, dietary practices, and food-related behaviours of low CHO diet followers in NZ. Methods: This cross-sectional study included 74, self-identified low CHO diet followers, aged 20- 45 years, via a convenience sample from Auckland, NZ. Dietary intakes were explored by total group and gender, and by level of CHO intake (very low [VL; <50 g/day], low [L; 50<100 g/day] and moderately low [ML; 100<150 g/day] CHO groups). A cut-off (150 g CHO/day) was applied to the latter and data were adjusted for age, gender and total monthly income. Food and nutrient substitution practices were assessed. Motives for following a low CHO diet, and dietary rules, practices and choices were explored using the Dietary Principles and Quality of Life questionnaire.
Results: Participants consumed a low CHO diet (65.9 g/day; 14.0% of energy intake). One-way ANCOVA was used to explore differences between low CHO groups. No group (male and female; VL, L and ML CHO) achieved the Nutrient Reference Values (NRV) for CHO (inadequate), total fat, saturated fat (SFA) and sodium (excessive) intakes. Only the ML CHO group achieved the NRV for micronutrients assessed (excluding sodium). Gender groups did not achieve NRV for calcium and potassium, women did not achieve the thiamin NRV. The VL CHO group did not achieve NRV for thiamin, folate, vitamin E, calcium, zinc, magnesium, iodine and potassium and the L CHO group for calcium, iodine and potassium. Respondents avoided CHO and foods they once enjoyed; CHO-foods were replaced with protein- and fat-containing foods. Participants were motivated by weight-loss, convenience and ease of application.
Conclusion: Low CHO diets pose dietary risks related to excessive total fat, SFA and sodium, and
inadequate fibre intakes. Diets VL and L in CHO contained inadequate quantities of micronutrients,
however the ML CHO diet achieved NRV. Dietary recommendations for low CHO dieters should
focus on a ML CHO intake, reducing SFA and sodium intakes, and increasing plant-based foods to achieve micronutrient recommendations.