Food Sources of Potassium in the Average Polish Diet
Abstract
:1. Introduction
2. Methods
2.1. Study Overview
- Two-stage random selection of representative sample of households conducted by the Central Statistical Office (Section 2.2);
- recording purchase and consumption data per month in each household (Section 2.2);
- conversion of consumption data into one person per month in each household (in g, kg, liters per person per month)—own calculation (Section 2.4);
- conversion of consumption data into potassium content—own calculation (Section 2.4);
- calculation of average potassium content in sub-groups in mg per person per day in all households (Section 2.4);
- calculation of average potassium contribution (in %) to the average Polish diet from each sub-groups, main food groups and food categories—own calculation (Section 2.3, Section 2.4); and
- cluster analysis of the impact of socio-demographic and economic factors on the level and structure of potassium supply—own analysis (Section 2.4).
2.2. Sample Selection Method
2.3. Food Grouping
2.4. Data Analysis
3. Results
3.1. Sample Characteristics
3.2. Food Sources of Potassium—General Overview
3.3. Food Sources of Potassium—Detailed Analysis
3.3.1. Vegetables as Sources of Potassium
3.3.2. Meat and Meat Products as Sources of Potassium
3.3.3. Cereal Products as Sources of Potassium
3.3.4. Milk and Dairy Products as Sources of Potassium
3.3.5. Fruits as Sources of Potassium
3.4. Potassium Intake Levels by Socio-Demographic and Economic Characteristics of the Survey Population
4. Discussion
- -
- The largest number of households with 3, 4 or more persons (70.5% in Cluster structure), and the share of multi-person households (5 or more) was over 5 times higher than in the Cluster 3;
- -
- almost half of them were families with children at pre-school and school age (48.3%), while in the Cluster 3 the highest share of singles’ and young marriages households (15.8%) and older marriages (55.2%) was recorded;
- -
- these were households of young people (up to less than 40 years old—35.8%, less than 50 years old—59.0%); in the Cluster 3 people aged 50 and more dominated (70.1%);
- -
- more than half of these households had low income (54.9% in the first and second quintile group), while in the Cluster 3 half of households had high income (50.8% in the fourth and fifth group); and
- -
- almost 1/3 of these households were households of blue-collar workers; at the same time in Cluster 1 the largest share of self-employed households (8.4%) and those in a very difficult income situation (living on social benefits or from other unearned sources) were recorded; in the Cluster 3 the share of pensioners and pensioners was the largest (46.5%).
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Food Categories | Main Food Groups | Sub-Groups/Food Products |
---|---|---|
GRAIN PRODUCTS | bread, rolls, bread products | (1) bread and rolls (2) quick breads and bread products |
rice, cooked grains | (3) rice (4) groats (5) cereal grains | |
flour, bran, cooking ingredients | (6) wheat flour (7) other flours | |
pizza, pasta, and other flour dishes | (8) pasta (9) macaroni, noodle (10) pizza (11) other flour dishes | |
ready-to-eat cereal | (12) breakfast cereals | |
MEAT AND MEAT PRODUCTS | red meat | (1) beef (2) pork (3) sheep, goat (4) veal |
meat products | (5) processed red meat products (6) processed poultry products (7) other meat products | |
other meat | (8) liver organ meat (9) minced meat (10) other meat | |
poultry | (11) chicken (12) other poultry | |
MILK AND DAIRY PRODUCTS | milk | (1) milk, whole (2) reduced fat milk (3) condensed and powdered milk |
cheese | (4) cheeses | |
cottage cheese | (5) cottage cheeses | |
yoghurts and milk drinks | (6) yogurts (7) milk shakes and other dairy drinks | |
SEAFOOD | fish | (1) fresh, chilled or frozen fish |
shellfish | (2) fresh, chilled or frozen shellfish | |
processed seafood | (3) dried, smoked and salted seafood (4) other fish and shellfish products | |
EGGS | eggs | (1) eggs |
FATS AND OILS | butter | (1) butter |
olive oils other oils | (2) olive oil (3) other oils | |
other fats | (4) margarine and other plant fats (5) other animal fats | |
sour cream | (6) cream | |
FRUITS | fruits | (1) apples (2) bananas (3)berries (4) citrus fruits (5) frozen fruits (6) fruits products (7) other fruits (8) peaches and nectarines |
dried fruits and nuts | (9) dried fruits and nuts | |
VEGETABLES | potatoes | (1) potatoes (2) potato products |
vegetables (excluding potatoes) | (3) beetroot (4) cabbage (5) carrot (6) cauliflower (7) cucumber (8) lettuce (9) onions (10) tomatoes (11) frozen vegetables and mushrooms (12) sour cabbage (13) other vegetables and mushrooms (14) vegetable and mushroom products | |
SNACKS AND SWEETS | chocolate | (1) chocolate (2) powdered cacao (3) powdered chocolate |
desserts | (4) ice-cream | |
snacks | (5) chips | |
sweet bakery products | (6) cakes and pies | |
SUGARS | honey | (1) honey |
jams, syrups, marmalade | (2) jams (3) syrups (4) marmalade | |
sugar | (5) sugar | |
sugar substitutes | (6) sugar substitutes | |
BEVERAGES, NONALCOHOLIC | juices | (1) fruit juices (2) vegetables juices (3) mixed juices |
other beverages | (4) other nonalcoholic beverages | |
water | (5) water | |
COFFEE, TEA | coffee | (1) coffee |
tea | (2) tea | |
ALCOHOLIC BEVERAGES | wine | (1) wine (2) wine-based beverages |
beer | (3) beer, lager (4) low-alcohol and non-alcohol beer (5) beer-based beverages | |
other alcoholic beverages | (6) liquor and cocktail (7) other alcoholic beverages |
Specification | Structure in % |
---|---|
Sex | |
women | 52.4 |
men | 47.7 |
Age | |
18– >30 years | 7.6 |
30– > 40 years | 17.5 |
40– >50 years | 17.8 |
50– >60 years | 19.5 |
60– >70 years | 21.3 |
Number of People in Household | |
1 | 20.6 |
2 | 32.8 |
3 | 19.8 |
4 | 16.6 |
5 and above | 10.3 |
Education Level | |
higher | 18.9 |
secondary vocational or post-secondary | 21.8 |
secondary general | 9.6 |
basic vocational | 27.4 |
lower secondary | 5.1 |
primary | 17.5 |
Family Life Phase | |
Singles, young marriages | 13.9 |
Families with preschool children | 15.6 |
Families with school children | 14.4 |
Families with trainees | 15.0 |
People, older marriages, professionally active | 20.4 |
People, older marriages, professionally inactive | 20.8 |
Income (in Quintile Group) | |
1 (20% of people with the lowest income) | 20.0 |
2 | 20.0 |
3 | 20.0 |
4 | 20.0 |
5 (20% of people with the highest income) | 20.0 |
Socio-Economic Group | |
employees in worker positions | 24.5 |
employees in non-worker positions | 24.0 |
farmers | 4.6 |
self-employed | 6.8 |
pensioners | 29.9 |
disability pensioners | 6.3 |
living on social benefits | 2.6 |
living on other unearned sources | 1.5 |
Assessment of Own Financial Situation | |
good | 13.1 |
rather good | 19.8 |
average, neither good nor bad | 54.3 |
rather bad | 9.5 |
bad | 3.4 |
Assessment of Nutrition in Household | |
good | 46.7 |
rather good | 28.4 |
average, neither good nor bad | 22.8 |
rather bad | 1.6 |
bad | 0.5 |
Specification | Potassium |
---|---|
Average daily intake of potassium in mg | 2617.93 |
Average allowance (AI) in mg | 3152.36 |
Fulfillment of reference value | 83.05% |
Structure of Potassium Intake in %: | |
Vegetables | 32.47 |
Meat and meat products | 17.69 |
Cereal products | 16.63 |
Milk and dairy products | 11.87 |
Fruits | 8.59 |
Nonalcoholic beverages | 4.45 |
Snacks, sweets ad sugars | 4.21 |
Seafood | 1.39 |
Eggs | 1.16 |
Specification | Share of Potassium Intake |
---|---|
VEGETABLES | 32.47 |
Potatoes and Potato Products | 16.23 |
potatoes | 15.07 |
potato products | 1.16 |
Vegetables (Excluding Potatoes) | 16.24 |
other vegetables and mushrooms | 5.15 |
tomatoes | 3.05 |
vegetable and mushroom products | 1.99 |
carrot | 1.36 |
cabbage | 1.22 |
beetroot | 0.66 |
cucumber | 0.59 |
onions | 0.58 |
frozen vegetables and mushrooms | 0.57 |
sour cabbage | 0.47 |
cauliflower | 0.31 |
lettuce | 0.26 |
Specification | Share of Potassium Intake |
---|---|
MEAT AND MEAT PRODUCTS | 17.69 |
Meat Products | 6.68 |
processed red meat products | 4.88 |
other meat products | 0.95 |
processed poultry products | 0.85 |
Other Meat | 0.81 |
liver and other offal | 0.61 |
minced meat | 0.15 |
Poultry | 5.03 |
chicken | 4.27 |
other poultry | 0.76 |
Red Meat | 5.17 |
pork | 4.78 |
beef | 0.37 |
Specification | Share of Potassium Intake |
---|---|
CEREAL PRODUCTS | 16.64 |
bread, rolls, bread products | 12.19 |
bread and rolls | 10.11 |
quick breads, bread products | 2.08 |
flour, bran, cooking ingredients | 1.35 |
wheat flour | 1.31 |
pizza, pasta, macaroni and other flour dishes | 1.37 |
pasta, macaroni, noodle | 1.01 |
pizza and other flour dishes | 0.36 |
ready-to-eat cereal | 0.85 |
breakfast cereals | 0.85 |
rice, cooked grains | 0.87 |
groats and cereal grains | 0.53 |
rice | 0.35 |
Specification | Share of Potassium Intake |
---|---|
MILK AND DAIRY PRODUCTS | 11.87 |
cheese | 1.21 |
cheeses | 0.57 |
cottage cheese | 0.64 |
milk | 6.81 |
condensed and powdered milk | 0.23 |
milk, reduced fat | 2.47 |
milk, whole | 4.11 |
yoghurts and milk drinks | 3.85 |
milk shakes and other dairy drinks | 2.30 |
yogurts | 1.55 |
Specification | Share of Potassium Intake |
---|---|
FRUITS | 8.59 |
Dried Fruits and Nuts | 0.99 |
dried fruits and nuts | 0.99 |
Fruits | 7.60 |
bananas | 2.13 |
apples | 1.43 |
citrus fruits | 1.28 |
berries | 1.01 |
peaches and nectarines | 0.84 |
other fruits | 0.77 |
fruits products | 0.11 |
Factors | Cramer Correlations |
---|---|
number of people in household | 0.284 |
family life phase | 0.224 |
age | 0.175 |
income (quintile group) | 0.170 |
socio-economic affiliation | 0.145 |
month of study | 0.098 |
sex | 0.088 |
region | 0.053 |
education level | 0.041 |
land use | 0.028 |
assessment of financial situation | 0.028 |
assessment of nutrition | 0.020 |
size of the village | 0.016 |
degree of urbanization of place of household living | 0.015 |
Specification | Cluster 1 | Cluster 2 | Cluster 3 | Whole Sample |
---|---|---|---|---|
Number of households | 9406 | 12,947 | 14,533 | 36,886 |
Potassium contribution | below 2000 mg | 2000–3000 mg | above 3000 mg | 2617.93 mg |
Contribution of Potassium in % by Clusters From | ||||
Vegetables | 26.8 | 33.0 | 38.7 | 32.5 |
(including potatoes) | 10.9 | 15.8 | 19.4 | 15.1 |
Meat and meat products | 19.0 | 17.6 | 16.2 | 17.7 |
Cereal products | 19.0 | 16.4 | 14.0 | 16.7 |
Milk and dairy products | 13.0 | 11.9 | 10.5 | 11.9 |
Fruits | 8.0 | 8.4 | 9.5 | 8.6 |
Nonalcoholic beverages | 5.1 | 4.4 | 3.7 | 4.5 |
Snacks, sweets ad sugars | 4.7 | 4.2 | 3.5 | 4.2 |
Seafood | 1.4 | 1.4 | 1.4 | 1.4 |
Eggs | 1.2 | 1.2 | 1.1 | 1.2 |
Specification | Cluster 1 | Cluster 2 | Cluster 3 | Whole Sample |
---|---|---|---|---|
Whole Sample of Households | 25.5 | 35.1 | 39.4 | 100.0 |
Number of People in Household | ||||
1 | 7.6 | 14.7 | 34.2 | 20.6 |
2 | 21.9 | 33.0 | 39.6 | 32.8 |
3 | 23.6 | 22.6 | 14.9 | 19.8 |
4 | 27.2 | 19.1 | 7.5 | 16.6 |
5 and above | 19.7 | 10.6 | 3.8 | 10.3 |
Family Life Phase | ||||
Singles, young marriages | 11.3 | 13.6 | 15.8 | 13.9 |
Families with preschool children | 25.8 | 17.2 | 7.5 | 15.6 |
Families with school children | 22.5 | 16.3 | 7.4 | 14.4 |
Families with adult children | 15.9 | 15.1 | 14.2 | 15.0 |
People, older marriages, professionally active | 13.0 | 18.8 | 26.7 | 20.4 |
People, older marriages, professionally inactive | 11.5 | 19.0 | 28.5 | 20.8 |
Age | ||||
18 – >30 years | 10.0 | 7.8 | 5.9 | 7.6 |
30 – >40 years | 25.8 | 18.9 | 11.0 | 17.5 |
40 – >50 years | 23.2 | 19.1 | 13.0 | 17.8 |
50 – >60 years | 17.2 | 19.3 | 21.2 | 19.5 |
60 – >70 years | 13.0 | 19.5 | 28.4 | 21.3 |
70 years and older | 10.7 | 15.5 | 20.5 | 16.2 |
Income (in Quintile Group) | ||||
1 (20% of people with the lowest income) | 30.8 | 20.9 | 12.2 | 20.0 |
2 | 24.1 | 21.1 | 16.4 | 20.0 |
3 | 18.5 | 20.4 | 20.6 | 20.0 |
4 | 15.0 | 19.7 | 23.5 | 20.0 |
5 (20% of people with the highest income) | 11.7 | 17.9 | 27.3 | 20.0 |
Socio-Economic Group | ||||
employees in worker positions | 32.3 | 25.7 | 18.4 | 24.5 |
employees in non-worker positions | 27.1 | 25.2 | 20.9 | 24.0 |
farmers | 3.6 | 5.0 | 4.9 | 4.6 |
self-employed | 8.4 | 6.9 | 5.6 | 6.8 |
pensioners | 19.1 | 28.1 | 38.4 | 29.9 |
disability pensioners | 4.6 | 5.4 | 8.1 | 6.3 |
living on social benefits | 3.3 | 2.5 | 2.2 | 2.6 |
living from other unearned sources | 1.7 | 1.3 | 1.6 | 1.5 |
© 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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Górska-Warsewicz, H.; Rejman, K.; Laskowski, W.; Kowalcze, K. Food Sources of Potassium in the Average Polish Diet. Nutrients 2019, 11, 2905. https://doi.org/10.3390/nu11122905
Górska-Warsewicz H, Rejman K, Laskowski W, Kowalcze K. Food Sources of Potassium in the Average Polish Diet. Nutrients. 2019; 11(12):2905. https://doi.org/10.3390/nu11122905
Chicago/Turabian StyleGórska-Warsewicz, Hanna, Krystyna Rejman, Wacław Laskowski, and Katarzyna Kowalcze. 2019. "Food Sources of Potassium in the Average Polish Diet" Nutrients 11, no. 12: 2905. https://doi.org/10.3390/nu11122905