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Diet among oil-workers on off-shore oil installations in the Norwegian sector of the North Sea

Published online by Cambridge University Press:  09 March 2007

A. Oshaug ,
L. I. Østgård  and
K. U. Trygg
A. Oshaug
Affiliation:
Institute for Nutrition Research, School of Medicine, University of Oslo, PO Box 1046, 0316 Oslo 3, Norway
L. I. Østgård
Affiliation:
Institute for Nutrition Research, School of Medicine, University of Oslo, PO Box 1046, 0316 Oslo 3, Norway
K. U. Trygg
Affiliation:
Institute for Nutrition Research, School of Medicine, University of Oslo, PO Box 1046, 0316 Oslo 3, Norway
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Abstract

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Dietary studies based on 24 h recalls were carried out on four oil installations in the Norwegian sector of the North Sea. Two hundred and three persons were interviewed about what they had eaten the previous 24 h. Food purchased for the installations in the previous 5 months was recorded. Results based on 24 h recalls showed that average daily intake of energy was 12.2 MJ of which 17% came from protein, 44% from fat and 39% from carbohydrate, including 8% from sugar. Meat, vegetables, fresh fruits, seafood (shellfish), french fries, eggs, cream and ice-cream were important components of the diet, while bread, fish and cereals played a minor role. Average daily intake (mg) of nutrients were: calcium 1244, iron 15, vitamin A 1049 μg, vitamin D 4.1 μg, thiamin 1.6, riboflavin 2.2, nicotinic acid 22, ascorbic acid 143. Dietary fibre intake, estimated as unavailable carbohydrate, was on average 19 g, and the average daily intake of cholesterol was 755 mg. Intakes were compared with the Norwegian recommended dietary allowance. Most of the employees chose a diet which when eaten over a longer period of time may contribute to the development of coronary heart diseases (CHD) and thereby increase the morbidity and mortality from CHD in the oil industry.

Keywords

DietOil workersNorth Sea
Type
Dietary Intake of Individuals
Information
British Journal of Nutrition , Volume 68 , Issue 1 , July 1992 , pp. 11 - 19
Copyright
Copyright © The Nutrition Society 1992

References

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