Fig. 1
Top 10 the most popular products consumed by children and adolescents_ Tabela II_ Top 10 najpopularniejszych produktów spożywanych przez badane dzieci i młodzież_
| Products | Usage in grup [%] |
|---|---|
| French fries | 27% |
| Chocolate | 27% |
| Pizza | 23% |
| Chicken | 21% |
| Bananas | 20% |
| Tomato soup | 19% |
| Pancakes | 17% |
| Spaghetti | 17% |
| Apples | 16% |
| Fish | 16% |
Preference of consumed products and additional substances included in this food, including potentially harmful, depending on the gender of examined persons_ Tabela III_ Preferencja spożywanych produktów oraz zawartych w tej żywności dodatkowych substancji, w tym potencjalnie szkodliwych, w zależności od płci badanych osób_
| Products and food additions Produkty i dodatki do żywności | Percent of population Boys Odsetek populacji chłopców | Percent of population Girls Odsetek populacji dziewczynek | R | P value |
|---|---|---|---|---|
| Gluten | 90% | 94% | -0.07 | NS |
| Wheat | 89% | 93% | -0.07 | NS |
| Eggs | 70% | 82% | -0.13 | <0.038 |
| Sesame | 17% | 9% | 0.13 | <0.042 |
| Olej Palm palmowy oil | 24% | 12% | 0.15 | <0.017 |
| Soy | 39% | 40% | -0.005 | NS |
| Tomatoes | 56% | 56% | 0.002 | NS |
| Orzechy Hazelnuts | 33% | 34% | -0.015 | NS |
| Mustard plants | 55% | 60% | -0.039 | NS |
| Cocoa paste | 40% | 44% | -0.039 | NS |
| Chili | 3% | 6% | -0.055 | NS |
| Vanilla aroma | 37% | 38% | -0.015 | NS |
| Sugar syrup | 10% | 8% | 0.027 | NS |
| Glucose syrup | 17% | 11% | 0.072 | NS |
| Glucose-fructose syrup | 27% | 32% | -0,046 | NS |
| BHT (butylated hydroxytoluene) | 13% | 5% | 0.13 | <0.032 |
| Monosodium glutamate | 42% | 49% | -0.055 | NS |
| Sodium benzoate and potassium sorbate Benzoesan sodu i sorbinian potasu | 9% | 16% | -0.099 | NS |
| Sulfates | 52% | 44% | 0.082 | NS |
| Calcium disodium EDTA (E385) | 1% | 4% | -0.087 | NS |
Preference of consumed products and additional substances included in this food, including potentially harmful, ones depending on the age of the persons examined_ Tabela IV_ Preferencja spożywanych produktów oraz zawartych w tej żywności dodatkowych substancji, w tym potencjalnie szkodliwych, w zależności od wieku badanych osób_
| Products by age | R | P value |
|---|---|---|
| Gluten | 0.28 | 0.000005 |
| Wheat | 0.25 | 0.000031 |
| Eggs | 0.28 | 0.000005 |
| Sesame | 0.05 | NS |
| Palm oil | -0.06 | NS |
| Soy | 0.17 | 0.005 |
| Tomatoes | 0.37 | 0.001 |
| Hazelnuts | -0.15 | 0.014 |
| Mustard plants | 0.20 | 0.001 |
| Cocoa paste | -0.16 | 0.008 |
| Chili | 0.20 | 0.001 |
| Vanilla aroma | -0.16 | 0.012 |
| Sugar syrup | 0.20 | 0.001 |
| Glucose syrup | -0.13 | 0.039 |
| Glucose-fructose syrup | -0.18 | 0.004 |
| BHT (butylated hydroxytoluene) | -0.14 | 0.024 |
| Monosodium glutamate | 0.19 | 0.003 |
| Sodium benzoate and potassium sorbat | 0.19 | 0.002 |
| Sulfates | 0.21 | 0.001 |
| Calcium disodium EDTA (E385) | 0.14 | 0.021 |
| Salicylates | 0.37 | 0.001 |
| Iron sulphate and ammonium sulfate | 0.27 | 0.001 |
Study group characteristic_ Tabela I_ Charakterystyka grupy badanej_
| Age | Number of Girls | Number of Boys |
|---|---|---|
| 1-3 | 23 | 17 |
| 4-6 | 33 | 32 |
| 7-12 | 19 | 7 |
| 13-16 | 52 | 30 |
| 17-18 | 31 | 19 |
| Total | 158 | 105 |