title: From margarine to butter: predictors of changing bread spread in an 11-year population follow-up.
abstract: Finland is known for a sharp decrease in the intake of saturated fat and cardiovascular mortality. Since 2000, however, the consumption of butter-containing spreads - an important source of saturated fats - has increased. We examined social and health-related predictors of the increase among Finnish men and women.
  
  
  
  An 11-year population follow-up.
  
  
  
  A representative random sample of adult Finns, invited to a health survey in 2000.
  
  
  
  Altogether 5414 persons aged 30-64 years at baseline in 2000 were re-invited in 2011. Of men 1529 (59 %) and of women 1853 (66 %) answered the questions on bread spreads at both time points. Respondents reported the use of bread spreads by choosing one of the following alternatives: no fat, soft margarine, butter-vegetable oil mixture and butter, which were later categorized into margarine/no spread and butter/butter-vegetable oil mixture (= butter). The predictors included gender, age, marital status, education, employment status, place of residence, health behaviours, BMI and health. Multinomial regression models were fitted.
  
  
  
  Of the 2582 baseline margarine/no spread users, 24.6% shifted to butter. Only a few of the baseline sociodemographic or health-related determinants predicted the change. Finnish women were more likely to change to butter than men. Living with a spouse predicted the change among men.
  
  
  
  The change from margarine to butter between 2000 and 2011 seemed not to be a matter of compliance with official nutrition recommendations. Further longitudinal studies on social, behavioural and motivational predictors of dietary changes are needed.
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Ritva
authors.initials: R
authors.lastname: Prättälä
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Esko
authors.initials: E
authors.lastname: Levälahti
authors.affiliation: 2Finnish Institute of Occupational Health,Helsinki,Finland.
authors.forename: Tea
authors.initials: T
authors.lastname: Lallukka
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Satu
authors.initials: S
authors.lastname: Männistö
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Laura
authors.initials: L
authors.lastname: Paalanen
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Susanna
authors.initials: S
authors.lastname: Raulio
authors.affiliation: 3Department of Public Health,University of Helsinki,Helsinki,Finland.
authors.forename: Eva
authors.initials: E
authors.lastname: Roos
authors.affiliation: 4Folkhälsan Research Center,Finland and Department of Public Health,University of Helsinki,Helsinki,Finland.
authors.forename: Sakari
authors.initials: S
authors.lastname: Suominen
authors.affiliation: 1National Institute for Health and Welfare,PO Box 30,FI-00271 Helsinki,Finland.
authors.forename: Tomi
authors.initials: T
authors.lastname: Mäki-Opas
mesh_terms: D000328:Adult; D001939:Bread; D002079:Butter; D004032:Diet; D004041:Dietary Fats; D005260:Female; D005387:Finland; D005500:Follow-Up Studies; D006801:Humans; D008297:Male; D008383:Margarine; D008875:Middle Aged
chemical_list: D004041:Dietary Fats; D002079:Butter; D008383:Margarine
keywords: 2000–2011; Butter; Change of bread spread; Follow-up; Margarine