National dietary survey on the adult population of Cyprus

Cyprus, food consumption, nutrition, adults, pregnancy, adolescence, FoodEx2
First published in EFSA Supporting Publications
1 August 2018
17 July 2018
External Scientific Report


The project CY 2014‐2017‐Lot2 is a dietary survey conducted in Cyprus at National level. The project was funded through an EFSA procurement under the EU Menu Project. The aim of the project is dual: the collection of detailed, harmonised and high‐quality food consumption data of the adolescent and adult population in Cyprus (10‐74 years old including pregnant women) according to EFSA specific requirements and the description of the collected data according to EFSA FoodEx2 food classification system. In total 812 people (adolescents 10‐17 years old, adults 18‐64 years old, and elderly 65‐74 years old), participated in the survey, as well as 204 pregnant women. The method of random stratified sampling was applied for the selection of the participants using the list of Cyprus postal codes. Food consumption information was collected for two non‐consecutive days, using the method of the 24‐hour dietary recall method. Additionally, short food frequency questionnaire was applied in order to collect information on the consumption of food groups such as vegetables, legumes, dairy, meat, fish, poultry, oils and nuts and the consumption frequencies of food supplements. Information on weight, height and physical activity levels of participants was also collected during the survey. For participants aged 10‐75 years old the response rate was relatively low ‐ 47% ‐ but with high participation rate ‐ 99%. For the pregnant women response and participation rates were 90% and 98% respectively. Food consumption data were recorded in the “Greek Diet” Software and coded according to EFSA FoodEx2 food classification system. Quality control was applied at each stage of the survey ensuring the credibility of the collected data.

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The present document has been produced and adopted by the bodies identified above as authors. This task has been carried out exclusively by the authors in the context of a contract between the European Food Safety Authority and the authors, awarded following a tender procedure. The present document is published complying with the transparency principle to which the Authority is subject. It may not be considered as an output adopted by the Authority. The European Food Safety Authority reserves its rights, view and position as regards the issues addressed and the conclusions reached in the present document, without prejudice to the rights of the authors.