Results
Average consumption per person, per day by Eatwell Guide category
This section presents results for average consumption (g/person/day) and the percentage of the total population consuming each food category, grouped by Eatwell Guide category. Analyses were conducted using food category level data, grouped as described in Appendix 2 (e.g. the vegetables and fruit Eatwell Guide category included the salad and other raw vegetables; vegetables (not raw); fruit; fruit juice; and smoothies 100% fruit and/or juice food categories).
Detailed average intake estimates for all food categories, including analyses by SIMD quintile, equivalised income quintile and consumers only, are provided in Appendix 3.
Starchy carbohydrate foods
Figure 1 provides a breakdown of the proportion of total average starchy carbohydrate food consumption (g/person/day) contributed by each food category in the total population. High fibre breakfast cereals made the greatest contribution to starchy carbohydrate food intake, accounting for 13.9% of total average consumption. Similar contributions were found for other potatoes, potato salads and dishes (13.6%), rice (13.2%), and white bread (13%).
Proportion of consumers
Among starchy carbohydrate food categories, white bread was consumed by the highest percentage of the population (45.7%), followed by high fibre breakfast cereals (32.4%) and chips, fried and roast potatoes, and potato products (29.2%).
Differences by socioeconomic group
Mean intakes of high fibre breakfast cereals and wholemeal bread were generally lower among more deprived groups. Mean intake of high fibre breakfast cereals in the most deprived SIMD quintile (17.8 g/day), where 23.0% of individuals consumed these foods, was almost half that observed in the least deprived quintile (32.3 g/day), where 37.8% consumed them. In contrast, mean white bread intake was higher in the most deprived quintile (30.4 g/day) than in the least deprived quintile (26.6 g/day).
Vegetables and fruit
Figure 2 shows the contribution of each food category to total average vegetables and fruit consumption (g/person/day) in the total population. Fruit contributed the largest proportion of vegetables and fruit intake (37.3%), followed by vegetables (not raw) (31.5%), fruit juice and smoothies (20.6%) and salad and other raw vegetables (10.7%).
It is important to note that, as this is presented as a proportion by weight, liquids such as fruit juice and smoothies may skew the overall results. When fruit juice and smoothies were excluded, fruit accounted for 46.9% of total vegetable and fruit intake, while vegetables (not raw) contributed 39.6%, and salad and other raw vegetables accounted for 13.5%.
Proportion of consumers
Vegetables (not raw) were consumed by the highest proportion of the population (52.6%), with a similar proportion consuming fruit (50.2%). A lower proportion of the population consumed salad and other raw vegetables (29.5%) and fruit juice and smoothies (18.3%).
Differences by socioeconomic group
Overall vegetable and fruit intake (including fruit juice and smoothies) tended to be higher among those living in less deprived areas, increasing from 146.1 g/day in the most deprived SIMD quintile to 209g/day in the least deprived quintile. A similar trend was observed when fruit juice and smoothies were excluded.
Mean intakes of most vegetable and fruit categories were lower among those with lower incomes. A lower proportion of individuals in the lowest income quintile consumed fruit (39.6%), with a mean intake of 51.3 g/day, compared with 61.1% in the highest income quintile, where mean intake was 88.2 g/day. Salad and other raw vegetable intake was also considerably lower in the lowest income quintile (10.9 g/day) than in the highest income quintile (33.5 g/day). Average fruit juice and smoothie intake was highest in the second-lowest income quintile (56.1 g/day), compared with 38.9 g/day in the highest income quintile.
Protein foods
Figure 3 shows the contribution of each food category to total average protein foods consumption (g/person/day) in the total population. Chicken and turkey dishes was the predominant food category, contributing 30.2% of total intake for the protein food group, with beef, veal and dishes accounting for 17.2%. Eggs and egg dishes accounted for a relatively small proportion of total average protein food consumption, with other eggs and egg dishes contributing 9.9% of total intake and manufactured egg products contributing a further 1.4%.
Proportion of consumers
Chicken and turkey dishes was the protein food category consumed by the highest proportion of the population (38.8%), followed by eggs and egg dishes (25.3%) and beef, veal and dishes (24.1%).
Differences by socioeconomic group
Mean intakes of beef, fish, and nuts and seeds were generally lower among lower income groups and those living in more deprived areas. Lower income groups tended to have higher intakes of coated chicken and turkey, with mean intake almost twice as high in the lowest income quintile (10.4 g/person/day) as in the highest income quintile (5.6 g/person/day).
Dairy and alternatives
Figure 4 provides a breakdown of the proportion of total average dairy and alternatives consumption (g/person/day) contributed by each food category in the total population. Semi-skimmed milk accounted for the greatest proportion of intake (42.8%), followed by other milk and cream (15.8%), whole milk (14.8%), and yoghurt (13.4%). It is important to note that, as this is presented as a proportion by weight, liquids such as milk may skew the overall results.
When milk categories were excluded, yoghurt accounted for 71.3% of total dairy and alternatives intake, while cheese contributed 25.7%, and fromage frais and other dairy desserts accounted for 3%.
Proportion of consumers
Within the dairy and alternatives category, semi-skimmed milk had the highest proportion of consumers (46.5%), followed by cheese (33.0%) and yoghurt (23.7%).
Differences by socioeconomic group
Mean intakes of semi-skimmed milk, cheese and yoghurt were generally lower among lower income groups and those living in more deprived areas. For example, average yoghurt intake was almost half that observed in the highest income quintile (20.4 g/person/day compared with 36.9 g/person/day). Similarly, the proportion of individuals consuming yoghurt increased from 16.6% in the most deprived areas to 31.6% in the least deprived areas. In contrast, whole milk intakes tended to be higher among lower income groups, with mean intake of 21.2 g/person/day in the lowest income quintile compared with 13.1 g/person/day in the highest income quintile.
Oils and spreads
Figure 5 shows the contribution of different oils and spreads categories to total average consumption (g/person/day) in the total population. Reduced fat non polyunsaturated spreads (54.7%) and reduced fat polyunsaturated spreads (21%) accounted for more than three quarters of all oils and spreads consumed. All other oil and spread categories contributed less than 10% of total intake.
Butter was excluded from the overall oils and spreads analyses, as the Eatwell Guide recommends choosing lower-fat spreads instead of butter. However, separate analyses showed that average butter consumption was 2.9 g per person per day, exceeding the average intake of all oils and spreads categories presented in Table 3.5, the highest of which was reduced fat spread not polyunsaturated (1.1 g/day).
Proportion of consumers and differences by socioeconomic group
Reduced-fat non-polyunsaturated spreads were also the oils and spreads category consumed by the highest proportion of the population (13.3%). Differences in intake by income and deprivation were generally small.
Separate analyses showed butter to be consumed by 34.8% of the population.
Frequency of food item consumption by category
This section presents results for the most frequently consumed individual food items, in addition to those contributing the greatest overall quantity (grams) consumed within each Eatwell Guide category. As this analysis was conducted on food level data, food categories were grouped into larger categories where appropriate, as outlined in Appendix 2 (e.g. food categories for higher fibre breakfast cereals and other breakfast cereals were combined for analyses of breakfast cereals overall).
Starchy carbohydrate foods
Table 4.1 in Appendix 4 presents the top five food items by frequency of consumption and total weight consumed within each starchy carbohydrate food category (overall survey total grams).
- Within pasta, rice and other miscellaneous cereals, white basmati rice was the most frequently consumed item (n=216) and contributed the greatest total weight (29,387g).
- For bread, toast made with white bread was the most frequently consumed item (n=543) and contributed the greatest total weight (32,613g).
- Within overall breakfast cereals, Weetabix/Wheat biscuits were the most frequently consumed item (n=198), whilst porridge made with semi-skimmed milk contributed the greatest total weight (35,552g).
- For potatoes, oven chips were the most frequently consumed item (n=231) and baked potatoes/jacket potatoes with the skin eaten contributed the greatest total weight (27,611g).
Vegetables and fruit
Table 4.2 in Appendix 4 presents the top five food items by frequency of consumption and total weight consumed within the vegetables and fruit category.
- Within vegetables, carrots were the most frequently consumed item (n=227), whilst fresh tomatoes contributed the greatest total weight (21,274g).
- For fruit, bananas were the most frequently consumed item (n=760) and also contributed the greatest total weight (89,393g).
- Within fruit juices and smoothies, 100% orange juice was the most frequently consumed item (n=290) and the largest contributor to total weight (62,058g).
Protein foods
Table 4.3 in Appendix 4 presents the top five food items by frequency of consumption and total weight consumed within each protein food category.
- Within eggs and egg dishes, boiled eggs were the most frequently consumed item (n=185) and scrambled eggs contributed the greatest total weight (17,243g).
- For red and processed meat, ham (not smoked) and grilled pork sausages were the most frequently consumed items (n=129 and 126 respectively). Homemade spaghetti bolognese contributed the greatest total weight (26,016g).
- Within the white meat category, roast chicken with the skin removed (n=102) and homemade chicken curry (n=101) were the most frequently consumed foods, with homemade chicken curry contributing the greatest total weight (21,003g).
- For meat pies and pastries, sausage rolls were the most frequently consumed item (n=52), followed by individual steak pies (n=40), which also contributed the greatest total weight (9,418g).
- Grilled or oven-baked salmon was both the most frequently consumed fish item (n=85) and the largest contributor to total weight (8,836g).
- Within nuts and seeds, crunchy peanut butter (n=69) was the most frequently consumed item and unsalted mixed nuts contributed the greatest total weight (1,702g).
Dairy and alternatives
Table 4.4 in Appendix 4 presents the top five food items by frequency of consumption and total weight consumed within each dairy and alternatives category.
- Semi-skimmed milk was the most frequently consumed milk item (n=4,079) and also contributed the greatest total weight (264,160g).
- Cheddar cheese was the most frequently consumed cheese item (n=493) and contributed the greatest total weight (13,832g).
- Within the yoghurt, fromage frais and other dairy desserts category, natural Greek-style yoghurt was the most frequently consumed item (n=174), while fruit yoghurt contributed the greatest total weight (16,278g).
Oils and spreads
Table 4.5 in Appendix 4 presents the top five food items by frequency of consumption and total weight consumed within the oils and spreads category.
- Lightest spreadable butter was the most frequently consumed item (n=114) and contributed the greatest total weight (1,029g).
Separate analyses showed that salted butter was the most frequently consumed butter item (n=853), followed by unsalted butter (n=318) and spreadable salted butter (n=275).
Conclusion
This analysis identified the foods and food categories that contribute most substantially to dietary intake among adults in Scotland using 2024 Scottish Health Survey dietary data. The findings highlight commonly consumed foods across the Eatwell Guide food groups and provide an evidence base to inform consideration of foods that may be suitable for inclusion within any future food price cap proposals. Differences observed by deprivation and income also demonstrate the continuing social gradient in dietary intakes across Scotland.