Fatty acid consumption pattern of Americans: 1987–1988 USDA Nationwide Food Consumption Survey

Autor: Penny M. Kris-Etherton, Satya S. Jonnalagadda, Suzanne S. Harris, James T. Heimbach, S.Kathleen Egan
Rok vydání: 1995
Předmět:
Zdroj: Nutrition Research. 15:1767-1781
ISSN: 0271-5317
DOI: 10.1016/0271-5317(95)02046-2
Popis: This study characterized the fatty acid intake pattern and the contribution of different food groups to the fatty acid intake of Americans using the U.S. Department of Agriculture's 1987–1988 Nationwide Food Consumption Survey. The fatty acid intake was estimated using three-day food consumption data for children age 6–11 and for males and females age 12–19, 20–39 and 40 and older. Palmitic acid was the predominant saturated fatty acid (SFA) in the diet for all age sex groups, contributing 52–57% of SFA intake. Oleic acid was the primary monounsaturated fatty acid (MUFA) for all age sex groups, comprising 91–95% of MUFA intake. Linoleic acid was the principle polyunsaturated fatty acid (PUFA) for all age sex groups, contributing 87–92% of PUFA intake. The Milk and Milk Products group was the major contributor of the short chain SFA and lauric and myristic acids. Meat, Poultry and Meat Mixtures were the main sources of palmitic and stearic acids. Grain Products contributed appreciably to the long chain SFA intake. Oleic acid was obtained mainly from Meat, Poultry, Fish and Mixtures. Yeast breads, rolls, cakes, cookies and pastries were the main contributors of linoleic acid intake. A variety of animal and vegetable products contributed to the linolenic acid and C 18:4+20:4 intake, while fish and shellfish were the main sources of C 20:5+22:6 fatty acids. The contribution of the various food groups to intake of individual fatty acids was similar for both males and females. The results of the present study indicate that a wide variety of food groups contribute to the total fat intake Americans.
Databáze: OpenAIRE
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