Dietary Saturated Fats from Different Food Sources Show Variable Associations with the 2015 Healthy Eating Index in the Canadian Population
Autor: | Didier Brassard, Simone Lemieux, Stéphanie Harrison, Benoît Lamarche |
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Rok vydání: | 2020 |
Předmět: |
Adult
Male Canada Saturated fat Population Medicine (miscellaneous) Healthy eating Young Adult Environmental health Linear regression Humans Medicine Total energy education Aged education.field_of_study Nutrition and Dietetics business.industry Canadian population Data Collection Fatty Acids Limiting Middle Aged Dietary Fats Nutrition Assessment Food Restricted cubic splines Female Diet Healthy business Food Analysis |
Zdroj: | The Journal of Nutrition. 150:3288-3295 |
ISSN: | 0022-3166 |
DOI: | 10.1093/jn/nxaa300 |
Popis: | BACKGROUND Although mostly food-based, the majority of dietary guidelines also recommend limiting the consumption of foods high in SFAs. Yet, the association between the consumption of SFAs from different food sources and overall diet quality remains uncertain. OBJECTIVES The objective of this study was to examine the associations between SFAs from various food sources and the 2015 Healthy Eating Index (HEI-2015) as a proxy of overall diet quality. METHODS The study sample included 11,106 respondents between 19 and 70 y of age from the 2015 Canadian Community Health Survey. Dietary intakes as well as the HEI-2015 were calculated using data from a single 24-h recall. An HEI-2015 from which the SFA subscores were subtracted was also calculated. Low nutritive value foods were defined using Health Canada's 4-Tier system. Associations were investigated using multivariable linear regressions with restricted cubic splines. RESULTS Major sources of SFAs in this population were low nutritive value foods [4.4% of total energy intake (%E)], dairy (2.7%E), and meat products (1.9%E). The associations between SFA consumption (total and from different food sources) and the HEI-2015 were generally inverse and nonlinear (P for the nonlinearity test |
Databáze: | OpenAIRE |
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