Sources ofTransand Saturated Fatty Acids: In the Diets of Vancouver Children
| Autor: | Kelly A. Mulder, Alexa R. Ferdinands, Kelly J. Richardson, Sheila M. Innis |
|---|---|
| Rok vydání: | 2013 |
| Předmět: |
Male
Medicine (miscellaneous) Body Mass Index Surveys and Questionnaires Humans Medicine Food science Child chemistry.chemical_classification Nutrition and Dietetics Nutrition assessment British Columbia business.industry Dietary intake Fatty Acids Fatty acid General Medicine Trans Fatty Acids Dietary Fats Diet Cross-Sectional Studies Nutrition Assessment chemistry Child Preschool Fast Foods Female business Body mass index Polyunsaturated fatty acid Fast foods |
| Zdroj: | Canadian Journal of Dietetic Practice and Research. 74:7-13 |
| ISSN: | 2292-9592 1486-3847 |
| DOI: | 10.3148/74.1.2013.7 |
| Popis: | Purpose: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods.Methods: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child.Results: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more than 10% of energy from SFA. Monounsaturated and polyunsaturated fatty acid intakes were 12.0 ± 3.0% and 5.79 ± 2.16% of energy, respectively. Major sources of TFA were dairy products, fast foods, and bakery products. Major sources of SFA were dairy products, processed foods, fast food, and bakery products.Conclusions: The TFA intakes of children aged five to six years have decreased since 2004 to a 95th percentile intake of 1.28% of energy, but more than 80% of children consume over 10% of energy from SFA. Removing TFA from snacks and bakery products would decrease the highest TFA intakes to 1% of energy. This study suggests that increased efforts by industry or educational guidance for parents is required to enable selection of foods lower in TFA, and that greater emphasis is needed on SFA. |
| Databáze: | OpenAIRE |
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