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| Research article summary (published 29 Apr 2003): |
Selected lower-fat foods positively impact nutrient quality in diets of free-living Americans.
Full Abstract
OBJECTIVE:
To compare nutrient profiles of Continuing Survey of Food Intake by Individuals (CSFII) respondents who reported use of regular and lower-fat versions of selected foods with those not reporting intake of these foods.
SUBJECTS:
American children (ages 2 to 19) and adults completing two days of recalls for the 1994 to 1996 CSFII.
DESIGN:
Dietary intakes were reviewed for selected foods for which regular (high) and modified-fat versions were available. Foods included added table fats (eg, salad dressings, margarine, creams), desserts, snacks, cheeses, and yogurts. Respondents were divided into non-users (none of these foods reported), mixed users (lower-fat and high-fat foods), and high-fat (only) users.
STATISTICAL ANALYSES PERFORMED:
Weighted data were used for descriptive analyses. Unweighted data were used for reported nutrient intake, nutrient density, fat intakes, and Food Guide Pyramid comparisons. A P value of < or =.01 was selected to determine whether group differences were statistically significant. Post hoc analyses were conducted to identify where differences were found.
RESULTS:
Respondents reporting inclusion of any selected lower-fat food had significantly lower fat intake (P<.01) than exclusive high-fat users (male respondents:
31.5% vs 35.1%; female respondents:
30.3% vs 34.4%; children:
30.6% vs 33.4%). In general, mixed users had higher micronutrient intakes than high-fat users. Specifically, mixed users reported higher intakes of most B vitamins; vitamins A, C, and folate; the minerals calcium, phosphorus, magnesium, iron, and zinc; and fiber. These differences were associated with higher intakes of milk, fruits, and grains.
APPLICATIONS/CONCLUSIONS:
This research supports the "all foods can fit" paradigm and validates recommending lower-fat foods (including snacks, desserts, cheeses, yogurt, and added table fats) to American consumers to reduce total fat to moderate levels while ensuring adequacy for most micronutrients.
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Author information
Author/s: Sigman-Grant, Madeleine (M); Warland, Rex (R); Hsieh, Gloria (G);
Affiliation: University of Nevada Cooperative Extension, Las Vegas, NV 89416, USA. sigman-grantm(-atsign-)unce.unr.edu
Journal and publication information
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal: Journal of the American Dietetic Association (J Am Diet Assoc), published in United States. (Language: eng)
Reference: 2003-May; vol 103 (issue 5) : pp 570-6
Dates: Created 2003/05/02; Completed 2003/05/21; Revised 2006/11/15;
PMID: 12728214, status: MEDLINE (last retrieval date: 11/6/2008)
Sourced from the National Library of Medicine. Abstract text and other information may be subject to copyright.
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