Cited by 116Nutritional Studies and DietNutrition, Health and Food BehaviorFatty Acid Research and Health

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Dietary-Fat Intake in the US Population

Kennedy, Eileen T., Bowman, Shanthy A., Powell, Renee·1999·Journal of the American College of Nutrition

DOI 10.1080/07315724.1999.10718853

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Abstract

OBJECTIVE: This article looks at the food group choices by individuals grouped based on fat intake, saturated fat intake, and use of lowfat foods. METHODS: Food consumption data from USDA's National Food Consumption Surveys (NFCS) and the Continuing Survey of Food Intakes by Individuals (CSFII) were used to look at changes in the mean energy, percent calories from fat and saturated-fat and total-fat intakes over time. USDA's 1995 CSFII data were used to evaluate the diets of individuals grouped based on percent calories from fat and use of low-fat foods. Individuals six to 50 years old who had complete food intake records were included and five age-gender classifications were used. RESULTS: The percent of calories from total fat and saturated fat have steadily declined over the last 30 years, and the amount of fat in the diet has increased from 1989 to 1995. Those whose diets met the Dietary Guidelines Recommendations for fat and saturated fat had lower fat intakes. Except for adult males, those with low-fat diets had higher intakes of total-food amount. Also, lower saturated-fat intakes were associated with lower energy intakes. In general, high-fruit-and-grain-products consumption were seen in groups with low-fat intake. For those who included low-fat foods in their diets and also had low-fat intakes, rice and pasta were the major foods of choice for calories. Fried potatoes were one of the main sources of calories for high-fat groups. CONCLUSION: The study showed individuals whose diets included low-fat foods are more likely to have a diet that meets the dietary guidelines recommendations for fat and saturated fat.

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Authors: Kennedy, E. T., Bowman, S. A., & Powell, R.
Affiliations: United States Department of Agriculture (US)
Agricultural Research Service (US)
ORCID: Kennedy, Eileen T.
Bowman, Shanthy A.
Venue: Journal of the American College of Nutrition
Publisher: Informa UK Limited
Published: 1999-06
Volume: 18
Issue: 3
Pages: 207-212
ISSN: 0731-5724 (ISSN-L)
1541-1087
DOI: 10.1080/07315724.1999.10718853
OpenAlex: W2070126317
Cited by: 116
References: 3
Citations by year: 2025: 1 · 2024: 3 · 2022: 2 · 2021: 3 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 1 · 2016: 2 · 2015: 1 · 2014: 8 · 2013: 5 · 2012: 6
FWCI: 9.89
Type: journal article
Language: en
Open access: closed
Locations: Journal of the American College of Nutrition (publishedVersion)
PubMed (publishedVersion)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords: dietary fat intake, saturated fat intake, low-fat foods, Dietary Guidelines for Americans, energy intake, food group intake, fried potatoes
MeSH terms: Adolescent, Adult, Energy Intake, Child, Diet, Diet Surveys, Dietary Fats, Female, Humans, Male, Middle Aged, United States, Diet Records, Age Distribution, Sex Distribution

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Dietary-Fat Intake in the US Population

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