Energy Contribution From Fat- and Calorie-reduced Foods in Young Women

Abstract

LEARNING OUTCOME: To assess the energy intake of women from fat-and calorie-reduced foods to determine their contribution to total energy intake and specific food groups.The number of reduced fat and calorie commercial foods has increased dramatically recently. Research has shown that the consumption of reduced fat and calorie foods does not result in an overall lower energy intake. Fifty women, ages 21–38 (x=25.3 years), who were enrolled in the Army Medical Department Officer Basic Course, recorded food intake for seven days. Fat- and calorie-reduced (RED) foods were identified as foods labeled “reduced-calorie, reduced-fat, diet, or low-calorie.” The consumption of at least one RED food during the 7 days was reported by 96% of the women, and 44% of the women consumed RED foods daily. Mean energy intakes were obtained from total food consumption and from RED foods. The mean intake from RED foods (244±184 kcal) was 12% of total calories (2037±393 kcal). There was no significant difference (p=.25) in mean intake of those consuming less than 12% of calories from RED foods (2059±459 kcal, n=26) and those consuming 12% or more (2013±314 kcal, n=24). For further comparison, foods were broken down into major and minor food groups as described by the U.S. Department of Agriculture. Of the Dairy foods, 48% of calories were from RED foods, with 90% of “fluid milk”, 15% of “frozen dessert” and 12% of “cheese” calories from RED foods. Ten percent of calories from the Bread/Cereal group were from RED foods. RED foods contributed 42% of calories from “cakes, cookies and pies” and 16% of calories from “crackers and salty snacks”. RED “salad dressings” contributed 14% of calories from this group. While the consumption of these modified foods was a major contributor of calories from specific groups of foods, their consumption did not have an effect on the overall energy intake of these women.