Abstract

To identify areas for nutrition interventions, nutrient intakes were examined in a cross-sectional sample of West Virginians. A random sample of adults (N=788, ages 18–74) completed one 24-hour recall over the telephone. Trained interviewers, using the University of Minnesota Nutrition Data System (vs.2.9), conducted the recalls. Forty-two percent of the sample had consumed a lower fat diet (≤30% of Calories) on the day recalled. Consumption of a lower fat diet resulted in significantly lower caloric intakes (1677 kcal lowfat vs. 2130 kcal high fat, p=.002) due to carbohydrate substitution for fats. Lower–fat eaters consumed significantly more carbohydrate, 63% of kcal lowfat vs. 45% of kcal high fat and less fat, 22% of kcal lowfat vs. 39% of kcal high fat, than higher fat eaters, p <.0005. The sources of carbohydrates was probably due to higher consumption of fruits and vegetables since fiber (18 gm lowfat vs. 16 gm high fat. P=.01), vitamin C (103mg lowfat vs. 84mg high fat p=.02), and folate intakes (299 μg lowfat vs. 251 μg high fat, p=.001) were the only nutrients that were higher in persons consuming a low fat diet. Nutrients that were significantly less in the lower–fat eaters were saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, cholesterol, sodium, vitamin E, vitamin B12, calcium, and zinc. Only vitamin E was below the RDA in lower fat eaters. Calcium and zinc intakes were below the RDA in both higher fat and lower fat eaters. There were no differences between the groups for vitamin A, B-6, or iron. Overall, consumption of a low fat diet was associated with positive increases in nutrients except for vitamin E, calcium, and zinc. The latter two were problematic in both groups regardless of fat intake. Progress has been made toward reducing the population fat intake; however, over half still do not meet recommendations. As lower fat diets are adopted, food sources of vitamin E, calcium, and zinc need reinforced in our low fat diet messages.

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