Selected lower-fat foods positively impact nutrient quality in diets of free-living Americans

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 ≤.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. J Am Diet Assoc. 2003;103:570-576.