Understanding the choices made to reduce fat intake

Abstract

The study, “Changes in food sources of dietary fat in response to an intensive low-fat dietary intervention: Early results from the Women's Health Initiative” compared sources of dietary fat intake as recorded by participants each using a Food Frequency Questionnaire (FFQ). The authors found strategies used to reduce intake of added fats (butters, oils, and salad dressings) should emphasize: reduced portion sizes, reduced frequency of intake, and changes in cuisine or cooking methods. The authors conclude the importance of designing interventions that encourage participants to select changes in eating patterns that are culturally acceptable while enabling the attainment of fat intake goals.