High-fat Consumers Research Articles

Adherence to WHO’s nutrition recommendations in the UK: Dietary patterns and policy implications from a national survey

Analysis of dietary patterns has largely focused on their association with diseases or risk factors, but limited research has been conducted on the heterogeneity of population dietary patterns and their adherence to international or national nutritional guidelines. As a result, the aim of this study is to identify latent dietary patterns of UK residents and to assess how well different segments comply with WHO dietary norms.To achieve this objective, the UK’s National Diet and Nutrition Surveys for 2011–12 dataset was analysed performing a latent class analysis on energy (kcals) derived from selected food groups. To assess adherence to different dietary patterns of the British population to nutritional guidelines, a traffic light system and a composite conformity index were developed to establish how well the identified segments comply with current dietary WHO norms regarding salt, free sugars, total fat, saturated fat, fruit and vegetables and dietary fibre.Results show four different segments which on the basis of heterogeneity of dietary patterns were named ‘high sugar/high fat consumers’, ‘prudent eaters’, ‘high fat consumers’ and ‘junk food eaters’. These segments show significant differences within and between groups in terms of dietary calories intakes and their adherence to WHO norms. Although ‘prudent eaters’ are closer to WHO dietary guidelines than other segments, none of the identified segments fully comply with dietary WHO norms. Policy implications of these findings are fully discussed in the conclusions arguing how current, future and potential dietary demand and supply measures affect consumers’ compliance with WHO norms.

Effects of Maternal Carbohydrate and Fat Intake on Fetal Telomere Length.

Telomere length can be affected by dietary factors in adults. We investigated the association between maternal carbohydrate and fat intake during pregnancy and telomere length in neonatal cord blood leukocytes. We hypothesized that high fat consumption and high carbohydrate consumption would be associated with shortened fetal telomere length. We collected umbilical cord blood at delivery from women admitted for labor and delivery in a university hospital (N = 62) and extracted genomic DNA using quantitative polymerase chain reaction. We quantified telomere length using the telomere-to-single copy gene ratio method (T:S ratio). High carbohydrate intake was defined as consumption of >175 g/day and high fat intake as >35 g/day. We performed generalized linear regression modeling and bootstrap statistical analyses to derive precise estimates of association. Of the 62 maternal-fetal dyads included in this study, 79% were classified as high carbohydrate consumers and 37% were classified as high fat consumers. High fat consumption had a significant negative effect on T:S ratio (P < 0.05). Although high carbohydrate consumption was associated with a decreased T:S ratio, this relation did not attain statistical significance. To our knowledge, this study is the first evidence of an association between maternal high fat consumption and shortened fetal telomere length. These findings could enhance our understanding of the role of maternal diet in fetal programming.

Normal/high-fat milk consumption is associated with higher lean body and muscle mass in Japanese women aged between 40 and 60\xa0years: a cross-sectional study

BackgroundMilk is known to contain various nutrients that may have health benefits for postmenopausal women who are at an increased risk of cardiovascular and musculoskeletal diseases. We investigated the association between normal/high- and low-fat milk consumption and body composition in Japanese women aged 40 to 60 years.MethodsThis cross-sectional study used the baseline data collected in a previous study that examined the effects of a dietary supplement on a variety of health parameters in 85 Japanese women aged 40 to 60 years. Participants had been assessed for age, menopausal status, lifestyle factors, and body composition. We estimated the consumption of normal/high- and low-fat milk using a brief-type self-administered diet history questionnaire (BDHQ). Normal/high- and low-fat milk intake were classified as consumer (drank milk at least twice a week) or non-consumer (drank milk at most once a week), in order to identify the parameters that were independently associated with the consumption of normal/high- and low-fat milk.ResultsOf the 85 participants who completed the BDHQ, 27 were categorized as non-consumers, 18 as exclusive low-fat milk consumers, and 29 as exclusive normal/high-fat milk consumers. 11 women who consumed both low-fat and normal/high-fat milk were excluded from the analysis. Compared with non-consumers and exclusive low-fat milk consumers, exclusive high-fat milk consumers had significantly higher lean body mass (mean ± standard deviation [SD], 39.4 ± 2.7 kg vs. 37.9 ± 2.2 kg and 37.6 ± 2.9 kg, P < 0.05) and muscle mass (mean ± SD, 37.2 ± 2.5 kg vs. 35.8 ± 2.0 kg and 35.5 ± 2.7 kg, P < 0.05). Both lean body and muscle masses were significantly correlated with vitamin D intake from milk (Pearson r = 0.29, P = 0.008, and Pearson r = 0.29, P = 0.008, respectively).ConclusionNormal/high-fat milk consumption was associated with higher lean body and muscle mass in middle-aged Japanese women presumably through high vitamin D intake.

Lean and obese dietary phenotypes: differences in energy and substrate metabolism and appetite.

This study aimed to characterise lean and obese phenotypes according to diet and body composition, and to compare fasting and postprandial appetite and metabolic profiles following a high-fat test meal. A total of ten lean (BMI40 and 30 kg/m2) high-fat consumers (OHF; >40 % energy from fat) were recruited. Before and following the test meal (4727 kJ (1130 kcal), 77 % fat, 20 % carbohydrate (CHO) and 3 % protein), fasting plasma glucose, insulin, leptin, ghrelin, peptide YY (PYY), RER, RMR and subjective appetite ratings (AR) were measured for 6 h. Thereafter, subjects consumed a self-selected portion of a standardised post-test meal (40 % fat, 45 % CHO and 15 % protein) and reported AR. Fasting (P=0·01) and postprandial (P<0·001) fat oxidation was significantly higher in LHF than in LLF but was not different between LHF and OHF. Although similar between the lean groups, fasting and postprandial energy expenditures were significantly higher in OHF compared with LHF (P<0·01). Despite similar AR across groups, LLF consumed a relatively greater quantity of the post-test meal than did LHF (7·87 (sd 2·96) v. 7·23 (sd 2·67) g/kg, P=0·013). The lean groups showed appropriate changes in plasma ghrelin and PYY following the test meal, whereas the OHF group showed a blunted response. In conclusion, the LHF phenotype had a greater capacity for fat oxidation, which may be protective against weight gain. OHF individuals had a blunted appetite hormone response to the high-fat test meal, which may subsequently increase energy intake, driving further weight gain.

Habitual high-fat consumers are not more susceptible to weight gain when exposed to increased portion sizes in a free-living setting. NIH worksite study

Habitual high-fat consumers are not more susceptible to weight gain when exposed to increased portion sizes in a free-living setting. NIH worksite study

Dietary fat, abdominal obesity and smoking modulate the relationship between plasma complement component 3 concentrations and metabolic syndrome risk

Objective Chronic inflammation plays a role in the pathogenesis of metabolic syndrome (MetS) and cardiovascular disease (CVD). Complement component 3 (C3) is a novel cardiometabolic risk factor. Whether dietary fat intake modulates MetS risk conferred by elevated C3 concentrations is unknown. Our objective is to investigate the relationship between C3 concentrations and risk of the MetS and its phenotypes, and to further examine whether dietary fat intake modulates these relationships. Methods Biochemical, dietary and lifestyle measurements were determined in the LIPGENE-SU.VI.MAX study of MetS cases and matched controls ( n = 1754). Results Elevated C3 concentrations (>median) were associated with increased risk of impaired insulin sensitivity [OR 1.78, CI 1.34–2.36, P < 0.0001], insulin resistance [OR 1.73, CI 1.31–2.89, P = 0.0001], abdominal obesity [OR 2.15, CI 1.43–3.24, P = 0.0002] and low HDL cholesterol [OR 1.40, CI 1.05–1.86, P = 0.02] compared to low C3 concentrations. Increased MetS risk conferred by elevated C3 concentrations [OR 3.11, 95% CI 2.52–3.82, P < 0.0001] was further accentuated among high dietary fat consumers [OR 4.80, 95% CI 2.77–8.33, P < 0.0001] (particularly of saturated [OR 4.05, 95% CI 2.33–7.05, P < 0.0001] and monounsaturated fat [OR 4.48, 95% CI 2.62–7.56, P < 0.0001]), and smokers [OR 3.83, 95% CI 2.12–6.94, P < 0.0001], however this effect was abolished in abdominally lean individuals [OR 1.46, 95% CI 0.69–3.14, P = 0.33]. Conclusions Dietary fat (intake and composition), abdominal obesity and smoking modulate the relationship between elevated plasma C3 concentrations and MetS risk.

Dietary fat intake and polymorphisms at the PPARG locus modulate BMI and type 2 diabetes risk in the D.E.S.I.R. prospective study

Fat-rich diets are involved in many disorders such as obesity and type 2 diabetes (T2D). The Pro12Ala variant of peroxisome proliferator-activated receptor-γ (PPARγ) is known to modulate body mass index (BMI) and T2D risk. Our aim was to study the interaction effect between PPARγ gene (PPARG) polymorphisms Pro12Ala and 1431C>T and fat intake on incident T2D and BMI in a 9-year prospective cohort drawn from the French general population, the D.E.S.I.R. (Data from an Epidemiological Study on the Insulin Resistance Syndrome) study (n=4676). Nutritional intake was assessed by a food frequency self-questionnaire completed by each participant. Statistical analyses included logistic regression, analysis of covariance and haplotype analysis, with adjustment for confounding variables. A high fat consumption (the third sex-specific tertile of fat intake, as a percentage of energy intake) was associated with an increased T2D risk among ProPro and CC homozygotes (P(interaction)=0.05, odds ratio (OR) (95% confidence interval (95% CI))=1.73 (1.19-2.52) P=0.004 and OR=1.85 (1.27-2.71) P=0.001, respectively) but not in Ala and T carriers. There was a significant interaction effect between Pro12Ala and 1431C>T on BMI (P(interaction)=0.004); Ala was associated with lower BMI in CC homozygotes and with higher BMI in T carriers while the opposite was found for ProPro. There was also an interaction effect between Pro12Ala and dietary fat intake on BMI (P(interaction)=0.02); AlaAla individuals had a higher BMI than Pro carriers among high fat consumers (27.1 ± 1.0 versus 24.9 ± 0.1 for AlaAla and Pro+, respectively). There was no interaction effect between the 1431C>T single-nucleotide polymorphism and fat intake on BMI. Our results indicate strong genetic and nutritional interaction effects on BMI and T2D risk at the PPARG locus in a general population.

Gene-nutrient interactions and gender may modulate the association between ApoA1 and ApoB gene polymorphisms and metabolic syndrome risk

ObjectiveDyslipidemia is a key feature of the metabolic syndrome (MetS), which is determined by both genetic and dietary factors. MethodsWe determined the relationships between ApoA1 and ApoB polymorphisms and MetS risk, and whether dietary fat modulates this in the LIPGENE-SU.VI.MAX study of MetS cases and matched controls (n=1754). ResultsApoB rs512535 and ApoA1 rs670 major G allele homozygotes had increased MetS risk (OR 1.65 [CI 1.24, 2.20], P=0.0006; OR 1.42 [CI 1.08, 1.87], P=0.013), which may be, partly, explained by their increased abdominal obesity and impaired insulin sensitivity (P<0.05) but not dyslipidemia. Interestingly these associations derived primarily from the male GG homozygotes (ApoB rs512535 OR 1.92 [CI 1.31, 2.81], P=0.0008; ApoA1 rs670 OR 1.50 [CI 1.05, 2.12], P=0.024). MetS risk was exacerbated among the habitual high-fat consumers (>35% energy) (ApoB rs512535 OR 2.00 [CI 1.14, 3.51], P=0.015; OR 1.58 [CI 1.11, 2.25], P=0.012 for ApoA1 rs670). In addition a high monounsaturated fat (MUFA) intake (>14% energy) increased MetS risk (OR 1.89 [CI 1.08, 3.30], P=0.026 and OR 1.57 [CI 1.10, 2.40], P=0.014 for ApoB rs512535 and ApoA1 rs670, respectively). MetS risk was abolished among the habitual low-fat consumers (<35% energy). Saturated and polyunsaturated fat intake did not modulate MetS risk. ConclusionApoB rs512535 and ApoA1 rs670 may influence MetS risk. Apparent modulation of these associations by gender and dietary fat composition suggests novel gene-gender-diet interactions.

Increased enkephalin in brain of rats prone to overconsuming a fat-rich diet

Recent studies have shown that the opioid enkephalin (ENK), acting in part through the hypothalamic paraventricular nucleus (PVN), can stimulate consumption of a high-fat diet. The objective of the present study was to examine sub-populations of Sprague–Dawley rats naturally prone to overconsuming a high-fat diet and determine whether endogenous ENK, in different brain regions, is altered in these animals and possibly contributes to their behavioral phenotype. An animal model, involving a measure of initial high-fat diet intake during a few days of access that predicts long-term intake, was designed to classify rats at normal weight that are either high-fat consumers (HFC), which ingest 35% more calories of the high-fat than low-fat chow diet, or controls, which consume similar calories of these two diets. Immediately after their initial access to the diet, the HFC compared to control rats exhibited significantly greater expression of ENK mRNA, in the PVN, nucleus accumbens and central nucleus of the amygdala, but not the arcuate nucleus or basolateral amygdala. This site-specific increase in ENK persisted even when the HFC rats were maintained on a chow diet, suggesting that it reflects an inherent characteristic that can be expressed independently of the diet. It was also accompanied by a greater responsiveness of the HFC rats to the stimulatory effect of a PVN-injected, ENK analogue, D-ala2-met-enkephalinamide, compared to saline on consumption of the high-fat diet. Thus, normal-weight rats predicted to overconsume a fat-rich diet exhibit disturbances in endogenous ENK expression and functioning that may contribute to their long-term, behavioral phenotype.

Increased orexin and melanin-concentrating hormone expression in the perifornical lateral hypothalamus of rats prone to overconsuming a fat-rich diet

The goal of this study is to examine the expression pattern of orexigenic peptides, orexin (OX) and melanin-concentrating hormone (MCH), in the perifornical lateral hypothalamus (PFLH) in subpopulations of Sprague–Dawley rats differing in their propensity to overconsume a high-fat diet. Immediately after an initial 5-day screening test that predicts long-term consumption, rats identified as high-fat consumers (HFC), ingesting 35% more calories of a high-fat relative to low-fat chow diet, had significantly elevated mRNA expression of OX in the perifornical but not lateral hypothalamic area and of MCH mRNA in both areas, when compared to control rats that consume similar amounts of these diets. This same OX and MCH expression pattern was seen in HFC rats maintained for two weeks on a low-fat chow diet, indicating that increased expression of these orexigenic peptides, occurring independently of the high-fat diet, may be an inherent characteristic of these rats. These HFC rats were also more active and slightly more anxious than controls, as measured by line crossings and time spent in the periphery or middle segments of an open field. Together, these results demonstrate that animals prone to overeating a high-fat diet show a baseline increase in orexigenic peptide expression in the PFLH along with higher behavioral arousal, which together may contribute to their increased consummatory behavior.

Dietary lipid intake influences the level of cholesterol bound to haemoglobin in human erythrocytes

Blood cholesterol levels are affected by diet and in particular by the type of fat intake. We originally showed that a significant but variable amount of cholesterol is firmly bound to haemoglobin (Hb) yielding the Hb-lipid adduct (Hb-Ch) in erythrocytes isolated from normo-lipidemic males. To establish whether dietary lipids affect the level of Hb-Ch in human erythrocytes. Seventy-four healthy free-living adults were separated according to their serum cholesterol levels into two groups: normo-cholesterolemic (LDL cholesterol <3.4 mmol/l and total cholesterol <5.2 mmol/l) (NC) and hyper-cholesterolemic (LDL cholesterol >or=3.4 mmol/l) (HC). Habitual dietary information was used to classify subjects in both study groups into sub-groups of low-fat (<or=30% total energy as fat) and high-fat consumers (>30% total energy as fat). The NC low-fat consumers were placed on a high-lipid (high-fat and high-cholesterol) diet whereas the HC subjects with high-fat intake were assigned to a low-lipid (low-fat and low-cholesterol) diet. Both types of dietary intervention were allowed to continue for 6 weeks. The main variable under scrutiny was the Hb-Ch concentration. In both study groups low-fat intake subjects had low levels of Hb-Ch (approx. 0.35 mmol/l RBC) compared with high-fat intake subjects (approx. 0.60 mmol/l RBC), and serum cholesterol was not correlated with Hb-Ch. The two dietary interventions produced substantial changes in the Hb-Ch level that paralleled variation in the serum cholesterol concentration. A high-lipid diet (35% fat, 15% saturated; 580 mg cholesterol) increased Hb-Ch (by approximately 47%, P<0.001) in subjects with low Hb-Ch at onset, whereas a low-lipid diet (28% fat, 9% saturated; 280 mg cholesterol) decreased Hb-Ch (by approximately 40%, P<0.001) in subjects with high Hb-Ch at onset. High consumption of dietary lipids, including saturated fat and cholesterol, has an important influence on the level of Hb-Ch in human erythrocytes.

Differential expression of aquaporin 7 in adipose tissue of lean and obese high fat consumers

Aquaporin 7 (AQP7) is an aquaglyceroprotein responsible for the secretion and uptake of glycerol from the adipocyte. The modulation of the expression of this membrane transport protein might play an important role in the susceptibility to the development of obesity. The aim of the present study was to compare the AQP7 gene expression in subcutaneous abdominal fat in lean vs. obese high fat intakers with a similar daily physical activity pattern. Twelve young men, 6 lean (BMI = 23.2 ± 0.4 kg/m 2) and 6 obese (35.0 ± 1.1 kg/m 2) with a similar habitual dietary intake of fat (45.5 ± 2.5 vs. 43.5 ± 1.7% daily energy from fat for lean and obese, respectively) and physical activity (16.0 ± 5.7 vs. 17.2 ± 5.1 METs h/week for lean and obese, respectively), were recruited. Subcutaneous abdominal fat biopsies were obtained and total RNA was extracted and purified. Pools of RNA from lean and obese individuals were probed into Affymetrix GeneChip Human U133A. The microarray analysis revealed that AQP7 gene was down-regulated in obese compared to lean subjects. The results of the microarray analysis were confirmed by real-time PCR studies. In summary, our data show that the AQP7 gene is differentially expressed in adipose tissue of lean and obese individuals. The down-regulation of the AQP7 gene could be implicated in the susceptibility to obesity by reducing glycerol release and promoting the accumulation of lipids in the adipose tissue.

A substitution model of dietary manipulation is an effective means of optimising lipid profile, reducing C-reactive protein and increasing insulin-like growth factor-1

There are two key methods in which fat intake may be manipulated; the 'substitution model' and the 'reduction model'. However insufficient information is known about the mechanisms of dietary fat reduction in individuals who have successfully reduced their fat intake, to be clear as to which strategy offers the greatest chance of success. Our objective was to ascertain the most effective dietary intervention for improving cardiovascular risk profile. Eighty female volunteers (high fat consumers) were recruited. Each subject was randomly allocated into one of the following groups. Substitution of high-fat foods was made with reduced-fat products, by the reduction of high-fat foods, by a combination of substitution and reduction strategies, or no advice was given. Each intervention lasted 3 months. Anthropometric measures and fasting blood samples were taken at baseline and follow-up. The substitution intervention resulted in weight loss (mean -1.4 (95 % CI -2.4, -0.2) kg) and reduced percentage body fat (mean -1.3 (95% CI -2.0, -0.5)%). There was no significant weight change with the other interventions. Fasting triacylglycerols (-0.2 (SEM 0.07) mm; P=0.04), cholesterol and C-reactive protein (CRP) levels (0.8 (SEM 0.2) mg/l; P=0.04) fell with the substitution intervention, but not with the other interventions. Insulin-like growth factor-1 increased with both substitution and reduction (P=0.02). There was no significant change in fasting insulin or glucose with any intervention. The substitution model of dietary intervention is effective even over a relatively short interval of time in reducing fasting total cholesterol, triacylglycerols and CRP. Although the group size for the present study was small and involved females only, it has significant implications for population intervention strategies.

Comparison of low and high fat consumers in the UK Women’s Cohort Study

Participants of the UK Women’s Cohort Study (n = 35,368) completed a 217-item Food Frequency Questionnaire. Low fat (LF) consumers (<68 g fat/day, <30%E from fat) had higher intakes of most nutrients per 1000 kcals compared to high-fat (HF) consumers (>93 g fat/day, >35%E from fat). More LF consumers followed low-fat diets (43%) compared to HF consumers (13%), ate small portion sizes, took nutritional supplements and abstained from alcohol. BMI and age were both higher in LF consumers. Fewer LF consumers lived with their partners compared to HF consumers. More LF consumers had no academic qualifications (20%) compared to HF consumers (14%), but more LF consumers had managerial occupations. A multiple logistic regression model was performed to determine independent predictors of low-fat consumption. The strongest predictors were vegetarian status, marital status, socio-economic group, employment status, education level and “following low-fat and slimming diets”. All differences described above were statistically significant ( p < 0.01). These findings support the concept that LF consumers are more health conscious than HF consumers. Health promotion should therefore, be targeted towards non-vegetarian, married housewives who are in the lower socio-economic group for reduction of fat intake.

Differences in postprandial responses to fat and carbohydrate loads in habitual high and low fat consumers (phenotypes)

The present study investigated metabolic responses to fat and carbohydrate ingestion in lean male individuals consuming an habitual diet high or low in fat. Twelve high-fat phenotypes (HF) and twelve low-fat phenotypes (LF) participated in the study. Energy intake and macronutrient intake variables were assessed using a food frequency questionnaire. Resting (RMR) and postprandial metabolic rate and substrate oxidation (respiratory quotient; RQ) were measured by indirect calorimetry. HF had a significantly higher RMR and higher resting heart rate than LF. These variables remained higher in HF following the macronutrient challenge. In all subjects the carbohydrate load increased metabolic rate and heart rate significantly more than the fat load. Fat oxidation (indicated by a low RQ) was significantly higher in HF than in LF following the fat load; the ability to oxidise a high carbohydrate load did not differ between the groups. Lean male subjects consuming a diet high in fat were associated with increased energy expenditure at rest and a relatively higher fat oxidation in response to a high fat load; these observations may be partly responsible for maintaining energy balance on a high-fat (high-energy) diet. In contrast, a low consumer of fat is associated with relatively lower energy expenditure at rest and lower fat oxidation, which has implications for weight gain if high-fat foods or meals are periodically introduced to the diet.

The Effect of Ingesting Olestra-Based Foods on Feeding Behavior and Energy Balance in Humans

Referee: Dr. Lawrence Cheskin, Director, Weight Management Center, John Hopkins Bayview Medical Center, 4940 Eastern Avenue, Baltimore, MD 21224This article reviews currently published works on the effects of olestra on appetite and energy intake (EI) in humans. To date 24 studies have examined the impact of olestra-containing foods on aspects of feeding behavior, which are published in 20 reports. The general response of human subjects to olestra-based decreases in dietary energy density (ED) is either poor caloric compensation or partial (nonmacronutrient specific) increases in EI. Averaging the degree of energy compensation across 22 studies gives a value of 27% (nonweighted mean). In studies where compensation occurred, fat intake but not EI was reduced. These effects appear to occur in both lean and obese, men and women and under a variety of conditions ranging from the laboratory to real life. However, all but two of these studies were short term. One study suggests that in subjects to whom weight loss is desirable these deficits can persist for up to 3 months. Subjects with no wish to lose weight may compensate better over longer periods. In another 3-month study, ingestion of olestra-based foods did not induce energy deficits but limited the significant weight gain seen on a full-fat control. The longer term effects of olestra on body weight requires further investigation. There is evidence that restrained eaters tend to eat slightly more of olestra-based foods if they know that they are reduced in fat and energy. This is probably a general response to low-fat foods rather than to olestra per se. The fact that olestra-based foods have the potential to provide the sensory qualities of real fat suggests that these foods may be particularly effective in habitual high-fat consumers with a sensory preference for dietary fat.

Efficacy of a minimal intervention to reduce fat intake

Effective dietary interventions must be developed to reduce fat intake in whole populations, rather than clinical subgroups. This study tested the effects of personalised feedback on fat intake in a general population. Hospital workers ( n=801) were randomised to receive personalised feedback or no personalised feedback. Personalised feedback consisted of one sentence expressing current fat intake as a percentage of total calorific intake. Changes in fat intake from baseline to five months post-intervention were evaluated. The personalised intervention produced significant decreases in total and saturated fat intake, compared with the control group. Total-fat decreased by 8.6% (versus 0.2% in the control group); saturated fat decreased by 9.3% (versus 1.7% in the control group). Fat intake as a proportion of total calorific intake did not decrease significantly in either condition. Findings also revealed differential effects of feedback on high- versus low-fat consumer groups. Personalised feedback significantly reduced fat intake in high-fat consumers, and prevented low-fat consumers from increasing their fat intake. Personalised fat feedback therefore represents an efficacious and low-intensity approach to the reduction of fat intake in the general population.

The relationship between nutritional knowledge, attitudes and dietary fat consumption in male students

Background This pilot study aimed to explore the nutritional knowledge, attitudes and dietary fat consumption in male students attending Leeds Metropolitan University.Methods A Food Frequency Questionnaire (FFQ) was used to determine the fat intakes of subjects. This was incorporated into a questionnaire designed to measure nutritional knowledge and attitudes. Questions were also asked about the subject characteristics, such as weight, height and alcohol consumption.Results Eighty subjects were approached, from whom 56 questionnaires were returned completed. The results revealed few significant differences between subject characteristics according to fat intakes, with the exception of alcohol consumption, which was greater in the high fat consumers. The main findings of the study were that subjects with a high fat intake had significantly more negative attitudes towards reducing fat consumption compared with those who had a lower fat intake. However, there was no statistically significant difference between nutritional knowledge and fat consumption and no relationship was found between level of nutritional knowledge and attitudes.Conclusion It was concluded that negative attitudes towards reducing fat consumption might be more important barriers to dietary change than level of nutritional knowledge in male students. This constitutes an important target for health promoters in encouraging dietary change in men.

Patterns of food and nutrient intakes in Italy and their application to the development of food-based dietary guidelines.

Patterns of food and nutrient intakes in Italy were estimated starting from a nationwide food survey carried out by the National Institute of Nutrition (NIN) in 1994-6, called INN-CA 1995. The present analysis looks at food and nutrient intakes of the subsample of the adults (18-60-year-old individuals). In particular, the two extreme quartiles of the distribution of total fat intake expressed as percentage of energy were considered in the analysis. The results showed that the subjects included in the fourth quartile (high-fat consumers) consumed fewer vegetables than the subjects in the first quartile (low-fat consumers). Furthermore, high-fat consumers had a tendency to have an unbalanced diet, whereas the low-fat consumers present a better pattern. In synthesis, 50% of the adults reach the goal of at least 400 g of vegetables and fruit daily, and 25% consume less than 30% of energy from total fats. Convincing that part of the population whose diet does not comply with dietary goals to come back to the Mediterranean tradition might be a priority for nutrition education in Italy.

Food-based dietary guidelines--the Austrian perspective.

Presently, no national dietary guidelines--neither food- nor nutrient-based--exist for Austria. Usually, the recommendations of the German Society of Nutrition are used instead. The determination of national characteristics of nutritional behaviour and food consumption can reveal starting-points for the improvement of nutritional status in Austria. Seven-day weighed records (children and adolescents, n = 2.173) and 24-h-recalls (adults, n = 2.488) were used for the evaluation of nutrient intake and food consumption. For a sub-sample of children and adolescents, results from laboratory assessment of biomarkers were also available (n = 1.400). Based on fat intake, the age groups were divided into low fat intake (less than 25th percentile = 28-34% fat energy) and high-fat eaters (greater than 75th percentile = 38-45% fat energy). Approximately 75% of the Austrian population have fat intakes above 30% of energy intake, older age groups having a higher prevalence of high fat intakes. Intakes of saturated fatty acids reach 40-46% of total fat. The usual intake of dietary fibre in the Austrian population is between 17-21 g/d; some individuals are able to achieve the recommended intakes for dietary fibre, but do not represent a significant majority of the population. The mean intakes of fruits are clearly higher in children and adolescents (10% of total food intake) than in adults (2-6%). Differences in the intake of selected nutrients in foods between low and high fat consumers, unexpectedly, did not result in different plasma concentrations of cholesterol, nor did it result in differences in fat soluble vitamins. Therefore, one of the primary dietary guidelines for Austria should be the reduction of fat consumption, which is also associated with increasing intakes of fruits and vegetables, increasing intakes of dietary fibre and decreasing intakes of cholesterol.