Total Trans Fat Research Articles

Dietary Fatty Acids and Associated with Anxiety and Depression in Older Adults

It is estimated that approximately 11–20 percent of older adults in the United States suffer from some form of mental disorder, such as anxiety and depression. Studies have shown that dietary factors can reduce cognitive and emotional symptoms. Numerous studies also support a relationship between the intake of dietary fatty acids and a decreased risk of developing dementia. However, the effects of different dietary fatty acids on emotional symptoms in older adults remain unclear. A cross‐sectional study was conducted that included 128 men and women aged 65–80. Individuals taking any medications that may influence brain function or diagnosed with dementia or any neurological disorders were excluded. Dietary intake was assessed using a Block Food Frequency Questionnaire. Depression and anxiety were assessed using Geriatric Depression Scale (GDS) and Geriatric Anxiety Inventory (GAI). Statistical analyses were performed using SPSS. Partial Pearson correlations and multiple regression analyses were conducted to examine the association between different intake of fatty acids and emotional status. Our findings indicate that total trans fat was positively correlated with GAI score (r=0.206; p=0.002). Intake of dietary n‐3 PUFA 18:4 (Stearidonic acid) (r= −0.233; p=0.010), dietary n‐3 PUFA 20:5 (Eicosapentaenoic acid) (r= −0.220; p=0.014), dietary n‐3 PUFA 20:6 (Docosahexaenoic acid) (r= −182; p=0.044), and dietary n‐3 PUFA 22:5 (Docosapentaenoic acid) (r= −0.212; p=0.018) were inversely associated with GDS score. Results from multiple regression, after adjusting for gender, income, body mass index, education, and total calories, indicate that total trans fat was positively associated with GAI score (p=0.007; b= 0.236). Intake of dietary n‐3 PUFA 18:4 (p=0.010; b= −0.226) was inversely associated with GDS score. Findings suggest a need for reduced intake of trans fat and increased intake of n‐3 PUFA 18:4 to reduce the risk of developing anxiety and depression among older adults.

Dietary quality changes in response to a sugar-sweetened beverage–reduction intervention: results from the Talking Health randomized controlled clinical trial

Background: The reduction of sugar-sweetened beverage (SSB) intake may be beneficial for weight management and other related health conditions; however, to our knowledge, no data exist regarding the spontaneous changes in other dietary components or the overall dietary quality after an SSB-reduction intervention.Objectives: We explored longitudinal changes within and between an SSB-reduction intervention (SIPsmartER) and a physical activity intervention (MoveMore) with respect to spontaneous changes in 1) energy intake and macronutrients and micronutrients, 2) dietary quality [Healthy Eating Index–2010 (HEI)], and 3) beverage categories.Design: Participants were enrolled in a 6-mo, community-based behavioral trial and randomly assigned into either the SIPsmartER (n = 149) intervention group or the MoveMore (n = 143) matched-contact comparison group. Dietary intake was assessed through a mean of three 24-h dietary recalls at baseline and 6 mo. Dietary recalls were analyzed with the use of nutritional analysis software. A multilevel, mixed-effects linear regression with intention-to-treat analyses is presented.Results: SIPsmartER participants showed a significant reduction in total SSBs (mean decrease: −366 mL; P ≤ 0.001). Several spontaneous changes occurred within the SIPsmartER group and, compared with the MoveMore group, included significant HEI improvements for empty calorie, total vegetable, and total HEI scores (mean increases: 2.6, 0.3, and 2.6, respectively; all P ≤ 0.01). Additional positive changes were shown, including significant decreases in total energy intake, trans fat, added sugars, and total beverage energy (all P ≤ 0.05). Few dietary changes were noted in the MoveMore group over the 6-mo intervention.Conclusions: Intervention of the single dietary component SSB resulted in additional spontaneous and beneficial dietary changes. Interventions that target a single dietary change, such as limiting SSB intake to <240 mL/d (<8 fl oz/d), may improve the overall dietary quality health and provide motivation to make additional dietary changes. This trial was registered at clinicaltrials.gov as NCT02193009.

What Do Children Eat in the Summer? A Direct Observation of Summer Day Camps That Serve Meals

BackgroundMore than 14 million children in the United States attend summer camp annually, yet little is known about the food environment in day camps. ObjectiveOur aim was to describe the nutritional quality of meals served to, brought by, and consumed by children attending summer day camps serving meals and snacks, and to describe camp water access. DesignWe conducted a cross-sectional study. Participants/settingsParticipants were 149 children attending five summer camps in Boston, MA, in 2013. Main outcome measuresFoods and beverages served were observed for 5 consecutive days. For 2 days, children’s dietary intake was directly observed using a validated protocol. Outcome measures included total energy (kilocalories) and servings of different types of foods and beverages served and consumed during breakfast, lunch, and snack. Statistical analyses performedMean total energy, trans fats, sodium, sugar, and fiber served per meal were calculated across the camps, as were mean weekly frequencies of serving fruits, vegetables, meat/meat alternates, grains, milk, 100% juice, sugar-sweetened beverages, whole grains, red/highly processed meats, grain-based desserts, and salty snacks. Mean consumption was calculated per camper per day. ResultsCamps served a mean (standard deviation) of 647.7 (134.3) kcal for lunch, 401.8 (149.6) kcal for breakfast, and 266.4 (150.8) kcal for snack. Most camps served red/highly processed meats, salty snacks, and grain-based desserts frequently, and rarely served vegetables or water. Children consumed little (eg, at lunch, 36.5% of fruit portions, 35.0% of meat/meat alternative portions, and 37.6% of milk portions served) except for salty snacks (66.9% of portions) and grain-based desserts (64.1% of portions). Sugar-sweetened beverages and salty snacks were frequently brought to camp. One-quarter of campers drank nothing throughout the entire camp day. ConclusionsThe nutritional quality of foods and beverages served at summer day camps could be improved. Future studies should assess barriers to consumption of healthy foods and beverages in these settings.

Nutrient Analysis of Grain-Finished and Grass-Finished Lamb

ObjectivesThe 2015 Dietary Guidelines for Americans recommend consumption of nutrient dense foods while emphasizing that intake of total fat, saturated fat, and trans fat while emphasizing the benefit of consuming nutrient dense food from all 5 food groups as part of a healthy eating pattern (USDA & USDHH, 2015). With the implementation of the Food Safety and Inspection Service (FSIS) final rule (75 FR 82148) requiring nutritional labeling on many lamb cuts, it is essential to have current, accurate nutrient data that reflects the current U.S. supply. Data currently available in the United States Nutrient Database for Standard Reference (SR) for U.S. Lamb are largely outdated. Lamb data currently available in the SR originated from the work of Ono et al. (1984) and Lin et al. (1988). The objective of this study was to analyze nutrient composition of eleven raw and cooked grain-finished and grass-finished lamb cuts to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR).Materials and MethodsRetail packages of foreshanks, whole legs, sirloin chops, whole loins, loin chops, whole frenched rib roasts, frenched rib chops, whole rib roasts, rib chops, whole shoulders, shoulder blade chops, shoulder arm chops, stew meat, and ground lamb (IMPS # 210, 234, 1245, 232A, 1232A, 204D, 1204D, 204B, 1204B, 208, 1207B, 1207A, 295, and 296) were collected during all four seasons of the year from 3 U.S. suppliers representing the vast majority of lamb entering the retail market. Packages were transported to the Colorado State University Meat Laboratory for retail cut dissection (separated into separable lean, external fat, seam fat and refuse), cooking, and nutrient analysis. Single composites of separable lean homogenates were formed from grain-finished and grass-finished lamb cuts and single composites of seam and external fat for analysis of proximates, fatty acids, vitamins, and minerals using AOAC (1995) methodologies at USDA approved laboratories. Least squares means of dissected separable components from lamb cuts were compared.ResultsResults from this study generated greater identification of fatty acid profiles, resulted in lower fat content, provided updated nutrient composition for inclusion into the SR, and established nutrient composition for grass-finished lamb cuts. These data demonstrated that 10 grain-finished and grass-finished lamb cuts qualify for USDA Lean labeling claims, and 4 grain-finished and 2 grass-finished cuts qualify for USDA extra lean labeling claims. Lamb cuts qualify as an, “excellent source of” 6 essential nutrients, and “good source of” 3 essential nutrients.ConclusionThese findings were submitted to the USDA Nutrient Database for Standard Reference (SR) to update nutrient information available for retail lamb cuts to consumers, the general public, health and nutrition organizations, as well as health professionals. Results from this study have been used to establish raw and cooked nutrient data for grass-finished lamb cuts in the SR. These data indicate that lamb can be included as part of a healthy diet providing excellent and good sources of protein, B-vitamins and several essential minerals.

Nutrient Analysis of Grain-Finished and Grass-Finished Lamb

ObjectivesThe 2015 Dietary Guidelines for Americans recommend consumption of nutrient dense foods while emphasizing that intake of total fat, saturated fat, and trans fat while emphasizing the benefit of consuming nutrient dense food from all 5 food groups as part of a healthy eating pattern (USDA & USDHH, 2015). With the implementation of the Food Safety and Inspection Service (FSIS) final rule (75 FR 82148) requiring nutritional labeling on many lamb cuts, it is essential to have current, accurate nutrient data that reflects the current U.S. supply. Data currently available in the United States Nutrient Database for Standard Reference (SR) for U.S. Lamb are largely outdated. Lamb data currently available in the SR originated from the work of Ono et al. (1984) and Lin et al. (1988). The objective of this study was to analyze nutrient composition of eleven raw and cooked grain-finished and grass-finished lamb cuts to update nutrient data in the USDA National Nutrient Database for Standard Reference (SR). Materials and MethodsRetail packages of foreshanks, whole legs, sirloin chops, whole loins, loin chops, whole frenched rib roasts, frenched rib chops, whole rib roasts, rib chops, whole shoulders, shoulder blade chops, shoulder arm chops, stew meat, and ground lamb (IMPS # 210, 234, 1245, 232A, 1232A, 204D, 1204D, 204B, 1204B, 208, 1207B, 1207A, 295, and 296) were collected during all four seasons of the year from 3 U.S. suppliers representing the vast majority of lamb entering the retail market. Packages were transported to the Colorado State University Meat Laboratory for retail cut dissection (separated into separable lean, external fat, seam fat and refuse), cooking, and nutrient analysis. Single composites of separable lean homogenates were formed from grain-finished and grass-finished lamb cuts and single composites of seam and external fat for analysis of proximates, fatty acids, vitamins, and minerals using AOAC (1995) methodologies at USDA approved laboratories. Least squares means of dissected separable components from lamb cuts were compared. ResultsResults from this study generated greater identification of fatty acid profiles, resulted in lower fat content, provided updated nutrient composition for inclusion into the SR, and established nutrient composition for grass-finished lamb cuts. These data demonstrated that 10 grain-finished and grass-finished lamb cuts qualify for USDA Lean labeling claims, and 4 grain-finished and 2 grass-finished cuts qualify for USDA extra lean labeling claims. Lamb cuts qualify as an, “excellent source of” 6 essential nutrients, and “good source of” 3 essential nutrients. ConclusionThese findings were submitted to the USDA Nutrient Database for Standard Reference (SR) to update nutrient information available for retail lamb cuts to consumers, the general public, health and nutrition organizations, as well as health professionals. Results from this study have been used to establish raw and cooked nutrient data for grass-finished lamb cuts in the SR. These data indicate that lamb can be included as part of a healthy diet providing excellent and good sources of protein, B-vitamins and several essential minerals.

Saturated fat intake and prostate cancer aggressiveness: results from the population-based North Carolina-Louisiana Prostate Cancer Project.

Epidemiologic and laboratory evidence supports a role for cholesterol in prostate cancer (PC). Dietary saturated fat content impacts serum cholesterol levels. However, epidemiologic associations between saturated fat and PC aggressiveness are inconsistent. We hypothesized that high saturated fat intake would be associated with increased PC aggressiveness, and that statin use would modify this association. Of 1854 PC cases in the North Carolina-Louisiana PC Project, 321 (17%) were classified as high aggressive (Gleason sum ⩾8, PSA>20 ng ml-1, or Gleason sum ⩾7 and clinical stage T3-4) or low/intermediate aggressive (all other cases). Using low/intermediate aggressive cases as the referent group, we examined the association between tertiles of total fat-adjusted saturated fat intake and high aggressive PC using logistic regression, overall and stratified by race and statin use. We examined total fat-adjusted polyunsaturated and monounsaturated fatty acids (PUFA and MUFA, respectively), trans fat and cholesterol intake in secondary analysis. High total fat-adjusted saturated fat intake was associated with an elevated odds ratio (OR) for aggressive PC (ORT3vsT1 1.51; 95% CI 1.10-2.06; P-trend=0.009), with an attenuated association in statin users (ORT3vsT1 1.16; 95% CI 0.67-2.01; P-trend=0.661) compared with non-users (ORT3vsT1 1.71; 95% CI 1.16-2.51; P-trend=0.053). High total fat-adjusted cholesterol intake was associated with aggressive PC in European Americans (ORT3vsT1 1.62; 95% CI 1.02-2.58; P-trend=0.056), but not African Americans (ORT3vsT1 0.92; 95% CI 0.60-1.42; P-trend=0.750). High total fat-adjusted PUFA was inversely associated with PC aggressiveness (ORT3vsT1 0.75; 95% CI 0.55-1.03), although this was not significant. No associations were found between total fat-adjusted MUFA or trans fat and PC aggressiveness. High total fat-adjusted saturated fat intake was associated with increased PC aggressiveness, with a suggestion of a stronger effect in men not using statins. The association between total fat-adjusted cholesterol intake and PC aggressiveness was most pronounced in European Americans.

Probable insomnia is associated with future total energy intake and diet quality in men1–3

Insomnia is associated with several adverse health outcomes. Small clinical studies have suggested that an inferior nutrition status is a potential explanation, but to our knowledge, this possibility has not been examined in a large-scale, population-based cohort study. We examined whether individuals with probable insomnia and individual insomnia symptoms had greater energy intake and a lower diet quality as assessed with the use of the Alternate Healthy Eating Index (AHEI) 2 y later. A cohort study of 15,273 US men aged 58-93 y who were free of cancer, cardiovascular diseases, and diabetes and were participating in the Health Professionals Follow-Up Study reported information on insomnia symptoms in 2004. Dietary intake was assessed with the use of a food-frequency questionnaire in 2002 and 2006. We calculated the adjusted mean differences of total energy intake in 2006 and the AHEI-component scores and their 95% CIs between subjects with and without probable insomnia in 2004 and also across categories for each insomnia symptom while adjusting for related covariates. After dietary intake in 2002, major chronic conditions, and other potential confounders were controlled for, men with probable insomnia had a mean higher consumption of 35.8 kcal/d (95% CI: 17.4, 54.1 kcal/d) and had lower scores in 3 individual AHEI components (trans fat, vegetables, and sodium), which denoted higher consumption of trans fat and sodium and lower intake of vegetables (P ≤ 0.01 for all). For individual insomnia symptoms, nonrestorative sleep and a difficulty maintaining sleep were associated with higher energy intake (P-trend ≤ 0.007 for both). A similar trend was observed in men who had difficulty initiating sleep (P-trend = 0.07). We also observed a significant association between the difficulty of initiating sleep and a lower AHEI score 2 y later (P-trend = 0.004). Probable insomnia is associated with higher intakes of total energy, trans fat, and sodium and lower intake of vegetables.

Monitoring Clinical Characteristics and Lifestyle Factors to Reduce Confounding in Studies of Peripheral Vascular Function

Peripheral vascular function may be influenced by multiple factors, including age, baseline clinical characteristics, and environmental factors. Thus, monitoring these attributes is likely to be an important consideration when developing protocols for studies that measure vascular function. This study was conducted to examine the association between peripheral vascular function and baseline clinical measures (heart rate, blood pressure, and various blood markers), and lifestyle factors, including, recent nutrient intake and previous night hours of sleep, in healthy women between the ages of 18–70 y. A secondary analysis was conducted with baseline data from 20 non‐smoking Caucasian that had fasted overnight and reported to the laboratory in the morning for fasting blood draws. Fasting glucose and triglyceride concentrations were measured from fingertip blood; height, weight, and blood pressure were also measured. A 24‐hour dietary recall was conducted to estimate nutrient intake the previous day. Subjects were then fed a meal of 2 waffles, with 1.4 oz syrup, 10 g margarine, and 177 mL flavored water, providing a total of 390 calories, 21 g fat, 43 g carbohydrate, and 4 g protein. At 2.5 hours post meal, reactive hyperemia index, a marker for endothelial dependent vasodilation, and augmentation index, a marker for arterial stiffness, were measured by peripheral arterial tonometry. These data were subjected to stepwise regression (SAS 9.4) to examine the association between vascular function (reactive hyperemia index, augmentation index) and a list of predictors, including age, systolic and diastolic pressure, previous night‐hours of sleep, heart rate, fasting blood glucose, fasting blood triglyceride, and dietary factors from previous day food intake including 12 nutrients (total fat, saturated and trans fat, omega‐3 fatty acids, total carbohydrate, added sugars, protein, arginine, fiber, vitamin C, vitamin E, vitamin A, total carotenoids). The significance level was set at 0.05. Normality of the residuals was checked for both dependent variables. Multicollinearity between predictors was examined by correlation analysis. Results showed that previous day protein intake was inversely associated with reactive hyperemia index and accounted for 39.8% of the total variance, where 50.8% of the variance was explained by the model. Both age and protein intake were positively associated with augmentation index. Hours of sleep on the previous night were inversely associated with augmentation index. Age, hours of sleep, and protein intake accounted for 52%, 9.5% and 7.9%, respectively, of the total variance explained by the model for augmentation index. These data demonstrate the importance of monitoring and controlling subjects’ recent dietary intake and to encourage adequate sleep to reduce confounding effects from these sources, when exploring vascular function as an outcome marker to study any intervention, especially in repeated measure crossover studies.Support or Funding InformationIndiana University

Artificial trans fat in popular foods in 2012 and in 2014: a market basket investigation in six European countries

ObjectiveTo minimise the intake of industrially produced trans fat (I-TF) and thereby decrease the risk of coronary heart disease (CHD), nearly all European countries rely on food producers to voluntarily...

Ultra-processed foods: Consumption among children at day-care centers and their classification according to Traffic Light Labelling system

Objective: To identify the age at which ultra-processed foods are introduced in the diet of infants enrolled in public daycare centers and analyze these foods' nutritional composition according to the Traffic Light Labelling system adapted to the Brazilian norms and recommendations.Methods: Cross-sectional study including 636 nursery age children attending day care centers. Their mothers were interviewed about the age of introduction of instant noodles, snack chips, encased meat, chocolate, ice cream, and stuffed cookies. The proximate composition of these foods was evaluated according to the Traffic Light Labelling adapted to the Brazilian norms and recommendations, which classifies total fat, saturated fat, trans fat, fiber, and sodium amounts as green, yellow, or red indicators.Results: It was found that before 12 months of age 70.6% of children had consumed instant noodles, 65.9% snack chips, 54.7% encased meat, 67.1% chocolate, 36.9% ice cream, and 68.7% stuffed cookies. In addition, all foods were classified as red for saturated fat and sodium and 50.0% were classified as red for total fat.Conclusion: The introduction of ultra-processed foods in the children's diets occurred early, but it is worth mentioning that such foods have an inadequate nutritional composition, contributing to the excess consumption of total fat, saturated fat, and sodium, as well as low fiber.

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies

Objective To systematically review associations between intake of saturated fat and trans unsaturated fat and all cause mortality, cardiovascular disease (CVD) and associated mortality, coronary heart disease (CHD) and associated...

Abstract P382: Fried Food Consumption is Associated with a Higher Risk of Heart Failure among US Male Physicians

Background: While previous studies have reported a positive relation of fried food consumption with type 2 diabetes, hypertension, and obesity, no previous study has examined the relation of total fried food intake with risk of heart failure (HF) in a prospective cohort. Objective: To test the hypothesis that fried food consumption is positively associated with risk of HF in male physicians. Methods: A prospective cohort of 19,968 participants from the Physicians’ Health Study. Frequency of fried food consumption was assessed between 1999 and 2002 using a food frequency questionnaire and HF was ascertained through annual follow-up questionnaires with validation in a subsample. We used Cox regression to estimate multivariable adjusted hazard ratios of HF. Results: During a median follow-up of 10.6 years, 862 cases of HF occurred. The mean age at baseline was 66.4 ± 9.2 years. Median frequency of fried food consumption was &lt;1 time per week. Multivariable adjusted hazard ratios (95% CI) were: 1.0 (ref), 1.18 (1.01-1.37), 1.25 (1.02-1.54), and 1.68 (1.19-2.36) for fried food consumption of &lt;1/week, 1-3/week, 4-6/week, and 7+/week, respectively (p for linear trend: 0.0004), after adjustment for age, alcohol use, smoking, exercise, and history of myocardial infarction, coronary artery bypass graph or angioplasty (Fig). Additional adjustment of total trans fats did not alter the findings. In a secondary analysis, body mass index did not modify the relation of fried foods with HF risk. Conclusions: Our data show a positive association between fried food intake and risk of HF in US male physicians.

Portable FTIR analyzers for the rapid determination of total trans fat

Mid‐infrared spectroscopy (MIS) has been a particularly valuable, rapid analytical tool because it provides the total trans fat content of lipids in a single measurement. In recent years, portable Fourier transform infrared (FTIR) analyzers, which are most useful for field laboratories, have become commercially available. Their performance in the transmission or attenuated total reflection (ATR) modes and application to the rapid determination of total trans fat content of fats, oils and lipids extracted from fast foods were recently found to be equivalent to those of bench top FTIR spectrometers.

Evaluation of the Performance of a Portable Mid‐Infrared Analyzer for the Rapid Determination of Total Trans Fat in Fast Food

AbstractThe performance of a novel, transmission‐mode, portable, Fourier transform infrared (FTIR) analyzer was evaluated and compared to that of a benchtop attenuated total reflection (ATR)‐FTIR spectrometer. The total concentration of trans fatty acids in the fat extracted from 19 representative fast foods was rapidly (&lt;5 min) quantified in a single measurement after conversion to fatty acid methyl esters (FAME). While the FTIR determination is rapid, the time required for extraction and derivatization is not. For all extracts, the total trans FAME concentration varied from approximately 0.5 to 11 % (of total FAME) as determined using the portable FTIR analyzer. The trans fat contents (mean ± SD), expressed in grams per serving and calculated on the basis of total fat content and FTIR determination of trans fat content, were found to be 1.00 ± 0.42 for hamburgers, 0.67 ± 0.78 for chicken tenders, 1.00 ± 1.24 for French fries, and 0.27 ± 0.23 for apple pies. Determinations of total trans‐unsaturated FAME were consistent with those obtained by use of ATR‐FTIR and GC official methods (AOCS Cd 14e‐09 and AOCS Ce 1j‐07, respectively). These results indicate that the portable FTIR analyzer is suitable for the rapid and routine quantification of total trans fat measured as FAME prepared from fats extracted from fast foods.

Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market.

Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in biscuits sold in Indian market. These commercial biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0g/100g of biscuits. The fatty acid profile showed that, saturated fat content in biscuits ranged from 5.1 to 18.7g/100g. The overall range of total trans fat content was found to be 0.1 to 3.2g/100g biscuit and cis monounsaturated fatty acid content varied from 0.9 to 8.6g/100g of biscuits. The low-level trans fatty acid was mainly by dienes and trienes where as high-level trans was from monoenes of C18. Polyunsaturated fatty acids in biscuits ranged from 0.2 to 3.5g/100g. Biscuits of same brand on repeat analysis over a period of oneyear showed little variation in fat, saturated and trans fat content.

Intakes of Fats , Cholesterol , Fiber and Micronutrients as Risk Factors for Cardiovascular Disease in Jordan

The cardiovascular disease (CVD) is the leading cause of death in Jordan and many other countries. The etiology of CVD is multifactorial. Dietary factors play significant roles in the initiation, prevention and treatment of CVD diseases. The aim of this study is to estimate the daily intake of nutrients associated with developing CVD among Jordanians, based on the Department of Statistics household budget survey “JHEIS 2010”, and to detect any changes in these intakes in comparison with the previous JHEIS survey. The data of the JHEIS 2010 were analyzed for the purpose of estimating the quantity of nutrient intakes in the different governorates of the country. The results showed that energy intake in the whole country (the Kingdom) was 3325 kcal/day. The daily intakes (as % of energy) of total, saturated, polyunsaturated, monounsaturated, trans, omega-3 and omega-6 fats were 26.6, 6.5, 8.5, 8, 0.2, 0.21 and 2.2%, respectively. The daily fiber intake was 7.2 g/1000 kcal. The daily intakes (mg/day) of cholesterol, sodium, potassium, calcium, and magnesium were 303, 6206, 3030, 627 and 305, respectively. There was a variation in the intakes of these nutrients and energy among governorates. It is concluded that the Jordanian estimated daily intakes of total fat, saturated, polyunsaturated and trans fats were within the recommendations expressed as percent of energy intake, in contrary to the intakes of monounsaturated, omega-3 and omega-6 fats and dietary fibers, which were lower than those of the recommendations. In addition, the daily intakes of potassium, calcium and magnesium were low and those of energy and sodium intakes were very high as compared with the recommendations.

Determination of trans fat in edible oils: current official methods and overview of recent developments

The adverse effects of dietary trans fat on biomarkers of chronic disease are well documented. Regulatory authorities in many countries have enacted legislation aimed at reducing trans fat content of their food supplies, either by requiring trans fat labeling on pre-packaged foods or by limiting the amount of trans fat in oils used for food production. Increased use by the food industry of oils with a low trans fat content necessitates reevaluation of official methods used by the food industry and regulatory agencies for the determination of total trans fat. Attenuated total reflection-Fourier-transform infrared (ATR-FTIR) spectroscopy and gas chromatography with flame ionization detection (GC-FID) are two techniques used in official methods approved by method-endorsing organizations, for example AOAC International and the American Oil Chemists' Society. Here, we review current official ATR-FTIR and GC-FID methods for determination of trans fat, with a focus on factors affecting quantification of low levels of trans fat. We include new data on method performance that have only recently become available, and provide an overview of notable recent developments in lipid analysis (e.g. IR spectroscopy procedures, ionic-liquid GC columns, and multidimensional chromatographic techniques) that have the potential to substantially improve the accuracy, sensitivity, and/or speed of trans fat determination.

Abstract 148: Dietary fat intake and risk of epithelial ovarian cancer by tumor histology.

Abstract Differences in ovarian cancer incidence rates worldwide suggest an important role for lifestyle factors, including diet, that may influence disease risk. In the WHI dietary modification RCT, a low-fat diet reduced ovarian cancer risk. However, a pooled analysis of 12 cohort studies observed no association between total fat intake and ovarian cancer risk. We hypothesized that the association between dietary fat intake and ovarian cancer risk may vary between the histological subtypes, or that associations may differ depending on the type of fat consumed, such as saturated fat, which has deleterious health effects, and long-chain omega-3 fatty acids, which have anti-inflammatory properties. The study objective was to evaluate fat intake in a New England case-control study that included 1872 cases and 1978 population-based controls enrolled between 1992-2008. At the time of enrolment, participants were interviewed in-person about known and suspected ovarian cancer risk factors and diet was assessed using a validated self-administered, semi-quantitative FFQ. Unconditional logistic regression was used to estimate the association between fat intake and ovarian cancer risk overall and polytomous logistic regression was used to test whether risk associations varied across the histological subtypes of invasive ovarian cancer. Multivariate models were adjusted for study center and phase, age, number of pregnancies, oral contraceptive use, history of tubal ligation and family history of ovarian cancer. We observed a significantly decreased risk of ovarian cancer overall with higher intakes of omega-3 and omega-6 (long chain n-3, Q4 vs. Q1, OR = 0.79, 95% CI = 0.66 - 0.96; total n-6, Q4 vs. Q1, OR = 0.77, 95% CI = 0.64 - 0.94), and an increased risk with increased consumption of total trans fats (Q4 vs. Q1, OR = 1.30, 95% CI = 1.08 - 1.57). The protective effects for high intake of omega-3 were strongest for endometrioid invasive tumors (Q4 vs. Q1, OR = 0.58, 95% CI = 0.41 - 0.82, Ptrend = 0.003, Phet (differences in associations between all invasive histological subtypes) = 0.20). There was a suggestive increased risk for serous, endometrioid, and mucinous invasive tumors with high intake of trans fats although this association was significant only for serous tumors (Q4 vs. Q1, OR = 1.28, 95% CI = 1.02 - 1.62, Ptrend = 0.02, Phet = 0.83). The protective effects of omega-6 were no longer apparent in analyses of different histological subtypes of invasive ovarian cancer although we observed an inverse association with risk of serous borderline tumors (Q4 vs. Q1, OR = 0.56, 95% CI = 0.36 - 0.90, Ptrend = 0.05). These findings suggest that higher intakes of omega-3 may be protective for ovarian cancer, while high consumption of trans fats appeared to increase risk. To further evaluate the possible role for omega-3 in the prevention of ovarian cancer, additional studies are needed to confirm these findings and to investigate the mechanistic basis for these associations. Citation Format: Melissa A. Merritt, Daniel W. Cramer, Allison F. Vitonis, Stacey A. Missmer, Linda J. Titus, Kathryn L. Terry. Dietary fat intake and risk of epithelial ovarian cancer by tumor histology. [abstract]. In: Proceedings of the 104th Annual Meeting of the American Association for Cancer Research; 2013 Apr 6-10; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2013;73(8 Suppl):Abstract nr 148. doi:10.1158/1538-7445.AM2013-148

Nutrition marketing on processed food packages in Canada: 2010 Food Label Information Program

The current study describes the frequency of use of different forms of nutrition marketing in Canada and the nutrients and conditions that are the focus of nutrition marketing messages. Prepackaged foods with a Nutrition Facts table (N = 10,487) were collected between March 2010 and April 2011 from outlets of the 3 largest grocery chains in Canada and 1 major western Canadian grocery retailer. The nutrition marketing information collected included nutrient content claims, disease risk reduction claims, and front-of-pack nutrition rating systems (FOPS). We found that nutrition marketing was present on 48.1% of Canadian food packages, with nutrient content claims being the most common information (45.5%), followed by FOPS on 18.9% of packages. Disease risk reduction claims were made least frequently (1.7%). The marketing messages used most often related to total fat and trans fat (15.6% and 15.5% of nutrient content claims, respectively). Limiting total and trans fats is a current public health priority, as recommended by Health Canada and the World Health Organization. However, other nutrients that are also recommended to be limited, including saturated fats, sodium, and added sugars, were not nearly as prominent on food labels. Thus, greater emphasis should be placed by the food industry on these other important nutrients. Repeated data collection in the coming years will allow us to track longitudinal changes in nutrition marketing messages over time as food marketing, public health, and consumer priorities evolve.

Sources of excessive saturated fat, trans fat and sugar consumption in Brazil: an analysis of the first Brazilian nationwide individual dietary survey.

To examine the patterns of consumption of foods high in solid fats and added sugars (SoFAS) in Brazil. Cross-sectional study; individual dietary intake survey. Food intake was assessed by means of two non-consecutive food records. Foods providing >9·1% of energy from saturated fat, or >1·3% of energy from trans fat, or >13% of energy from added sugars per 100 g were classified as high in SoFAS. Brazilian nationwide survey, 2008-2009. Individuals aged ≥10 years old. Mean daily energy intake was 8037 kJ (1921 kcal), 52% of energy came from SoFAS foods. Contribution of SoFAS foods to total energy intake was higher among women (52%) and adolescents (54%). Participants in rural areas (43%) and in the lowest quartile of per capita family income (43%) reported the smallest contribution of SoFAS foods to total energy intake. SoFAS foods were large contributors to total saturated fat (87%), trans fat (89%), added sugar (98%) and total sugar (96%) consumption. The SoFAS food groups that contributed most to total energy intake were meats and beverages. Top SoFAS foods contributing to saturated fat and trans fat intakes were meats and fats and oils. Most of the added and total sugar in the diet was supplied by SoFAS beverages and sweets and desserts. SoFAS foods play an important role in the Brazilian diet. The study identifies options for improving the Brazilian diet and reducing nutrition-related non-communicable chronic diseases, but also points out some limitations of the nutrient-based criteria.