PURPOSE: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods. METHODS: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child. RESULTS: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more than 10% of energy from SFA. Monounsaturated and polyunsaturated fatty acid intakes were 12.0 ± 3.0% and 5.79 ± 2.16% of energy, respectively. Major sources of TFA were dairy products, fast foods, and bakery products. Major sources of SFA were dairy products, processed foods, fast food, and bakery products. CONCLUSIONS: The TFA intakes of children aged five to six years have decreased since 2004 to a 95th percentile intake of 1.28% of energy, but more than 80% of children consume over 10% of energy from SFA. Removing TFA from snacks and bakery products would decrease the highest TFA intakes to 1% of energy. This study suggests that increased efforts by industry or educational guidance for parents is required to enable selection of foods lower in TFA, and that greater emphasis is needed on SFA.
PURPOSE: Amounts and sources of trans fatty acids (TFA) and saturated fatty acids (SFA) were examined in the diets of children aged five to six years after changes in TFA in Canadian foods. METHODS: Dietary intake was assessed for 100 Vancouver children, using three 24-hour recalls during parental interviews. Trans fatty acid and SFA intakes and food sources were determined for each child. RESULTS: The TFA intake was 0.71 ± 0.31% of energy, and 12% of children consumed over 1% of energy from TFA. Saturated fatty acids intakes were 12.5 ± 3.39% of energy, and 81% of the children consumed more than 10% of energy from SFA. Monounsaturated andpolyunsaturated fatty acid intakes were 12.0 ± 3.0% and 5.79 ± 2.16% of energy, respectively. Major sources of TFA were dairy products, fast foods, and bakery products. Major sources of SFA were dairy products, processed foods, fast food, and bakery products. CONCLUSIONS: The TFA intakes of children aged five to six years have decreased since 2004 to a 95th percentile intake of 1.28% of energy, but more than 80% of children consume over 10% of energy from SFA. Removing TFA from snacks and bakery products would decrease the highest TFA intakes to 1% of energy. This study suggests that increased efforts by industry or educational guidance for parents is required to enable selection of foods lower in TFA, and that greater emphasis is needed on SFA.
Authors: Alexander Scholz; Daniel Gimenez-Monzo; Eva Maria Navarrete-Muñoz; Manuela Garcia-de-la-Hera; Ana Fernandez-Somoano; Adonina Tardon; Loreto Santa Marina; Amaia Irazabal; Dora Romaguera; Mònica Guxens; Jordi Julvez; Sabrina Llop; Maria-Jose Lopez-Espinosa; Jesus Vioque Journal: Nutrients Date: 2016-10-10 Impact factor: 5.717