OBJECTIVES: This research used food frequency data to investigate dietary patterns associated with fat intake. METHODS: Data from the 1987 National Health Interview Survey of 20,143 adults were used to determine correlations between fat (adjusted for kilocalories) and both nutrient and food group intakes. Median food and nutrient intakes were determined within quartiles of percentage of kilocalories from fat. RESULTS: Intakes of vegetables, fruits, cereals, fish/chicken, low-fat milk, alcoholic beverages, vitamin C, percentage of kilocalories from carbohydrates, carotenoids, folate, dietary fiber, carbohydrates, and vitamin A decreased as percentage of kilocalories from fat increased. Intakes of salty snacks, peanuts, processed and red meats, whole milk and cheese, desserts, eggs, fried potatoes, table fats, cholesterol, vitamin E, sodium, protein, and energy increased with percentage of kilocalories from fat. Results by demographic subgroups showed few differences from those found in the total population. CONCLUSIONS: Fat intake is consistently associated with specific dietary patterns. Such patterns need to be evaluated concurrently in studies of diet and chronic disease.
OBJECTIVES: This research used food frequency data to investigate dietary patterns associated with fat intake. METHODS: Data from the 1987 National Health Interview Survey of 20,143 adults were used to determine correlations between fat (adjusted for kilocalories) and both nutrient and food group intakes. Median food and nutrient intakes were determined within quartiles of percentage of kilocalories from fat. RESULTS: Intakes of vegetables, fruits, cereals, fish/chicken, low-fat milk, alcoholic beverages, vitamin C, percentage of kilocalories from carbohydrates, carotenoids, folate, dietary fiber, carbohydrates, and vitamin A decreased as percentage of kilocalories from fat increased. Intakes of salty snacks, peanuts, processed and red meats, whole milk and cheese, desserts, eggs, fried potatoes, table fats, cholesterol, vitamin E, sodium, protein, and energy increased with percentage of kilocalories from fat. Results by demographic subgroups showed few differences from those found in the total population. CONCLUSIONS:Fat intake is consistently associated with specific dietary patterns. Such patterns need to be evaluated concurrently in studies of diet and chronic disease.
Authors: I M Buzzard; E H Asp; R T Chlebowski; A P Boyar; R W Jeffery; D W Nixon; G L Blackburn; P R Jochimsen; E F Scanlon; W Insull Journal: J Am Diet Assoc Date: 1990-01
Authors: S L Gorbach; A Morrill-LaBrode; M N Woods; J T Dwyer; W D Selles; M Henderson; W Insull; S Goldman; D Thompson; C Clifford Journal: J Am Diet Assoc Date: 1990-06
Authors: Marie E Thoma; Mark A Klebanoff; Alisha J Rovner; Tonja R Nansel; Yasmin Neggers; William W Andrews; Jane R Schwebke Journal: J Nutr Date: 2011-07-06 Impact factor: 4.798