Consumption of High Fat Foods Influences Taste Preferences

Abstract

The purpose of this study was to determine if frequent consumption of high fat foods would influence the acceptance of a fat modified food. Subjects (N = 80) completed a questionnaire to determine frequency of use of 15 high fat and 15 low fat foods and reasons for their use. Subjects were divided into frequent and infrequent consumers of high fat foods and asked to rate the acceptability of a low and high fat version of a casserole using a nine-point hedonic scale. There were no significant differences in acceptability scores between the infrequent and frequent consumers of high fat foods when evaluating the low fat casserole (6.9 ± 1.5 vs. 7.0 ± 1.1). However, the frequent consumers rated the overall acceptability of the high fat casserole significantly higher than the infrequent customers (7.4 ± 1.0 vs. 6.8 ± 1.6, P = 0.03). As health conscious individuals eat fewer high fat foods and more low fat foods, taste preferences for fat may change.     

Low-Fat Diet Practices of Older Women: Prevalence and Implications for Dietary Assessment

Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).Statistical analysis For 26 FFQ questions, we receded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. J Am DietAssoc. 1996; 96:670-676, 679.     

Use of low-fat foods by people with diabetes decreases fat, saturated fat, and cholesterol intakes

OBJECTIVE: To investigate the effect of providing free access to several fat-modified foods on dietary energy and macronutrient intake in people with and without diabetes mellitus. DESIGN: Five low-fat or no-fat products or their regular-fat counterparts were provided to volunteers to take home and use for 3 days (low-fat condition or regular-fat condition) in a repeated-measures crossover design. People with diabetes were case matched to people without diabetes. Food intakes were determined through a weighed food diary and by weighing the food provided before consumption and the uneaten portions after consumption. SUBJECTS: Thirty men and women, aged 20 to 60 years, with (n = 15) and without (n = 15) diabetes participated. STATISTICAL ANALYSES: Repeated-measures analysis of variance was used to determine the effects of diabetes and use of fat-modified foods on nutrient and energy intake. RESULTS: People with diabetes responded the same way to fat-modified foods as people without diabetes. There was a significant reduction in the grams of fat consumed during the low-fat condition compared with the regular-fat condition (average decrease = 8 g, P < .05). Energy intake from experimental foods was significantly lower during the low-fat condition (271 +/- 181 kcal) compared with the regular-fat condition (353 +/- 256 kcal), but total energy intake was not different. Percentage of energy from fat was significantly decreased in the low-fat condition (27 +/- 7) compared with the regular-fat condition (34 +/- 9; P < .05). There was a corresponding increase in the percentage of energy from carbohydrates in the low-fat condition compared with the regular-fat condition, but no significant increase in grams of carbohydrate consumed. Cholesterol and saturated fat intakes were significantly less in the low-fat condition than in the regular-fat condition. CONCLUSION: Consumption of fat-modified foods by individuals with diabetes may help decrease intake of fat, cholesterol, and saturated fat.     

Abstracts of Articles on Nutrition and Bone Loss

Objective: To identify if particular foods or food groups may be associated with obesity in children and adolescents and to determine if consuming food away from home (FAFH) has an effect on the nutritional quality of their diets.

Design: One-year cross-sectional study.

Setting/Subjects: The obese subjects (n = 91) were on the waiting list for a hospital-based weight control treatment program. The non-obese subjects (n = 90) were recruited from community advertisements.

Measures of Outcome: Information on food intake was obtained using the dietary history method by a Registered Dietitian. Body fat was determined by bioelectrical impedance analysis.

Results: Obese children and adolescents consumed significantly more servings of meat and alternatives, grain products, FAFH, sugar-sweetened drinks and potato chips which contributed to a higher calorie, fat and sugar intake compared to non-obese children and adolescents. Sugar-sweetened drinks were only significantly greater in boys. The consumption of meat servings, sugar-sweetened drinks and FAFH was positively correlated with percent body fat. The frequency of food consumed outside of the Canada’s Food Guide To Healthy Eating was not different between the two groups.

Conclusions: Obese children and adolescents need to limit their access to food consumed away from home and sugar-sweetened drinks as there is a relationship between these foods and body fatness.     

Repeatability of estimates of nutrient and energy intake: The quantitative food frequency approach

One aspect of the quality of a measurement is its repeatability. This study addresses the repeatability of estimates of nutrient and energy intake derived from a quantitative food frequency questionnaire. One hundred individuals who, as controls in case-control studies of breast disease, had completed food questionnaires relating to usual intake, completed a second such questionnaire on re-contact approximately one year later. While, in general, the estimates of nutrient and energy intake derived from the repeat questionnaires were lower than the earlier (original) estimates, the two estimates were moderately correlated, indicating some stability over a one year period in the ranking of individuals within a population with respect to dietary intake. When the repeat estimates, categorized into three levels, were compared with the original estimates, the minority of individuals who were not classified similarly on the two occasions were as likely to have repeat estimate higher as they were to have one lower than their original estimate, indicative of non-systematic misclassification. The results indicate that the food frequency questionnaire represents a convenient technique for the measurement of dietary intake in epidemiological studies.     

Household Food Insecurity and Home Food Availability in Relation to Youth Diet,Body Mass Index,and Adiposity

BackgroundFood security status is related to food types available in the home, which may shape youth dietary patterns, with implications for obesity.ObjectiveInvestigate whether household food insecurity and home food availability (HFA) are associated with youth fruit and vegetable (F/V) consumption and anthropometric outcomes.DesignCross-sectional study. Youth and parents completed questionnaires during in-home visits (2013-2014). Research staff obtained anthropometric measures.Participants/settingMedical record data for 10- to 15-year-old Pennsylvania youths were used to identify 434 parent-youth dyads, with 408 evaluated after excluding missing data.Main outcome measuresParent-reported household food security was assessed with the six-item US Department of Agriculture Food Security Scale (dichotomized as high vs low). Healthy and obesogenic HFA scales assessed parent report of how frequently particular foods were present in the home. Youth self-reported daily average F/V consumption. Anthropometric outcomes included age- and sex-standardized z scores for body mass index (BMIz), waist circumference (WCz), and percent body fat (PBFz).Statistical analysesAssociations were evaluated with multivariable linear regression adjusted for youth age, sex, and race or ethnicity, and parent age and income.ResultsCompared with food secure counterparts, youth from food insecure households had higher mean (beta [standard error]) BMIz (.30 [.15]), WCz (.27 [.12]), and PBFz (.43 [.16]). Food insecure households had lower mean healthy HFA scores (?1.23 [.54]); there was no evidence obesogenic HFA differed between food secure and insecure households. Youth from lower healthy HFA or higher obesogenic HFA households reported fewer mean daily F/V servings (healthy HFA: .08 [.02]; obesogenic HFA: ?.06 [.02]). Food security status was not associated with F/V consumption, nor was there evidence HFA modified associations between food insecurity and anthropometric outcomes.ConclusionsDespite an observed association between healthy HFA and youth F/V consumption, this study did not provide evidence that HFA explained associations between food insecurity and youth anthropometric outcomes.     

Dietary Change and Obesity Associated with Glucose Intolerance in Alaska Natives

Objective To investigate frequency of food intake, body weight, and glucose intolerance in Alaska Natives.Design Height, weight, and random blood glucose levels were measured and a frequency-of-food-intake questionnaire was obtained. This questionnaire classified persons as consumers of indigenous foods or nonindigenous foods within three food groups. Those with a random blood glucose measurement ≥6.72 mmol/L received an oral glucose tolerance test.Setting Community screening in 15 villages in Alaska.Subjects Nutrition screenings were done for 1,124 Alaska Native residents aged 20 years or older. An oral glucose tolerance test was done for 202 subjects.Outcomes measured Subjects were classified as consumers of indigenous or nonindigenous foods within three food groups. A diagnosis of non–insulin-dependent diabetes mellitus (NIDDM) was made on the basis of World Health Organization criteria. A determination of overweight was made on the basis of National Center for Health Statistics criteria.Statistical analysis A χ² test with Yates correction, t test, and linear regression, with two-sided P values.Results Athabascan Indians had twice the rate of NIDDM as Yup’ik Eskimos with significantly higher frequency of non-indigenous food intake, plus lower frequency of indigenous carbohydrate and fat intake. Subjects ≤30 years old consumed significantly more nonindigenous protein and fat and low-nutrient-density carbohydrates than those ≥60 years old. Persons who had glucose intolerance reported significantly greater consumption of nonindigenous protein and less seal oil. Incidence of overweight was significantly higher than was found 25 years ago. Participants with glucose intolerance were significantly more overweight than others.Conclusion A pattern of increased frequency of non-indigenous protein, low-nutrient-density carbohydrate, and fat intake with less indigenous carbohydrate and fat consumption was found in subjects ≤30 years old and in association with the higher rate of NIDDM found in the Athabascan Indians. Persons with glucose intolerance were significantly more overweight than others.Applications Although the nutritional value of indigenous foods for reducing disease risk should be promoted, nutrition education, especially among young adults, should also include building skills to select and prepare nonindigenous foods to attain a healthful diet. Although snacking is a concern, dietary fat was the most significant factor in obesity and NIDDM. J Am Diet Assoc. 1995; 95:676-682.     

Consumption of Sugar-and Fat-Modified Foods Among Rural Older Adults

Abstract

This study examines the levels of and factors associated with consumption of sugar-and fat-reduced foods in sample of rural, ethnically diverse older adults. Data were collected from 122 older adults, including demographic and health characteristics and six 24-hour recalls over 16-month period. About one-quarter of sweetened foods were modified, while intake of fat-modified foods ranged from 4.4 to 76.1%. Few differences in intake of modified foods were observed by gender and ethnic groups. Diabetes status was associated with higher use of sugar-modified foods. This study shows high level of acceptance of sugar-and fat-modified foods among rural older adults across variety of demographic and health characteristics.     

Impact of Adopting Lower-Fat Food Choices on Energy and Nutrient Intakes of American Adults

Objective To evaluate the energy and nutrient intake of free-living men and women who choose foods consistent with different fat-reduction strategies.Design For each year of the Continuing Survey of Food Intake by Individuals from 1989 through 1991, food codes were used to sort respondents by type of milk; type of meats; and type of cheese, yogurt, salad dressing, cake, and pudding (ie, full-fat or fat-modified products) consumed.Subjects A nationally representative sample of 3,313 men and 3,763 women who completed 3-day intake records and consumed either a reduced-fat or full-fat food from at least 1 of the 3 fat-reduction strategy categories.Statistical analysis performed Analysis of variance with the Scheffé test was used to analyze differences in energy and nutrient intake between exclusive users, mixed users, and nonusers of each strategy or combined strategies.Results Regardless of fat-reduction strategy, men and women who used them reported significantly lower intakes of total fat (up to 18 g lower), saturated fat (up to 12 g lower), cholesterol (up to 75 ing lower) and energy compared with nonusers. Exclusive users of single strategies met or approached recommendations of the National Cholesterol Education Program for total fat, saturated fat, and cholesterol intake; micronutrient intake varied depending on the strategy used. Skim milk users had the most favorable micronutrient intake, whereas lean meat users reported inadequate intake of zinc (men 6396 and women 59% of the Recommended Dietary Allowances [RDAs]) and female users of fat-modified products reported inadequate intakes of vitamin E (64% of RDA) and zinc (65% of RDA). Multiple-strategy users achieved National Cholesterol Education Program goals and reported adequate micronutrient intakes and significantly lower energy intake. Mixed users of fat-modified products compared with nonusers of any fat-modified products had adequate micronutrient intake and lower intakes of total fat (32% vs 36% of energy for men and 32% vs 35% of energy for women) and saturated fat (11% vs 13% of energy for men and 11% vs 12% of energy for women). In addition, nonusers of any fat-modified strategy had the highest cholesterol and energy intake and the lowest intake of. many micrbnutrients.Applications A variety of fat-reduction strategies can be implemented to reduce energy, total fat, saturated fat, and cholesterol intake. Some of the strategies were associated with an inadequate micronutrient intake, so additional dietary guidance is needed to ensure that all nutrient requirements are met. Furthermore, people who do not use any fat-reduction strategy or those who exclusively use lean meats or fat-modified products would benefit from understanding how to balance their food choices. J Am Diet Assoc. 1999;99:177–183.     

Comparison of intakes of US Chinese women based on food frequency and 24-hour recall data

The objective of this cross-sectional study was to compare dietary reports from a food frequency questionnaire (FFQ) for US Chinese women with 24-hour recall estimates. The subjects were 56 women recruited through organizations in Philadelphia's Chinese community. Spearman correlations were used to describe FFQ estimates of food servings per month and nutrient intake per day vs estimates from three 24-hour recalls over 1 month. On average, women reported at least weekly consumption of 28 of 96 FFQ food items. The three most frequently consumed were rice (38 times/month), tea (29 times/month), and dark green, leafy vegetables (18 times/month). Comparing reported frequencies of the 28 foods to 24-hour recall estimates, the median Spearman correlation was 0.36. For nutrient estimates, correlations were high (r >0.5) for dietary fiber and calcium; moderate ( r =0.25 to 0.5) for energy, saturated fat, cholesterol, carbohydrates, protein, folic acid, and iron; but poor (r <0.25) for total fat, vitamin C, vitamin A, and carotene. These findings provide some assurance of the FFQ's adequacy for describing US Chinese women's intake of commonly consumed foods and selected nutrients. They also provide a basis for further improvements to, and evaluations of, the FFQ.     

Assessing consumption of high-fat foods: the effect of grouping foods into single questions.

Questionnaires on the frequency of consumption of foods are commonly used to measure dietary intake in epidemiologic research. To reduce the burden on respondents, questionnaires are often shortened by combining inquiries on similar foods into a single question. The effect of this practice on the reporting of dietary intake has never been investigated, however. To address this issue, we used two food frequency questionnaires in a telephone survey designed to rank adult residents of Alabama by their intake of dietary fat. One questionnaire included 29 questions about separate high-fat foods, whereas the other grouped these same foods into 14 questions. Compared with the 443 respondents interviewed using the 29-item separated-foods questionnaire, the 465 respondents responding to the 14-item grouped-foods questionnaire reported lower average intakes of the foods. In addition, a substantially higher percentage of respondents to the grouped-foods questionnaire reported never consuming the foods.     

Assessment of the effect of fat-modified foods on diet quality in adults, 19 to 50 years, using data from the Continuing Survey of Food Intake by Individuals

Fat-reduction strategies and the role of fat-modified foods in the US diet were assessed using a nationally representative survey: the 1996 US Department of Agriculture Continuing Survey of Food Intakes by Individuals. A sample of 878 men and 853 women was included. The sample was divided into low fat and high fat based on the Dietary Guideline's cutoff poin of 30% or less of energy from total fat. The survey sample was further stratified in nonusers, low-users or high-users of fat-modified foods. Approximately 10% of 7,000 foods were classified as fat-modified. There was a 400 to 500 kcal difference in energy intake of individuals consuming low-fat compared with high-fat diets. Adults who were users of fat-modified foods consumed more nutrient-dense diets, with higher intakes of vitamin A, folate, and iron. Not all fat-reduction strategies were equally effective in reducing fat and maintaining nutrient intake. Nonusers of fat-modified foods who consumed a low-fat diet tended to do so by substituting carbohydrate, in part from carbonated beverages, for fat. Both men and women consuming a low-fat diet had lower average BMIs; this difference between individuals consuming low-fat vs high-fat diets was significant for women who were high-users of fat-modified foods. The data suggest that a low-fat diet with high use of fat-modified foods may be one strategy for achieving adequate nutrient intake while maintaining weight in the desirable BMI range of 19 to 25.     

Use of Olestra in a Nutrition Education Program

ABSTRACT

A 12-week study was conducted to evaluate a nutrition education program in which food products containing the fat substitute olestra were made available to healthy subjects. Forty-four female adults were randomly assigned to either an olestra or a non-olestra group. The olestra products were shortening, potato chips, oven-ready French fries_s and a mayonnaise-type salad dressing. Response to the products was positive, but consumption was lower than expected, possibly because olestra replaced only about one-third of the dietary fat in each food and therefore did not substantially reduce the caloric value. Also, comments from subjects suggested they may have internalized the health message that shortening, fried foods, and salad dressings are not good choices for a low fat diet, so they felt conflict about consuming the products. Subjects in both groups reduced dietary fat intake to approximately 30% of total calories. Responses to a questionnaire suggested that subjects with access to the olestra products experienced less deprivation while reducing dietary fat intake than subjects without access to the products.     

Adjusting for multiple-misclassified variables in a study using birth certificates

PurposeBirth certificates are a convenient source of population data for epidemiologic studies. It is well documented, however, that birth certificate data can be highly inaccurate. Nonetheless, studies based on birth certificates are routinely analyzed without accounting for sources of data errors. We focused on the association between maternal cigarette smoking and cleft lip and palate based on birth certificate data.MethodsWe adjusted odds ratio estimates simultaneously for exposure and outcome misclassification. We also calculated odds ratios adjusted for exposure misclassification only and outcome misclassification only.ResultsAdjustment for both maternal smoking during pregnancy and clefting resulted in adjusted odds ratios that ranged from less than 1.0 to much greater than the unadjusted estimate of 1.16, with most adjusted estimates outside of the 95% confidence limits (1.01, 1.33).ConclusionsBecause of the potentially large impact of birth certificate classification errors, we suggest that inferences from these or similar records employ quantitative methods for incorporating uncertainties caused by data errors.     

Socio-economic status and dietray habits in the elederly: results form a large random survey

Socio-economic status differences in the usual food consumption patterns of a representative sample of 2195 people aged 65 years and over residing in Adelaide, South Australia, were examined. The dietary instrument used was a self-completed semi-quantitative food frequency questionnaire which included additional questions concerning food preparation and cooking practices. Subjects were randomly selected from the State Electoral Roll and there was a 77% response rate. Members of higher social class groups reported higher consumption of high fibre and vitamin C rich foods (fruits, fruit juice, vegetables, wholegrain bread) and less frequent intakes of several fried and high fat foods and salt. They were also more likely to report nutritionally favourable vegetable cooking practices.     

Update of US FDA's Total Diet Study food list and diets

The US Food and Drug Administration's (FDA) Total Diet Study (TDS) has been conducted continuously since the early 1960s to measures levels of various pesticide residues, contaminants, and nutrients in foods and to estimate the dietary exposures to these compounds. Both the TDS food list and the consumption amounts used for estimating exposures are based on results of nationwide food consumption surveys, and they are updated periodically to reflect changes in food consumption patterns. The most recent update was completed in 2003 using the same methodology employed in the previous update (1990). The updated food list includes approximately the same number of foods (285) as the previous list (290). Although most (75%) foods are the same in both versions, the new list reflects trends in consumption of foods containing less fat. The updated diets reflect an increase in total food consumption, with most notable increases in consumption of grains and beverages. A case study comparing cadmium exposures calculated from both the 1990 and 2003 versions of the TDS demonstrated the potential impact of changes in both the food list and consumption amounts on TDS exposure estimates.     

Assessment of past diet in epidemiologic studies

The reproducibility of recall of diet was examined for 44 men in Toronto, Ontario, Canada, by comparing estimates of consumption obtained from a dietary questionnaire in 1982 with estimates of consumption made by recalling the original diet at an interview conducted one year later in 1983. Estimates of average consumption obtained by recall were significantly lower than those originally reported for most foods and nutrients, but the magnitude of the differences was never greater than 20% of the original estimate. Correlations between individuals' levels of consumption were greater than 0.7 for nine of the 13 foods and nutrients studied. Current diet, assessed from two-day food records, was also associated with consumption originally reported for some nutrients. Fecal levels of hemicellulose were associated with fiber consumption originally reported and with current fiber consumption, and urine levels of 3-methylhistidine were associated with past meat consumption. The best prediction of past consumption of fiber and fat, however, was obtained from the recalled diet. No significant additional contribution to the prediction was made from estimates of current consumption or from biochemical measures.     

Dietary intakes of European, Māori, Pacific and Asian adults living in Auckland: the Diabetes, Heart and Health Study

Objective: To compare dietary intakes of European, Māori, Pacific, and Asian men and women living in Auckland. Methods: Daily nutrient intakes were calculated from a self‐administered food frequency questionnaire from participants in a cross‐sectional health screening study carried out between 2002 and 2003. Participants were 4,007 Māori, Pacific, Asian and European people (1,915 men, 2,092 women) aged 35 to 74 years. Results: Compared with Europeans, Māori and Pacific men had higher total energy intakes per day, while Asians had lower intakes. A similar pattern was observed for carbohydrate and fat consumption. While protein and cholesterol consumption tended to be lower in Europeans than the other three ethnic groups, alcohol consumption and calcium intakes were highest among Europeans. Many of the differences between ethnic groups were attenuated when nutrient consumption was expressed as their percentage contribution to total energy intake suggesting that total food consumption was the major determinant of ethnic differences in nutrient intakes. Conclusions: There were substantial differences in dietary habits, food selections and cooking practices between European, Māori, Pacific and Asian participants. However, the observed differences were in the area of serving sizes and frequency of consumption of certain foods than to major differences in the range of foods and nutrients consumed or the percentage contribution of carbohydrate, fat or protein to total energy intake. Implications: The development of strategies to reduce serving sizes and the frequency of consumption of certain foods will be required to help address the major nutrition‐related health problems in New Zealand.