Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-10T11:15:25.211Z Has data issue: false hasContentIssue false
  • English
  • Français

Sources of saturated fatty acids in Belgian adolescents' diet: implications for the development of food-based dietary guidelines

Published online by Cambridge University Press:  08 March 2007

C. Matthys ,
S. De Henauw ,
M. Bellemans ,
M. De Maeyer  and
G. De Backer
C. Matthys*
Affiliation:
Ghent UniversityDepartment of Public Health, GhentBelgium
S. De Henauw
Affiliation:
Ghent UniversityDepartment of Public Health, GhentBelgium Department of Health Sciences, Vesalius – Hogeschool Gent, GhentBelgium
M. Bellemans
Affiliation:
Ghent UniversityDepartment of Public Health, GhentBelgium
M. De Maeyer
Affiliation:
Ghent UniversityDepartment of Public Health, GhentBelgium
G. De Backer
Affiliation:
Ghent UniversityDepartment of Public Health, GhentBelgium
*
*Corresponding author: fax +32 9 240 49 94, email Christophe.Matthys@UGent.be
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The objectives of the present study are to describe the dietary sources of total fat and of saturated fatty acids (SFA) and to formulate food-based dietary guidelines for SFA in Belgian adolescents. A random sample of 13–18-year-old adolescents was drawn from secondary schools in the region of Ghent. A 7d estimated food record method was used to quantify nutrient and food intake. The average daily SFA intake is 4% above the recommended 10% of the total energy contribution. The most important contributors of SFA on food group level were ‘fats, oils and savoury sauces’, ‘meat and meat products’, ‘sugar, confectionery, sweet fillings and sauces’, ‘cheese’, ‘milk and milk products’ and ‘bread, rusk and breakfast rolls’. On food subgroup level ‘fresh meat’, ‘high-fat margarine’ and ‘high-fat cheese’ had the highest contribution to SFA intake in all adolescents. Adolescents with a low SFA intake (lowest tertile) were compared with adolescents with a high intake (highest tertile). In the lowest tertile the intake of total fat and MUFA was significantly lower than in the highest tertile, while the intake of total carbohydrates, mono- and disaccharides and complex carbohydrates was significantly higher. Overall, the high-fat cheese intake is significantly lower in the lowest tertile, while the fruit intake is higher. The present analysis shows that the nutritional profile of Belgian adolescents could be potentially improved by decreasing the portion sizes of fresh meat (in boys), high-fat margarine, high-fat cheese and reducing intake of commercially prepared baked goods and processed foods, including fast foods.

Keywords

Dietary sourcesFood-based dietary guidelinesSaturated fatty acidsAdolescents
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 3 , March 2006 , pp. 546 - 554
Copyright
Copyright © The Nutrition Society 2006

References

Anderson, GH & Zlotkin, SHAm J Clin Nutr. Developing and implementing food-based dietary guidance for fat in the diets of children. (2000) 72 Suppl.1404S–1409S.Google Scholar
Anonymous (1984) The Lipid Research Clinics Coronary Primary Prevention Trial results. II. The relationship of reduction in incidence of coronary heart disease to cholesterol lowering. JAMA 251 365–374.CrossRefGoogle Scholar
Basiotis, PP, Welsh, SO, Cronin, FJ, Kelsay, JL & Mertz, W (1987) Number of days of food intake records required to estimate individual and group nutrient intakes with defined confidence. J Nutr 117 1638–1641.CrossRefGoogle ScholarPubMed
Becker, W, Foley, S, Shelley, E &Gibney, MBr J Nutr. Energy under-reporting in Swedish and Irish dietary surveys: implications for food-based dietary guidelines. (1999) 81 Suppl. 2S127–S131.Google Scholar
Becker, W & Welten, DPublic Health Nutr. Under-reporting in dietary surveys – implications for development of food-based dietary guidelines. (2001) 4 683–687.Google Scholar
Black, AECritical evaluation of energy intake using the Goldberg cut-off for energy intake:basal metabolic rate. A practical guide to its calculation, use and limitations.Int J Obes Relat Metab Disord. (2000)24 1119–1130.CrossRefGoogle Scholar
Flemish Institute for Health Promotion De Voedingsdriehoek: een Praktische Voedingsgids (The Feeding Triangle: a Practical Feeding Guide) Brussels: Vlaams Instituut voor Gezondheidspromotie (2003)Google Scholar
Flynn, MA & Kearney, JMBr J Nutr. An approach to the development of food-based dietary guidelines for Ireland. (1999) 81 Suppl. 2S77–S82.Google Scholar
Food and Agriculture Organization/World Health Organization Report of a Joint FAO/WHO Consultation Preparation and Use of Food-based Dietary Guidelines. WHO Technical Report Series no. 880 Geneva WHO (1998)Google Scholar
German, JB & Dillard, CJ (2004) Saturated fats: what dietary intake?. Am J Clin Nutr 80 550–559.CrossRefGoogle ScholarPubMed
Gibney, MJBr J Nutr. Development of food-based dietary guidelines: a case-study of fibre intake in Irish women. (1999)a 81 Suppl. 2S151–S152.Google Scholar
Gibney, MJProc Nutr Soc. Strategies for altering population intakes of fats and fatty acids. (1999)b 58 189–191.Google Scholar
Goldberg, GR, Black, AE, Jebb, SA, Cole, TJ, Murgatroyd, PR, Coward, WA & Prentice, AMEur J Clin Nutr. Critical evaluation of energy intake data using fundamental principles of energy physiology: 1. Derivation of cut-off limits to identify under-recording. (1991) 45 569–581.Google Scholar
Grundy, SM & Denke, MAJ Lipid Res. Dietary influences on serum lipids and lipoproteins. (1990) 31 1149–1172.Google Scholar
Hegsted, DM, McGandy, RB, Myers, ML & Stare, FJAm J Clin Nutr. Quantitative effects of dietary fat on serum cholesterol in man. (1965) 17 281–295.Google Scholar
Hu, FB, Stampfer, MJ, Manson, JE, Ascherio, A, Colditz, GA, Speizer, FE, Hennekens, CH & Willett, WCAm J Clin Nutr. Dietary saturated fats and their food sources in relation to the risk of coronary heart disease in women. (1999) 70 1001–1008.Google Scholar
Katan, MB, Zock, PL & Mensink, RPAm J Clin Nutr. Effects of fats and fatty acids on blood lipids in humans: an overview. (1994) 60 Suppl.S1017–S1022.Google Scholar
Keys, A & Parlin, RWAm J Clin Nutr. Serum cholesterol response to changes in dietary lipids. (1966) 19 175–181.Google Scholar
Kinsell, L, Michaels, G, Cochrane, G, Partridge, J, Jahn, J, Balch, H (1954) Effect of vegetable fat on hypercholesterolemia and hyperphospholipidemia: observations on diabetic and nondiabetic subjects given diets high in vegetable fat and protein. Diabetes 3 113–119.CrossRefGoogle ScholarPubMed
Krebs-Smith, SM, Cronin, FJ, Haytowitz, DB & Cook, DAJ Am Diet Assoc. Contributions of food groups to intakes of energy, nutrients, cholesterol, and fiber in women's diets: effect of method of classifying food mixtures. (1990) 90 1541–1546.Google Scholar
Krebs-Smith, SM, Kott, PS & Guenther, PM (1989) Mean proportion and population proportion: two answers to the same question?. J Am Diet Assoc 89 671–676.CrossRefGoogle Scholar
Kris-Etherton, PM & Yu, SAm J Clin Nutr. Individual fatty acid effects on plasma lipids and lipoproteins: human studies. (1997) 65 Suppl.S1628–S1644.Google Scholar
Kromhout, D, Menotti, A & Bloemberg, BPrev Med. Dietary saturated and trans fatty acids and cholesterol and 25-year mortality from coronary heart disease: the Seven Countries Study. (1995) 24 308–315.Google Scholar
Lambe, J & Kearney, JBr J Nutr. The influence of survey duration on estimates of food intakes – relevance for food-based dietary guidelines. (1999) 81 Suppl. 2S139–S142.Google Scholar
Leclercq, C & Arcella, DPublic Health Nutr. Correlation analyses as a step to identify foods that are sources of inter-individual variability in nutrients; their use for the development of food based dietary guidelines. (2001) 4 689–692.Google Scholar
Leclercq, C, Valsta, LM & Turrini, APublic Health Nutr. Food composition issues: implications for the development of food-based dietary guidelines. (2001) 4 677–682.Google Scholar
Lowik, MR, Hulshof, KF, & Brussaard, JH (1999) Food-based dietary guidelines: some assumptions tested for The Netherlands. Br J Nutr 81 Suppl. 2S143–S149.CrossRefGoogle ScholarPubMed
Matthys, C, De Henauw, S, Devos, C & De Backer, G (2003) Estimated energy intake, macronutrient intake and meal pattern of Flemish adolescents. Eur J Clin Nutr 57 366–375.CrossRefGoogle ScholarPubMed
Nelson, MBingham, SAAssessment of food consumption and nutrient intake. In Design Concepts in Nutritional Epidemiology, 2nd ed. pp. 123–169Nelson, MMargetts, BM editors Oxford, UK: Oxford University Press (1996)Google Scholar
Nelson, M, Black, AE, Morris, JA & Cole, TJ (1989) Am J Clin Nutr. Between- and within-subject variation in nutrient intake from infancy to old age: estimating the number of days required to rank dietary intakes with desired precision. 50 155–167.Google Scholar
NEVO Foundation NEVO Tabel Nederlands Voedingsstoffenbestand (Dutch Food Composition Table). Zeist, The Netherlands: NEVO Foundation (1993)Google Scholar
NEVO Foundation NEVO Tabel Nederlands Voedingsstoffenbestand (Dutch Food Composition Table) Zeist, The Netherlands: NEVO Foundation (2001)Google Scholar
NUBEL Belgische Voedingsmiddelentabel (Belgian Food Composition Table) Brussels: Ministerie van Volksgezondheid (1992)Google Scholar
NUBEL Belgische Voedinsmiddelentabel tweede uitgave Belgian Food Composition Table 2nd ed Brussels, Ministerie van Volksgezondheid (1995)Google Scholar
Royo-Bordonada, MA, Gorgojo, L, de Oya, M, Garces, C, Rodriguez-Artalejo, F, Rubio, R, del Barrio, JL & Martin-Moreno, JMBr J Nutr. Food sources of nutrients in the diet of Spanish children: the Four Provinces Study. (2003) 89 105–114.Google Scholar
Staessen, L, De Henauw, S, De Bacquer, D, De Backer, G & Van Peteghem, CAnn Nutr Metab. Fat sources in the Belgian diet. (1998) 42 138–150.Google Scholar
Subar, AF, Krebs-Smith, SM, Cook, A & Kahle, LL (1998) Pediatrics. Dietary sources of nutrients among US children, 1989–1991. 102 913–923.Google Scholar
Wearne, SJ & Day, MJ (1999) Br J Nutr. Clues for the development of food-based dietary guidelines: how are dietary targets being achieved by UK consumers? 81 Suppl. 2S119–S126.Google Scholar
Witschi, JC, Capper, AL & Ellison, RC (1990) J Am Diet Assoc. Sources of fat, fatty acids, and cholesterol in the diets of adolescents.90 1429–1431.Google Scholar
World Health Organization Global Strategy on Diet Physical Activity and Health, Resolution of the Fifty-seventh World Health Assembly Geneva: WHO (2004)Google Scholar