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Traditional and new food sources of fatty acids in diets of urban Guatemalan schoolchildren
Author(s) -
Bermudez Odilia I.,
Toher Claire,
MontenegroBethancourt Gabriela,
Vossenaar Marieke,
Mathias Paul M.,
Solomons Noel W.
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.866.3
Subject(s) - food science , polyunsaturated fatty acid , cooking methods , shrimp , food frequency questionnaire , chemistry , arachidonic acid , fatty acid , biology , medicine , environmental health , biochemistry , fishery , enzyme
Background: Guatemala is undergoing nutrition transition of which a common feature is a dietary shift towards more high fat foods. Objective: To identify the main food sources of total fat (TF), and fatty acids (FA) among 3 rd and 4 th grade schoolchildren in Quetzaltenango, Guatemala. Methods: Data were obtained from 449 students, boys and girls, stratified by SES in private (PR) (n=230) and public (PU) (n=219) schools. Food intake estimation comprised a single 24‐h pictorial self‐recording, supplemented by a dietitian interview to quantify amounts. Results: Fried eggs (FE), sweet rolls (SR) and whole milk (WM) were main sources (MS) of TF, saturated fat (SF), mono‐and polyunsaturated fat (MUF, PUF) and cholesterol. SR intake was significantly higher in the PU schools (p<0.001), whereas WM intake was higher in the PR schools (p<0.001). SR, FE, fried plantain and mashed beans were MS for both total omega‐3 and omega‐6 FA. Shrimp, seafood broth and fried fish, consumed only by boys, were MS of EPA and DHA. Beef, poultry and eggs were MS of arachidonic acid. Processed high‐fat foods contributing fat included hotdog sausage (TF, SF and MUF), fried corn snacks, and mayonnaise. Conclusion: WM, FE and SR were important MS of TF or FA classes, whereas processed foods were less so.