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Contribution of foods to trans unsaturated fatty acid intake in a group of Irish adults
Author(s) -
Cantwell M. M.,
Flynn M. A. T.,
Cronin D.,
O'Neill J. P.,
Gibney M. J.
Publication year - 2005
Publication title -
journal of human nutrition and dietetics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.951
H-Index - 70
eISSN - 1365-277X
pISSN - 0952-3871
DOI - 10.1111/j.1365-277x.2005.00636.x
Subject(s) - medicine , tufa , linoleic acid , context (archaeology) , polyunsaturated fatty acid , zoology , irish , fatty acid , food science , biology , biochemistry , paleontology , materials science , linguistics , philosophy , carbonate , metallurgy
Objective To assess fat intake with particular focus on trans unsaturated fatty acid (TUFA) intake and the major sources of TUFA among Irish individuals using a Fat Intake Questionnaire (FIQ), designed specifically for an Irish context. Subjects and methods A total of 105 healthy volunteers (43 females, 62 males; aged 23–63 years) were recruited from Dublin Airport Medical centre, Republic of Ireland. Dietary intake was assessed using an 88 food item/food group semi‐quantitative FIQ, which was developed and validated for the Irish population. Results Mean energy intake was 10.6 MJ day −1 , and 34% was provided by fat. Saturated, monounsaturated, polyunsaturated, trans unsaturated fatty acids and linoleic acid contributed 13%, 10%, 6%, 2% and 5% of energy respectively. Mean TUFA intake was 5.4 g day −1 (range 0.3–26). Margarine spreads provided the majority of TUFAs (1.93 g day −1 ), but the contribution was significantly greater for men compared with women (2.35 g day −1 versus 1.33 g day −1 ; P = 0.024). Milk and meat also contributed more to TUFA intake for men compared with women, but confectionery was a significantly greater contributor for women (8.6% versus 3.1% respectively, P = 0.01). Conclusions Although the mean TUFA intake of the total group was 5.4 g day −1 and was within current dietary recommendations (2% energy intake), some individuals had intakes as high as 26 g day −1 . Public health efforts are therefore required to reduce TUFA intake in those individuals with high intakes.