Investigating dietary behaviours related to reducing dietary fat in the over‐45 population: a case study in the American Pacific North‐West

An exploratory and descriptive study was conducted with individuals over the age of 45 (n = 510) in three Pacific North‐West states of the U.S.A. to assess consumption patterns of high‐fat foods, dietary behaviours to reduce dietary fat, and selected perceptions related to dietary fat. Subjects completed a postal questionnaire. Many (56%) respondents perceived a link between dietary fat and increased risk of heart disease. Behaviours reportedly tried by many respondents to reduce dietary fat included draining grease from foods (86%), eating more fruit and vegetables (82%), trimming visible fat from meat (81%), and using lean meats (72%) and chicken (75%). Principal components factor analysis of dietary data related to the use of high‐fat foods indicated four independent patterns of dietary change to reduce dietary fat: a cluster of 25 of the 29 behaviours that were listed; using low‐fat milks; using skimmed milk; and draining grease from foods. Independent consumption patterns of high‐fat foods included a 17‐item ‘high‐fat’ food pattern; 2% butterfat milk; butter; and peanut butter. Respondents who were more likely to consume the ‘high‐fat’ food pattern were also less likely to have tried and maintained behaviours to reduce dietary fat. There was evidence of misconceptions about certain types of dietary fat and food sources of fat that could be addressed with nutrition education.