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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Storey, Maureen L. Anderson, Patricia A. |
| Description | Country affiliation: Vatican City Author Affiliation: Storey ML ( Alliance for Potato Research and Education, McLean, VA mstorey@apre.org.); Anderson PA ( Alliance for Potato Research and Education, McLean, VA.) |
| Abstract | Studies have shown that higher than usual intakes of trans fatty acids (TFAs) have adverse effects on blood lipids. Because of this, in 2006 the US FDA mandated labeling of TFAs on food packages. The food and restaurant industries, including the potato industry, reformulated their foods to reduce or eliminate partially hydrogenated vegetable oils and TFAs. Before mandatory labeling, grain-based desserts, yeast breads, and French-fried potatoes (FFPs) were the top sources of TFAs in the food supply; by 2007, potato food manufacturers and quick-service restaurants had reduced or eliminated TFAs without increasing saturated fatty acids (SFAs). FFPs are no longer a source of TFAs in the food supply. This study examined energy and fatty acid intake among children aged 6-11 y, adolescents aged 12-18 y, and adults aged ≥19 y across 3 time periods by using data from the NHANES 2005-2006, 2007-2008, and 2009-2010. On average, intakes of total energy, total fat, SFAs, and monounsaturated fatty acids (MUFAs) decreased significantly between 2005-2006 and 2009-2010 among children and adolescents; however, the intake of polyunsaturated fatty acids (PUFAs) did not change. Among adults, intakes of total fat, SFAs, and MUFAs decreased; however, total energy and PUFA intake did not change. On the day of the 2009-2010 survey, â ¼13% of children and 10% of adolescents reported consuming fried FFPs, whereas <7% of adults reported consumption of fried FFPs. Intakes of SFAs and TFAs from fried FFPs decreased significantly between 2005-2006 and 2009-2010 among children, adolescents, and adults. This study confirms that intake of TFAs from FFPs is trivial. |
| File Format | HTM / HTML |
| ISSN | 21618313 |
| e-ISSN | 21565376 |
| DOI | 10.3945/an.114.007039 |
| Journal | Advances in Nutrition: An International Review Journal |
| Issue Number | 3 |
| Volume Number | 6 |
| Language | English |
| Publisher | Oxford University Press |
| Publisher Date | 2015-05-01 |
| Publisher Place | United States |
| Access Restriction | Open |
| Subject Keyword | Discipline Nutritional Sciences Diet Fatty Acids Administration & Dosage Feeding Behavior Solanum Tuberosum Trans Fatty Acids Adolescent Dietary Fats Energy Intake Hydrogenation Nutrition Surveys Plant Oils |
| Content Type | Text |
| Resource Type | Article |
| Subject | Nutrition and Dietetics Medicine Food Science |
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