Comparisons of dietary intake and sources of fat in low- and high-fat diets of 18- to 24-year-olds.
OBJECTIVE
To determine the sources of fat in the diets of 18- to 24-year-olds and to identify the food group choices of those consuming 30% of energy or less from fat.


METHODS
This study compared the fat intake, nutrient intake, and food group choices of young men and women consuming 30% or less or more than 30% of energy from fat.


METHODS
The 1989-1991 Continuing Survey of Food Intakes by individuals (CSFII) provided the study sample of 1,062 (436 men and 626 women) 18- to 24-year-olds residing in the 48 coterminous states who completed one 24-hour food recall and two 1-day food records.


METHODS
Dietary fat, vitamin, mineral, and food group intakes were determined by analysis of the 24-hour food recalls and the 1-day food records.


METHODS
Tests were used to detect differences in nutrient and food group intakes between the two groups for both men and women.


RESULTS
More than 75% of the sample consumed more than 30% of energy from fat. The men and women who consumed low-fat diets did so by choosing more low-fat dairy products, fruits, and grains. Men who consumed low-fat diets consumed significantly more alcohol than other men; women who consumed low-fat diets showed a similar trend although the difference was not statistically significant. Although men and women who consumed a high-fat diet did consume significantly greater amounts of fat and cholesterol, they also fared better in vitamin and mineral intake.


CONCLUSIONS
A minority of young adults consumed 30% or less of energy from fat. Compared with those who consumed more than 30% of energy from fat, men consumed significantly greater mean amounts of vitamin C and folate, and women consumed significantly greater mean amounts of vitamin A and folate. Young adults who consumed more than 30% of energy from fat exceeded current recommendations for dietary fat intake; however, the men were less likely to be at risk for calcium deficiency and the women were less likely to be at risk for vitamin E and zinc deficiencies. Because excess dietary fat and alcohol can lead to chronic disease, dietitians should continue to educate people about the relationship between nutrition and health.
Hampl
J S
JS
Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln 68583-1584, USA.
Betts
N M
NM
D000293:Adolescent; D000328:Adult; D004032:Diet; D004034:Diet Surveys; D004041:Dietary Fats / Q000008:administration & dosage*; D002149:Energy Intake; D005260:Female; D006801:Humans; D008297:Male; D012737:Sex Factors; D014815:Vitamins / Q000008:administration & dosage
D004041:Dietary Fats; D014815:Vitamins