Dietary sources of fats and cholesterol in US children aged 2 through 5 years.
OBJECTIVE
This study of lipid intakes among preschool children (1) analyzed the contributions of 38 food groups to fat, saturated fat, and cholesterol intakes; (2) estimated the effects of food substitutions on intakes; and (3) examined demographic differences in food group intake and food group sources of these lipids.


METHODS
The sample consisted of 547 children, aged 2 to 5 years, from the US Department of Agriculture's 1985 and 1986 Continuing Surveys of Food Intakes by Individuals. Dietary information for 4 nonconsecutive days throughout a year was used. All foods were classified into groups and the lipids contributed from each group were computed.


RESULTS
Over 80% of the children consumed more total fat, saturated fats, and cholesterol than is recommended. The major source of total fat and saturated fats was whole milk; the major sources of dietary cholesterol were eggs and whole milk. Children's food consumption patterns differed by region of the country and race/ethnicity, providing opportunities to refine nutrition education interventions and evaluations.


CONCLUSIONS
By substituting lower-fat foods for the major sources of saturated fats, significant reductions in preschool children's intakes of saturated fats, fat, and dietary cholesterol could be achieved.
Thompson
F E
FE
Division of Nutritional Sciences, Cornell University, Ithaca, NY.
Dennison
B A
BA
D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D002791:Cholesterol, Dietary; D004032:Diet; D004034:Diet Surveys; D004041:Dietary Fats; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D006801:Humans; D008297:Male; D011939:Mental Recall
D002791:Cholesterol, Dietary; D004041:Dietary Fats