title: Low-fat diet practices of older women: prevalence and implications for dietary assessment.
abstract: OBJECTIVE
  To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).
  
  
  METHODS
  Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).
  
  
  METHODS
  For 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.
  
  
  RESULTS
  Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.
  
  
  CONCLUSIONS
  Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents.
authors.affiliation: Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Wash 98104, USA.
authors.forename: R E
authors.initials: RE
authors.lastname: Patterson
authors.forename: A R
authors.initials: AR
authors.lastname: Kristal
authors.forename: R J
authors.initials: RJ
authors.lastname: Coates
authors.forename: F A
authors.initials: FA
authors.lastname: Tylavsky
authors.forename: C
authors.initials: C
authors.lastname: Ritenbaugh
authors.forename: L
authors.initials: L
authors.lastname: Van Horn
authors.forename: A W
authors.initials: AW
authors.lastname: Caggiula
authors.forename: L
authors.initials: L
authors.lastname: Snetselaar
mesh_terms: D001741:Black or African American; D000368:Aged; D018752:Diet, Fat-Restricted / Q000706:statistics & numerical data*; D004041:Dietary Fats / Q000008:administration & dosage; D002149:Energy Intake; D005260:Female; D006630:Hispanic or Latino; D006801:Humans; D008875:Middle Aged; D015596:Nutrition Assessment; D015995:Prevalence; D012923:Social Class; D011795:Surveys and Questionnaires; D014481:United States / Q000453:epidemiology; D044465:White People
chemical_list: D004041:Dietary Fats