Two important exceptions to the relationship between energy density and fat content: foods with reduced-fat claims and high-fat vegetable-based dishes.
OBJECTIVE
To test the hypothesis that many foods with reduced-fat (RF) claims are relatively energy-dense and that high-fat (HF) vegetable-based dishes are relatively energy-dilute.


METHODS
Nutrient data were collected from available foods in Melbourne supermarkets that had an RF claim and a full-fat (FF) equivalent. Nutrient analyses were also conducted on recipes for HF vegetable-based dishes that had more than 30% energy from fat but less than 10% from saturated fat. The dietary intake data (beverages removed) from the 1995 National Nutrition Survey were used for the reference relationships between energy density (ED) and percentage energy as fat and carbohydrate and percentage of water by weight.


METHODS
Linear regression modelled relationships of macronutrients and ED. Paired t-tests compared observed and predicted reductions in the ED of RF foods compared with FF equivalents.


RESULTS
Both FF and RF foods were more energy-dense than the Australian diet and the HF vegetable-based dishes were less energy-dense. The Australian diet showed significant relationships with ED, which were positive for percentage energy as fat and negative for percentage energy as carbohydrate. There were no such relationships for the products with RF claims or for the HF vegetable-based dishes.


CONCLUSIONS
While, overall, a reduced-fat diet is relatively energy-dilute and is likely to protect against weight gain, there appear to be two important exceptions. A high intake of products with RF claims could lead to a relatively energy-dense diet and thus promote weight gain. Alternatively, a high intake of vegetable-based foods, even with substantial added fat, could reduce ED and protect against weight gain.
La Fontaine
Helen A
HA
School of Health Sciences, Deakin University, 221 Burwood Highway, Melbourne, Victoria 3125, Australia. hafontai@deakin.edu.au
Crowe
Timothy C
TC
Swinburn
Boyd A
BA
Gibbons
Carl J
CJ
D003132:Commerce; D004034:Diet Surveys; D018752:Diet, Fat-Restricted; D004040:Dietary Carbohydrates / Q000008:administration & dosage / Q000032:analysis; D004041:Dietary Fats / Q000008:administration & dosage / Q000032:analysis* / Q000378:metabolism; D002149:Energy Intake / Q000502:physiology; D005504:Food Analysis / Q000706:statistics & numerical data*; D005515:Food Labeling; D006801:Humans; D016014:Linear Models; D009753:Nutritive Value; D009765:Obesity / Q000517:prevention & control; D014675:Vegetables / Q000378:metabolism; D014739:Victoria
D004040:Dietary Carbohydrates; D004041:Dietary Fats