title: [Dietary fat consumption of the French population and quality of the data on the composition of the major food groups].
abstract: The validity of estimated association between dietary fat intake and cancer depends both on the methodology of dietary assessment used and on the quality of food composition data. The food composition database of Afssa/Ciqual shows that there is a deficiency in data on fatty acids. In order to identify the priorities for improving the quality of the database, we analysed the data quality of major dietary contributors of fatty acids in the French population. These food contributors, listed according to their contribution to fat intake, have been identified by French national consumption survey Inca. Consumption studies in France show a high dietary fat contribution (37-38% even 40% of total energy) with over-consumption of saturated fatty acids, under-consumption of monounsaturated fat and, to a lesser extent of polyunsaturated fatty acids. Major food contributors of total fat and saturated fatty acids are butter, cheese, meat products, meats, dishes, dressing, cakes and pastry and, only in children, biscuits. Among contributors of monounsaturated fatty acids, vegetable oils and sauces are listed after processed meats before meats, butter, cheese and dishes. Vegetable oils and sauces are the major contributors of polyunsaturated fatty acids before "fatty" potatoes (such as chips...) in adults whereas the opposite was observed in children. Composition tables do not presently allow the identification of contributors of specific fatty acids (omega 3, omega 6, conjugated linoleic acid). If nutritional data of milk products, fats, and oils are reliable because of existing specific tables for these products, there is a need for improving quality of composition data for other major contributors such as: meats, processed meats, fish and dishes such as pizzas, pasteries...
authors.affiliation: Unité de l'évaluation sur la nutrition et les risques nutritionnels, DERNS, Agence française de sécurité sanitaire des aliments, 27-31, avenue du Général-Leclerc, 94701 Maisons-Alfort Cedex, France. l.raza@afssa.fr
authors.forename: Landy
authors.initials: L
authors.lastname: Razanamahefa
authors.forename: Lionel
authors.initials: L
authors.lastname: Lafay
authors.forename: Marine
authors.initials: M
authors.lastname: Oseredczuk
authors.forename: Anne
authors.initials: A
authors.lastname: Thiébaut
authors.forename: Laurent
authors.initials: L
authors.lastname: Laloux
authors.forename: Mariette
authors.initials: M
authors.lastname: Gerber
authors.forename: Pierre
authors.initials: P
authors.lastname: Astorg
authors.forename: Jean-Louis
authors.initials: JL
authors.lastname: Berta
mesh_terms: D000293:Adolescent; D000328:Adult; D000367:Age Factors; D000368:Aged; D002648:Child; D002675:Child, Preschool; D004034:Diet Surveys; D004041:Dietary Fats / Q000008:administration & dosage* / Q000009:adverse effects; D005227:Fatty Acids / Q000008:administration & dosage* / Q000009:adverse effects / Q000737:chemistry; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage; D005247:Feeding Behavior; D005260:Female; D005602:France; D006801:Humans; D008297:Male; D008875:Middle Aged; D012737:Sex Factors
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated