title: Determinants and nutritional implications associated with low-fat food consumption.
abstract: OBJECTIVE
  the objective was to study determinants and nutritional implications associated with low-fat food consumption.
  
  
  METHODS
  a cross-sectional design was used, 5,000 military men were contacted and 1,852 participated. Using mailed questionnaires, the low-fat food consumption frequency was recorded and stratified in number of portions a day. The following low-fat food items were included: mayonnaise, yoghurt, milk, cheese, cottage cheese and meat.
  
  
  RESULTS
  the two most daily consumed low-fat foods were meat and yoghurt by, respectively, 21.7% and 17.3% of the participants. Only 3.5% consumed a daily portion of low-fat cheese, and 7.4% consumed one or more daily portions of low-fat milk. After adjustment, Body Mass Index (BMI), physical activity and non-smoking were associated with an increasing consumption of low-fat foods. Consumption of low-fat foods was associated with a decreased daily total and saturated fat intake, from respectively, 37.9 and 14.7 energy-percent for low consumption to 30.5 and 11.6 energy-percent for high consumption. This decrease was compensated by an increased intake in carbohydrates and sugar, respectively, 42.5 and 16.7 energy-percent to 46.5 and 22.6 energy-percent.
  
  
  CONCLUSIONS
  age, BMI, physical activity and non-smoking were associated with an increasing consumption of low-fat foods. The fact that low-fat foods consumers had a higher intake of carbohydrates and proteins question the efficacy of these items in energy reducing programs.
authors: International Prevention Research Institute (iPRI), Espace Européen, Bâtiment G, Chemin du Saquin, 69130 Ecully (Lyon), France. patrick.mullie@i-pri.org
authors: Patrick
authors: P
authors: Mullie
authors: Lode
authors: L
authors: Godderis
authors: Peter
authors: P
authors: Clarys
mesh_terms: D000328:Adult; D001823:Body Composition; D015992:Body Mass Index; D003430:Cross-Sectional Studies; D018752:Diet, Fat-Restricted / Q000379:methods*; D004040:Dietary Carbohydrates; D004041:Dietary Fats / Q000008:administration & dosage; D002149:Energy Intake; D005227:Fatty Acids / Q000008:administration & dosage; D005247:Feeding Behavior; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D009043:Motor Activity; D015596:Nutrition Assessment; D009752:Nutritional Status; D009765:Obesity / Q000517:prevention & control; D012959:Socioeconomic Factors; D011795:Surveys and Questionnaires; D015014:Yogurt; D055815:Young Adult
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D005227:Fatty Acids