title: Trends in dietary fat and high-fat food intakes from 1991 to 2008 in the Framingham Heart Study participants.
abstract: Few longitudinal studies carried out in US adults have evaluated long-term dietary fat intakes and compared them with the national recommendations during the two-decade period when the prevalence of obesity and insulin resistance increased substantively. In the present study, we examined trends in the intakes of dietary fats and rich dietary sources of fats in the Framingham Heart Study Offspring Cohort over a 17-year period. The cohort was established in 1971-75 with follow-up examinations being conducted approximately every 4 years. Dietary data were collected using a semi-quantitative FFQ beginning in 1991 (exam 5). We included 2732 adults aged ≥ 25 years with complete dietary data in at least three examinations from 1991 to 2008. Descriptive statistics were generated using SAS version 9.3, and a repeated-measures model was used to examine trends in macronutrient and food intakes using R. Over the 17 years of follow-up, the percentage of energy derived from total fat and protein increased (27·3-29·8% of energy and 16·8-18·0% of energy, respectively) and that derived from carbohydrate decreased (51·0-46·8% of energy; P-trend < 0·001). Increases in the percentage of energy derived from all fat subtypes were observed, except for that derived from trans-fats, which decreased over time (P-trend < 0·001). Trends were similar between the sexes, although women exhibited a greater increase in the percentage of energy derived from saturated fat and less reduction in the percentage of energy derived from trans-fats (P interaction < 0·05). Trends in fat intake were similar across the BMI categories. The number of weekly servings of cheese, eggs, ice cream desserts, nuts, butter and sausages/processed meats increased, whereas the intake of milk, margarine, poultry, confectioneries, chips and breads decreased (P-trend < 0·001). In this cohort of predominantly Caucasian older adults, the percentage of energy derived from dietary fats increased over time, but it remained within the national recommendations of less than 35 % of total energy, on average.
authors.affiliation: Department of Nutrition, Food Studies and Public Health, New York University, 411 Lafayette Street, 5th floor, New York, NY 10003, USA.
authors.forename: Maya
authors.initials: M
authors.lastname: Vadiveloo
authors.affiliation: Department of Humanities and Social Sciences, New York University, 246 Greene Street, 3rd floor, New York, NY 10003, USA.
authors.forename: Marc
authors.initials: M
authors.lastname: Scott
authors.affiliation: Department of Health Sciences, College of Health and Rehabilitation Sciences: Sargent College, Boston University, 635 Commonwealth Avenue, Boston, MA 02215, USA.
authors.forename: Paula
authors.initials: P
authors.lastname: Quatromoni
authors.affiliation: Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, 711 Washington Street, Boston, MA 02111, USA.
authors.forename: Paul
authors.initials: P
authors.lastname: Jacques
authors.affiliation: Department of Nutrition, Food Studies and Public Health, New York University, 411 Lafayette Street, 5th floor, New York, NY 10003, USA.
authors.forename: Niyati
authors.initials: N
authors.lastname: Parekh
mesh_terms: D000328:Adult; D015992:Body Mass Index; D004032:Diet / Q000639:trends*; D004034:Diet Surveys; D059305:Diet, High-Fat / Q000639:trends; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage*; D004044:Dietary Proteins / Q000008:administration & dosage; D002149:Energy Intake; D005227:Fatty Acids / Q000008:administration & dosage*; D005260:Female; D006801:Humans; D008137:Longitudinal Studies; D008297:Male; D008875:Middle Aged; D012737:Sex Factors; D011795:Surveys and Questionnaires; D044242:Trans Fatty Acids / Q000008:administration & dosage; D014481:United States; D044465:White People
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D044242:Trans Fatty Acids
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