Replacing foods high in saturated fat by low-saturated fat alternatives: a computer simulation of the potential effects on reduction of saturated fat consumption

The British Journal of Nutrition
Bilbo SchickenbergN K de Vries

Abstract

This simulation study aimed to assess the change in saturated fat intake achieved by replacing one to three of the products contributing most to individual saturated fat intake by alternative products low in saturated fat. Food consumption data of 750 participants (aged 19-30 years) from a recent Dutch food consumption survey were used. For each participant, the three products (from different product groups) that contributed most to their saturated fat intake were ranked in order of diminishing contribution. These products were sequentially replaced by lower saturated fat alternatives that were available in Dutch supermarkets. Mean percentage energy (en%) from saturated fat and energy intake in kJ per d were calculated before and after each of the three replacements. Dutch cheese, meat (for dinner) and milk were the main contributors to saturated fat intake for most participants. Starting at a mean en% from saturated fat of 12.4, the three replacements together resulted in a mean reduction of 4.9 en% from saturated fat. The percentage of participants meeting the recommendation for saturated fat ( < 10 en%) increased from 23.3 % to 86.0 %. We conclude that the replacement of relatively few important high-saturated fat products b...Continue Reading

References

May 23, 1997·Annals of the New York Academy of Sciences·R MorganP M Kris-Etherton
Dec 18, 2003·European Journal of Clinical Nutrition·V Van WymelbekeM Fantino
Aug 2, 2007·Public Health Nutrition·Elling BereKnut-Inge Klepp
Sep 13, 2008·European Journal of Public Health·Elling BereJohannes Brug

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Citations

Sep 17, 2010·Public Health Nutrition·Elisabeth H M TemmeJacob van Klaveren
May 14, 2011·Appetite·B SchickenbergN K de Vries
Oct 1, 2011·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·B SchickenbergN K de Vries
Jan 16, 2020·Foods·Andreea PușcașSevastița Muste
Sep 30, 2020·Journal of Agricultural and Food Chemistry·Malick SamatehGeorge John

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