Sources of saturated fatty acids in Belgian adolescents' diet: implications for the development of food-based dietary guidelines

The British Journal of Nutrition
C MatthysGuy De Backer

Abstract

The objectives of the present study are to describe the dietary sources of total fat and of saturated fatty acids (SFA) and to formulate food-based dietary guidelines for SFA in Belgian adolescents. A random sample of 13-18-year-old adolescents was drawn from secondary schools in the region of Ghent. A 7 d estimated food record method was used to quantify nutrient and food intake. The average daily SFA intake is 4 % above the recommended 10 % of the total energy contribution. The most important contributors of SFA on food group level were 'fats, oils and savoury sauces', 'meat and meat products', 'sugar, confectionery, sweet fillings and sauces', 'cheese', 'milk and milk products' and 'bread, rusk and breakfast rolls'. On food subgroup level 'fresh meat', 'high-fat margarine' and 'high-fat cheese' had the highest contribution to SFA intake in all adolescents. Adolescents with a low SFA intake (lowest tertile) were compared with adolescents with a high intake (highest tertile). In the lowest tertile the intake of total fat and MUFA was significantly lower than in the highest tertile, while the intake of total carbohydrates, mono- and disaccharides and complex carbohydrates was significantly higher. Overall, the high-fat cheese i...Continue Reading

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Citations

Apr 23, 2008·Public Health Nutrition·Stefanie VandevijvereHerman Van Oyen
Mar 27, 2010·Nutrition·Therese A O'SullivanWendy H Oddy
Aug 28, 2007·Chemosphere·Maaike BilauUNKNOWN Flemish Center of Expertise for Environment and Health
Nov 16, 2007·Journal of Human Nutrition and Dietetics : the Official Journal of the British Dietetic Association·I SioenS De Henauw
Jun 3, 2014·Ecology of Food and Nutrition·Monika ChoudharyMohammed Javed
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Michele Jeanne SadlerSigrid Gibson
Oct 22, 2011·International Journal of Environmental Research and Public Health·Abdulrahman O MusaigerOmar Obeid
Jan 22, 2021·Food Science & Nutrition·Sisi YanLixin Wen

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