Research

Full Abstract

Objectives: This study examines how dietary fat intakes differ between consumers who reported intake of food items from the fats and oils food group compared to non-consumers.

Methods: This study used day one of 24 hour dietary recall data from adults (≥ 18 years) participating in NHANES 2021-2023. Participants were grouped as added fat consumers and non-consumers. Added fats and oils consumers (AFOCs) reported at least one food item from the Fats and Oils WWEIA group in the first 24-hour recall. Non-consumers did not report any food from that group as a distinct food on their first recall. Mean daily intake of total fat (TF), saturated fatty acids (SFA), Omega 6 (18:2) Omega 3 (18:3) were calculated, and difference between the consumer groups were compared using a t-test, with significance determined at p≤0.05. Analyses were conducted using software R (version 4.4.3).

Results: On the day of the survey 61.4% of consumers reported a fats and oils food in their recall. “Cream and cream substitutes” was the most reported subcategory, with 25.6% of the population reporting consumption. AFOCs (n=3057) had higher mean intakes of TF (89.1g vs 74.6g, p< 0.001), SFA (28.7g vs 23.7g, p< 0.001), omega 3 (2.0g vs 1.5g, p< 0.001) and omega 6 (18.5g vs 14.8g, p< 0.001), when compared to non-consumers (n=1926). A significantly greater proportion of added fat consumers exceeded the saturated fat intake recommendations of 10% of total calories (72.1% vs 56.4%, p< 0.001). Among sub-groups, “butter and animal fats” ranked 7th in SFA contribution. “Salad dressings and vegetable oils” ranked 1st for omega 3 and 2nd for omega 6; and mayonnaise ranked 2nd and 3rd for omega 3 and omega 6 respectively.

Conclusions: Over half of Americans consume a food from the fats and oils food group as a distinct food on a given day. One in four AFOCs consumed a "cream or cream substitute". However, mean intakes of SFA and essential fatty acids are likely driven by “butter and animal fats”, “salad dressings and vegetable oils”, and “mayonnaise”. Healthcare professionals can help consumers meet recommendations for SFA and essential fatty acid intakes by discussing the use and types of added fats in their diets. Performing a weighted, disaggregated analysis would further characterize the nutritional contribution of added fats in the diet.

Funding Sources: Flora Food Group