Research

Full Abstract

Objectives: The objective of this study is to understand intakes of fat-soluble vitamins between consumers who reported intake
of food items from the fats and oils food group compared to the intake of people who did not report those foods (non-
consumers).

Methods: One-day dietary intake data of adults (≥ 18 years), reported in NHANES 2021-2023, was used. Participants were
grouped into 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 vitamins A, E, D and K between the 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 food from the fats and oils category. These respondents
(n=3057) had statistically higher mean intakes of vitamin A (657.0μg vs 505.6μg, p< 0.001) when compared to non-users
(n=1926). With similar trends found for intakes of Vitamin E (9.7mg vs 8.9mg, p< 0.001) and Vitamin K (134.7μg vs 98.0μg, p<
0.001). Mean intake of Vitamin D was not found to be statistically different between added fat users and non-users (4.6μg vs
4.4μg, p >0.05).

Conclusions: Consumers using foods from the fats and oils food group have increased intakes of Vitamins A, E and K but not
vitamin D compared to non-consumers. Since nearly all Americans are not meeting dietary intake recommendations for vitamin
D, choosing fats and oils that contain vitamin D and/or fortifying fats and oils with vitamin D may be helpful. Future analyses are
needed to determine if fats and oils foods can help population groups achieve adequate intakes of fat-soluble vitamins.

Funding Sources: Flora Food Group