Dougherty R M, Fong A K, Iacono J M
US Department of Agriculture, ARS, Western Human Nutrition Research Center, Presidio of San Francisco, CA 94129.
Am J Clin Nutr. 1988 Oct;48(4):970-9. doi: 10.1093/ajcn/48.4.970.
When the fat content of the typical US diet was reduced from 40 to 44% of total energy (en %) to approximately 25 en % there was a marked improvement in the overall nutrient content of the diet. Cholesterol, saturated fatty acid, and monounsaturated fatty acid intake were decreased and the polyunsaturated fatty acid content was moderately increased. This kind of dietary change was achieved without changing the usual intake of meats, dairy products, fish, and eggs. As the amount of fat was decreased, carbohydrates in the form of grains, fruits, and vegetables were increased, providing an improvement in the vitamin and mineral content of the diet. Vitamin C, thiamin, riboflavin, niacin, B-6, B-12, and folates increased in the 25 en % diet. Potassium, calcium, magnesium, phosphorus, iron, zinc, and copper intake also increased when the dietary fat decreased.
当美国典型饮食中的脂肪含量从占总能量的40%至44%（能量百分比）降至约25%能量百分比时，饮食的整体营养成分有了显著改善。胆固醇、饱和脂肪酸和单不饱和脂肪酸的摄入量减少，多不饱和脂肪酸含量适度增加。这种饮食变化是在不改变肉类、乳制品、鱼类和蛋类通常摄入量的情况下实现的。随着脂肪量的减少，谷物、水果和蔬菜形式的碳水化合物增加，饮食中的维生素和矿物质含量得到改善。在脂肪占25%能量百分比的饮食中，维生素C、硫胺素、核黄素、烟酸、维生素B-6、维生素B-12和叶酸含量增加。当饮食中的脂肪减少时，钾、钙、镁、磷、铁、锌和铜的摄入量也会增加。
