Centre Nutrition, Santé et Société (NUTRISS), Institut sur la Nutrition et les Aliments Fonctionnels (INAF), School of Nutrition, Université Laval, Québec City, Québec, Canada.
J Nutr. 2020 Dec 10;150(12):3288-3295. doi: 10.1093/jn/nxaa300.
Although mostly food-based, the majority of dietary guidelines also recommend limiting the consumption of foods high in SFAs. Yet, the association between the consumption of SFAs from different food sources and overall diet quality remains uncertain.
The objective of this study was to examine the associations between SFAs from various food sources and the 2015 Healthy Eating Index (HEI-2015) as a proxy of overall diet quality.
The study sample included 11,106 respondents between 19 and 70 y of age from the 2015 Canadian Community Health Survey. Dietary intakes as well as the HEI-2015 were calculated using data from a single 24-h recall. An HEI-2015 from which the SFA subscores were subtracted was also calculated. Low nutritive value foods were defined using Health Canada's 4-Tier system. Associations were investigated using multivariable linear regressions with restricted cubic splines.
Major sources of SFAs in this population were low nutritive value foods [4.4% of total energy intake (%E)], dairy (2.7%E), and meat products (1.9%E). The associations between SFA consumption (total and from different food sources) and the HEI-2015 were generally inverse and nonlinear (P for the nonlinearity test <0.03 for all). Total SFA intake showed no association with the SFA-subtracted HEI-2015 (P = 0.29). SFAs from dairy tended to be associated with an increase in the SFA-subtracted HEI-2015 (P < 0.001). Removing the SFA subscore from the HEI-2015 did not materially modify its association with SFAs from meat. SFAs from low nutritive value foods remained significantly and inversely associated with the SFA-subtracted HEI-2015 (P < 0.001).
These cross-sectional data in Canadian adults suggest that intake of SFAs from low nutritive value foods, but not total SFA intake, is captured by an index of healthy eating that does not account for SFA intake.
尽管大多数饮食指南主要以食物为基础，但也建议限制摄入富含 SFA 的食物。然而，不同食物来源的 SFA 消耗与整体饮食质量之间的关系仍不确定。
本研究旨在探讨各种食物来源的 SFA 与作为整体饮食质量替代指标的 2015 年健康饮食指数（HEI-2015）之间的关系。
研究样本包括来自 2015 年加拿大社区健康调查的 11106 名年龄在 19 至 70 岁之间的受访者。饮食摄入量以及 HEI-2015 是根据单次 24 小时回顾计算得出的。还计算了减去 SFA 分项得分的 HEI-2015。低营养价值食品是根据加拿大卫生部的 4 级系统定义的。使用受限立方样条的多变量线性回归来研究相关性。
该人群中 SFA 的主要来源是低营养价值食品[占总能量摄入的 4.4%（E）]、乳制品（2.7%E）和肉类产品（1.9%E）。SFA 消耗（总消耗和来自不同食物来源）与 HEI-2015 之间的关系通常是相反的且非线性的（所有结果 P<0.03）。总 SFA 摄入与减去 SFA 的 HEI-2015 无关（P=0.29）。乳制品中的 SFA 摄入量与减去 SFA 的 HEI-2015 呈正相关趋势（P<0.001）。从 HEI-2015 中去除 SFA 分项得分并没有改变其与肉类中 SFA 的关系。低营养价值食品中的 SFA 与减去 SFA 的 HEI-2015 呈显著负相关（P<0.001）。
这些加拿大成年人的横断面数据表明，低营养价值食品中 SFA 的摄入，而不是总 SFA 摄入，被一个不考虑 SFA 摄入的健康饮食指数所捕获。
