Comparisons of dietary intake and sources of fat in low- and high-fat diets of 18- to 24-year-olds.

OBJECTIVE

To determine the sources of fat in the diets of 18- to 24-year-olds and to identify the food group choices of those consuming 30% of energy or less from fat.

DESIGN

This study compared the fat intake, nutrient intake, and food group choices of young men and women consuming 30% or less or more than 30% of energy from fat.

SUBJECTS

The 1989-1991 Continuing Survey of Food Intakes by individuals (CSFII) provided the study sample of 1,062 (436 men and 626 women) 18- to 24-year-olds residing in the 48 coterminous states who completed one 24-hour food recall and two 1-day food records.

MAIN OUTCOME MEASURES

Dietary fat, vitamin, mineral, and food group intakes were determined by analysis of the 24-hour food recalls and the 1-day food records.

STATISTICAL ANALYSIS PERFORMED

Tests were used to detect differences in nutrient and food group intakes between the two groups for both men and women.

RESULTS

More than 75% of the sample consumed more than 30% of energy from fat. The men and women who consumed low-fat diets did so by choosing more low-fat dairy products, fruits, and grains. Men who consumed low-fat diets consumed significantly more alcohol than other men; women who consumed low-fat diets showed a similar trend although the difference was not statistically significant. Although men and women who consumed a high-fat diet did consume significantly greater amounts of fat and cholesterol, they also fared better in vitamin and mineral intake.

CONCLUSIONS

A minority of young adults consumed 30% or less of energy from fat. Compared with those who consumed more than 30% of energy from fat, men consumed significantly greater mean amounts of vitamin C and folate, and women consumed significantly greater mean amounts of vitamin A and folate. Young adults who consumed more than 30% of energy from fat exceeded current recommendations for dietary fat intake; however, the men were less likely to be at risk for calcium deficiency and the women were less likely to be at risk for vitamin E and zinc deficiencies. Because excess dietary fat and alcohol can lead to chronic disease, dietitians should continue to educate people about the relationship between nutrition and health.