Ursin G, Ziegler R G, Subar A F, Graubard B I, Haile R W, Hoover R
Environmental Epidemiology Branch, National Cancer-Institute, Bethesda, MD 20892.
Am J Epidemiol. 1993 Apr 15;137(8):916-27. doi: 10.1093/oxfordjournals.aje.a116753.
To identify systematically the nutrient and food group intakes associated with a low-fat diet, the authors used the detailed dietary information collected from 10,306 individuals aged 32-86 years in the 1982-1984 National Health Epidemiologic Follow-up Study. Intakes of vitamin C and percentages of calories from carbohydrates, dietary fiber, poultry, low-fat dairy products, fruits, vegetables, cereals, and whole grains were markedly higher, while intakes of protein, total fat, saturated fat, oleic and linoleic acids, cholesterol, sodium, all red meats, high-fat dairy products, eggs, nuts, white bread, fried potatoes, desserts, fats, and oils were much lower in the quartile with the lowest percentage of calories from fat. These dietary patterns associated with a low-fat diet were essentially constant across strata of age, sex, race, and socioeconomic status. This study suggests that individuals on a low-fat diet substitute certain carbohydrate-rich foods such as fruits and vegetables for fat. Given these associations between low-fat diets and other dietary factors independently associated with certain cancers, these dietary factors should be considered potential confounders in studies of dietary fat and these cancers.
为了系统地确定与低脂饮食相关的营养素和食物组摄入量，作者使用了1982 - 1984年国家健康流行病学随访研究中收集的10306名年龄在32 - 86岁个体的详细饮食信息。在脂肪热量百分比最低的四分位数中，维生素C的摄入量以及碳水化合物、膳食纤维、家禽、低脂乳制品、水果、蔬菜、谷物和全谷物提供的热量百分比明显更高，而蛋白质、总脂肪、饱和脂肪、油酸和亚油酸、胆固醇、钠、所有红肉、高脂乳制品、鸡蛋、坚果、白面包、炸土豆、甜点、脂肪和油类的摄入量则低得多。这些与低脂饮食相关的饮食模式在年龄、性别、种族和社会经济地位各阶层中基本一致。这项研究表明，低脂饮食的个体用某些富含碳水化合物的食物（如水果和蔬菜）替代脂肪。鉴于低脂饮食与其他独立于某些癌症的饮食因素之间存在这些关联，在饮食脂肪与这些癌症的研究中，这些饮食因素应被视为潜在的混杂因素。
