Flynn M A, Sugrue D D, Codd M B, Gibney M J
Department of Clinical Medicine, Trinity Centre for Health Sciences, St James' Hospital, Dublin, Ireland.
Eur J Clin Nutr. 1996 Nov;50(11):713-9.
To examine how women's dietary data can be used to formulate food based dietary guidelines for fat.
Dietary intake data was assessed cross-sectionally using the 7 d diet history method. Subjects were divided into quartiles on the basis of their intakes of total fat and saturated fatty acids (% energy) and the diets of those in the lowest and highest quartiles were compared.
Subjects studied were socially advantaged and disadvantaged women (n = 83, mean age 35 years) recruited from their workplaces.
The inverse relationship between intakes of sugar and total fat (P < 0.0001) found in this study also extended to saturated fatty acids (P = 0.0007). Women in the lowest quartile of total fat, in common with those in the lowest quartile of saturated fatty acids, were found to have higher intakes of fibre (P < 0.005), vitamin C (P < 0.01), folate (P < 0.005) and vitamin B6 (P < 0.05) while their intakes of vitamin A were lower (P = 0.01). Most (76%) of the differences in sugars intake between women of low and high total fat consumption were accounted for by added sugars, particularly non-fat containing confectionery/drink food sources where median daily intake values were 15 g vs 7 g sugars (P = 0.05) respectively. The finding that at best only 62% of the women had total fat and saturated fatty acids intake in similar quartiles, together with the differences that emerged in their food intake patterns, indicate that the goals for these nutrients may be separately achieved.
Existing dietary data can be useful for the formulation of specific food based dietary guidelines and diets higher in sugar are not necessarily more dilute in micronutrients.
研究如何利用女性的饮食数据来制定基于食物的脂肪膳食指南。
采用7天饮食史法对饮食摄入量数据进行横断面评估。根据总脂肪和饱和脂肪酸的摄入量（能量百分比）将受试者分为四分位数，并比较最低和最高四分位数人群的饮食情况。
研究对象为从工作场所招募的社会经济地位较高和较低的女性（n = 83，平均年龄35岁）。
本研究发现糖摄入量与总脂肪摄入量之间的负相关关系（P < 0.0001）也适用于饱和脂肪酸（P = 0.0007）。总脂肪摄入量处于最低四分位数的女性，与饱和脂肪酸摄入量处于最低四分位数的女性一样，膳食纤维（P < 0.005）、维生素C（P < 0.01）、叶酸（P < 0.005）和维生素B6（P < 0.05）的摄入量较高，而维生素A的摄入量较低（P = 0.01）。总脂肪摄入量低和高的女性之间糖摄入量的差异，大部分（76%）是由添加糖造成的，特别是不含脂肪的糖果/饮料类食物来源，其每日摄入量中位数分别为15克糖和7克糖（P = 0.05）。最多只有62%的女性总脂肪和饱和脂肪酸摄入量处于相似的四分位数，以及她们食物摄入模式中出现的差异，表明这些营养素的目标可能可以分别实现。
现有的饮食数据可用于制定特定的基于食物的膳食指南，糖含量较高并不一定意味着微量营养素含量较低。
