Low-Fat Diet Practices of Older Women: Prevalence and Implications for Dietary Assessment
Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an...
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| Published in: | Journal of the American Dietetic Association Vol. 96; no. 7; pp. 670,679 - 676,679 |
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| Main Authors: | , , , , , , , |
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| Language: | English |
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New York, NY
Elsevier Inc
01-07-1996
Elsevier Elsevier Science Publishers Elsevier Limited |
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| Abstract | Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).
Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).
Statistical analysis For 26 FFQ questions, we receded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.
Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2
g fat (29.0%), and 9.6
g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.
Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents.
J Am DietAssoc. 1996; 96:670-676, 679. |
|---|---|
| AbstractList | To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).
Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).
For 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.
Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.
Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative). Statistical analysis For 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ. Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status. Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. J Am Diet Assoc. 1996; 96:670-676, 679. Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative). Statistical analysis For 26 FFQ questions, we receded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ. Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status. Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. J Am DietAssoc. 1996; 96:670-676, 679. Objective To evaluate the importance of information on lowfat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ). Subjects Subjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative). Statistical analysis For 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ. Results Low-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status. Conclusion Failure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents OBJECTIVETo evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes using a semiquantitative food frequency questionnaire (FFQ).SUBJECTSSubjects were 7,419 women, aged 50 to 79 years, who filled out an FFQ as part of eligibility screening for a diet modification component and/or a hormone replacement trial in a multicenter study of chronic disease prevention in postmenopausal women (Women's Health Initiative).STATISTICAL ANALYSISFor 26 FFQ questions, we recoded the low-fat diet choices of participants to a high-fat counterpart and recalculated energy and fat intakes. We then determined the decrease in energy and nutrient estimates attributable to adding low-fat options to the FFQ.RESULTSLow-fat diet practices were widespread in this population. For example, 69% of respondents rarely or never ate skin on chicken, 76% rarely or never ate fat on meat, 36% usually drank nonfat milk, 52% usually ate low-fat or fat-free mayonnaise, 59% ate low-fat chips/snacks, and 42% ate nonfat cheese. These low-fat choices had substantial effects on energy and nutrient estimates. Absolute decreases (and mean percentage decreases) for energy and nutrient measures attributable to adding low-fat diet options to the FFQ were 196 kcal (11.4%) energy, 9 percentage points in percentage energy from fat (22.3%), 23.2 g fat (29.0%), and 9.6 g saturated fat (32.5%). Black and Hispanic women and women of lower socioeconomic status reported significantly fewer low-fat diet practices than white women and women of higher socioeconomic status.CONCLUSIONFailure to collect information on low-fat diet practices with an FFQ will result in an upward bias in estimates of energy and fat intake, and the amount of error will vary by the personal characteristics of respondents. |
| Audience | Professional Academic |
| Author | KRISTAL, ALAN R PATTERSON, RUTH E COATES, RALPH J HORN, LINDA VAN TYLAVSKY, FRANCES A CAGGIULA, ARLENE W SNETSELAAR, LINDA RITENBAUGH, CHERYL |
| Author_xml | – sequence: 1 givenname: RUTH E surname: PATTERSON fullname: PATTERSON, RUTH E organization: R. E. Patterson is an assistant member and A. R. Kristal is an associate member of the Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Wash, USA – sequence: 2 givenname: ALAN R surname: KRISTAL fullname: KRISTAL, ALAN R organization: R. E. Patterson is an assistant member and A. R. Kristal is an associate member of the Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Wash, USA – sequence: 3 givenname: RALPH J surname: COATES fullname: COATES, RALPH J organization: At the time of the study, R. J. Coates was with the Department of Epidemiology, Rollins School of Public Health, Emory University, Atlanta, Ga. Currently, he is head of the Epidemiology Section at the Centers for Disease Control and Prevention, Atlanta, Ga, USA – sequence: 4 givenname: FRANCES A surname: TYLAVSKY fullname: TYLAVSKY, FRANCES A organization: F. A. Tylavsky is an assistant professor in the Department of Preventive Medicine, Division of Biostatistics and Epidemiology, University of Tennessee, Memphis, USA – sequence: 5 givenname: CHERYL surname: RITENBAUGH fullname: RITENBAUGH, CHERYL organization: C. Ritenbaugh is director of the Arizona Graduate Program in Public Health, University of Arizona, Tucson, USA – sequence: 6 givenname: LINDA VAN surname: HORN fullname: HORN, LINDA VAN organization: L. Van Horn is a professor of preventive medicine in the Department of Preventive Medicine, Northwestern University Medical School, Chicago, Ill, USA – sequence: 7 givenname: ARLENE W surname: CAGGIULA fullname: CAGGIULA, ARLENE W organization: A. W. Caggiula is an associate professor with the Graduate School of Public Health, University of Pittsburgh, Pittsburgh, Pa, USA – sequence: 8 givenname: LINDA surname: SNETSELAAR fullname: SNETSELAAR, LINDA organization: L. Snetselaar is the director of nutrition research for the University of Iowa College of Medicine, Iowa City, USA |
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| Copyright | 1996 American Dietetic Association 1996 INIST-CNRS COPYRIGHT 1996 Elsevier Science Publishers Copyright American Dietetic Association Jul 1996 |
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| References | (BIB1) 1988 Willet (BIB8) 1990 Caputo, Mattes (BIB19) 1993; 17 Rolls (BIB18) 1995; 61 (BIB9) 1994 Auld (BIB6) 1991; 1 Popkin, Haines, Patterson (BIB5) 1992; 55 Block, Dresser, Hartman, Carroll (BIB7) 1985; 122 (BIB15) 1994 Kristal AK, Shattuck AL, Williams AE. Food frequency questionnaires for diet intervention research. In: Proceedings of the 17th National Nutrient Databank Conference. Washington, DC: International Life Sciences Institute; 1994:110-125. Tinker, Burrows, Henry, Patterson, Rupp, Van Horn (BIB10) 1996 Lenfant, Ernst (BIB16) 1994; 43 McTiernan, Rossouw, Manson, Franzi, Taylor, Carleton, Johnson, Nevitt (BIB11) 1995; 5 Block, Woods, Potosky, Clifford (BIB12) 1990; 43 (BIB2) 1989 Schakel, Sievert, Buzzard (BIB13) 1988; 88 (BIB3) 1991 Byers (BIB4) 1993; 72 Kucamarski, Flegal, Campbell, Johnson (BIB17) 1994; 272 |
| References_xml | – year: 1990 ident: BIB8 publication-title: Nutritional Epidemiology contributor: fullname: Willet – year: 1991 ident: BIB3 publication-title: Healthy People 2000 – volume: 5 start-page: 519 year: 1995 end-page: 529 ident: BIB11 article-title: Informed consent in the Women's Health Initiative publication-title: J Women's Health. contributor: fullname: Nevitt – volume: 88 start-page: 1268 year: 1988 end-page: 1271 ident: BIB13 article-title: Sources of data for developing and maintaining a nutrient database publication-title: J Am DietAssoc. contributor: fullname: Buzzard – volume: 17 start-page: 237 year: 1993 end-page: 240 ident: BIB19 article-title: Human dietary responses to perceived manipulation of fat content in a midday meal publication-title: Int J Obes Related Metab Disord. contributor: fullname: Mattes – volume: 61 start-page: 960S year: 1995 end-page: 967S ident: BIB18 article-title: Carbohydrates, fats, and satiety publication-title: Am J Clin Nutr. contributor: fullname: Rolls – year: 1994 ident: BIB15 publication-title: Statistical Abstract of the United States: 1994 – volume: 122 start-page: 27 year: 1985 end-page: 40 ident: BIB7 article-title: Nutrient sources in the American diet: quantitative data from the NHANES II Survey, II publication-title: Am J Epidemiol. contributor: fullname: Carroll – year: 1994 ident: BIB9 publication-title: Women's Health Initiative Protocol for Clinical Trial and Observation Components – year: 1989 ident: BIB2 publication-title: Diet and Health – volume: 55 start-page: 823 year: 1992 end-page: 830 ident: BIB5 article-title: Dietary changes in older Americans, 1977-1987 publication-title: Am J Clin Nutr. contributor: fullname: Patterson – volume: 72 start-page: 1015 year: 1993 end-page: 1018 ident: BIB4 article-title: Dietary trends in the United States publication-title: Cancer. contributor: fullname: Byers – volume: 43 start-page: 1327 year: 1990 end-page: 1335 ident: BIB12 article-title: Validation of a self-administered diet history questionnaire using multiple diet records publication-title: J Clin Epidemiol. contributor: fullname: Clifford – year: 1988 ident: BIB1 publication-title: The Surgeon General's Report on Nutrition and Health – start-page: 510 year: 1996 end-page: 542 ident: BIB10 article-title: The Women's Health Initiative publication-title: Nutrition and Women's Health contributor: fullname: Van Horn – volume: 43 start-page: 117 year: 1994 ident: BIB16 article-title: Daily dietary fat and total food-energy intakes — Third National Health and Nutrition Examination Survey, Phase 1, 1988-91 publication-title: MMWR. contributor: fullname: Ernst – volume: 272 start-page: 205 year: 1994 end-page: 211 ident: BIB17 article-title: Increasing prevalence of overweight among US adults publication-title: JAMA. contributor: fullname: Johnson – volume: 1 start-page: 15 year: 1991 ident: BIB6 article-title: Charting the course for fat descriptors publication-title: Food Products Design. contributor: fullname: Auld |
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| Snippet | Objective To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat... Objective To evaluate the importance of information on lowfat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat... To evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat intakes... OBJECTIVETo evaluate the importance of information on low-fat diet practices and consumption of reduced-fat foods for accurate assessment of energy and fat... |
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| SubjectTerms | African Americans Aged Aged women Biological and medical sciences CORPS GRAS Diet Diet, Fat-Restricted - statistics & numerical data DIETA Dietary Fats - administration & dosage DIETAS RESTRICTAS EN GRASAS ENCUESTAS Energy Intake ENQUETE European Continental Ancestry Group EVALUACION EVALUATION Female FEMME Food and nutrition GRASAS Health aspects Hispanic Americans Human physiology applied to population studies and life conditions. Human ecophysiology Humans INGESTION DE NUTRIENTES INGESTION DE SUBSTANCES NUTRITIVES Low-fat diet Medical sciences Middle Aged MUJERES NUTRICION HUMANA Nutrition Assessment NUTRITION HUMAINE Nutritional survey. Food supply and nutritional requirement PERSONNE AGEE Prevalence REGIME ALIMENTAIRE REGIME ALLEGE EN GRAISSE Social Class Surveys and Questionnaires TERCERA EDAD United States - epidemiology |
| Title | Low-Fat Diet Practices of Older Women: Prevalence and Implications for Dietary Assessment |
| URI | https://dx.doi.org/10.1016/S0002-8223(96)00186-1 https://www.ncbi.nlm.nih.gov/pubmed/8675910 https://www.proquest.com/docview/218463788 https://search.proquest.com/docview/78143319 |
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