Trends in individual consumption of dietary fat in the United States, 1920-1984

Article Abstract:

The rate of death from coronary heart disease (CHD) has fallen since the 1960s. Initially, there was concern that the lower rates simply reflected changes in the definition of the disease, but there is now convincing evidence that this was not the case and that the lower death rate reflects real improvements. The reasons why CHD mortality has declined may include better treatment of high blood pressure, reduced prevalence of smoking, and advancements in medical care. Healthier diets may have also played a role, but it has been difficult to demonstrate a link between diet and CHD mortality because data on the typical American diet during the past 50 to 60 years is lacking. The authors identified and reviewed previously published studies of food intake in the US since 1920. One hundred seventy-one studies were used; each included anywhere from 8 to 20,000 subjects, representing both sexes, all ages, and all ethnic groups. The data were analyzed by combining the studies; more weight was given to results from studies with larger numbers of subjects. The findings of this review indicate that the percent of calories supplied by fat rose from 34 percent in the 1930s to 40 to 42 percent in the late 1950s and mid 1960s. Subsequently, fat intake declined steadily to 36 percent of total calories in 1984. There were no differences between the sexes or adults of different ages. The intake of saturated and monounsaturated fats decreased from 18 to 20 percent of total calories in the 1950s to 12 to 13 percent of calories in 1984. During this same time span, polyunsaturated fat intake increased from 2 to 4 percent of calories to 7.5 percent of calories. These findings demonstrate that fat intake has declined since the 1960s, and did so before the reduction in CHD mortality. (Consumer Summary produced by Reliance Medical Information, Inc.)

Patient outcomes, Mortality, Demographic aspects, Surveys, Food habits

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Characteristics of vitamin and mineral supplement products in the United States

Article Abstract:

Several surveys have been performed to determine how many people use vitamin and mineral supplements. It has been estimated that between 35 and 60 percent of the US population use vitamin and mineral supplements. Most of the studies that have been performed focused on the consumer of the supplements, while only a few focused on the types of supplements used. This article describes the results of a survey performed in 1986, called the National Health Interview Survey (NHIS), which was designed to determine the types of supplements being used by consumers. The study included 11,775 adults and 1,877 children from 11,879 different households. A total of 3,431 different vitamin and/or mineral supplement products were reported in the survey. Fifty-five percent of these products were single-nutrient products (products that contain only one vitamin or mineral) and the rest were multinutrient products (a combination of vitamins and/or minerals). Vitamins C and E were the most common types of single-vitamin products used, while calcium, iron and zinc were the most common single-mineral products used. Forty-nine percent of the single-vitamin products contained vitamin C and 24 percent contained vitamin E. Forty-eight percent of the single-mineral products contained calcium, 14 percent contained iron and 13 percent contained zinc. Of all the supplements used, 50 percent contained vitamin C, 36 percent contained vitamins B-6, E, B-12 and thiamin, and 25 percent contained calcium and zinc. The potency of the nutrient supplements varied greatly. On average, single-vitamin products containing either vitamin A, C, D or E contained between 200 percent and 1,333 percent of the US recommended dietary allowance (RDA). (Consumer Summary produced by Reliance Medical Information, Inc.)

Dietary supplements, Minerals in nutrition, Minerals (Nutrients), Vitamins

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Trend changes in use and current intakes of tropical oils in the United States

Article Abstract:

Tropical oils (TOs) is the term generally used to refer to palm oil, palm kernel oil, and coconut oil. Recent interest in TOs is related to their content of saturated fatty acids (SFA), which is higher than that of other plant-derived oils, and the strong link between SFA intake and risk of cardiovascular disease. World production of TOs is increasing, and TOs appear in the ingredient lists of many processed foods in the United States. Changes in the use of TOs between 1963 and 1985 and current intake of TOs have been estimated, to aid in evaluation of the public health aspects of TO labeling of foods. World production of TOs has risen from 8,000 million pounds in 1963 to 20,000 million pounds in 1985, with sharp increases projected. But in the United States, use of TOs has risen only slightly, and about 60 percent of coconut oil and 10 percent of palm oil is used for manufacture of nonfood items such as soap, plastics, and lubricants. TOs represent less than 5 percent of the total fats and oils in the food supply. The current total fat intake for Americans is 34 to 37 percent of calories from fat. Saturated fatty acids constitute 36 to 40 percent of the fat calories. TOs contributed less than 8 percent of the total fat intake, and no more than 15 percent of the saturated fat intake. Milk, meat, poultry, fish, and grain products accounted for about 70 percent of the fat intake, and 75 to 80 percent of the saturated fat intake. The results are discussed in terms of assumptions used, exceptions for individuals such as heavy fat consumers, and implications for food labeling. (Consumer Summary produced by Reliance Medical Information, Inc.)

Palm oil, Coconut oil

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