Dietary fat intakes in Irish adults in 2011: how much has changed in 10 years?

Simple item page
dc.contributor.authorLi, Kaifeng
dc.contributor.authorMcNulty, Breige A.
dc.contributor.authorTiernery, Ann M.
dc.contributor.authorDevlin, Niamh F. C.
dc.contributor.authorJoyce, Triona
dc.contributor.authorLeite, Joao C.
dc.contributor.authorFlynn, Albert
dc.contributor.authorWalton, Janette
dc.contributor.authorBrennan, Lorraine
dc.contributor.authorGibney, Michael J.
dc.contributor.authorNugent, Anne P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.contributor.funderHealth Research Boarden
dc.contributor.funderChina Scholarship Councilen
dc.date.accessioned2017-03-01T15:09:13Z
dc.date.available2017-03-01T15:09:13Z
dc.date.issued2016-03-21
dc.date.updated2017-03-01T15:01:51Z
dc.description.abstractImbalances in dietary fat intakes are linked to several chronic diseases. This study describes dietary intakes and food sources of fat and fatty acids in 1051 Irish adults (aged 18–90 years), using data from the 2011 national food consumption survey, the National Adult Nutrition Survey. It also compares current intakes for 18–64-year-olds with those reported in the last such survey in 2001, the North/South Ireland Food Consumption Survey. Dietary fat intakes were estimated using data from 4-d semi-weighed (2011) and 7-d estimated (2001) food diaries. In 2011, intakes for 18–64-year-olds were as follows: total fat, 34·1 (sd 6·1) % total energy (%TE); SFA, 13·3 (sd 3·3) %TE; MUFA, 12·5 (sd 2·6) %TE; PUFA, 6·1 (sd 2·2) %TE; and trans-fat, 0·511 (sd 0·282) %TE. Apart from MUFA, intakes decreased (P<0·001) compared with 2001. There was no statistically significant difference in intakes of EPA and DHA by 18–64-year-olds in 2011 (269·0 (sd 515·0) mg/d) and 2001 (279·1 (sd 497·5) mg/d). In 2011, adults aged >65 years had the highest intakes of SFA; however, intakes were typically higher than UK-recommended values for all groups. In contrast, intakes of long-chain n-3 fatty acids were lowest in younger age groups. Intakes of trans-fat were well within UK-recommended levels. Although there have been some improvements in the profile of intakes since 2001, imbalances persist in the quantity and quality of dietary fat consumed by Irish adults, most notably for total and SFA and for younger age groups for long-chain n-3 fatty acids.en
dc.description.sponsorshipDepartment of Agriculture, Food and the Marine, Ireland and the Health Research Board (Joint Food for Health Research Initiative (2007–2012) (grant no. FHRIUCC2)); China Scholarship Council 2012–2016 (PhD studentship)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationLi, K., McNulty, B. A., Tiernery, A. M., Devlin, N. F. C., Joyce, T., Leite, J. C., Flynn, A., Walton, J., Brennan, L., Gibney, M. J. and Nugent, A. P. (2016) 'Dietary fat intakes in Irish adults in 2011: how much has changed in 10 years?', British Journal of Nutrition, 115(10), pp. 1798-1809. doi:10.1017/S0007114516000787en
dc.identifier.doi10.1017/S0007114516000787
dc.identifier.endpage1809en
dc.identifier.issn1475-2662
dc.identifier.issued10en
dc.identifier.journaltitleBritish Journal of Nutritionen
dc.identifier.startpage1798en
dc.identifier.urihttps://hdl.handle.net/10468/3717
dc.identifier.volume115en
dc.language.isoenen
dc.publisherCambridge University Pressen
dc.rights© The Authors 2016. Published by Cambridge University Press (CUP) on behalf of The Nutrition Society.en
dc.subjectDietary fatsen
dc.subjectFatty acid intakesen
dc.subjectn-3 Fatty acidsen
dc.subjectSFAen
dc.subjectTrans-faten
dc.titleDietary fat intakes in Irish adults in 2011: how much has changed in 10 years?en
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
2626.pdf
Size:
402.04 KB
Format:
Adobe Portable Document Format
Description:
Published Version
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles