Consumption and Sources of Saturated Fatty Acids According to the 2019 Canada Food Guide: Data from the 2015 Canadian Community Health Survey.


Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
21 Aug 2019
Historique:
received: 12 07 2019
revised: 15 08 2019
accepted: 19 08 2019
entrez: 24 8 2019
pubmed: 24 8 2019
medline: 12 2 2020
Statut: epublish

Résumé

The 2019 revised version of Canada's Food Guide (CFG) recommends limiting the consumption of processed foods that are high in saturated fatty acids (SFA). Yet, the contributions of each CFG group to the total SFA intake of Canadians are not specifically known. The objectives of this study were to quantify the total SFA intake of Canadians, determine the sources of SFA consumed by Canadian adults, and identify potential differences in these sources. A nation representative sample from the Canadian Community Health Survey (CCHS - Nutrition 2015) was used for these analyses. Dietary intakes were measured using a single 24-h recall. Food sources of SFA were classified according to the revised 2019 CFG categories. We have also examined the contribution of foods not included in these three categories to total SFA intake. Among Canadian adults, total SFA contributed to 10.4 ± 0.1% (SE) of total energy intake (E). The "Protein foods" (47.7 ± 0.5% with 23.2 ± 0.4% from

Identifiants

pubmed: 31438574
pii: nu11091964
doi: 10.3390/nu11091964
pmc: PMC6770056
pii:
doi:

Substances chimiques

Dietary Fats 0
Fatty Acids 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Références

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Auteurs

Stéphanie Harrison (S)

Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.
School of Nutrition, Université Laval, Québec, QC G1V 0A6, Canada.

Didier Brassard (D)

Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.
School of Nutrition, Université Laval, Québec, QC G1V 0A6, Canada.

Simone Lemieux (S)

Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada.
School of Nutrition, Université Laval, Québec, QC G1V 0A6, Canada.

Benoît Lamarche (B)

Centre Nutrition, santé et société (NUTRISS), Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, QC G1V 0A6, Canada. benoit.lamarche@fsaa.ulaval.ca.
School of Nutrition, Université Laval, Québec, QC G1V 0A6, Canada. benoit.lamarche@fsaa.ulaval.ca.

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