Whole-grain intake and its inverse relationships with fatty acids intake among multiethnic Malaysian schoolchildren.
Child
Cluster Analysis
Cross-Sectional Studies
Diet
/ statistics & numerical data
Diet Surveys
Dietary Fats
/ analysis
Ethnicity
/ statistics & numerical data
Fatty Acids
/ analysis
Fatty Acids, Monounsaturated
/ analysis
Fatty Acids, Unsaturated
/ analysis
Female
Humans
Malaysia
Male
Recommended Dietary Allowances
Students
/ statistics & numerical data
Whole Grains
monounsaturated fatty acid
polyunsaturated fatty acid
saturated fatty acid
schoolchildren
whole grain
Journal
Journal of human nutrition and dietetics : the official journal of the British Dietetic Association
ISSN: 1365-277X
Titre abrégé: J Hum Nutr Diet
Pays: England
ID NLM: 8904840
Informations de publication
Date de publication:
10 2020
10 2020
Historique:
pubmed:
7
4
2020
medline:
7
8
2021
entrez:
7
4
2020
Statut:
ppublish
Résumé
Little is known about the relationship of whole-grain intake with dietary fatty acids intake. The present study aimed to assess the whole-grain intake and its relationships with dietary fatty acids intake among multiethnic schoolchildren in Kuala Lumpur, Malaysia. This cross-sectional study was conducted among 392 schoolchildren aged 9-11 years, cluster sampled from five randomly selected schools in Kuala Lumpur. Whole-grain and fatty acids intakes were assessed by 3-day, 24-h diet recalls. All whole-grain foods were considered irrespective of the amount of whole grain they contained. In total, 55.6% (n = 218) were whole-grain consumers. Mean (SD) daily intake of whole grain in the total sample was 5.13 (9.75) g day Whole-grain intake in Malaysia was well below recommendations. Schoolchildren who consumed higher whole grain tend to reduce fat intake; however, it would also reduce the SAFA, MUFA and PUFA intakes. Future collaboration may be conducted between industry, government and universities to promote unsaturated fatty acids-rich foods and whole-grain food, although not to promote processed whole-grain foods with a high sugar and salt content.
Substances chimiques
Dietary Fats
0
Fatty Acids
0
Fatty Acids, Monounsaturated
0
Fatty Acids, Unsaturated
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
670-677Informations de copyright
© 2020 The British Dietetic Association Ltd.
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