Fatty acid intakes and food sources in a population of older Australians.

Publisher: Qingdao University Country of Publication: China NLM ID: 9440304 Publication Model: Print Cited Medium: Print ISSN: 0964-7058 (Print) Linking ISSN: 09647058 NLM ISO Abbreviation: Asia Pac J Clin Nutr Subsets: MEDLINE

Publication: 2023- : Qingdao : Qingdao University
Original Publication: London, UK : Published for the Asia Pacific Clinical Nutrition Society by Smith-Gordon,

Diet* ; Diet Surveys*; Dietary Fats/*administration & dosage ; Dietary Fats, Unsaturated/*administration & dosage; Aging/physiology ; Australia ; Cohort Studies ; Dietary Fats/analysis ; Dietary Fats, Unsaturated/analysis ; Energy Intake/physiology ; Fatty Acids, Omega-3/administration & dosage ; Fatty Acids, Omega-3/analysis ; Fatty Acids, Omega-6/administration & dosage ; Fatty Acids, Omega-6/analysis ; Female ; Humans ; Male ; Middle Aged ; Nutritional Requirements ; Surveys and Questionnaires ; Trans Fatty Acids/administration & dosage ; Trans Fatty Acids/analysis

Objective: To document dietary intakes and food sources of fatty acids among older Australians.
Design: Population-based survivor cohort.
Setting: Two postcode areas in the Blue Mountains, West of Sydney, Australia.
Subjects: In 1997-9, 2334 people aged 55 years and over, participated in a 5-year follow-up of the cohort attending the Blue Mountains Eye Study (BMES). Dietary data were collected using a semi-quantitative food frequency questionnaire by 2005 persons (86% of those examined). Types of fats were classified as saturated fatty acids (SFA), monounsaturated (MUFA), polyunsaturated (PUFA) and trans unsaturated fatty acids.
Results: Mean total fat intake contributed 31.3% of daily energy intake (12.2% SFA, 11.2% MUFA, 5.0% PUFA). Mean omega 3 (n-3) PUFA intake comprised 0.5% of energy intake (long chain n-3 PUFA provided mean intake of 260mg, consisting of eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) fatty acids) and the n-6: n-3 PUFA ratio was 9:1. The main fatty acids contributing to the diet were palmitic acid, oleic acid and linoleic acid. Meat products were the highest contributors to total fat and MUFA intakes; milk products were the highest contributor to SFA intakes; and fat spreads and oils, and breads and cereals were the main food groups contributing to PUFA intakes. Fish was the main source of long chain n-3 fatty acids.
Conclusions: This population-based descriptive study documents fatty acid intakes in a population of older Australians. It will serve as a basis for investigations of associations between dietary fatty acid intakes and a number of eye diseases.

0 (Dietary Fats)
0 (Dietary Fats, Unsaturated)
0 (Fatty Acids, Omega-3)
0 (Fatty Acids, Omega-6)
0 (Trans Fatty Acids)

Date Created: 20070501 Date Completed: 20070723 Latest Revision: 20151119

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