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Am J Public Health. 1994 May;84(5):799-806.

Dietary sources of fats and cholesterol in US children aged 2 through 5 years.

Author information

1
Division of Nutritional Sciences, Cornell University, Ithaca, NY.

Abstract

OBJECTIVES:

This study of lipid intakes among preschool children (1) analyzed the contributions of 38 food groups to fat, saturated fat, and cholesterol intakes; (2) estimated the effects of food substitutions on intakes; and (3) examined demographic differences in food group intake and food group sources of these lipids.

METHODS:

The sample consisted of 547 children, aged 2 to 5 years, from the US Department of Agriculture's 1985 and 1986 Continuing Surveys of Food Intakes by Individuals. Dietary information for 4 nonconsecutive days throughout a year was used. All foods were classified into groups and the lipids contributed from each group were computed.

RESULTS:

Over 80% of the children consumed more total fat, saturated fats, and cholesterol than is recommended. The major source of total fat and saturated fats was whole milk; the major sources of dietary cholesterol were eggs and whole milk. Children's food consumption patterns differed by region of the country and race/ethnicity, providing opportunities to refine nutrition education interventions and evaluations.

CONCLUSIONS:

By substituting lower-fat foods for the major sources of saturated fats, significant reductions in preschool children's intakes of saturated fats, fat, and dietary cholesterol could be achieved.

PMID:
8179052
PMCID:
PMC1615046
[Indexed for MEDLINE]
Free PMC Article
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