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Contribution of foods to trans unsaturated fatty acid intake in a group of Irish adults

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Abstract Objective 

To assess fat intake with particular focus on trans unsaturated fatty acid (TUFA) intake and the major sources of TUFA among Irish individuals using a Fat Intake Questionnaire (FIQ), designed specifically for an Irish context. Subjects and methods 

A total of 105 healthy volunteers (43 females, 62 males; aged 23–63 years) were recruited from Dublin Airport Medical centre, Republic of Ireland. Dietary intake was assessed using an 88 food item/food group semi-quantitative FIQ, which was developed and validated for the Irish population. Results 

Mean energy intake was 10.6 MJ day−1, and 34% was provided by fat. Saturated, monounsaturated, polyunsaturated, trans unsaturated fatty acids and linoleic acid contributed 13%, 10%, 6%, 2% and 5% of energy respectively. Mean TUFA intake was 5.4 g day−1 (range 0.3–26). Margarine spreads provided the majority of TUFAs (1.93 g day−1), but the contribution was significantly greater for men compared with women (2.35 g day−1 versus 1.33 g day−1; P = 0.024). Milk and meat also contributed more to TUFA intake for men compared with women, but confectionery was a significantly greater contributor for women (8.6% versus 3.1% respectively, P = 0.01). Conclusions 

Although the mean TUFA intake of the total group was 5.4 g day−1 and was within current dietary recommendations (2% energy intake), some individuals had intakes as high as 26 g day−1. Public health efforts are therefore required to reduce TUFA intake in those individuals with high intakes.
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Keywords: biohydrogenation; fatty acids; partial hydrogenation; trans unsaturated fatty acids

Document Type: Research Article

Affiliations: 1: University College Dublin, Dublin, Ireland 2: Department of Clinical Medicine, Trinity Centre for Health Sciences, University of Dublin, Trinity College, Dublin, Ireland

Publication date: 01 October 2005

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