Dietary Guidelines for Americans—Eat Less Saturated Fat

JAMA ◽  
2016 ◽  
Vol 315 (17) ◽  
pp. 1919
Author(s):  
Aaron P. Frank ◽  
Deborah J. Clegg
Keyword(s):  
Saturated Fat ◽  
Dietary Guidelines ◽  
Dietary Guidelines For Americans

scholarly journals Energy and Nutrient Intake of Americans according to Meeting Current Dairy Recommendations

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3006 ◽  
Author(s):  
Julie M. Hess ◽  
Christopher J. Cifelli ◽  
Victor L. Fulgoni III
Keyword(s):  
Nutrient Intake ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Adequate Intake ◽  
Dairy Food ◽  
Added Sugars ◽  
Dairy Foods ◽  
Dietary Guidelines For Americans ◽  
Calcium Magnesium ◽  
Using Data

Most Americans do not meet dairy food recommendations from the 2015 Dietary Guidelines for Americans (DGA). This study assesses differences in nutrient intake between Americans who meet recommendations for dairy intake and those who do not, using data from the National Health and Nutrition Examination Survey from 2013–2014 and 2015–2016 (n = 5670 children ages 2–18 years and n = 10,112 adults ages 19+). Among children and adults, those meeting dairy food recommendations were significantly more likely to have adequate intake (% above Estimated Average Requirement (EAR)) of calcium, magnesium, phosphorus, riboflavin, vitamin A, vitamin B12, and zinc and consume above the Adequate Intake (AI) for potassium and choline than Americans not meeting dairy recommendations, regardless of age, sex, or race/ethnicity. Americans meeting dairy recommendations were also more likely to exceed recommendations for sodium and saturated fat but consume less added sugars. Nearly 60% of Americans 2 years and older not meeting dairy recommendations consumed calcium and magnesium below the EAR. Only about 20% of Americans who did not meet dairy recommendations consumed above the AI for potassium. Dairy foods make important and unique contributions to dietary patterns, and it can be difficult to meet nutrient needs without consuming recommended amounts of dairy foods.

scholarly journals US dietary guidelines: is saturated fat a nutrient of concern?

2018 ◽  
Vol 53 (22) ◽  
pp. 1393-1396 ◽  
Author(s):  
Zoe Harcombe
Keyword(s):  
Public Health ◽  
Total Energy ◽  
Energy Intake ◽  
Saturated Fat ◽  
Total Energy Intake ◽  
Dietary Guidelines ◽  
Dietary Advice ◽  
Fat Consumption ◽  
Dietary Guidelines For Americans ◽  
Total Fat

US public health dietary advice was announced by the Select Committee on Nutrition and Human needs in 1977 and was followed by UK public health dietary advice issued by the National Advisory Committee on Nutritional Education in 1983. Dietary recommendations in both cases focused on reducing dietary fat intake; specifically to (i) reduce overall fat consumption to 30% of total energy intake and (ii) reduce saturated fat consumption to 10% of total energy intake. The recommendations were an attempt to address the incidence of coronary heart disease. These guidelines have been reiterated in the Dietary Guidelines for Americans since the first edition in 1980. The most recent edition has positioned the total fat guideline with the use of ‘Acceptable Macronutrient Distribution Ranges’. The range given for total fat is 20%–35% and the AMDR for saturated fat is given as <10%—both as a percentage of daily calorie intake. In February 2018, the Center for Nutrition Policy and Promotion announced ‘The US Departments of Agriculture and Health and Human Services currently are asking for public comments on topics and supporting scientific questions to inform our development of the 2020–2025 Dietary Guidelines for Americans’. Public comments were invited on a number of nutritional topics. The question asked about saturated fats was: ‘What is the relationship between saturated fat consumption (types and amounts) during adulthood and risk of cardiovascular disease?’ This article is a response to that question.

scholarly journals Dietary Saturated Fats and Health: Are the U.S. Guidelines Evidence-Based?

Nutrients ◽  
2021 ◽  
Vol 13 (10) ◽  
pp. 3305
Author(s):  
Arne Astrup ◽  
Nina Teicholz ◽  
Faidon Magkos ◽  
Dennis M. Bier ◽  
J. Thomas Brenna ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Evidence Based ◽  
Fat Intake ◽  
Food Matrix ◽  
Saturated Fats ◽  
Dietary Guidelines For Americans ◽  
Saturated Fat Intake

The last decade has seen nearly 20 papers reviewing the totality of the data on saturated fats and cardiovascular outcomes, which, altogether, have demonstrated a lack of rigorous evidence to support continued recommendations either to limit the consumption of saturated fatty acids or to replace them with polyunsaturated fatty acids. These papers were unfortunately not considered by the process leading to the most recent U.S. Dietary Guidelines for Americans, the country’s national nutrition policy, which recently reconfirmed its recommendation to limit saturated fats to 10% or less of total energy intake, based on insufficient and inconsistent evidence. Continuation of a cap on saturated fat intake also fails to consider the important effects of the food matrix and the overall dietary pattern in which saturated fatty acids are consumed.

Abstract P356: Modeling the Impact of Flexibility in Fat Levels of Dairy Foods Consumed to Meet Recommendations From the 2015 Dietary Guidelines for Americans Healthy U.S.-style Eating Pattern

Circulation ◽  
2020 ◽  
Vol 141 (Suppl_1) ◽  
Author(s):  
Julie M Hess ◽  
Christopher J Cifelli ◽  
Jill Nicholls ◽  
Victor Fulgoni
Keyword(s):  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Saturated Fat ◽  
Dietary Guidelines ◽  
Eating Pattern ◽  
Dairy Food ◽  
Dairy Foods ◽  
Reduced Fat ◽  
Dietary Guidelines For Americans ◽  
The Impact

Introduction: The 2015 Dietary Guidelines for Americans (DGA) recommends consuming low-fat or fat-free dairy foods due to concerns about excess intake of energy, which can lead to overweight or obesity, and saturated fat, a type of fat that can increase blood levels of low-density lipoprotein cholesterol, a blood biomarker used to predict cardiovascular disease risk. The 2015 DGA recommends limiting intake of saturated fats to less than 10% of calories per day and balancing energy intake. Hypothesis: The objective of this study was to assess the impact of replacing one serving of fat-free dairy foods provided in current models of the 2000-calorie Healthy U.S.-Style Eating Pattern (HUSEP) with one serving of whole- or reduced-fat dairy foods. We hypothesized that this replacement would still result in an eating pattern within calorie, saturated fat, and sodium limits. Methods: Utilizing the same food pattern modeling procedures used for the 2015 DGA, we assessed the energy and nutrient composition of six alternative models of the 2000-calorie HUSEP. In each pattern, we replaced 1 of the 3 servings of the USDA’s fat-free dairy food composite with whole- or reduced-fat dairy products or whole-/reduced-fat dairy composites. The 6 replacement models included replacements with: 1) a whole-fat dairy food composite, 2) a reduced-fat dairy food composite, 3) whole milk, 4) reduced-fat milk, 5) whole-fat cheese, and 6) reduced-fat cheese. Results: In all 6 models, the amount of saturated fat did not exceed 10% of total calories. In models 2, 3, and 4, saturated fat was 9% of total calories. The amount of energy increased slightly in all models. The original HUSEP provided 2003 calories, and the 6 models in this study provided an additional 45 (Model 4) to 94 (Model 5) additional calories. The amount of sodium also increased. The original HUSEP provides 1787 mg of sodium, and these models provided between 2082 and 2683 mg of sodium. While still lower than the current average sodium intake (3,440 mg/d), the amount of sodium in Models 1, 2, 5, and 6 exceeds 2,300 mg/d, the Chronic Disease Risk Reduction Intake level for sodium. Conclusions: Results of this study indicate that some reduced- and whole-fat dairy foods, especially milk, can fit into calorie-balanced healthy eating patterns that also align with saturated fat and sodium recommendations. Allowing some flexibility in fat level of dairy food servings aligns with the 2010 DGA recommendation that calories from solid fats and added sugars are best used to increase the palatability of nutrient-dense foods, which includes milk, cheese, and yogurt.

More Eggs, Less Sugar: A Sneak Peek into the Latest Dietary Guidelines for Americans

2018 ◽  
Vol 7 (1) ◽  
pp. 22-24
Author(s):  
Darlene Zimmerman
Keyword(s):  
Cardiovascular Disease ◽  
Chronic Disease ◽  
Chronic Diseases ◽  
Dietary Guidelines ◽  
Healthy Diet ◽  
Dietary Guidelines For Americans

ABSTRACT The 2015 – 2020 Dietary Guidelines for Americans provides guidance for choosing a healthy diet. There is a focus on preventing and alleviating the effects of diet-related chronic diseases. These include obesity, diabetes, cardiovascular disease, and stroke, among others. This article briefly reviews the primary guideline items that can be used to teach patients with respect to improving their diet. Clinical exercise physiologists who work with patients with chronic disease can use these guidelines for general discussions regarding a heart-healthy diet.

scholarly journals Longitudinal analysis of intervention effects on temptations and stages of change for dietary fat using parallel process latent growth modeling

2016 ◽  
Vol 24 (5) ◽  
pp. 572-585 ◽  
Author(s):  
Leslie Ann D Brick ◽  
Si Yang ◽  
Lisa L Harlow ◽  
Colleen A Redding ◽  
James O Prochaska
Keyword(s):  
Stages Of Change ◽  
Daily Intake ◽  
Rate Of Change ◽  
Dietary Guidelines ◽  
High Fat ◽  
Latent Growth ◽  
Intervention Effects ◽  
Randomized Controlled ◽  
Stage Of Readiness ◽  
Dietary Guidelines For Americans

The Dietary Guidelines for Americans recommend a 20–35 percent daily intake of fat. Resisting the temptation to eat high-fat foods, in conjunction with stage of readiness to avoid these foods, has been shown to influence healthy behavior change. Data ( N = 6516) from three randomized controlled trials were pooled to examine the relationships among direct intervention effects on temptations and stage of change for limiting high-fat foods. Findings demonstrate separate simultaneous growth processes in which baseline level of temptations, but not the rate of change in temptations, was significantly related to the change in readiness to avoid high-fat foods.

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