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Dietary fat intake – food sources and dietary correlates in the Malmö Diet and Cancer cohort

Published online by Cambridge University Press:  16 August 2007

Irene Mattisson ,
Elisabet Wirfält ,
Carin Andrén ,
Bo Gullberg  and
Göran Berglund
Irene Mattisson*
Affiliation:
Department of Medicine, Surgery and Orthopaedics, Lund University, Malmö, Sweden Correspondence adress: Malmö Diet and Cancer Study, Department of Community Medicine, Malmö University Hospital, SE-205 02 Malmö, Sweden
Elisabet Wirfält
Affiliation:
Department of Medicine, Surgery and Orthopaedics, Lund University, Malmö, Sweden
Carin Andrén
Affiliation:
Department of Medicine, Surgery and Orthopaedics, Lund University, Malmö, Sweden
Bo Gullberg
Affiliation:
Department of Community Medicine, Lund UniversityMalmö, Sweden
Göran Berglund
Affiliation:
Department of Medicine, Surgery and Orthopaedics, Lund University, Malmö, Sweden
*
*Corresponding author: Email [email protected]
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Abstract

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Objectives:

To identify food sources of fat, to compare food and nutrient intakes at different levels of relative fat intake, and to examine the contribution of different food groups to the variation in relative fat intake. Relative fat intake was expressed as energy contributed by fat in percentage of non-alcohol energy.

Design:

Cross-sectional analysis of baseline data from the Malmö Diet and Cancer Study. An interview-based diet history method, a structured questionnaire and anthropometric measurements were used to obtain data. Analysis of variance compared food and nutrient intakes across quintiles of relative fat intake. Stepwise regression examined the contribution of food groups to the variation in relative fat intake.

Setting:

Baseline examinations were conducted between 1991 and 1996 in the city of Malmö, southern Sweden.

Subjects:

A sub-sample of 7055 women and 3240 men of the Malmö Diet and Cancer cohort.

Results:

The major fat sources were dairy products, margarines, meat & meat products, and cakes & buns. Most plant foods, especially fruit, vegetables and breakfast cereals, were negatively associated with fat intake. Low fat consumers had significantly higher intakes of dietary fibre, vitamin C, β-carotene, folic acid, iron, zinc and calcium. Intakes of all types of fatty acids and fat-soluble vitamins were positively associated with fat consumption.

Conclusions:

The results suggest that many food groups and nutrients may confound the associations between relative fat intake and disease. Plant foods, especially, are important to consider in studies of fat intake and disease risk.

Keywords

Dietary fatRelative fatFood groupsNutrientsNon-alcohol energyConfoundersCohort study
Type
Research Article
Information
Public Health Nutrition , Volume 6 , Issue 6 , September 2003 , pp. 559 - 569
Copyright
Copyright © The Authors 2003

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