A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods Article Swipe
Abed Forouzesh
,
Fatemeh Forouzesh
,
Sadegh Samadi Foroushani
,
Abolfazl Forouzesh
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.18502/ijph.v52i5.12722
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.18502/ijph.v52i5.12722
Background: Calculating the fat content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the fat content of some foods inappropriately. Therefore, making some food choices based on them to limit fat intake may increase the risks of some chronic diseases. Methods: We calculated the fat content and determining appropriate fat levels (to limit fat intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed on 8,596 food items during July 2018 to June 2020 in Tehran, Iran. Information on food and fat profiles was provided from the USDA National Nutrient Database for Standard Reference, released in 2016. Results: Making some food choices based on the CAC per 100 g or 100 mL or FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) to limit fat intake exceeded fat needs, which may increase the risks of some chronic diseases. Some foods that did not exceed fat needs were not appropriate food choices based on the CAC per 100 g or 100 mL or FDA per serving to limit fat intake. Some foods were free of, but not low in, fat, based on the FDA per serving. Conclusion: Making food choices based on the proposed method to limit fat intake did not exceed fat needs and the appropriate percentage of energy from fat. Also, foods that did not exceed fat needs were appropriate food choices based on the proposed method to limit fat intake.
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Concepts
Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.18502/ijph.v52i5.12722
- OA Status
- gold
- Cited By
- 28
- References
- 9
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4378082936
All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4378082936Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.18502/ijph.v52i5.12722Digital Object Identifier
- Title
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A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in FoodsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-05-22Full publication date if available
- Authors
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Abed Forouzesh, Fatemeh Forouzesh, Sadegh Samadi Foroushani, Abolfazl ForouzeshList of authors in order
- Landing page
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https://doi.org/10.18502/ijph.v52i5.12722Publisher landing page
- Open access
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YesWhether a free full text is available
- OA status
-
goldOpen access status per OpenAlex
- OA URL
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https://doi.org/10.18502/ijph.v52i5.12722Direct OA link when available
- Concepts
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Trans fat, Total fat, Medicine, Food science, Nutrition facts label, Food and drug administration, European commission, Serving size, Environmental health, Nutrition Labeling, Nutrient, Saturated fat, Food intake, Business, Biology, European union, Endocrinology, Ecology, Cholesterol, Economic policyTop concepts (fields/topics) attached by OpenAlex
- Cited by
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28Total citation count in OpenAlex
- Citations by year (recent)
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2025: 3, 2024: 2, 2022: 23Per-year citation counts (last 5 years)
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9Number of works referenced by this work
- Related works (count)
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10Other works algorithmically related by OpenAlex
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