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Development of the Korean Healthy Eating Index for adults, based on the Korea National Health and Nutrition Examination Survey Open
The KHEI can be useful for establishing and assessing national nutritional policies and in epidemiological studies to assess the relationship between overall dietary quality and chronic diseases. KHEI will need to be continuously updated t…
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Dietary Saturated Fats and Health: Are the U.S. Guidelines Evidence-Based? Open
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 lim…
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Coffee and Tea Consumption and the Contribution of Their Added Ingredients to Total Energy and Nutrient Intakes in 10 European Countries: Benchmark Data from the Late 1990s Open
Background: Coffee and tea are among the most commonly consumed nonalcoholic beverages worldwide, but methodological differences in assessing intake often hamper comparisons across populations. We aimed to (i) describe coffee and tea intak…
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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade Open
The pork with higher quality grade had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher quality grades should be considered in order to satisfy the consumer's expectation.
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Trans-fatty acid content of food products in Spain in 2015 Open
TFA content in Spain is low and has significantly fallen since 2010.
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Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters Open
A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fat—SC), and the following four to achieve 25%, 50%…
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A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods Open
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 inta…
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Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis Open
Worldwide, the fat composition of spreads and margarines (“spreads”) has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold i…
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Modeled Dietary Impact of Pizza Reformulations in US Children and Adolescents Open
Potential industry wide reformulation of a single food category or intra-category food substitutions may positively impact dietary intakes of US children and adolescents. Further promotion and support of these complimentary strategies may …
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Dietary intake of fats and fatty acids in the Korean population: Korea National Health and Nutrition Examination Survey, 2013 Open
Estimation of mean fatty acid intakes of this study using nationally represented samples of the Korean population could be useful for developing and evaluating national nutritional policies.
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Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru Open
Cocoa beans are the raw material for the chocolate industry. In this study, the total fat contents and fatty acid profiles of fine-aroma cocoa beans of 30 cocoa ecotypes from northeastern Peru were evaluated. Results showed that SJJ-1 and …
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Trends in Dietary Intake of Total Fat and Fatty Acids Among Korean Adolescents from 2007 to 2017 Open
We analyzed the trends in dietary intake of total fat and fatty acids among Korean adolescents during 2007–2017. A total of 6406 adolescents from the 2007–2017 Korea National Health and Examination Surveys were selected. Total fat and fatt…
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Variability in the reported energy, total fat and saturated fat contents in fast-food products across ten countries Open
Objective Fast foods are often energy dense and offered in large serving sizes. Observational data have linked the consumption of fast foods to an increased risk of obesity and related diseases. Design We surveyed the reported energy, tota…
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Trends in total fat and fatty acid intakes and chronic health conditions in Korean adults over 2007–2015 Open
Objective To investigate trends in total fat and fatty acid intakes and chronic health conditions among Korean adults over nine years between 2007 and 2015. Design Cross-sectional, observational study using a stratified, multistage probabi…
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Total Fat and Fatty Acid Intake among 1–7-Year-Old Children from 33 Countries: Comparison with International Recommendations Open
This work reviews available data on dietary intakes of total fat, saturated fatty acids (SFA) and individual polyunsaturated fatty acids (PUFA) in children in different countries worldwide and for the first time, compares them with recent …
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The public health rationale for reducing saturated fat intakes: Is a maximum of 10% energy intake a good recommendation? Open
The role of saturated fat (SFA) in health is frequently debated. Guidelines from different countries are quite comparable, in that they generally advise people to avoid high intakes of SFA and to replace some saturated fats by cis unsatura…
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Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan Open
Bologna sausage, also called “la grassa”, is a very popular meat product despite its high fat content and lipidic profile raising serious negative health concerns. An emulsion gel containing olive, walnut, and chia oils, stabilized with so…
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Evaluation of Total Fat and Fatty Acids Intakes in the Korean Adult Population using Data from the 2016–2017 Korea National Health and Nutrition Examination Surveys Open
Objectives: This study evaluated dietary intakes of total fat and fatty acids among the Korean adult population. Methods: This cross-sectional study used the 2016-2017 Korea National Health and Nutrition Examination Survey data. A total of…
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Ultra-Processed Foods Are the Major Sources of Total Fat, Saturated and Trans-Fatty Acids among Tunisian Preschool and School Children: A Cross-Sectional Study Open
Excessive fat and fatty acids intake are associated with significant health hazards such as obesity or chronic diseases. This study aimed to provide the first data on total fat, saturated fatty acids (SFA) and trans fatty acids (TFA) intak…
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Production responses of Holstein dairy cows when fed supplemental fat containing saturated free fatty acids: a meta-analysis Open
The effects of saturated free FA were quantitatively evaluated. Higher milk production and yields of milk fat and protein, with DMI remaining unchanged, indicated that saturated free FA, supplemented at ≤3.5% dietary DM from commercially a…
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Isocaloric Substitution of Dietary Carbohydrate Intake with Fat Intake and MRI-Determined Total Volumes of Visceral, Subcutaneous and Hepatic Fat Content in Middle-Aged Adults Open
The present study investigated the association of carbohydrate intake and isocaloric substitution with different types of fat with visceral adipose tissue (VAT), subcutaneous adipose tissue (SAT) and hepatic fat content as determined by ma…
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Consumers' expectations and acceptability for low saturated fat ‘salami’: healthiness or taste? Open
BACKGROUND Nutritional properties of meat and meat products are becoming very important in purchasing behaviour, because consumers are even more concerned about healthiness. The present study aimed to examine the influence of health inform…
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Consumption of various forms of apples is associated with a better nutrient intake and improved nutrient adequacy in diets of children: National Health and Nutrition Examination Survey 2003–2010 Open
Consumption of any forms of apples provided valuable nutrients in the diets of children.
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Use of bacterial cellulose as a fat replacer in emulsified meat products: review Open
Emulsified meat products have a high fat content. The industry has been looking for strategies to replace fat with healthier products in order to meet consumer demands. This review aims to present studies on the use of BC as a substitute i…
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Recent surge of ready meals in South Korea: can they be healthy alternatives? Open
Objective: The present study analysed and compared the nutritional qualities of private brand (PB) and national brand (NB) ready meal (RM) products in South Korea. Design: Data on RM products were collected via a food information database …
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Do Lower Calorie or Lower Fat Foods Have More Sodium Than Their Regular Counterparts? Open
The objective of this study was to compare the sodium content of a regular food and its lower calorie/fat counterpart. Four food categories, among the top 20 contributing the most sodium to the US diet, met the criteria of having the most …
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Diet quality of Italian yogurt consumers: an application of the probability of adequate nutrient intake score (PANDiet) Open
The diet quality in yogurt consumers and non-consumers was evaluated by applying the probability of adequate nutrient intake (PANDiet) index to a sample of adults and elderly from the Italian food consumption survey INRAN SCAI 2005–06. Ove…
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Nutritional Assessment of Hospital Meals by Food-Recording Applications Open
Mobile food records are currently used to determine the nutrition of healthy subjects. To determine the accuracy of such records, we evaluated the nutritional composition of a test meal (noodles and fruit juice) and a hospital meal (Japane…
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Dietary quality varies according to data collection instrument: a comparison between a food frequency questionnaire and 24-hour recall Open
The objective of this study was to assess the agreement between the Brazilian Healthy Eating Index – Revised (BHEI-R), estimated by a food frequency questionnaire (FFQ) and multiple 24-hour recalls (24h-R). The Wilcoxon paired test, partia…
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Healthiness of Meat-Based Products in Comparison to Their Plant-Based Alternatives in the UK Market: A Packaging Evaluation Open
This study evaluated the healthiness of meat products (n = 62) and their plant-based (PB) counterparts (n = 62) available in the UK market. Back-of-pack (BoP) and front-of-pack (FoP) nutrition label information, nutrition and health claims…