DIETARY-FAT PURCHASING HABITS IN WHITES, BLACKS AND ASIAN PEOPLES IN ENGLAND - IMPLICATIONS FOR HEART-DISEASE PREVENTION

The mortality and morbidity from coronary heart disease (CHD) is highe r in people of South Asian origin than in whites, but is significantly lower in the black (Afro-Caribbean origin) community in the United Ki ngdom. To investigate whether this may be related to differences in fa tty food intake, we performed a questionnaire survey of the weekly foo d purchasing habits and preparation methods in white, black (Caribbean ) and Asian households in Birmingham. We interviewed 224 housewives fr om three ethnic groups (84 white, 76 black/Afro-Caribbean and 72 Asian ). The highest quantity of fat in foods purchased per week was found i n the Asian population (median 1409 g/week per person, interquartile r ange (IQR) 850-1952), which was significantly greater than black subje cts, who had the lowest quantity of fat in foods purchased (1012 g/wee k per person, IQR 835-1388) (Mann-Whitney test:median difference 300.5 , 95% C.I. 23.3-600.4, P = 0.029). The median quantity of fat in foods purchased by the white households was intermediate, at 1186 g/week pe r person (IQR 861-1711). There was a higher quantify of fat in foods p urchased in the lower social classes (IV and V) in both the white and Asian populations. Butter, egg and milk consumption was significantly greater in Asians; with ghee consumption almost exclusive amongst this group (98%). Amongst whites and blacks, the commonest food preparatio n methods were grilling, boiling or poaching; whilst amongst Asians, f rying was more common (chi(2) = 81.25, d.f. = 4, P < 0.0001). Our resu lts indicate that there are ethnic differences in quantities of fat in foods purchased and in food preparation methods, with implications fo r ethnic differences in fatty food consumption. They may partly explai n the higher incidence of CHD amongst Asians and the low incidence in black people in Britain. The Asian community should be targeted for in tense dietary intervention and other preventative measures to reduce t he risk of CHD.