Assessment of the effect of fat-modified foods on diet quality in adults, 19 to 50 years, using data from the Continuing Survey of Food Intake by Individuals

Fat-reduction strategies and the role of fat-modified foods in the US diet were assessed using a nationally representative survey: the 1996 US Departm ent of Agriculture Continuing Survey of Food Intakes by Individuals. A samp le of 878 men and 853 women was included. The sample was divided into low fat and high fat based on the Dietary Guide line's cutoff point of 30% or less of energy from total fat. The survey sam ple was further stratified in nonusers, low-users or high-users of fat-modi fied foods. Approximately 10% of 7,000 foods were classified as fat-modified. There was a 400 to 500 kcal difference in energy intake of individuals cons uming low-fat compared with high-fat diets. Adults who were users of fat-mo dified foods consumed more nutrient-dense diets, with higher intakes of vit amin A, folate, and iron. Not all fat-reduction strategies were equally eff ective in reducing fat and maintaining nutrient intake. Nonusers of fat-mod ified foods who consumed a low-fat diet tended to do so by substituting car bohydrate, in part from carbonated beverages, for fat, Both men and women c onsuming a low-fat diet had lower average BMIs; this difference between ind ividuals consuming low-fat vs high-fat diets was significant for women who were high-users of fat-modified foods. The data suggest that a low-fat diet with high use of fat-modified foods may be one strategy for achieving adeq uate nutrient intake while maintaining weight in the desirable BMI range of 19 to 25.