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The Kilkenny Health Project: food and nutrient intakes in randomly selected healthy adults

Published online by Cambridge University Press:  09 March 2007

M. J. Gibney ,
Mary Moloney  and
Emer Shelley
M. J. Gibney
Affiliation:
Division of Nutritional Sciences, Trinity College Medical School, St James's Hospital, Dublin 8, Irish Republic
Mary Moloney
Affiliation:
Department of Biological Sciences, Dublin Institute of Technology, Kevin Street, Dublin 8, Irish Republic
Emer Shelley
Affiliation:
Kilkenny Health Project, Dean Street, Kilkenny, Irish Republic
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Abstract

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1. Sixty healthy subjects aged 35-44 years (thirty men and thirty women) were randomly selected from electoral registers to participate in a dietary survey using the 7 d weighed-intake method during June-August 1985.

2. Energy intake (MJ/d) was 12.5 for men and 8.4 for women. Fat contributed 36.0 and 39.1% of the total energy intake of men and women respectively. When this was adjusted to exclude energy derived from alcoholic beverages, the corresponding values were 38.8 and 39.7 % respectively. The major sources of dietary fat (%) were spreadable fats (28), meat (23), milk (12) and biscuits and cakes (11).

3. The subjects were divided into low- and high-fat groups both on the relative intake of fat (< 35 % or > 40 % dietary energy from fat) and on the absolute intake of fat (> or < 120 g fat/d). By either criterion, high-fat consumers had lower than average intakes of low-fat, high-carbohydrate foods such as potatoes, bread, fruit and table sugar, and higher intakes of milk, butter and confectionery products. Meat intake was higher among high-fat eaters only when a high-fat diet was defined as a percentage of energy.

Type
Research Article
Information
British Journal of Nutrition , Volume 61 , Issue 2 , March 1989 , pp. 129 - 137
Copyright
Copyright © The Nutrition Society 1989

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