Hostname: page-component-8448b6f56d-wq2xx Total loading time: 0 Render date: 2024-04-23T08:59:53.973Z Has data issue: false hasContentIssue false
  • English
  • Français

Principal sources of dietary fat in Australia: evidence from apparent consumption data and the national dietary survey of adults

Published online by Cambridge University Press:  09 March 2007

Karen M. Cashel  and
Heather Greenfield
Karen M. Cashel
Affiliation:
School of Biomedical Sciences, University of Canberra, P.O. Box 1, Belconnen, Australian Capital Territory 2616, Australia
Heather Greenfield
Affiliation:
Department of Food Science and Technology, University of New South Wales, P.O.Box I, Kensington, New South Wales 2033, Australia
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The present study evaluates the evidence about the principal sources of fat in the Australian diet from the national per capita food supply data (apparent consumption; AC) and the national dietary survey of 6255 adults aged 25 to 64 years (NDSA). The AC and the NDSA data were converted to, and expressed on, an equivalent food basis to allow appropriate comparisons of foods consumed, and food sources of dietary fat. The AC figures showed that the principal sources of fat nationally were meat, edible fats, fat spreads and oils, and milk and milk products. As an estimate of adult food consumption the AC underestimated beef and veal, lamb, total meat, and poultry consumption by 41, 10, 29 and 13% respectively, and overestimated offal, milk and milk products, and fats and oils by 15, 61, 20, and 29% respectively. The AC data rated fat spreads and cooking fats as providing more of the fat in the adult diet than did the NDSA, both in terms of total fat and fat as a percentage of energy. Conversely, on this same basis, the AC underrated meats as sources of fat in the adult diet. Other foods were of similar importance as sources of dietary fat in both sets of data. The AC markedly underestimated adult fat intake at 32% of energy compared with the NDSA result of 37%. These results have implications for epidemiological research and for the development of food and nutrition policy and programmes in Australia and similar countries.

Keywords

Fat intakeFood supply dataAdult food consumptionAnimal foods
Type
Estimates of Fat Intake by Populations
Information
British Journal of Nutrition , Volume 71 , Issue 5 , May 1994 , pp. 753 - 773
Copyright
Copyright © The Nutrition Society 1994

References

Advisory Council on Nutrition (1937a). Third Report of the Advisory Council on Nutrition to the Minister for Health. Canberra: Commonwealth Government Printer.Google Scholar
Advisory Council on Nutrition (1937b). Fourth Report of the Advisory Council on Nutrition to the Ministery for Health. Canberra: Commonwealth Government Printer.Google Scholar
Advisory Council on Nutrition (1939). Final Report of the Advisory Council on Nutrition to the Minister for Health. Canberra: Commonwealth Government Printer.Google Scholar
Australian Bureau of Statistics (1985). Apparent Consumption of Foodstuffs and Nutrients, Australia 1983/1984. Canberra: ABS.Google Scholar
Australian Bureau of Statistics (1987). Estimated Resident Population by Sex and Age: States and Territories of Australia June 1981 to June 1987. Canberra: ABS.Google Scholar
Australian Bureau of Statistics (1988). Apparent Consumption of Foodstuffs and Nutrients, Australia 1986–1987. Canberra: ABS.Google Scholar
Australian Bureau of Statistics (1990). Apparent Consumption of Foodstuffs and Nutrients, Australia 1987–1988. Canberra: ABS.Google Scholar
Australian Meat and Livestock Corporation (1988). Meat. The Facts. At Last. Sydney: AMLC.Google Scholar
Australian Nutrition Foundation (1989). A Review ofBeef; Veal and Lamb in the Australian Diet. Sydney: ANF.Google Scholar
Baghurst, K. (1988). Intakes and Sources of Egg and Poultry Items in Various Australian Populations and their Relationship to Biomedical Status. A Report to the Poultry Research Council. A Report to the Chicken Meat Research Council. Adelaide: CSIRO Division of Human Nutrition.Google Scholar
Baghurst, K. I., Crawford, D. A., Worsley, A. & Record, S. J. (1988). The Victorian nutrition survey -intakes and sources of dietary fats and cholesterol in the Victorian population. Medical Journal of Australia 149, 12–20.CrossRefGoogle ScholarPubMed
Bartlev, S., Ball, K. & Weeks, P. (1988). Household Meat Consumption in Sydney and Melbourne. Discussion Paper 88.2. Canberra: Australian Government Publishing Service.Google Scholar
Bingham, S. (1987). The dietary assessment of individuals; methods, accuracy, new techniques and recommendations. Nutrition Abstracts and Reviews (Series A) 57, 705–742.Google Scholar
Block, G. (1982). A review of validations of dietary assessment methods. American Journal of Epidemiology 115, 492–505.CrossRefGoogle ScholarPubMed
Cashel, K., English, R., Bennett, S., Berzins, J., Brown, G. & Magnus, P. (1986). National Dietary Survey of Adults. Report No. 1. Foods Consumed. Canberra: Australian Government Publishing Service.Google Scholar
Cashel, K., English, R. & Lewis, J. (1989). Composition of Foods Australia. Canberra: Australian Government Publishing Service.Google Scholar
Castles, I. (1986). Australian Demographic Trends. Canberra: Australian Bureau of Statistics.Google Scholar
Commonwealth Bureau of Census and Statistics (1948). Report on Food Production and the Consumption of Foodstuffs and Nutrients in Australia. Canberra: CBCS.Google Scholar
Commonwealth Department of Health, Housing and Community Services (1992). Food and Nutrition Policy. Canberra: Australian Government Publishing Service.Google Scholar
Commonwealth Department of Primary Industry (1978). Fish and Seafood Consumption in Australia. A Consumer Survey. 1976/1977. Canberra: Australian Government Publishing Service.Google Scholar
Crane, N. T., Lewis, C. J. & Yetley, E. A. (1992). Do time trends in food supply levels of macronutrients reflect survey estimates of macronutrient intake? American Journal of Public Health 82, 862–865.CrossRefGoogle ScholarPubMed
Dwyer, T. & Hetzel, B. S. (1980). A coinparison of trends in coronary heart disease mortality in Australia, USA, England and Wales with reference to three major risk factors -hypertension, cigarette smoking and diet. International Journal of Epidemiology 9, 65–71.CrossRefGoogle Scholar
English, R. (1987). Towards Better Nutrition for Australians. Report of the Nutrition Taskforce ofthe Better Health Commission. Canberra: Australian Government Publishing Service.Google Scholar
English, R., Cashel, K., Lewis, J., Bennett, S., Berzins, J., Waters, A. & Magnus, P. (1988). National Dietary Survey of Schoolchildren Aged 10/15 Years. Report No. I. Foods Consumed. Canberra: Australian Government Publishing Service.Google Scholar
English, R., Lewis, J. & Cashel, K. (1990). Composition of Foods, Australia. Vol. 2, Canberra: Australian Government Publishing Service.Google Scholar
Fantini, L. & MacDonald, N. (1987). Trends in meat consumption in Australia 1938–1939 to 1983–1984. Food Technology Australia 39, 187–190.Google Scholar
Fairbrother, J. (1987). Trends in poultry meat consumption. Food Technology Australia 39, 191–193.Google Scholar
Food and Agriculture Organization (1980). Food Balance Sheets. Rome: FAO.Google Scholar
Food and Agriculture Organization (1984). Food Balance Sheets. Rome: FAO.Google Scholar
Greenfield, H., (1987). The nutrient composition of Australian meats and poultry. Food Technology Australia 39, 181–240.Google Scholar
Greenfield, H., Chuah, L. K. & Wills, R. B. H. (1981). Composition of Australian foods. 12. Hamburgers. Food Technology Australia 33, 619–620.Google Scholar
Greenfield, H. & Kosulwat, S. (1991). Nutrient composition of Australian fresh retail sausages and the effects of cooking on fat content. Journal of the Science of Food and Agriculture 57, 65–75.CrossRefGoogle Scholar
Greenfield, H., Lerogiannis, V., Makinson, J. & Wills, R. B. H. (1983). Composition of Australian foods. 19. Greek foods. Food Technology Australia 35, 84–86.Google Scholar
Health Targets and Implementation Committee (1988). Health for All Australians. Report to the Australian Health Ministers' Advisory Council and the Australian Health Ministers' Conference. Canberra: Australian Government Publishing Service.Google Scholar
Langsford, W. A. (1979). A food and nutrition policy. Food and Nutrition Notes and Reviews 36, 100–103.Google Scholar
Lewis, J. & English, R. (1990). Composition of Foods Australia. Volume 3, Canberra: Australian Government Publishing Service.Google Scholar
National Health and Medical Research Council (1945). The Food Consumption and Dietary Levels in 2730 Australian Family Households in 1944. Canberra: Commonwealth Government Printer.Google Scholar
National Health and Medical Research Council (1989). Implementing the Dietary Guidelines For Australians. Report of the Subcommittee on Nutrition Education. Canberra: Australian Government Publishing Service.Google Scholar
National Health and Medical Research Council (1990). Foods Standards Code. Canberra: Australian Government Publishing Service.Google Scholar
National Health and Medical Research Council (1992). Dietary Guidelines For Australians. Canberra: Australian Government Publishing Service.Google Scholar
National Heart Foundation (1984). Risk Factor Prevalence Study No. 2- 1983. Canberra: NHF.Google Scholar
Newell, G. & Skurray, G. (1987 a). Food consumption trends and the Australian dietary guidelines: Are they consistent? Journal of the Home Economics Association of Australia 19, 30–31.Google Scholar
Newell, G. & Skurray, G. (1987 b). Changes in the apparent consumption of foods and nutrients in Australia: 1975–1976 to 1983–84. Food Technology Australia 39, 242–245, 253.Google Scholar
Pao, E., Sykes, K. & Cypel, Y. (1989). USDA Methodological Research for Large-scale Dietary hake Surveys, 1975/1988. Washington: USDA.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCarnce and Widdowson's The Composition of Foods. London: H. M. Stationery Office.Google Scholar
Saxelby, C. (1987). Pork consumption trends and consumer attitudes. Food Technology Australia 39, 194–195.Google Scholar
Thomas, S. & Corden, M. (1977). The Metric Tables of Composition of Australian Foods. Canberra: Australian Government Printer.Google Scholar
Warren, B. & Channon, H. (1990). Lamb Cutting Notes I. More Fat Means Less Saleable Meat. Victoria: Rutherglen Research Institute.Google Scholar
Wills, R. B. H. & Greenfield, H. (1982 a). Composition of Australian foods. 17. Snack foods. Food Technology Australia 34, 452–455.Google Scholar
Wills, R. B. H. & Greenfield, H. (1982 b). Composition of Australian foods. 18. Foods from Kentucky Fried Chicken. Food Technology Australia 34, 566–569.Google Scholar
Wills, R. B. H., Makinson, I.& Greenfield, H. (1981). Composition of Australian foods. 9. Meat pies, sausage rolls and pasties. Food Technology Australia 33, 450–454.Google Scholar
Wills, R. B. H., Myers, P. R. & Greenfield, H. (1982). Composition of Australian foods. 14. Margarines and cooking fats. Food Technology Australia 34, 240–5244.Google Scholar
Working Party on Food and Nutrition Policy (1984). Making Food Choices Easy Choices. Towards a Food and Nutrition Policy ,for Victoria. Report of a Working Group Prepared for the Standing Committee of Health and Agriculture. Melbourne: Government Printer.Google Scholar