Changes in food sources of dietary fat in response to an intensive low-fat dietary intervention: early results from the Women's Health Initiative

Ruth E Patterson; Alan Kristal; Rebecca Rodabough; Bette Caan; Linda Lillington; Yasmin Mossavar-Rahmani; Michael S Simon; Linda Snetselaar; Linda Van Horn

doi:10.1016/S0002-8223(03)00017-8

Journal article

Changes in food sources of dietary fat in response to an intensive low-fat dietary intervention: early results from the Women's Health Initiative

Ruth E Patterson, Alan Kristal, Rebecca Rodabough, Bette Caan, Linda Lillington, Yasmin Mossavar-Rahmani, Michael S Simon, Linda Snetselaar and Linda Van Horn

Journal of the American Dietetic Association, Vol.103(4), pp.454-460

04/2003

DOI: 10.1016/S0002-8223(03)00017-8

PMID: 12669007

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Abstract

To evaluate changes in food sources of dietary fat made by participants in the Women's Health Initiative Low-Fat Dietary Modification Trial. This study compares sources of dietary fat intake, estimated by a food frequency questionnaire, between intervention and control participants at baseline, 1 year (year 1) and 2 years (year 2) after randomization. The outcome measure was intake of fat in grams per day. Results are given on consumption of fat from six food groups and the intervention effect, defined as mean change in the intervention group minus the change in controls, controlling for baseline fat intake. 5,004 intervention and 7,426 control postmenopausal women in 40 clinical centers across the United States. At baseline, the major sources of fat were added fats, such as butter, oils, and salad dressings (25%); meats (21%); and desserts (13%). From baseline to year 1, the intervention group reduced fat by 24.3 g/day compared with the control group. Reductions came primarily from added fats (9.1 g/day), meats (4.6 g/day), and desserts (3.9 g/day). White people reduced added fats more than other race/ethnicity groups did, white and Hispanic people were more likely to reduce fat intake from milk and cheese compared with other groups, and Hispanics reduced fat from mixed dishes more than did other race/ethnicity groups (P<.05 for all). These data indicate that women in the Women's Health Initiative dietary change intervention made substantial changes in food choices. These results can facilitate future low-fat interventions, and also offer clinical applications, by identifying foods that may be refractory to change.

Women's Health

Asian Americans - statistics & numerical data

Diet Surveys

Meat - analysis

United States

Humans

Middle Aged

European Continental Ancestry Group - statistics & numerical data

Feeding Behavior

Hispanic Americans - statistics & numerical data

African Americans - statistics & numerical data

Food Analysis

Animals

Diet, Fat-Restricted

Dietary Fats - administration & dosage

Postmenopause

Female

Surveys and Questionnaires

Aged

Dairy Products - analysis

Longitudinal Studies

Cohort Studies

Details

Title: Subtitle: Changes in food sources of dietary fat in response to an intensive low-fat dietary intervention: early results from the Women's Health Initiative
Creators: Ruth E Patterson - Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, WA 98109, USA. rpatters@fhcrc.org
Alan Kristal
Rebecca Rodabough
Bette Caan
Linda Lillington
Yasmin Mossavar-Rahmani
Michael S Simon
Linda Snetselaar
Linda Van Horn
Resource Type: Journal article
Publication Details: Journal of the American Dietetic Association, Vol.103(4), pp.454-460
Publisher: United States
DOI: 10.1016/S0002-8223(03)00017-8
PMID: 12669007
ISSN: 0002-8223
eISSN: 1878-3570
Grant note: N01-WH-2-2110 / WHI NIH HHS
Language: English
Date published: 04/2003
Academic Unit: Epidemiology; Fraternal Order of Eagles Diabetes Research Center; Internal Medicine
Record Identifier: 9983995035102771

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