Dietary fat intake--food sources and dietary correlates in the Malm   Diet and XXXX cohort.

@entity1 @entity1501 @entity2066 @entity66 @entity167 @entity5 @entity620 @entity219 @entity460 @entity1718 @entity68
OBJECTIVES: To identify food sources of fat, to compare food and nutrient intakes at different levels of relative fat intake, and to examine the contribution of different food groups to the variation in relative fat intake. Relative fat intake was expressed as energy contributed by fat in percentage of non- @entity167 energy. DESIGN: Cross-sectional analysis of baseline data from the Malm   Diet and @entity5 STUDY: An interview-based diet history method, a structured questionnaire and anthropometric measurements were used to obtain data. Analysis of variance compared food and nutrient intakes across quintiles of relative fat intake. Stepwise regression examined the contribution of food groups to the variation in relative fat intake. SETTING: Baseline examinations were conducted between 1991 and 1996 in the city of Malm  , southern Sweden. SUBJECTS: A sub-sample of 7055 @entity1 and 3240 @entity1 of the Malm   Diet and @entity5 cohort. RESULTS: The major fat sources were dairy products, margarines, meat _ meat products, and cakes _ buns. Most plant foods, especially fruit, vegetables and breakfast cereals, were negatively associated with fat intake. Low fat consumers had significantly higher intakes of dietary fibre, @entity620 , @entity2066 , @entity1501 , @entity68 , @entity219 and @entity460 . Intakes of all types of @entity1718 and fat-soluble vitamins were positively associated with fat consumption. CONCLUSIONS: The results suggest that many food groups and nutrients may confound the associations between relative fat @entity66 . Plant foods, especially, are important to consider in studies of fat @entity66 risk.
