A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods
,
Abstract
Background: Calculating the fat content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the fat content of some foods inappropriately. Therefore, making some food choices based on them to limit fat intake may increase the risks of some chronic diseases.
Methods: We calculated the fat content and determining appropriate fat levels (to limit fat intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed on 8,596 food items during July 2018 to June 2020 in Tehran, Iran. Information on food and fat profiles was provided from the USDA National Nutrient Database for Standard Reference, released in 2016.
Results: Making some food choices based on the CAC per 100 g or 100 mL or FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) to limit fat intake exceeded fat needs, which may increase the risks of some chronic diseases. Some foods that did not exceed fat needs were not appropriate food choices based on the CAC per 100 g or 100 mL or FDA per serving to limit fat intake. Some foods were free of, but not low in, fat, based on the FDA per serving.
Conclusion: Making food choices based on the proposed method to limit fat intake did not exceed fat needs and the appropriate percentage of energy from fat. Also, foods that did not exceed fat needs were appropriate food choices based on the proposed method to limit fat intake.
1. Institute of Medicine (2005). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids. Wash-ington, DC: The National Academies Press.
2. Institute of Medicine (2006). Dietary reference intakes: the essential guide to nutrient require-ments. Washington, DC: The National Academies Press.
3. Dingess PM, Darling RA, Dolence EK, et al (2017). Exposure to a diet high in fat at-tenuates dendritic spine density in the medial prefrontal cortex. Brain Struct Funct, 222: 1077–1085.
4. Jéquier E (2001). Is fat intake a risk factor for fat gain in children? J Clin Endocrinol Metab, 86 (3): 980–983.
5. Marshall JA, Bessesen DH (2002). Dietary fat and the development of type 2 diabe-tes. Diabetes Care, 25 (3): 620–622.
6. Nishida C, Uauy R, Kumanyika S, et al (2004). The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutr, 7 (1A): 245–250.
7. Rolls BJ, Shide DJ (1992). The influence of dietary fat on food intake and body weight. Nutr Rev, 50 (10): 283–290.
8. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2020). Critical vulner-abilities of nutrient content claims under U.S. FDA per serving size, CAC per 100 g or mL, CAC per serving size, and CAC per 100 kcal and the nutrient content of foods based on the proposed method. medRxiv. https://doi.org/10.1101/2020.07.26.20162099
9. Institute of Medicine (2010). Examination of front-of-package nutrition rating systems and symbols: phase I report. Washing-ton, DC: The National Academies Press.
10. Codex Alimentarius Commission (2007). Food labelling. 5th ed. Rome: Food and Agriculture Organization of the United Nations and World Health Organization.
11. Codex Alimentarius Commission (2013). Guidelines for use of nutrition and health claims (CAC/GL 23-1997 as last amend-ed 2013). Rome: World Health Organiza-tion and the Food and Agriculture Or-ganization of the United Nations. http://www.fao.org/ag/humannutrition/32444-09f5545b8abe9a0c3baf01a4502ac36e4.pdf
12. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2022). A new method for calculating calcium content and de-termining appropriate calcium levels in foods. Food Anal Methods, 15 (1): 16–25.
13. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2021). A new method for calculating thiamin content and de-termining appropriate thiamin levels in foods. J Food Compos Anal, 104: 104188.
14. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2021). A new method for calculating copper content and de-termining appropriate copper levels in foods. Rev Chil Nutr, 48 (6): 862–873.
15. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2023). A new method for calculating dietary fiber content and determining appropriate dietary fiber lev-els in foods. Acta Medica Iranica, 61 (1): 26–35.
16. U.S. Department of Agriculture ARS (2016). USDA National Nutrient Database for Standard Reference, release 28. Washing-ton, DC: U.S. Department of Agriculture ARS. https://www.ars.usda.gov/Services/docs.htm?docid=8964
17. U.S. Food and Drug Administration. Refer-ence amounts customarily consumed: list of products for each product category: guidance for industry (2018). Washing-ton, DC: U.S. Food and Drug Admin-istration.
18. Bowman SA, Lino M, Gerrior SA, et al (1998). The healthy eating index: 1994–96. Washington, DC: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion (CNPP-5). https://ageconsearch.umn.edu/record/257277
19. U.S. Department of Health and Human Ser-vices (1991). Food labeling: nutrient con-tent claims, general principles, petitions, definition of terms. Fed Regist, 56: 60421–60478.
20. Kessler DA, Mande JR, Scarbrough FE, et al (2003). Developing the “nutrition facts” food label. Harv Health Policy Rev, 4 (2): 13–24.
21. Kaushik P, Goyal P, Chauhan A, et al (2010). In vitro evaluation of antibacterial potential of dry fruit extracts of Elettaria carda-momum Maton (Chhoti Elaichi). Iran J Pharm Res, 9 (3): 287–292.
22. Nadiya F, Anjali N, Thomas J, et al (2018). Genome-wide differential expression profiling in wild and cultivar genotypes of cardamom reveals regulation of key pathways in plant growth and develop-ment. Agri Gene, 8: 18–27.
23. Kochhar A, Nagi M, Sachdeva R (2006). Proximate composition, available carbo-hydrates, dietary fibre and anti nutritional factors of selected traditional medicinal plants. J Hum Ecol, 19 (3): 195–199.
24. Bobkov S (2016). Biochemical and techno-logical properties of buckwheat grains. In: Molecular breeding and nutritional as-pects of buckwheat. Eds, M Zhou, I Kreft, SH Woo, et al. Academic Press/Elsevier, Oxford, UK, pp. 423–440.
25. Deswal A, Deora NS, Mishra HN (2014). Optimization of enzymatic production process of oat milk using response sur-face methodology. Food Bioprocess Technol, 7: 610–618.
26. Rasane P, Jha A, Sabikhi L, et al (2015). Nu-tritional advantages of oats and opportu-nities for its processing as value added foods - a review. J Food Sci Technol, 52: 662–675.
27. Butt MS, Tahir-Nadeem M, Khan MKI, et al (2008). Oat: unique among the cereals. Eur J Nutr, 47: 68–79.
28. Feng B, Ma LJ, Yao JJ, et al (2013). Protec-tive effect of oat bran extracts on human dermal fibroblast injury induced by hy-drogen peroxide. J Zhejiang Univ Sci B, 14: 97–105.
2. Institute of Medicine (2006). Dietary reference intakes: the essential guide to nutrient require-ments. Washington, DC: The National Academies Press.
3. Dingess PM, Darling RA, Dolence EK, et al (2017). Exposure to a diet high in fat at-tenuates dendritic spine density in the medial prefrontal cortex. Brain Struct Funct, 222: 1077–1085.
4. Jéquier E (2001). Is fat intake a risk factor for fat gain in children? J Clin Endocrinol Metab, 86 (3): 980–983.
5. Marshall JA, Bessesen DH (2002). Dietary fat and the development of type 2 diabe-tes. Diabetes Care, 25 (3): 620–622.
6. Nishida C, Uauy R, Kumanyika S, et al (2004). The joint WHO/FAO expert consultation on diet, nutrition and the prevention of chronic diseases: process, product and policy implications. Public Health Nutr, 7 (1A): 245–250.
7. Rolls BJ, Shide DJ (1992). The influence of dietary fat on food intake and body weight. Nutr Rev, 50 (10): 283–290.
8. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2020). Critical vulner-abilities of nutrient content claims under U.S. FDA per serving size, CAC per 100 g or mL, CAC per serving size, and CAC per 100 kcal and the nutrient content of foods based on the proposed method. medRxiv. https://doi.org/10.1101/2020.07.26.20162099
9. Institute of Medicine (2010). Examination of front-of-package nutrition rating systems and symbols: phase I report. Washing-ton, DC: The National Academies Press.
10. Codex Alimentarius Commission (2007). Food labelling. 5th ed. Rome: Food and Agriculture Organization of the United Nations and World Health Organization.
11. Codex Alimentarius Commission (2013). Guidelines for use of nutrition and health claims (CAC/GL 23-1997 as last amend-ed 2013). Rome: World Health Organiza-tion and the Food and Agriculture Or-ganization of the United Nations. http://www.fao.org/ag/humannutrition/32444-09f5545b8abe9a0c3baf01a4502ac36e4.pdf
12. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2022). A new method for calculating calcium content and de-termining appropriate calcium levels in foods. Food Anal Methods, 15 (1): 16–25.
13. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2021). A new method for calculating thiamin content and de-termining appropriate thiamin levels in foods. J Food Compos Anal, 104: 104188.
14. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2021). A new method for calculating copper content and de-termining appropriate copper levels in foods. Rev Chil Nutr, 48 (6): 862–873.
15. Forouzesh A, Forouzesh F, Samadi Foroushani S, et al (2023). A new method for calculating dietary fiber content and determining appropriate dietary fiber lev-els in foods. Acta Medica Iranica, 61 (1): 26–35.
16. U.S. Department of Agriculture ARS (2016). USDA National Nutrient Database for Standard Reference, release 28. Washing-ton, DC: U.S. Department of Agriculture ARS. https://www.ars.usda.gov/Services/docs.htm?docid=8964
17. U.S. Food and Drug Administration. Refer-ence amounts customarily consumed: list of products for each product category: guidance for industry (2018). Washing-ton, DC: U.S. Food and Drug Admin-istration.
18. Bowman SA, Lino M, Gerrior SA, et al (1998). The healthy eating index: 1994–96. Washington, DC: U.S. Department of Agriculture, Center for Nutrition Policy and Promotion (CNPP-5). https://ageconsearch.umn.edu/record/257277
19. U.S. Department of Health and Human Ser-vices (1991). Food labeling: nutrient con-tent claims, general principles, petitions, definition of terms. Fed Regist, 56: 60421–60478.
20. Kessler DA, Mande JR, Scarbrough FE, et al (2003). Developing the “nutrition facts” food label. Harv Health Policy Rev, 4 (2): 13–24.
21. Kaushik P, Goyal P, Chauhan A, et al (2010). In vitro evaluation of antibacterial potential of dry fruit extracts of Elettaria carda-momum Maton (Chhoti Elaichi). Iran J Pharm Res, 9 (3): 287–292.
22. Nadiya F, Anjali N, Thomas J, et al (2018). Genome-wide differential expression profiling in wild and cultivar genotypes of cardamom reveals regulation of key pathways in plant growth and develop-ment. Agri Gene, 8: 18–27.
23. Kochhar A, Nagi M, Sachdeva R (2006). Proximate composition, available carbo-hydrates, dietary fibre and anti nutritional factors of selected traditional medicinal plants. J Hum Ecol, 19 (3): 195–199.
24. Bobkov S (2016). Biochemical and techno-logical properties of buckwheat grains. In: Molecular breeding and nutritional as-pects of buckwheat. Eds, M Zhou, I Kreft, SH Woo, et al. Academic Press/Elsevier, Oxford, UK, pp. 423–440.
25. Deswal A, Deora NS, Mishra HN (2014). Optimization of enzymatic production process of oat milk using response sur-face methodology. Food Bioprocess Technol, 7: 610–618.
26. Rasane P, Jha A, Sabikhi L, et al (2015). Nu-tritional advantages of oats and opportu-nities for its processing as value added foods - a review. J Food Sci Technol, 52: 662–675.
27. Butt MS, Tahir-Nadeem M, Khan MKI, et al (2008). Oat: unique among the cereals. Eur J Nutr, 47: 68–79.
28. Feng B, Ma LJ, Yao JJ, et al (2013). Protec-tive effect of oat bran extracts on human dermal fibroblast injury induced by hy-drogen peroxide. J Zhejiang Univ Sci B, 14: 97–105.
| Files | ||
| Issue | Vol 52 No 5 (2023) | |
| Section | Original Article(s) | |
| DOI | https://doi.org/10.18502/ijph.v52i5.12722 | |
| Keywords | ||
| Dietary fat Excessive fat intake Appropriate fat intake Obesity Coronary heart disease | ||
| Rights and permissions | |
|
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods. Iran J Public Health. 2023;52(5):1038-1047.
