Ethnic differences in dietary fat consumption among women in the california teachers study (Cts) Cohort

BACKGROUND: As evidenced by recent trends, although there has been a decrease in the consumption of foods known by the public to have a high fat content, shifts in eating patterns may actually have lead to increased fat consumption. Greater understanding of the sources of “invisible” fats, fats found in mixed dishes and fats used in food preparation is needed. This study characterizes the types and sources of dietary fat consumption, by ethnicity and age, in a recently established cohort of California women. METHODS: Self-reported, ethnic-specific dietary data collected using an early version of the Block-95 FFQ were analyzed for 18,050 women; 3,526 Americans (AA), 5,405 Latinas (L), 4,119 Asian Americans (AsA) and a random sample of 5,000 white (W) women in the CTS cohort. Mean differences in intake of specific foods were compared; odds ratios (OR) and 95 percent confidence intervals were estimated using unconditional logistic regression adjusting for age. RESULTS: AsA and AA women consumed more calories from fat per day than did W women (OR = 1.52, 95% CI: 1.34, 1.73 and o‎r = 1.27, 95% CI: 1.11, 1.44, for the highest vs. the lowest quintile, respectively). However, the kind of fat consumed differed substantially. AAs consumed more saturated fat and AsAs consumed more unsaturated fat. Fat consumption among Ls was more like that of Ws but differences were seen between these two groups as well. Nonwhite women used fats in cooking more often than W women. Differences also were observed in the types of fat used in cooking. Oils, salad dressing, salty snacks, and dishes containing meat (as opposed to specific meat entrees) contributed the most to total daily fat consumption. CONCLUSION: There is considerable ethnic variation in the amount and source of dietary fat.