SOURCES OF FAT IN THE NORTHERN IRISH DIET

AE EVANS, EE MCCRUM, R MCCLEAN, G SCALLY, D MCMASTER, CC PATTERSON

    Research output: Contribution to journalArticle

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    Abstract

    The Belfast MONICA Project carried out the joint European Economic Community WHO MONICA Project nutrition study (EURONUT) in 1985-1986 in 401 males subjects (45-64 years) using 3-day weighed records. This resulted in 356 reliable records which were analysed. The mean energy intake was 2369 Kcals (9.9 MJ) with 38 % of energy (including alcohol) derived from fat (16.5 % from saturated fat, 14.0 % from monounsaturated fat, 4.8 % from polyunsaturated fat), 14.2 % from protein, 43.2 % from carbohydrate and 4.0 % from alcohol. The mean total fat was 100.3 g (saturated fat 43.5 g, monounsaturated fat 36.9 g, polyunsaturated fat 12.5 g), with a P:S ratio of 0.32. The sources of the different kinds of fat and cholesterol are presented as cumulative percentages of the total. This is a useful way of identifying those foods which contribute chiefly to fat in the diet, and it should have important implications for the monitoring of progress towards meeting dietary guidelines.
    LanguageEnglish
    Pages545-560
    JournalEpidemiology and Public Health
    Volume38
    Issue number5-6
    Publication statusPublished - 1990

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    lipids
    monounsaturated fatty acids
    diet
    alcohols
    Dietary Guidelines
    European Union
    energy intake
    cholesterol
    nutrition
    carbohydrates
    monitoring
    energy
    proteins
    unsaturated fats
    saturated fats

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    EVANS, AE., MCCRUM, EE., MCCLEAN, R., SCALLY, G., MCMASTER, D., & PATTERSON, CC. (1990). SOURCES OF FAT IN THE NORTHERN IRISH DIET. Epidemiology and Public Health, 38(5-6), 545-560.
    EVANS, AE ; MCCRUM, EE ; MCCLEAN, R ; SCALLY, G ; MCMASTER, D ; PATTERSON, CC. / SOURCES OF FAT IN THE NORTHERN IRISH DIET. In: Epidemiology and Public Health. 1990 ; Vol. 38, No. 5-6. pp. 545-560.
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    abstract = "The Belfast MONICA Project carried out the joint European Economic Community WHO MONICA Project nutrition study (EURONUT) in 1985-1986 in 401 males subjects (45-64 years) using 3-day weighed records. This resulted in 356 reliable records which were analysed. The mean energy intake was 2369 Kcals (9.9 MJ) with 38 {\%} of energy (including alcohol) derived from fat (16.5 {\%} from saturated fat, 14.0 {\%} from monounsaturated fat, 4.8 {\%} from polyunsaturated fat), 14.2 {\%} from protein, 43.2 {\%} from carbohydrate and 4.0 {\%} from alcohol. The mean total fat was 100.3 g (saturated fat 43.5 g, monounsaturated fat 36.9 g, polyunsaturated fat 12.5 g), with a P:S ratio of 0.32. The sources of the different kinds of fat and cholesterol are presented as cumulative percentages of the total. This is a useful way of identifying those foods which contribute chiefly to fat in the diet, and it should have important implications for the monitoring of progress towards meeting dietary guidelines.",
    author = "AE EVANS and EE MCCRUM and R MCCLEAN and G SCALLY and D MCMASTER and CC PATTERSON",
    note = "3RD INTERNATIONAL CONGRESS ON MULTINATIONAL MONITORING OF TRENDS AND DETERMINANTS IN CARDIOVASCULAR DISEASE ( MONICA ), NICE, FRANCE, SEP 15-16, 1989",
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    EVANS, AE, MCCRUM, EE, MCCLEAN, R, SCALLY, G, MCMASTER, D & PATTERSON, CC 1990, 'SOURCES OF FAT IN THE NORTHERN IRISH DIET', Epidemiology and Public Health, vol. 38, no. 5-6, pp. 545-560.

    SOURCES OF FAT IN THE NORTHERN IRISH DIET. / EVANS, AE; MCCRUM, EE; MCCLEAN, R; SCALLY, G; MCMASTER, D; PATTERSON, CC.

    In: Epidemiology and Public Health, Vol. 38, No. 5-6, 1990, p. 545-560.

    Research output: Contribution to journalArticle

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    AU - SCALLY, G

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    AB - The Belfast MONICA Project carried out the joint European Economic Community WHO MONICA Project nutrition study (EURONUT) in 1985-1986 in 401 males subjects (45-64 years) using 3-day weighed records. This resulted in 356 reliable records which were analysed. The mean energy intake was 2369 Kcals (9.9 MJ) with 38 % of energy (including alcohol) derived from fat (16.5 % from saturated fat, 14.0 % from monounsaturated fat, 4.8 % from polyunsaturated fat), 14.2 % from protein, 43.2 % from carbohydrate and 4.0 % from alcohol. The mean total fat was 100.3 g (saturated fat 43.5 g, monounsaturated fat 36.9 g, polyunsaturated fat 12.5 g), with a P:S ratio of 0.32. The sources of the different kinds of fat and cholesterol are presented as cumulative percentages of the total. This is a useful way of identifying those foods which contribute chiefly to fat in the diet, and it should have important implications for the monitoring of progress towards meeting dietary guidelines.

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    EVANS AE, MCCRUM EE, MCCLEAN R, SCALLY G, MCMASTER D, PATTERSON CC. SOURCES OF FAT IN THE NORTHERN IRISH DIET. Epidemiology and Public Health. 1990;38(5-6):545-560.