Fat and fatty acids intake of adults in eastern Croatia

Primorac, Ljiljana; Mandić, Milena L.; Klapec, Tomislav; Folivarski, Koraljka; Perl, Antonija; Kenjerić, Daniela

doi:10.1016/s0271-5317(03)00154-4

Cited by 8 publications

(2 citation statements)

References 26 publications

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“…Numerous studies have shown that intakes of total fat (1,(5)(6)(7)(8)(9) and SFA (8)(9)(10)(11)(12) are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA (7,9,11,(13)(14)(15)(16) and monounsaturated fat (MUFA) (15)(16)(17) are often reported to be less than the desired intake levels ($6 % and $12 % for PUFA and MUFA, respectively).…”

mentioning

confidence: 99%

Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults

Joyce

Wallace

McCarthy

et al. 2009

Public Health Nutr.

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Recommendations limiting the intake of total fat, SFA, MUFA and PUFA have been established in several countries with the aim of reducing the risk of chronic diseases such as CVD. Studies have shown that intakes of total fat and SFA are above desired recommended intake levels across a wide range of age and sex groups. In addition, intakes of PUFA and MUFA are often reported to be less than the desired recommended intake levels. The aims of the present paper are to provide the first data on estimates of current intakes and main food sources of SFA, MUFA and PUFA in Irish children (aged 5-12 years), teenagers (aged 13-17 years) and adults (aged 18-64 years) and to analyse compliance with current dietary recommendations. Data for this analysis were based on the North/ South Ireland Food Consumption Survey (n 1379, 18-64 years), the National Children's Food Survey (n 594, 5-12 years) and the National Teen Food Survey (n 441, 13-17 years). Results showed that SFA intakes in Irish children, teenagers and adults are high, with only 6 % of children, 11 % of teenagers and 21 % of adults in compliance with the recommended daily intake. The main food groups that contributed to SFA intakes were whole milk; fresh meat; meat products; biscuits, cakes, buns and pastries; and sugars, confectionery and preserves.

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mentioning

confidence: 99%

Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults

Joyce

Wallace

McCarthy

et al. 2009

Public Health Nutr.

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“…Anthropological and epidemiological studies indicate that humans have evolved with respect to nutrition which had n-6 polyunsaturated fatty acids (PUFA)/n-3 PUFA ratio of 1, while today that ratio in so called Western nutrition amounts from 15/1 to 16.7/1 [1,2]. Similar values (17.1/1) were also obtained in some studies in Croatia [3,4]. High n-6 PUFA/n-3PUFA ratio is related to occurrence of many diseases cardiovascular, inflammatory and autoimmune diseases, and cancer [2,[5][6][7].…”

Section: Introduction mentioning

confidence: 67%

Effect of Dietary Fat Sources on the Fatty Acid Composition and Sensory Characteristics of Chicken Meat

Kralik¹,

Primorac²,

Kralik³

et al. 2012

JFSE

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The research was carried out in two experiments on Ross 308 male hybrid chickens. Chickens were divided into five groups (five dietary treatments differing in source and concentration of plant oil and fish oil). Feeding chickens with diets of determined composition from 22nd to 42nd day of fattening resulted in altered fatty acid profile in white meat and dark meat, and in significantly lowered n-6/n-3 polyunsaturated fatty acids (PUFA) ratio in white meat. Increase of n-3 PUFA concentration in diets resulted in statistically significant (P = 0.001) increase of n-3 PUFA, as well as in decrease (P = 0.02) of n-6 PUFA in white and dark chicken meat in the 1st experiment. The 2nd experiment resulted in statistically significant increase of n-3 PUFA concentration in white and dark chicken meat (P < 0.001), and n-6 PUFA concentration decreased only in dark chicken meat (P < 0.001). The increase of PUFA in both experiments was accompanied with decrease of saturated fatty acids (SFA) concentration in chicken meat. Although all experimental treatments were assessed as having more fishy odour and flavour than the control sample, statistically significant difference between samples was found only for fishy flavour in dark meat (P < 0.05). In the 2nd experiment, where the feeding treatment was altered seven days before chickens' slaughtering (fish oil was omitted), the intensity of fishy odour and flavour was assessed with "none" to "slightly noticeable" (P > 0.05). In order to produce chicken meat as functional product, it is possible to reach balance between high n-3 PUFA concentration and satisfactory sensory traits characteristics of chicken meat.

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Food, nutrition, and health in Croatia

Kenjerić

Sokolić

2021

Nutritional and Health Aspects of Food in the Balkans

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Fat and fatty acids intake of adults in eastern Croatia

Cited by 8 publications

References 26 publications

Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults

Intakes of total fat, saturated, monounsaturated and polyunsaturated fatty acids in Irish children, teenagers and adults

Effect of Dietary Fat Sources on the Fatty Acid Composition and Sensory Characteristics of Chicken Meat

Food, nutrition, and health in Croatia

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