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OCR for page 18
Current Trends in Consumption
of Animal Products
NUTRIENTS IN ANIMAL PRODUCTS
AND THEIR BIOAVAILABILITY
Data on the nutrient content of the food
supply provide information about the con-
tribution of various food groups to nutrients
available for consumption. This series is
computed and reporter] by the U.S. De-
partment of Agriculture (USDA). It is de-
signecl to study trends in the levels of
nutrients since the early part of the century
and changes in food sources of these nu-
trients. The data have the same limitations
as the food supply data in that they are not
adjuster] for spoilage, trimming, waste, or
cooking loss. They measure the nutrients
available for consumption by the population
rather than nutrient intake. Except for a
few processed fruits and vegetables, nu-
trient values are based on raw food values.
The nutrients consumed represent only
a fraction ofthose present in the food supply.
Numerous factors, including metabolic,
physiological, and nutritional parameters,
all influence the absorption, digestion, and
ultimate utilization of nutrients within a
food. The bioavailabflity of a nutrient may
not be equivalent in all food sources due to
18
the nutrient s altered chemical state or to
associated factors within the food or within
the meal that cause the nutrient to be in a
more available or less available form. For
instance, in dairy products, calcium is pres-
ent with lactose, a carbohydrate that en-
hances calcium s absorption. Some vegeta-
ble sources such as spinach also contain
considerable amounts of calcium, but the
presence of oxalates, which bind calcium as
insoluble salts, prevents much of its absorp-
tion.
Animal products contribute significantly
to the total nutrients in the foot! supply
(Table ~1 and Figure 2-1~. They are a
primary source of vitamins B12 and Be,
riboflavin, niacin, zinc, phosphorus, and
calcium and account for 68 percent of the
protein available in the food supply.
Calories
Overall, animal products provide about
36 percent of the caloric content of the food
supply while contributing more than a third
of the iron, vitamin A, thiamine, and mag-
nesium content; about half of the niacin,
riboflavin, and vitamin Be content; more
OCR for page 19
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-1 Selected Nutrients Provided by Animal Products, 1985 (in percent)
Animal Product
19
Nutrient
M ilk
alla Milk Red ^~
Products Eggs Meata Poultry Shellfish Fats
Total for Total from All
Fish and Animal All Animal Foods (per
Products (%) capita/day)
Calories 10.0 1.6 15.5 3.5 0.9 4.2 35.63,560.0b
Protein 20.9 4.2 27.6 11.2 4.6 0.0 68.5102.0 g
Total fat 11.4 2.3 27.7 4.9 0.7 9.6 56.6172.0 g
Saturated fatty acids 20.5 2.0 32.8 4.0 0.5 14.3 74.259.0 g
Cholesterol 14.0 40.4 25.8 11.1 3.4 5.3 100.0480.0 trig
Vitamins
Niacin 1.6 0.1 27.3 14.3 5.3 0.0 48.626.() mg
Riboflavin 34.6 4.5 16.3 4.9 1.1 0.1 61.49.4 mg
Thiamine 8.8 1.4 23.5 1.8 0.6 0.0 36.12.2 Brag
Vitamin A 9.6 1.9 12.5 4.3 0.3 1.9 30.59,900 IU
Vitamin B6 11.0 2.0 25.6 10.3 3.7 0.0 52.82.1 nag
Vitamin Be 20.0 6.3 51.5 8.4 12.1 0.0 98.38.8 lag
M inerals
Calcium 76.2 2.2 2.2 0.8 1.2 0.2 82.8920.0 nag
Iron 2.4 4.0 23.1 4.7 1.5 0.0 35.718.3 nag
Magnesium 20.0 1.3 9.0 3.8 2.1 0.0 36.3320.0 sing
Zinc 19.8 4.1 36.2 8.1 3.3 0.1 71.512.3 mg
NOTE: Values are based on disappearance of retail weight without correction for waste or other loss filch as
nutrient losses during cooking.
aRed meat is beef, veal, pork, and lamb.
bThis figure may differ slightly from other published sources because of rounding.
SOURCE: Human Nutrition Information Service, U.S. Department of Agriculture, unpublished clata, 1987.
The nutrient composition values for meats is not updated. A revision of procedures and data for estimating the
nutrient contribution of meat is in progress.
than 70 percent of the zinc content; more
than 80 percent of the calcium content; and
nearly 100 percent of the vitamin BY con-
tent.
Red meats account for the largest pro-
portion of the calories (about 15 percent),
followed by dairy products (10 percent),
animal fats (4 percent), poultry (3.5 percent),
eggs (1.6 percent), and fish and shellfish
(0. 9 percent). From 1977 to 1985, the total
calories available per capita in the food
supply have increased by 7 percent, from
3,330 to 3,560. This parallels an increase in
caloric intake indicated by dietary survey
data from 1977 to 1985 for children ages 1
to 5 years of 8.3 percent, women ages 19
to 50 years of 5.6 percent, and men ages 19
to 50 years of 15 percent.
In the 1977-1978 Nationwide Food Con
sumption Survey (NFCS), animal products
contributed an average of about 45 percent
of total calories to the diets of all individuals,
with dairy products accounting for about 14
percent; meat, poultry, and fish about 28
percent; and eggs 2.4 percent (Table 2-
2~. The meat, poultry, and fish group was
the primary source of calories for adults,
contributing 24 to 34 percent of total intake.
Children of ages 3 to 14 years derived
slightly fewer calories from this category (20
to 25 percent) and more from the dairy and
grain products groups than did adults.
It is possible that the fat, and therefore
the calories, derived from meats, poultry,
and fish is overstated in the NFCS analysis.
In analyzing the dietary survey responses,
if an individual did not specify whether he
or she ate the separable fat on meat or the
OCR for page 20
20
Nutrients
Calorles
Protein
Total Fat
Saturated
Fatty Acids
Cholesterol
Vitamins
A
Thlamin
Rlboflavin
Nlacin
B6
B12
Minerals
Iron
Calclum
Zinc
Magnesium
DESIGNING FOODS
0 10 20 30 40
50 60 70 80 90 100
Percent
FIGURE ~1 Selected nutrients provided by animal products (in per-
cent). See also Table ~1. Source: Human Nutrition Information Service,
U. S. Department of Agriculture, unpublished data, 1987. (The nutrient
composition values for meats are not updated. A revision of procedures
and data for estimating the nutrient contribution of meat is in progress. ~
poultry skin, the methodology stipulated
that it be assumed that all these components
were eaten. The American Meat Institute
study (Stanton, 1987) addresses this issue.
Protein
The protein from animal products (lifters
in several respects from that from vegetable
sources. First, animal products are richer
than vegetable sources of the eight essential
amino acids, those components of proteins
that cannot be synthesized by the body and
must be supplied in food. Animal products
provide almost three-fourths of the eight
essential amino acids in the food supply and
contribute about 67 percent of the total
protein, reflecting the greater concentration
of these vital nutrients (Table 2~3) (Link-
swiler, 1982).
Few proteins from either animal or veg
etabie sources are consumer! without some
further processing, usually cooking. How
this affects the bioavailability of the proteins
for utilization by the body is important,
particularly when estimating the amount of
protein available in the foot! supply. Proper
cooking facilitates digestion and utilization
by partially breaking down the protein struc-
ture. Excessive or prolonged heating, how-
ever, may actually produce new chemical
bonds, decreasing the cligestibility of the
protein. An example is the clecreased phys-
iological availability of lysine, tryptophan,
ant! other amino acids in toasted cereal
products (Love, 1982). Lysine, for example,
under high heat, links with carbohydrate to
form a bone! resistant to cleavage. Severe
heating of animal proteins has also been
shown to destroy cystine and result in re-
duced digestibility and availability of amino
acids (Cheftel, 1977~.
OCR for page 21
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-2 Contribution of Animal Products to Total Calories in the Diet Based on
3-Day Intake (in percent)
Animal Product
21
Number Milk Red Meat,
of Survey and Milk Poultry,
Group and AgeParticipants Products Eggs and Fisha Totalb
Children
<1421 57.2 1.0 6.7 64.9
1-21,035 24.9 2.9 20.3 48.1
~51,719 20.1 2.3 21.4 43.8
6 81,841 20.3 1.6 22.1 44.0
Females
~111,011 19.4 1.6 22.7 43.7
12-141,148 17.9 1.6 24.8 44.3
1~181,473 15.7 1.7 27.5 44.9
1~221,317 13.0 2.4 29.4 44.8
23 343,879 11.9 2.4 30.3 44.6
3~503,759 10.2 2.9 32.2 45.3
51 642,936 10.9 2.7 31.0 44.6
6~741,376 12.3 2.7 28.4 43.4
75+751 14.1 2.7 25.2 42.0
Males
~11939 18.9 1.7 23.9 44.5
12-141,150 18.4 1.7 24.6 44.7
1~181,394 16.7 2.1 27.6 46.4
1~221,030 12.6 2.3 32.0 46.9
23 342,716 11.0 2.5 31.8 45.3
35 502,571 9.6 2.9 33.5 46.0
51 642,161 10.6 3.0 32.5 46.1
6~741,049 11.7 3.2 29.3 44.2
75+465 12.1 3.9 28.0 44.0
Total36,142 14.3 2.4 28.4 45.1
NOTE: Food groups include mixtures with main ingredient from the group; therefore, calories from some
vegetable sources in such mixtures are included. Calories from small amounts of animal sources in mainly
vegetable mixtures are excluded.
a Red meat is beef, veal, pork, and lamb.
bThe total is for the three groups of animal products shown.
SOURCE: U.S. Department of Agriculture. 1984. P. 64 in Nutrient Intakes: Individuals in 48 States, Year
1977-78. Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service.
Hyattsville, Md.: U. S. Department of Agriculture.
From the food supply data, about 102
grams of protein are available per capita,
with 68.5 percent derived from animal prod-
ucts. Of this amount, red meat contributes
the largest percent (27.6), followed by dairy
products (20.9) and poultry (11.2), with the
fish/shellfish and egg groups contributing
about 4.6 and 4.2 percent, respectively. The
trend in the percentage of calories from
protein, fat, and carbohydrate in the food
supply from 1957 to 1984 is evident in Table
2 4.
In line with the per capita disappearance
data, animal products contributed about 70
percent of the protein in the 1977-1978
NFCS (Table 2-5). The red meat, poultry,
and fish group was the largest source of
protein, contributing 40 to 56 percent of
OCR for page 22
22
TABLE 2-3 Percentage of Contribution
of Essential Amino Acids from Animal
Products to Total Essential Amino Acids
in the U.S. Foo(l Supply
Amino Acid
Amino Acids from
Animal Protein
(% total)
Isoleucine
Leucine
Lysine
Phenylalanine
Threonine
Total sulfur-conta~ning
Tryptophan
Valine
74.2
72.8
83.6
66.7
75.4
74.9
71.5
73.7
SOURCE: Adapted from H. M. Linkswiler. 1982.
Importance of animal protein in human nutrition. P.
270 in Animal Products in Human Nutrition, D. C.
Beitz, and R. G. Hansen, eds. New York: Academic
Press.
the protein in the diets of adults and 35 to
39 percent of the protein in children's diets.
Eggs accounted for roughly 3 to 5 percent
of the total protein in the diets of most age
and sex groups, except for elderly males,
who cierivec] 6 percent of their daily protein
from eggs. Table 2-6 compares NFCS and
Continuing Survey of Foot] Intake by In-
divicluals (CSFII) data in terms of the per-
centage of calories from protein and fat.
Fat, Saturated Fatty Acids, and
Cholesterol
Although animal products are important
sources of many nutrients, they are also a
significant source of fat. On a raw basis,
animal products account for 57 percent of
the fat available for consumption (Table 2-
14. However, the data based on nutrients
in raw food may overstate the tat eaten as
part of meat products because meats lose
substantial amounts of fat during cooking.
This is not true for foods like milk and milk
products or grains. Waste is also an impor-
tant consideration when trying to determine
foot! sources of fat. For example, all the
separable fat on meat may not be consumed.
DESIGNING FOODS
TABLE 2-4 Sources of Food Energy in
the U.S. Food Supply for Selected Years
(in percent)
Source 1957 - 1959
1967-1969 1984
Protein 12
Fat 41
Carbohydrate 47
12
43
45 46
SOURCE: Adapted from N. R. Raper and R. M.
Marston. 1986. Levels and sources of fat in the U.S.
food supply. P. 131 in Dietary Fat and Cancer, C. Ip,
D. F. Birt, A. E. Rogers, and C. Mettlin, eds. New
York: Alan R. Liss, Inc.
~. ~,
. ~
L)ata from the tood supply indicate that
the contribution of fat from animal sources
has been decreasing, while that from veg-
etable sources has been increasing (Figure
2-2~. Changes in the level and sources of
fat in the food supply have also affected the
fatty acid content. Table 2-7 presents trend
data on the percentage of saturated fatty
acids and two unsaturated fatty acids (oleic
and linoleic) in the foot] supply.
Knowledge of the fatty acid composition
of dietary fats (visible/invisible) is important
because different fatty acids, both saturated
and unsaturated, exert different metabolic
or physiological effects. Also, in some in-
stances the effects of certain component
fatty acids are not known.
Except for milk fat (butterfat), most ani-
mal fats contain palmitic and stearic acids
as the major saturates] fatty acids. In addi-
tion, milk fat contains significant amounts
of short-chain (C4, C6) and medium-chain
(C8, CIO, Cal) fatty acids (Table 2-8~. (The
nomenclature used to describe a fatty acid
includes carbon chain length and numbers
of double bonds, if present. For example,
an 18-carbon fatty acid with one double
bond would be written as Cog i; an 18-carbon
fatty acid] without double bonds, that is,
completely saturated, would be written as
Cage.) Current evidence indicates that clif-
ferent dietary saturated fatty acids may have
different physiological effects. For example,
stearic acid (Cur) has negligible effects on
serum cholesterol levels as compared to
OCR for page 23
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-5 Contribution of Animal Products to Protein in the Diet Based on 3-Day
Intake (in percent)
Animal Product
23
Number Milk Red Meat,
of Survey and Milk Poultry,
Group and AgeParticipants Products Eggs find Fish'i Totali'
Children
<1421 62.9 1.6 13.0 77.5
1-21,035 32.7 4.5 34.9 72.1
~51,719 26.9 3.7 38.0 68.6
6 81,841 26.7 2.6 39.4 68.7
Females
~111,011 25.0 2.6 40.2 67.8
12-141,148 22.4 2.5 43.9 68.8
1~181,473 19.9 2.8 48.2 70.9
1~221,317 16.4 3.7 50.7 70.S
2~343,879 15.4 3.7 52.0 71.1
3~503,759 12.9 4.3 54.1 71.3
51~42,936 13.9 4.2 52.6 7().7
6~741,376 15.8 4.3 48.9 69.0
75+751 18.2 4.4 45.0 67.6
Males
~11939 24.0 2.7 42.0 68.7
12-141,150 23.2 2.7 42.8 68.7
1~181,394 20.9 3.2 46.6 70.7
1~221,030 15.7 3.6 52.9 72.2
2~342,716 13.8 3.9 53.7 71.4
3~502,571 11.5 4.4 55.7 71.6
51 642,161 12.8 4.6 54.6 72.0
6~741,049 14.8 5.2 50.1 70.1
75+465 15.2 6.3 47.6 69.1
Total36,142 18.1 3.8 48.7 70.6
NOTE: Food groups include mixtures with main ingredient from the group; therefore, protein frown some
vegetable sources in such mixtures is included. Protein from small amounts of animal sources in mainly vegetable
mixtures is excluded.
aRed meat is beef, veal, pork, and lamb.
bThe total is for the three groups of animal products shown.
SOURCE: U.S. Department of Agriculture. 1984. P. 70 in Nutrient Intakes: Individuals in 48 States? Year
1977-78. Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service.
Hyattsville, Md.: U. S. Department of Agriculture.
paimitic acid (C160) (Hegsted et al., 1965;
Keys et al., 1965~. Furthermore, the met-
abolic effects of the short- and medium-
chain fatty acids of milk fat have not been
determined, and it is questionable whether
they should be grouped (for nutritional
considerations) with the saturated fatty acids
with known hyperlipidemic effects, such as
palmitic acid.
Oleic acid (Cat if, a major fatty acid com-
ponent of animal fats, has hypocholestero-
lemic (cholesterol-lowering) effects (Grundy,
1986), and therefore in moderate amounts
is not considered to be an undesirable
dietary fatty acid. All animal fats contain
polyunsaturated fatty acids, usually in rel-
atively small amounts (Table 2-8~. The com-
mon tendency to broadly categorize all an
OCR for page 24
24
TABLE 2-6 Calories from Protein and
Fat (in percent)
Group and Age
Protein
1977 1985
Fat
1977 1985
Children (1-5)
Females (1~50)
Males (1~50)
15.7
17.1
16.5
15.7
16.1
15.9
37.6
40.8
41.3
34.3
36.6
36.4
SOURCES: Adapted from U.S. Department of Ag-
riculture 1985. P. 48 in Women 1~50 Years and Their
Children 1-5 Years, 1 Day, 1985. Nationwide Food
Consumption Survey, Continuing Survey of Food
Intakes by Individuals, Report 85-1, Human Nutrition
Information Service. Hyattsville, Md.: U.S. Depart-
ment of Agriculture. U. S. Department of Agriculture.
1986. P. 46 in Men 1~50 Years, 1 Day, 1985. Nation-
wide Food Consumption Survey, Continuing Survey
of Food Intakes by Individuals. Report 85-3, Human
Nutrition Information Service. Hyattsville, Md.: U.S.
Department of Agriculture. See these reports for
information on changes in methods and data bases that
may affect differences in results between 1977 and
1985.
imal fats as high in saturated fatty acids is
inaccurate; animal fats are made up of a
mixture of saturated and unsaturated fatty
acids, as shown in Table ~8. The potential
100
cat
DESIGNING FOODS
physiological effects of animal fats containing
significant amounts of stearic ACTS 0), oleic
(Cal if, short-chain fatty acids, or all three
need to be evaluated.
Contrary to popular opinion, vegetable
oils rank as one of the primary sources of
saturates] fatty acids in the food supply. As
shown in Table 2-8, vegetable oils such as
coconut, palm, and palm kerned oils are as
much or more saturated than most animal
fats, and considerable amounts are used in
commercial baking and as frying fats. Other
vegetable oils contain a smaller percentage
of saturated fatty acids, but contribute sub-
stantially to the total because of the volume
in which they are consumed.
Data on the contribution of animal procl-
ucts to total dietary fat from the 1977-1978
NFCS are presented in Table ~9. Dietary
levels of fat averaged 41 percent of total
calories for the survey population. More
than 63 percent of the total fat was derived
from three groups of animal products: 42
percent from reel meats, poultry, and fish;
17 percent from milk ant! milk products;
and 4 percent from eggs.
o
Animal
70
~ Vegetable
~-
1957 - 1959 1967 - 1969 1984
FIGURE ~2 Fat from animal versus vegetable sources in the U. S. food
supply for selected years (in percent). Source: Data from N. R. Raper,
and R. M. Marston. 1986. Levels and sources of fat in the U.S. food
supply. Pp. 127-152 in Dietary Fat and Cancer, C. Ip, D. F. Birt, A.
E. Rogers, and C. Mettlin, eds. New York: Alan R. Liss, Inc.
OCR for page 25
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-7 Selected Fatty Acids in the U. S. Food Supply (in percent)
25
Year
Fatty Acid 190~1913 19_~1929 193.~1939 1947-1949 1957-1959 1967-1969 1975 1980 1984
Saturated 42 42 42 4() 40 37 35 34 35
Oleic 37 38 37 :38 :38 363 39 38 38
Linoleic 7 8 9 10 11 13 15 16 15
SOURCE: Adapted front N. R. Raper gild R. M. Slar.stoll. 19`ci~] l,`wels clll~l s<:lllces elf lilt in this U.S. food
supply. P. 142 in Dietary Fat anal Cancer, C. Ip D. F. Birt? A. E. Rogers, a~! C. Mottling ads. New York: Algal
R. Liss, Inc.
TABLE 2-8 Fatty Acid Composition of Selected Fats awl Oils, Expressed as Percentage
of Total Fatty Acids
Fatts: Acrid
Saturated Mollolllls;3t~lr;~ted
Fat or Oil 'C1()() C12(), Cal) C 16() (~I`:() CCl(:l. Clan
Polvullsatlll ated Other
C 1S 2, (, 18::3
Coconut oil 14.0 74.5 2.5 6.5 1.5 0.1
Palm kernel oil S. 2 73.6 2. -I 13. ~2.0 0. 1
Butter oil 9.2 47.() 1_.5 3().1 3.4
Palm oil - 46.5 i. ~38.9 9.4 ().5
Beef fat 0.1 28.9 _1.6 42.1 2.8 4.6
Lard (pork) 0.1 26.4 12.3 48.2 ().() 3.()
Chicken fat 24.7 6.4 48.1 0.2 ().6
Duck fat 23.4 5.5 47.() 5.5
Mutton fat 0.2 29.1 24.5 35.8 5.3 5.1
Cocoa butter 2.5.9 :34.5 35.6 2.9 1.1
Corn oil 12.2 2.2 77.6 3.7
Olive oil 13.7 2.5 72.3 1.5
Rapeseed oil 3.9 1.9 64.3 9.9
Sunflower seed oil 7.5 4.7 18.7 9.1
Soybean oil 11.1 4.0 23.5 1.4
Egg yolk 26.1 9.9 49.9 4.7
Salmon oil 15.1 3.S 42.5 X.6
Cod liver oil 3.2 3.7 34.6 7.3 1.2
Herring oil 8.0 1.4 35.2 2.4 3.0
NOTE: Fats and oils are listed frown most to least saturated. The numbers ifs the column headings indicate the
length of the carbon chain of individual fatty acids gild the umber of double bonds. For example, a 10-carbon-
chain fatty acid without double bonds is expressed as C~`,~,.
SOURCES: Adapted front Durkee's Typical Col~positiol~s Slid Chemical Constants of Common Edible Fats and
Oils. 1970. Cleveland, Ohio: SCM Corp. C. LellteI? ed. 1981. P. 264 ill Ceil Scientific Tables, 8th rev. ea.,
Vol. 1. Basel, Switzerland: CIBA-GEIGY Corp.
In the 1977-1978 NFCS, red meats pro-
vided the major source of fat (32 to 49
percent) in the diets of all age groups other
than infants. The contribution of red meat,
poultry, and fish to total fat was highest for
men and women ages 35 to 50. However,
males ages 15 to 18 derived a smaller
proportion of fat from the red meat group
and a greater proportion from milk and milk
products than did adult males. These young
males had the highest fat intake of any
group. Grains, milk, and milk products
contributed roughly comparable amounts of
fat to the diets of adults (11 to 15 percent).
These food groups were greater sources of
fat for children and teenagers than for adults.
OCR for page 26
26
DESIGNING FOODS
TABLE 2-9 Contribution of Animal Products to Fat in the Diet Based on 3-Day Intake
(in percent)
Animal Product
Number Milk Red Meat,
of Survey and Milk Poultry,
Group and AgeParticipants Products Eggs and Fisha Toted
Children
<1421 69.5 2.0 10.3 81.8
1-21,035 30.1 5.1 32.2 67.4
~51,719 24.4 4.0 34.3 62.7
6 81,841 24.2 2.8 34.8 61.8
Females
~111,011 23.0 2.8 35.6 61.4
1~141,148 21.0 2.7 38.0 61.7
1~181,473 18.3 3.0 41.1 62.4
1~221,317 15.3 4.0 43.5 62.8
23 343,879 14.1 4.0 44.1 62.2
3~503,759 11.8 4.6 46.7 63.1
51 642,936 12.8 4.5 45.3 62.6
6~741,376 14.7 4.6 43.1 62.4
75+751 17.4 4.7 38.9 61.0
Males
~11939 22.2 2.9 36.8 61.9
1~141,150 21.4 2.9 37.6 61.9
1~181,394 19.1 3.4 41.3 63.8
1~221,030 14.9 3.8 47.0 65.7
2~342,716 13.1 4.0 46.7 63.8
3~502,571 11.1 4.6 48.8 64.5
51~42,161 12.4 4.7 47.3 64.4
6~741,049 14.0 5.3 44.1 63.4
75+465 15.0 6.2 42.7 63.9
Total36,142 16.9 4.0 42.4 63.3
NOTE: Food groups include mixtures with main ingredient from the group; therefore, fat from some vegetable
sources in such mixtures is included. Fat from small amounts of animal sources in mainly vegetable mixtures is
excluded.
aRed meat is beef, veal, pork, and lamb.
bThe total is for the three groups of animal products shown.
SOURCE: U.S. Department of Agriculture. 1984. P. 76 in Nutrient Intakes: Individuals in 48 States, Year
1977-78. Nationwide Food Consumption Survey 1977-78. Report I-2, Human Nutrition Information Service.
Hyattsville, Md.: U. S. Department of Agriculture.
Within the meats group, beef was the
primary source of fat for most age and sex
groups, particularly adult males (Table 2-
10~. Males ages 19 to 50 derived 17 percent
of their dietary fat from beef, compared
with 15.2 percent for females of the same
age. Poultry was a slightly more important
source of fat for women than for men. Pork
contributed proportionately more to fat in
take for children ages 1 to 5 than for other
ages. This age group consumed a greater
proportion of its meat in the form of proc-
essecl pork, in particular, frankfurters and
bologna (Pao et al., 1982~.
Table 2-11 summarizes 1985 CSFII data
on the fat and cholesterol in women's diets.
The reel meat, poultry, en cl fish group (in-
cluding mixtures) was the primary source
OCR for page 27
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
offal, fatty acids, and cholesterol in women's
diets, with red meat providing about half of
these components. Red meat was the most
significant source of cholesterol, although
the contribution Poultry was only slightly
less than that of beef or other red meats.
Shell eggs accounted for only 29 percent of
total cholesterol intake because most eggs
are consumed as ingredients in other foods,
so that the cholesterol originating from eggs
is distributed among other food groups such
as grain products.
The USDA is developing an automated
system for classifying ingredients of mix
27
tures reported in its surveys into appropriate
groups. For example, the beef and vegeta-
bles in beef stew now classified as a mixture
will be moved to the beef and vegetable
groups. This classification system will be
used to supplement the system now used,
not replace it. The partly completed system
was used to determine the proportion of fat
and cholesterol in the 4-day diets of women
surveyed in 1985. Commercially prepared
bakery products such as bread, doughnuts,
and snacks have not yet been separated into
ingredients and some ingredients are in raw
form.
TABLE 2-10 Contribution of Animal Products to Mean Intake of Fat and Percentage of
Fat Based on 1-Day Intake
Animal Product
Total Fat Milk Total Red Meat, Lamb,
Intake arid Milk Poultry, Fish, Veal, and
Group and Age (g/day) Products Eggs and Mixturesa Beef Pork Game Poultry
(,hildre~l
<1 30.4 67.9 2.4 12.9 3.0 1.6 0.7 1.5
1-2 48.9 30.3 5.5 29.9 8.5 10.5 0.1 4.7
3-5 61.0 24.5 5.1 32.9 9.7 10.3 0.04 4.7
6-8 72.4 24.3 3.2 34.7 11.3 11.2 0.2 4.4
Females
~11 79.1 21.8 2.6 35.4 11.8 10.8 0.1 5.1
12-14 85.3 21.3 3.3 36.6 12.6 10.7 0.2 4.4
15-18 80.5 18.5 3.1 38.1 13.0 9.7 0.8 5.4
1~22 75.9 17.1 4.8 42.2 14.3 13.0 0.3 5.2
2~34 73.7 15.1 4.8 42.3 14.3 11.7 0.3 5.3
35-50 70.8 12.2 4.3 45.4 16.5 11.9 0.6 5.4
51-64 71.2 12.3 4.7 43.9 16.3 11.4 0.7 5.6
6.474 65.8 15.6 4.2 39.8 11.9 13.1 0.9 6.2
75+ 59.0 19.8 4.4 36.6 12.5 11.4 0.8 4.7
Males
9-11 87.6 21.9 4.0 36.4 12.3 10.6 0.7 4.3
12-14 105.5 19.9 4.1 37.6 12.5 11.1 0.02 3.6
15-18 123.3 18.2 3.7 41.7 16.4 11.1 0.1 4.2
19-22 118.4 16.0 3.7 44.4 17.8 11.2 0.2 5.8
2~34 114.8 13.1 4.1 44.7 16.8 12.6 0.2 4.1
3.~50 109.3 12.2 5.2 46.8 16.8 12.8 0.2 4.5
51-64 101.6 12.0 4.8 46.3 16.0 14.6 0.5 4.7
65-74 92.8 13.9 5.5 42.2 15.0 13.6 0.4 4.8
75 + 86.2 15.2 6.2 42.7 13.0 18.3 1.1 5.7
aRed meat is beef, veal, pork, and lamb.
SOURCE: Adapted from R. L. Ri7.ek and E:. M. Jackson. 1982. Current food consumption practices and nutrient
sources ifs the American diet. Pp. 150-151 in Animal Products in Human Nutrition, D. C. Belt% and R. G.
Hansen, eds. New York: Academic Press.
OCR for page 28
28
DESIGNING FOODS
TABLE 2-11 Percentage of Fat, Fatty Acids, and Cholesterol in Diets of Women, Ages
19-50 Years Based on 1-Day Intake
Saturated
Food Sourcea Total Fat Fatty Acids Cholesterol
Milk and milk products 14.4 24.8 11.8
Eggs (as shell eggs) 3.8 3.0 29.2
Meat, poultry, and fish 32.2 31.3 37.7
Total red meaty 16.6 17.6 15.7
Beef 7.6 8.6 8.0
Poultry 3.6 2.7 6.1
Fish 1.7 1.2 3.7
Mixtures 10.3 9.7 12.3
Total animals 50.4 59.1 78.7
Fats and oils 12.8 9.4 2.4
Fruits and vegetables 9.3 7.6 2.5
Grain products 22.2 19.6 16.0
Legumes, nuts, and seeds 3.4 1.8 0.3
Miscellaneous 2.0 2.6 0.2
aFood groups include mixtures with main ingredient from the group; therefore, lipids from some vegetable
sources in such mixtures are included. Lipids from small amounts of animal sources in mainiv veQ.~ahle mixt~'r`?c
are excluded.
bRed meat is beef, veal, pork, and lamb. In this case, the category also includes organ meats and processed
meats.
CThe total is for the three groups shown.
Includes butter and other animal fats and oils in table fats and salad dressings.
SOURCES: U.S. Department of Agriculture. 1985. Women 19 50 Years and Their Children 1~ Years, 1 Day,
1985. Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-1,
Human Nutrition Information Service. Hyattsville, Md.: U.S. Department of Agriculture. Human Nutrition
Information Service, U.S. Department of Agriculture, unpublished data, 1987.
O ~_, _
Preliminary results suggest that the red
meat, poultry, and fish category provided
about one-fourth of the fat and more than
one-third of the cholesterol. Fresh, unpro-
cessed red meat provided almost one-fifth
of the total fat and cholesterol. Eggs pro-
vided more than 40 percent of the choles-
terol. Fats and oils provided about one-
tenth of the fat, one-tenth of saturated fatty
acids, and only 5 percent of the cholesterol,
all of which was from animal sources. This
information is summarized in Table 2-12.
Vitamins
Animal products contribute between 33
and 100 percent of avaflable quantities of
specific vitamins in the food supply. They
are good sources of most of the B vitamins,
particularly riboflavin, niacin, vitamin B6,
ant vitamin BE
In the 1977-1978 NFCS, milk and milk
products contributed 14 percent of calories
but larger proportions of several nutrients.
They were the primary source of riboflavin
and vitamin B,2 in the diet, contributing an
average of nearly 30 percent. Milk and milk
products also contributed over 16 percent
of vitamin A and smaller percentages of
other vitamins. Eggs contributed over 4
percent of vitamin A and riboflavin.
Table ~13 summarizes the contribution
of animal products to the vitamin content
of the diet, using data from the 1977-1978
NFCS. The category of red meat, poultry,
and fish is the major source ofthe preformed
niacin (44.3 percent), vitamin B6 (39.9 per-
cent), riboflavin (24.2 percent), thiamine
OCR for page 34
34
basis. The 185 pouncis of red meat, poultry,
and fish available per capita in 1985 trans-
lates to roughly 8.1 ounces per day, raw
weight. The USDA estimates that cooking
losses for meat, poultry, and fish range from
15 to 30 percent, depencling on the type of
commodity and the method of preparation
(U.S. Department of Agriculture, 19751.
Using this adjustment for the conversion of
the data indicates that roughly 5.7 to 7.0
ounces of cooked, edible rec! meat, poultry,
and fish were available from the food supply
per person per day in 1985. Spoilage, plate
waste, and trimming during preparation
further reduced the amount actually in-
gested. Also, this estimate floes not take
into account differences in intake by age
ant] sex groups or variations that occur in
daily intake.
Dietary Survey Data
In general, the dietary survey data reflect
the decline in red meat consumption indi-
cated by the foot] supply data (Table 2-171.
Comparison of data from the 1977-1978
NFCS and the 1985 CSFII indicates that
the average daily intake of beef by women
ages 19 to 50 decliner] by 45 percent com-
pared with 22 percent for pork and 19
percent for processed meats. In contrast to
the food supply data, the survey of women's
diets inclicatec] a 14 percent clecTine in
chicken intake. Comparison of data from
the 1977-1978 NFCS and 1985 CSFII in-
dicate that the intake of fish increaser! 18
percent.
Despite significant declines in the intake
of red meat by women between 1977 and
1985, intake of the total re(l meat, poultry,
ant] fish category cleclined only slightly.
Mixtures accounted for half of the total
intake of the rec] meat, poultry, and fish
category in 1985, compared with one-thir(l
in 1977. The shift to mixtures signifies that
meats are being user! more as an ingredient
in meals and less as a separate menu item.
The 1985 CSFII data indicate that changes
1
DESIGNING FOODS
in men's intake of meat were similar to those
for women. Mixtures that may have in-
clucled foods other than meats (such as
grains) accounted for two-thirds of the total
intake of red meat, poultry, and fish.
National Live Stock ~ Meat Board
Study
The National Live Stock & Meat Board
study, "Contribution of Red Meat to the
U.S. Diet" (Breiclenstein ant] Williams, 1987),
estimated meat intake using per capita (lis-
appearance data and private survey data
(Yankelovich, Skelly and White, Inc., 1985~.
The private survey segmented the popula-
tion into different user levels (light, mod-
erate, or heavy) on the basis of telephone
interviews of 1,211 inclivicluals identified as
the primary food shopper for the household.
This analysis differs from recall data from
dietary surveys in that estimates for "in-
gested" and "available" red meats are rec-
oncilec! numerically. The surveyors esti-
mated that dally per capita cooked rec] meat
intake for light users was 41.4 grams (1.45
ounces); for moderate users, 117 grams (4.14
ounces); and for heavy users, 216.31 grams
(7.66 ounces). The estimated breakdown by
different types of meat is given in Table 2-
18. The nutrient contribution of rec] meat
by use level is summarized in Table 2-19.
The committee believes that the data pro-
vide a useful analysis of reel meat consump-
tion in the Unitec] States.
Milk, Milk Products, and Eggs
Food Supply Data (1965-1985)
Historically, milk and milk products have
been an important part of the U.S. diet.
But as for real meats, trencis for individual
milk and milk products differ greatly (Table
2-20~: low-fat milk, yogurt, and hard cheese
have increase<] the most of all products in
this category from 196S to 1985, whereas
OCR for page 35
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-17 Meat, Poultry, and Fish: Trends in Consumption and Mean Intake
Number of Survey
Participants
Mean Intake (g/day)
35
Percent Consuming
Group and Food19771985 1977 1985 1977 1985
Children, 1-5690548
Beef 21 14 29.1 17.5
Pork 7 7 20.5 16.2
Lamb, veal, and dance Z. 1 0.3 1.4
Organ meats l' b 0.7 0.3
Frankfurters, sausages, and
luncheon meats 15 12 33.1 28.2
Chicken 17 16 17.0 19.6
Fish and shellfish 5 5 7.0 8.1
Mixturesa 45 45 34.7 32.0
Fences, 19-502,2281,503
Beef 49 27 34.9 23.1
Pork 18 14 24.0 20.5
Lamb, veal, and game 1 1 1.3 1.0
Organ meats 1 1 0.9 1.0
Frankfurters, sausages, and
luncheon meats 16 13 25.1 24.6
Chicken 22 19 16.1 16.8
Fish and shellfish 11 13 9.8 11.5
Mixturesa 65 88 33.2 37.1
Males, 19-501,7781,134
Beef 80 52 42.0 28.3
Pork 28 26 28.2 25.3
Lamb, veal, and game 3 1 1.9 0.5
Organ meats 2 1 1.4 0.4
Frankfurters, sausages, and
luncheon meats 32 27 35.7 31.4
Chicken 28 23 14.0 13.3
Fish and shellfish 14 21 8.5 11.4
Mixturesa 105 110 39.0 39.7
aMixtures are mainly meat, poultry, or fish.
bValues are less than 0.5 but more than 0.0.
SOURCES: Adapted from U.S. Department of Agriculture. 1985. Pp. 10 and 12 in Women 1~50 Years and
Their Children 1-5 Years, 1 Day, 1985. Nationwide Food Consumption Survey, Continuing Survey of Food
Intakes by Individuals. Report 85-1, Human Nutrition Information Service. Hyattsville, Md.: U.S. Department
of Agriculture. U.S. Department of Agriculture. 1986. Pp. ~9 in Men 1~50 Years, 1 Day, 1985. Nationwide
Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-3, Human Nutrition
Information Service. Hyattsville, Md.: U.S. Department of Agriculture. See these reports for information on
changes in methods and data bases that may affect differences in results between 1977 and 1985.
whole and processed milk (condensed and
evaporated) have shown the largest decrease
during the same period.
Whole, low-fat, skim and flavored milks
and buttermilk currently constitute nearly
three-fourths of the milk and milk products
group on a product weight basis. In 1985
per capita sales of fluid whole milk was at
about half the level it was in 1965 (116.5
pounds versus 236.5 pounds). In contrast,
per capita sales of low-fat milk increased
more than 680 percent (luring this same
period, from 10.9 pounds in 1965 to 85.0
pounds in 1985. This dramatic shift from
OCR for page 36
TABLE 2-18 Estimates] Average Daily Consumption of Cooked Red Meats in the
U.S. Diet, 1984
Consumption Level
Light Moderate Heavy
_
Red Meat Grams Ounces Grams Ounces Grams Ounces
Beef 16.31 0.57 42.16 1.49 67.44 2.38
Ground beef 7.89 0.28 17.50 0.62 30.14 1.06
Pork 2.80 0.10 11.17 0.39 21.99 0.78
Lamb 0.32 0.01 0.62 0.02 1.23 0.04
Veal 0.63 0.02 1.22 0.04 2.41 0.09
Processed meat 13.18 0.47 44.33 1.56 93.11 2.38
Total red meat ingested 41.14 1.45 117.00 4.14 216.31 7.66
NOTE: The values are reconciled from data on total amounts of red meat available for consumption in the
United States. (The values are corrected for cooking losses and for amounts of trimmable fat discarded by
consumers, assuming that no meat spoiled.)
SOURCE: Adapted from B. C. Breidenstein and J. C. Williams. 1987. Contribution of Red Meat to the U.S.
Diet. Chicago, Ill.: National Live Stock & Meat Board.
TABLE 2-19 Nutrient Contribution of Total Cooked Red Meat Ingestion by
Consumption Level in the U.S. Diet, 1984
Consumption Level
Total Ingested by RDA
Nutrient Light Moderate Heavy Average User flora
Total red meat,b g 41.14 117.00 216.31 118.89
Total red meat, oz 1.45 4.13 7.63 4.19
Calories, kcal 117.5 334.9 618.1 340.1 17.0
Cholesterol, mg 33.4 92.2 167.8 93.2
Lipids, g 8.48 24.46 45.55 24.95
Protein, g 9.47 26.33 47.57 26.44 47.2
Vitamins
Niacin, mg 1.751 4.911 9.062 4.998 27.8
Riboflavin, mg 0.063 0.189 0.372 0.198 12.4
Thiamine, mg 0.091 0.302 0.605 0.317 22.7
Vitamin Bit, ,ug 0.830 2.207 3.899 2.200 73.3
Minerals
Iron, mg 0.91 2.49 4.44 2.50 25.0
Sodium, mg 160.9 526.4 1,086.4 568.4 17.2-51.7
Zinc, mg 1.77 4.75 8.27 4.71 31.4
NOTE: The values are reconciled from data on total amounts of red meat available for consumption in the
United States. (The values are corrected for cooking losses and for amounts of trimmable fat discarded by
consumers, assuming that no meat spoiled.)
aThis column represents the percentage of recommended dietary allowances (RDAs) for males ages 23-50 except
for lipids, cholesterol, calories, and sodium entries. There are no RDAs for lipids and cholesterol. The calorie
percentage is based on 2,000 kcal mean energy needs of a 154-lb sedentary U.S. adult male or active female.
The sodium percentage is based on a 1,100- to 3,300-mg range of estimated safe and adequate daily intake for
adults (National Research Council. 1980. Recommended Dietary Allowances. Washington, D. C.: National Academy
Press).
bRed meat is beef, veal, pork, and lamb. In this case, the category also includes processed meats.
SOURCE: Adapted from B. C. Breidenstein and J. C. Williams. 1987. Contribution of Red Meat to the U.S.
Diet. Chicago, Ill.: National Live Stock & Meat Board.
36
OCR for page 37
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OCR for page 38
38
whole milk to low-fat milk is most likely
due to a combination of health concerns and
taste preferences, since the per capita sales
of skim milk have remained at about the
same level for two decades. Bunch (1985)
suggests that the food supply of fluid milk
has declined due to demographic changes
and competition from other beverages.
Yogurt is another dairy product that has
increased tremendously in the food supply,
particularly during the past 10 years. Be-
tween 1980 and 1985 it increased over 50
percent, between 1975 and 1985 it increased
more than 90 percent, and between 1965
and 1985 it increased more than 1,200
percent. Nevertheless, per capita sales of
yogurt account for little more than 1 percent
of all dairy products. The amount of hard
cheese in the food supply has also increased,
by over 27 percent since 1980, by 95 percent
between 1970 and 1985, and by more than
130 percent between 1965 ant] 1985. Ice
cream, cottage cheese, and butter have
remained around their 1970 levels.
Dietary Survey Data
NFCS (1977-1978~. The percentage of
individuals using fluid milk decreased ab-
ruptly for those in their late teens and early
twenties. Whereas 94 percent of males and
89 percent of females ages 15 to 18 cirank
milk at least once during the 3 survey days,
only 78 percent of the males and 79 percent
of the females ages 23 to 34 reported con-
suming milk. Average intake and serving
size also dropped abruptly after age 18. Milk
consumption for males was highest for 12-
to 18-year-olds, who consumed an average
of 19 ounces a day.
Women ages 35 to 50 drank the least
amount of milk in the survey, averaging
only 5 ounces per day. Twenty-eight percent
of the women in this age group had not
drunk milk on any of the 3 survey days.
Males drank more milk than females in
every age group.
DESIGNING FOODS
Fifty-four percent of the survey respond-
ents consumed eggs on at least 1 of the 3
survey days (Table ~21). (Data are for eggs
that are reported as a separate food and do
not include quantities eaten as an ingredient
in other foods.) In general, males had slightly
higher intakes than females, averaging 37
grams per day compared to 24 grams for
females. One large egg weighs approxi-
mately 50 grams. The survey data indicate
that older adults eat eggs more frequently
than do younger adults, although the intake
per user is not as high. Twenty-four percent
of males and 13 percent of females ages 65
and older ate eggs on all 3 of the survey
days, compared with only 10 neroent of the
total population.
_ ~_ _ ~
CSFII (1985J. Women's intake of milk
as a beverage and in dairy products has
remained relatively constant between 1977
and 1985 (Table ~224. The changes within
the dairy category parallel those found in
the food supply data. Total fluid milk intake
declined 5 percent, but there was a sub-
stantial shift from whole milk, which was
down 35 percent, to low-fat and skim milk,
which was up 60 percent. Only about half
of the women had drunk milk on the day
surveyed (Behlen, 1986~.
Cheese intake was up 6 percent from
1977 to 1985. This is much less of an increase
than that indicated by the food supply data.
However, a large proportion of cheese is
consumed as an ingredient in mixed foods
such as macaroni and cheese and in pizza,
and in the CSFII, these foods would be
includes! in the grain mixtures category.
Similarly, cheese served on a hamburger or
in a ham and cheese sandwich would be
included in the meat mixtures category.
Intake of meat mixtures and grain mixtures
increased significantly from the previous
survey. Therefore, the smaller increase in
cheese intake in the CSFII is likely associ-
ated with the fact that more meat and grain
mixtures are being eaten.
OCR for page 39
CURRENT TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS
TABLE 2-21
Intake of Eggs
39
Number of
Group and Age Survey Participants
Average
Quantity/Eating
Occasiona (g)
Consumption Level on:
At Least 1 of
3 Days
Only 1 of
3 Days
3 of
3 Days
Children
<1498 49 17.7 8.9 3.1
1-21,045 59 61.3 31.2 10.4
W51,719 66 55.2 32.4 7.1
~81,841 70 48.5 32.8 4.0
Females
~142,158 75 44.3 28.2 5.0
1~181,473 79 44.4 27.5 3.9
1~345,346 83 51.1 29.1 6.6
3~647,069 74 56.7 29.5 11.3
6~741,738 64 57.4 28.9 12.2
75+993 63 57.4 29.5 13.7
Males
~142,089 85 49.1 31.2 5.4
1~181,394 101 52.3 27.0 9.6
1~343,928 105 54.8 27.3 10.9
35 644,929 93 62.0 27.1 16.9
6~741,118 81 66.7 25.6 21.9
75 +536 73 71.7 21.3 28.8
Total37,874 82 54.3 28.6 10.3
aOne large egg weighs 50 g.
SOURCE: E. M. Pao, K. H. Fleming, P. M. Guenther, and S. J. Mickle. 1982. Foods Commonly Eaten by
Individuals: Amount Per Day and Per Eating Occasion. Pp. 44~5 in Home Economics. Report No. 44, Human
Nutrition Information Service, U.S. Department of Agriculture. Washington, D.C.: U.S. Government Printing
Office.
Fats and Oils
Food Supply Data (196~1985)
Quantities of fats and oils in the food
supply are measured by the manufacture of
products such as shortening, margarine, and
salad and cooking oils (Table 2-23~. Data
include all fats and oils except those that
occur naturally in foods such as meats, milk
and milk products, and nuts. Between 1965
and 1985, per capita disappearance of fats
and oils increased 32 percent. Over the
same time period, there was a shift from
animal to vegetable sources, although this
trend seems to have leveled off (Figure 2-
31.
About 50 percent of fats and oils are used
in processed foods such as baked goods,
salad dressing, and potato and corn chips.
The remainder is used by restaurants and
institutions or purchased in grocery stores
for home use. Restaurant use of fats an
oils increased 69 percent between 1969 and
1979, primarily because of the increase in
the number of fast-food restaurants and
other establishments serving fried foocIs like
chicken, fish, and French fried potatoes
(Bunch and Hazera, 19844. Although there
is little information on changes since 1979,
restaurant use of edible tallow for frying is
primarily responsible for the increase(l use
of animal fats since 1980 (Karen Bunch,
USDA Economic Research Service, per-
sonal communication, 1986~.
In 1985, butter, lard, an(1 tallow ac-
counted for 20 percent of the total use of
fats and oils. About 4 pounds of lard and
tallow per capita were used directly, either
OCR for page 40
TABLE 2-22 Milk, Milk Products, Eggs, Fats, and Oils: Trends in Consumption and
Mean Intake
Number ofMean Intakes Percentage of
Study Participants(g/day) Study Participants
Group and Age19771985 1977 1985 1977 1985
Children, 1-5690548
Total milk and milk products403 428 92.6 95.0
Total fluid milk357 381 87.7 89.2
Whole260 228 65.4 53.6
Low-fat and skim97 153 25.6 38.1
Cheese8 11 21.3 31.2
Cream and milk desserts20 19 21.3 24.4
Yogurt1 5 0.4 4.5
Eggs21 17 33.0 28.5
Total fats and oils7 5 50.2 51.2
Table fats4 3 39.0 40.0
Salad dressings2 2 16.6 18.2
Females, 19-502,2281,503
Total milk and milk products204 203 74.4 76.5
Total fluid milk148 141 54.9 51.4
Whole98 64 39.0 26.0
Low-fat and skim48 77 16.1 26.1
Cheese17 18 27.5 33.9
Cream and milk desserts19 24 20.0 25.0
Yogurt6 8 2.9 4.5
Eggs25 18 29.3 24.3
Total fats and oils14 16 61.2 63.9
Table fats5 4 39.8 39.1
Salad dressings8 11 32.5 36.4
Males, 19-501,7781,134
Total milk and milk products278 287 73.5 73.3
Total fluid milk215 205 55.9 48.0
Whole156 117 44.0 27.2
Low-fat and skim57 87 13.0 21.3
Cheese16 17 26.0 33.0
Cream and milk desserts27 35 21.4 23.3
Yogurt3 3 1.4 1.9
Eggs35 26 34.2 28.3
Total fats and oils17 18 59.5 64.2
Table fats8 7 43.1 41.3
Salad dressings8 10 27.6 34.2
SOURCES: Adapted from U. S. Department of Agriculture. 1985. Pp. 12-13 and 18-19 in Women 19-50 Years
and Their Children 1-5 Years, 1 Day, 1985. Nationwide Food Consumption Survey, Continuing Survey of Food
Intakes by Individuals. Report 85-1, Human Nutrition Information Service. Hyattsville, Md.: U.S. Department
of Agriculture. U.S. Department of Agriculture. 1986. Pp. 10-11 and 16-17 in Men 19-50 Years, 1 Day, 1985.
Nationwide Food Consumption Survey, Continuing Survey of Food Intakes by Individuals. Report 85-3, Human
Nutrition Information Service. Hyattsville, Md.: U. S. Department of Agriculture. See these reports for information
on changes in methods and data bases that may affect differences in results between 1977 and 1985.
40
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42
70
60
.- 50
Q
an
3
a
40
30
20
10
O . , 1 1 1 1 1 1 1 1 1 1 1 1
DESIGNING FOODS
Total
Vegetable
_~
Animal
1 1 1 ~1 1 1 1 1
1965 67 69 71 73
Year
75 77 79 81 83 85
FIGURE 2~3 Total fat content of the food supply, 1985 Between 1965
and 1985 the total fat content of the food supply increased by about 34
percent. The shift from animal to vegetable sources has been even more
dramatic: Fat from animal sources decreased 22 percent and fat from
vegetable sources increased 64 percent during these 20 years. See also
Table 2~23. Source: Adapted from K. L. Bunch, 1987. P. 18 in Food
Consumption, Prices, and Expenditures, 1985. Statistical Bulletin 749
Economic Research Service, U.S. Department of Agriculture. Wash-
ington, D.C.: U.S. Government Printing Office.
by restaurants or consumers. Another 6
pounds were used to produce shortening
and, to a lesser extent, margarine. Similarly,
a variety of vegetable oils are used in the
production of fat and of! products. Vegetable
oils contain varying amounts of saturated
ant! unsaturated fats, as shown in Table 2
8. Some vegetable oils, such as coconut and
palm, actually contain as large a proportion
(if not larger) of saturated fatty acids as
tallow and lard.
Because these data are (lerived from es-
timates of production, they do not measure
actual ingestion of fats and oils. Waste may
be significant, especially for salad dressings
and for fats an(1 oils used in frying. Estimates
of waste range from 2 percent for table
spreads such as butter and margarine to 20
percent for salad oils ant] frying fats (Yan
kelovich, Skelly and White, Inc., 19851.
Some estimates of waste are as high as 30
percent for these products (U.S. Depart-
ment of Agriculture, 1975~.
Dietary Survey Data
NFCS (19 77-19 78~. It
Is difficult to
measure intake of fats and oils (such as
margarine or cooking oils) through a survey
of individual diets because a large propor-
tion ofthis fat is user! in cooking or consumed
in processed foods. Therefore, reported in-
take levels of fats and oils will be below the
amounts actually consumed.
Intake of fats ant! oils reporte(l in the
NFCS ranged from 8 grams/(lay for chil(lren
ages 1 to 11 to 16 grams/day for adults ages
19 to 64. Adult males ages 51 to 64 hacI the
OCR for page 43
Representative terms from entire chapter:
food supply
CURRENT TRENDS IN CONSUMPTION OF A.NTIMAI, PR()DUC'TS
highest intake of all age groups, 21 grams/
day. One tablespoon of butter car margarine
weighs 13 grams; a tal~lespoc~n calf salad oil
weighs 11 grams.
CSFII. The trend in the food supply
data toward increased use of fat and `'il
products was als`' reflected to some extent
in food intakes measured by the CSFII.
Again, these are fats and oils that are con-
sumed directly or in processed fc'ocls rather
than fats that occur naturally in foc~ds. 4'om-
en's intake calf the fats and oils rep`'rtecl
separately increased 14 percent between
1977 and 1985 because of a 38 percent
increase in salad dressing use. Fats and oils
consumed as ingredients in flaked goods
and mixed dishes, as seasoning, car absorbed
during cooking are a part of the weight `'f
the reported food. Since these amounts are
expected to be s~lbstaIltial, surveys of in-
dividual intakes are not appropriate fair
measuring change in consumption of fats
and oils.
Special Studies
Household Refuse Analysis Project
The Household Refuse Analysis Project
at the University of Arizona attempted to
estimate dietary patterns thrc~ugh recording
label information from discarded food pack-
ages and analyzing food debris in household
refuse. This project has collected data from
six cities since 1977 (Rathje and Ho, 1987~.
Over a 7-year period from 1979 to 1985,
the quantities of meat fat recorded from
Tucson, Arizona, refuse indicated a trend
toward greater discard offal from meat cuts.
From 1979 to 1982, the percentage of fat
cut off red meats averaged between 3 and
10 percent; from 1983 to 1985 the discard
percentage increased to 12 to 16 percent.
Data from a retirement community in Ari-
zona revealed that meat fat discard per-
centage rose from 13 percent in 1976 to 23
percent in 1985 (Rathje and Ho, 1987~.
4.]
The other trend that was identified lo
this projec t is an coverall deC'I ease iT] the
purchase of red meat with separate I:at Air
example, as retail cuts in the form of chirps
steaks, and r`'asts) and an increase in the
purchase of reel meat with nc~nsepa~al~le tat
(for example, gro~ncl beef; sausages, 11InC
e`'n meats,, hilt dogs,, and leach). convei
ience is, citecl as the most likely expl~allatioll
fair these seemingly contraclictor`~ treacle,;
another possil~ility is that litany conC,u~nerL,
Nay n`'t realize that the 1CVOIL, of {at preset
in ground beef, L,~lL,age, tacit d,,, awl l'`lc`~ll
are substantially higher thaIl th`'L,e in cloL,elv
trimIned retail cute, (Rathje alla BILL, 1987~.
St. iose~'h'.s UniversitZJlA'''~rica'' Nleat
Institute Steady
Another estimate of the co~tril~ution of
the tat present in red meat tic the total flit
content in the diet was made in ~ L,t~dv for
the American Meat Institute by the Acacl-
emy of Food Marketing at St. toseph s
University (Stanton, 1987~. Researchers
substituted new nutrient composition data
from USDA Agric~ltZ~re Handbook No. S-
13 for beef (U. S. Department `'fAgriculture,
1986) and rJSDA Agriculture I-landEc'`'k Nil.
8-10 for pork (U.S. Department of A
44
National Live Stock ~ Meat Board
Study
The National Live Stock & Meat Boars!
study (Breidenstein ant] Williams, 1987),
which used per capita disappearance data
and private consumer survey information,
estimates] the nutrient contribution of red
meat to the diets of light, moderate, and
heavy users of reck meat. Researchers esti-
mated that for moderate users, red meat
contributes less than 12 percent of the
calories Tom fat, of which about 4.5 percent
is Tom saturated fat. In adclition, rec! meat
accounted for about 92 mg of the cholesterol
and 526 mg of the sodium per day in the
diets of moderate users. A summary of the
study's findings is presented in Tables 2~18
and ~19.
REFERENCES
Behlen, P. 1986. Calcium in women's diets. Pp. 16-
19 in National Food Review, NFR-34, U.S. De-
partment of Agriculture, Economic Research Serv-
ice. Washington, D.C.: U.S. Government Printing
Office.
Breidenstein, B. C. and J. C. Williams. 1987. Contri-
bution of Red Meat to the U. S. Diet. Chicago, Ill.:
National Live Stock & Meat Board.
Bunch K. 1985. Whole milk is no longer the beverage
of choice. Pp. 21-24 in National Food Review, NFR-
29, Economic Research Service. Washington, D.C.:
U.S. Department of Agriculture.
Bunch, K., and J. Hazera. 1984. Fats and Oils: Con-
sumers Use More But Different Kinds. Pp. 18-21
in National Food Review, NFR-29, Economic Re-
search Service. Washington, D. C.: U. S. Depart-
ment of Agriculture.
Cheftel, J. C. 1977. Chemical and nutritional modifi-
cations of food proteins due to processing and stor-
age. Pp. 401~45 in Food Proteins, J. R. Whitaker
and S. R. Tannenbaum, eds. Westport, Conn.: AVI
Press.
Grundy, S. M. 1986. Comparison of monounsaturated
carbohydrates for lowering plasma
fatty acids and
cholesterol. N. Engl. J. Med. 314:745.
Hegsted, D. M., R. B. McGandy, M. L. Myer, and
DESIGNING FOODS
F. J. Stare. 1965. Quantitative effects of dietary fat
on serum cholesterol in man. Am. J. Clin. Nutr.
17:281.
Keys, A., J. T. Anderson, and F. Grande. 1965. Serum
cholesterol response to changes in the diet. IV.
Particular saturated fatty acids in the diet. Metab-
olism 14:776.
Linkswiler, H. M. 1982. Importance of animal protein
in human nutrition. P. 271 in Animal Products in
Human Nutrition, D. C. Beitz and R. G. Hansen,
eds. New York: Academic Press.
Love, J. 1982. Constituents of animal products that
are affected by cooking and processing. Pp. 177-198
in Animal Products in Human Nutrition, D. C. Beitz
and R. G. Hansen, eds. New York: Academic Press.
Pao, E. M., K. N. Flemming, P. M. Guenther, and
S. J. Mickle. 1982. Foods commonly eaten by
individuals: Amount per day and per eating occas-
sion. Home Economics Report No. 44. Washington,
D. C.: U. S. Department of Agriculture, Human
Nutrition Information Service.
Rathje, W. L., and E. E. Ho. 1987. Meat fat madness:
Conflicting patterns of meat fat consumption and
their public health implications. J. Am. Dietet.
Assoc. 87:1357.
Stanton, J. L. 1987. An Investigation of Fat Intake.
Paper presented to the American Meat Institute,
Washington, D.C., January.
Stucker, T., and K. Parham. 1984. Beef, pork, and
poultry: Our changing consumption habits. Pp. 2(~
22 in National Food Review, NFR-25. U.S. De-
partment of Agriculture, Economic Research Serv-
ice. Washington, D.C.: U.S. Government Printing
Office.
U.S. Department of Agriculture. 1975. Food Yields
Summarized by Different Stages of Preparation.
Agriculture Handbook No. 102, Agricultural Re-
search Service. Washington, D.C.: U.S. Govern-
ment Printing Office.
U.S. Department of Agriculture. 1983. Composition
of Foods: Pork Products. Agriculture Handbook No.
8-10. Washington, D.C.: U.S. Government Printing
Office.
U.S. Department of Agriculture. 1986. Composition
of Foods: Beef Products. Agriculture Handbook No.
8-13. Washington, D.C.: U.S. Government Printing
Office.
Yankelovich, Skelly and White, Inc. 1985. The Con-
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American Meat Institute, Washington, D.C., and
the National Live Stock & Meat Board, Chicago,
Ill. New York: Yankelovich, Skelly and White, Inc.
