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OCR for page 1076
G Special Analyses for Dietary Fats TABLE G-1 Minimum Saturated Fat Intake Using Nonvegetarian Menusa Saturated Fat (%) n -3 (α-linolenic acid) = n -3 (α-linolenic acid) = 0.6% and n-6 1.2% and n-6 Total Fat (%) (linoleic acid) = 5% (linoleic acid) = 10% 20 2.8 2.7 25 3.6 3.2 30 4.3 3.9 35 5.0 4.5 a Ten nonvegetarian menus were created using Nutritionist Five, Version 2.3 (First Databank, San Bruno, CA). In general, brand products were not used because data for linoleic and α-linolenic acids were not available for these products. Since canola and soybean oils are the primary sources of α-linolenic acid in the U.S. diet (Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove RL, Zhao G, Etherton TD. 2000. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr 71:179S–188S), these oils were used when possible. When attempting to keep saturated fat as low as possible and linoleic and α-linolenic acid at defined levels, rich sources of monounsaturated fats were incorporated. 1076

OCR for page 1076
1077 A PPENDIX G TABLE G-2 Minimum Saturated Fat Intake Using Vegetarian Menus a Saturated Fat (%) n -3 (α-linolenic acid) = n -3 (α-linolenic acid) = 0.6% and n-6 1.2% and n-6 Total Fat (%) (linoleic acid) = 5% (linoleic acid) = 10% 20 2.8 2.7 20 2.7 2.6 25 3.6 3.2 30 4.3 3.9 35 4.9 4.5 a Ten nonvegetarian menus were created using Nutritionist Five, Version 2.3 (First Databank, San Bruno, CA). In general, brand products were not used because data for linoleic and α-linolenic acids were not available for these products. Since canola and soybean oils are the primary sources of α-linolenic acid in the U.S. diet (Kris-Etherton PM, Taylor DS, Yu-Poth S, Huth P, Moriarty K, Fishell V, Hargrove RL, Zhao G, Etherton TD. 2000. Polyunsaturated fatty acids in the food chain in the United States. Am J Clin Nutr 71:179S–188S), these oils were used when possible. When attempting to keep saturated fat as low as possible and linoleic and α-linolenic acid at defined levels, rich sources of monounsaturated fats were incorporated.