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Page 1076 Cite
Suggested Citation:"G Special Analyses for Dietary Fats." Institute of Medicine. 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press. doi: 10.17226/10490.
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Page 1076
Page 1077 Cite
Suggested Citation:"G Special Analyses for Dietary Fats." Institute of Medicine. 2005. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids. Washington, DC: The National Academies Press. doi: 10.17226/10490.
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Page 1077

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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

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.

Next: H Body Composition Data Based on the Third National Health and Nutrition Examination Survey (NHANES III), 1988–1994 »
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Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name being given to this new approach. These are quantitative estimates of nutrient intakes applicable to healthy individuals in the United States and Canada. This new book is part of a series of books presenting dietary reference values for the intakes of nutrients. It establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book presents new approaches and findings which include the following:

  • The establishment of Estimated Energy Requirements at four levels of energy expenditure
  • Recommendations for levels of physical activity to decrease risk of chronic disease
  • The establishment of RDAs for dietary carbohydrate and protein
  • The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber
  • The establishment of Adequate Intakes (AI) for Total Fiber
  • The establishment of AIs for linolenic and a-linolenic acids
  • Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein
  • Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts

Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.

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