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Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids G Special Analyses for Dietary Fats TABLE G-1 Minimum Saturated Fat Intake Using Nonvegetarian Menusa   Saturated Fat (%) Total Fat (%) n-3 (α-linolenic acid) =0.6% and n-6 (linoleic acid) = 5% n-3 (α-linolenic acid) =1.2% and n-6 (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.

OCR for page 1077
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids TABLE G-2 Minimum Saturated Fat Intake Using Vegetarian Menusa   Saturated Fat (%) Total Fat (%) n-3 (α-linolenic acid) =0.6% and n-6 (linoleic acid) = 5% n-3 (α-linolenic acid) =1.2% and n-6 (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.

Representative terms from entire chapter:

fat intake