ArticleThe Journal of nutrition2023
Dairy, Meat, Seafood, and Plant Sources of Saturated Fat: United States, Ages Two Years and Over, 2017-2020.
Article in The Journal of nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 15 citations in OpenAlex.
- Effect of food swap recommendations on the healthfulness and carbon footprint of grocery purchases in a naturalistic online store: A randomized parallel trial.PLoS medicine · 2026Trial
- Article
- Foods to Prevent Cardiometabolic Disease: Moving from "Saturated Fat" to "Whole Foods".Current developments in nutrition · 2026Review
- Diet in the General United States Asian American Population: A Scoping Review.Current developments in nutrition · 2026Review
- Predicting consumption of the USDA protein sub-recommendations among adults: a reasoned action approach.Health promotion perspectives · 2025Article
- Dairy-derived saturated fats were not associated with risk of type 2 diabetes mellitus and metabolic syndrome: Tehran Lipid and Glucose Study.Diabetology & metabolic syndrome · 2025Article
- Regular-fat and low-fat dairy foods and cardiovascular diseases: perspectives for future dietary recommendations.The American journal of clinical nutrition · 2025Review
- The association between plant-based diet indices and risk of mortality in patients with cirrhosis: a cohort study.BMC gastroenterology · 2024Article
- Article
- Health and functional advantages of cheese containing soy protein and soybean-derived casein.Frontiers in plant science · 2024Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundResearch suggests that the effects of saturated fat (SF) on health differ depending on its food source. Dairy SF has been associated with lower cardiovascular disease (CVD) risk, whereas meat SF is linked to a higher CVD risk.
objectivesTo estimate the contribution to the total intake of SF of 1) 5 food groups - dairy, meats, seafood, plants, and "other," and 2) the top 10 specific food category sources in the United States population overall and by sociodemographic subgroup.
methodsThe analysis included data from 11,798 participants in the 2017-March 2020 National Health and Nutrition Examination Survey aged 2+ y. Grams of SF from the food sources expressed as a percentage of the total grams of SF consumed, were estimated using the population ratio method.
resultsMean daily intake of SF was 28.1 g [95% confidence interval (CI): 27.6-28.6 g], comprising 11.9% (95% CI: 11.7-12.1%) of total energy intake. Dairy contributed 28.4% of SF, followed by meats (22.1%), plant sources (7.5%), fish and seafood (1.2%), and the remaining foods (41.6%). Youth had higher SF intake from dairy than adults (P < 0.001), whereas non-Hispanic Whites had higher intake than non-Hispanic Blacks (P < 0.001) and Hispanics (P = 0.016). Adults had higher SF intake from meats than youth (P = 0.002), males more than females (P < 0.001), and non-Hispanic Blacks more than non-Hispanic Asians (P = 0.016) and Hispanics (P < 0.001). The top 10 specific sources of SF were unprocessed red meats, sweet bakery products, cured meats, milk, cheese, pizza, unprocessed poultry, Mexican mixed dishes, eggs, and combined fruits and vegetables.
conclusionsAlthough dairy contributed ∼30% of SF compared to ∼20% for total meat, the top specific food category source of SF was unprocessed red meats, which ranked in the top 2 food category sources of SF for most subgroups. These findings may be useful for further research to examine the relationship between the different sources of SF and health outcomes.
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