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Knowledge of Dietary Fats among US Consumers

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Abstract

Dietary advice emphasizes that some dietary fats increase the risk of heart disease, whereas other dietary fats decrease risk if they are substituted for more risk-increasing fats. Thus, it is important that consumers understand the differences between dietary fats. Existing evidence in the United States suggests troublesome consumer misunderstanding. As part of its continuing effort to promote public health, the US Food and Drug Administration measured consumer awareness and understanding of dietary fats in its Health and Diet Survey− 2004 Supplement. After cognitive interviews and pretests of the questionnaire, telephone interviews of randomly selected noninstitutionalized adults aged 18 years and older in the United States were conducted between October 12, 2004, and January 21, 2005. Using cross-sectional data collected from 1,798 respondents who completed the survey, this study estimated the prevalence of awareness and understanding of six dietary fats among US adults and identified the characteristics of adults with different levels of awareness and understanding. Descriptive analyses were used, along with logistic regression models, developed to accommodate the survey design and responses. There was a wide disparity among US consumers in their awareness and understanding. Saturated fat was most recognized and understood, whereas awareness of other fats was much lower. Most importantly, having heard of a fat did not necessarily mean understanding its relationship to heart disease. Only half of those who had heard of trans fat and n-3 fatty acids understood that the fats raise and lower the risk of heart disease, respectively. Only a minority of those who had heard of partially hydrogenated oil and polyunsaturated fat knew the fats raise and lower the risk of heart disease, respectively. Many admitted being uncertain about how a fat relates to the risk of heart disease. College or more-educated adults had better awareness and understanding. Nonwhite adults were less knowledgeable. Findings on the awareness and understanding and how they are related to individual characteristics can inform deliberations about educational messages, nutrition programs, and food labeling about dietary fats to promote public health.

Section snippets

Data

As part of its continuing effort to promote public health, the US Food and Drug Administration (FDA) assessed consumer awareness and understanding of dietary fats as well as carbohydrate-related topics in its Health and Diet Survey−2004 Supplement (23). The random-digit-dialing telephone survey, conducted by Synovate, Inc (McLean, VA), between October 12, 2004, and January 21, 2005, targeted noninstitutionalized English- or Spanish-speaking adults, aged 18 years and older, from households in

Results

The average age of respondents was 48.82±16.82 years. Most of the respondents (64%) had at least some college education, were non-Hispanic whites (75%), and were primary grocery decision makers in the household (70%). Four in 10 respondents were men. Many respondents (39%) resided in the southern region of the country. Forty-three percent of respondents were overweight, and the mean body mass index was 26.96±6.14. About half of respondents reported having one or more health conditions or

Discussion

As of the end of 2004, the awareness and understanding of six dietary fats in foods varied widely among US consumers. Most importantly, name recognition did not necessarily mean understanding a fatty acid's effect on the risk of heart disease. The disparity in awareness and understanding was perhaps associated with the disparity in consumer exposure to information about various fatty acids. The relationship between saturated fat and heart health has long been one of the focal points in

Conclusions

The findings can inform deliberations about educational messages, nutrition programs, and labeling. First, it is not only useful to promote awareness of different fats in nutrition education but also important to enhance understanding of their implications on heart health. Most consumers recognize the names of dietary fats. Awareness of fats does not automatically translate into understanding of how they affect the risk of heart disease. In addition, there is a wider disparity among consumers

C.-T. J. Lin is a supervisory consumer science specialist, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD.

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    C.-T. J. Lin is a supervisory consumer science specialist, Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD.

    S. T. Yen is an associate professor, Department of Agricultural Economics, The University of Tennessee, Knoxville.

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