ResearchResearch and Practice InnovationKnowledge of Dietary Fats among US Consumers
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.