Dietary characteristics and blood biochemistry in healthy middle-aged Chinese with high, medium, and low fat intake

L. C. Lyu, H. H. Cheng, Ming-Che Hsieh

研究成果: 雜誌貢獻文章

摘要

For most ethnic Chinese, the main energy source of traditional homemade meals is cereals: rice and wheat products. In recent years, with an improved socio-economic status for the Chinese in Taiwan, many people have tended to eat less cereal than in the past, thus changing the distribution of carbohydrate, fat, and protein in energy-supplying nutrients. This study compares dietary characteristics and blood parameters for people with high, medium and low fat diets; it also identifies different influences on blood lipid levels in high, medium, and low fat intake. Healthy middle-aged government employees were interviewed to obtain 24-hour dietary recall and other lifestyle information, at their annual health examination at the Government Employees' Clinic Center in Taipei. Data was collected including height, weight, blood pressure, ante cibum blood glucose (AC), fasting serum triglyceride (TG), serum cholesterol (TC). Of the 137 subjects studied, 49 (35 females, 14 males) were in the high fat group (HFG), with fat intake over 45% of total calories; 39 subjects (28 females, 11 males) were in the medium fat group (MFG), with fat intake between 30% to 45%; and 49 subjects (33 females, 16 males) were in the low fat group (LFG), had a fat intake under 30%. Results showed that: 1) Same trend in total calorie intake were observed for males and females, HFG > MFG > LFG; The percent of calories from protein was similar in all three groups; carbohydrate intake was the compensation as fat intake increased. 2) Although for difference were not significant, AC was highest in HFG, lowest in LFG for both males and females; TC was highest in HFG of both males and females; highest TG in LFG for females, whereas highest in HFG for males were observed. Using the backward method, a prediction equation was developed for AC, TG, and TC.
原文英語
頁(從 - 到)9-21
頁數13
期刊Journal of the Chinese Nutrition Society
19
發行號1
出版狀態已發佈 - 1994

    指紋

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

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