Low-fat diets are inadequate in providing essential vitamins

This study was published in Pediatrics 1992 Feb;89(2):221-8

Study title and authors:

Nutrient adequacy of low fat intakes for children: the Bogalusa Heart Study.

Nicklas TA, Webber LS, Koschak M, Berenson GS.

Department of Medicine, Louisiana State University Medical Center, New Orleans 70112.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1734388

Professor Theresa Nicklas specializes in how eating behaviours influence the development of chronic disease risk factors early in life. She states that nutritional adequacy is important when diets and dietary alterations are recommended for children. She notes that concern is expressed that low fat intakes may have deleterious effects on growth and development and may be deficient in total calories and essential nutrients.

The study inestigated the effects of dietary fat intake on children meeting their recommended daily allowance in various nutrients. The study included 871 year-olds.

The children were divided into higher and lower fat groups:
(i) Fat consumption of less than 30% of total calories (low fat group).
(ii) Fat consumption of more than 40% of total calories (high fat group).

The study found:
(a) The percentage of calories from carbohydrate, specifically sugar, was greater in the low fat group compared with the high fat group.
(b) The low fat group had 16% of their calories as meat.
(c) The high fat group had 31% of theie calories as meat.
(d) 8% more children in the high fat group had their recommended daily allowance of vitamin B6 compared to the low fat group.
(e) 34% more children in the high fat group had their recommended daily allowance of vitamin B12 compared to the low fat group.
(f) 32% more children in the high fat group had their recommended daily allowance of vitamin E compared to the low fat group.
(g) 18% more children in the high fat group had their recommended daily allowance of vitamin B1 (thiamin) compared to the low fat group.
(h) 20% more children in the high fat group had their recommended daily allowance of vitamin B2 (riboflavin) compared to the low fat group.
(i) 23% more children in the high fat group had their recommended daily allowance of vitamin B3 (niacin) compared to the low fat group.

The results of the study suggest that low-fat diets are inadequate in providing essential vitamins.

Links to other studies:
Low fat diets may be detrimental to childrens health
Deficiencies of dietary fat during infancy may affect the development of the central nervous system, including visual development and intelligence
Diets low in saturated fat and cholesterol, provide INADEQUATE intake of several micronutrients, notably, zinc, calcium, and vitamins A, D, and E

High fat diets provide superior nutrition compared to a low fat diet

This post includes a synopsis of a study published in the Journal of the American Dietetic Association 1995 Aug;95(8):893-7 and a recipe for lemon and rosemary roast leg of lamb.

Study title and authors
Comparisons of dietary intake and sources of fat in low- and high-fat diets of 18- to 24-year-olds.
Hampl JS, Betts NM.
Department of Nutritional Science and Dietetics, University of Nebraska, Lincoln 68583-1584, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/7636080

Books:

The study compared the fat intake, nutrient intake, and food group choices of 1,062 (436 men and 626 women) 18- to 24-year-olds consuming (low fat) 30% or less or more than 30% of energy from fat (high fat).

The study found:
(a) Men and women who consumed low-fat diets consumed significantly more alcohol than the men and women on the higher fat diets.
(b) Men who consumed the higher fat diet were less likely to be at risk for calcium deficiency.
(c) Women who consumed the higher fat diet were less likely to be at risk for vitamin E and zinc deficiencies.

To conclude: Compared to a low fat diet, men and women who follow a higher fat diet drink less alcohol and have a higher vitamin and mineral intake.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall 

Recipe of the day

Lemon and Rosemary Roast Leg of Lamb

Ingredients:

1 x 1.3kg/3lb whole or carvery lamb leg joint

Food Mall: Leg of Lamb

45ml/3tbsp fresh rosemary leaves

Grated zest of 2 lemons
Salt and freshly milled black pepper
Juice of 2 lemons
15ml/1tbsp olive oil

Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix together the rosemary and lemon zest.

3.Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and push the rosemary mixture into the slits.

4.Transfer the joint to a metal rack in a large non-stick roasting tin, spoon over the lemon juice. Drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.

5.Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes.

Lemon and Rosemary Roast Leg of Lamb

The Okinawa long life expectancy due to diet high in eggs, milk, fish, meat and fat

Published in Nutr Health. 1992;8(2-3):165-75.

Nutrition for the Japanese elderly.
Shibata H, Nagai H, Haga H, Yasumura S, Suzuki T, Suyama Y.
Department of Community Health, Tokyo Metropolitan Institute of Gerontology, Japan.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=AbstractPlus&list_uids=1407826&query_hl=7&itool=pubmed_docsum
 
The study showed that the longest life expectancy in Japan is in Okinawa, and that they eat a significantly higher proportion of animal foods such as eggs, milk, fish, meat and fat than in any other area of Japan.


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High fat diets promote vitamin E absorption

Published in the American Journal of Clinical Nutrition, Vol 53, 723-729, Copyright © 1991 by The American Society for Clinical Nutrition, Inc

Plasma tocopherol concentrations in response to supplemental vitamin E
NV Dimitrov, C Meyer, D Gilliland, M Ruppenthal, W Chenoweth and W Malone
Department of Medicine, College of Human Medicine, Michigan State University, East Lansing 48824.

This study can be accessed at: http://www.ajcn.org/cgi/content/abstract/53/3/723

Individuals consuming a high-fat diet showed significantly greater alpha-tocopherol (vitamin E) concentrations as compared with those fed a low-fat diet.

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