Trans fatty acid intake among Chinese population: a longitudinal study from 1991 to 2011

• Main Authors: Liying Jiang, Junjie Shen, Yuxia Zhao, Jianwen Li, Sana Liu, Yujie Liu, Huijun Wang, Chang Su, Xun Zhuang, Nianhong Chen, Aidong Liu
• Format: Article
• Language: English
• Published: BMC 2020-04-01
• Series: Lipids in Health and Disease
• Subjects: Trans fatty acids; Longitudinal study; Food sources; General population
• Online Access: http://link.springer.com/article/10.1186/s12944-020-01247-1

Abstract Objective This study was aimed to roughly describe individual Trans Fatty Acids (TFAs) intake and the percentage of energy intake(E%), and identify major food sources in the Chinese population, taking gender, age, and regional distribution into the consideration, as well as examining temporal changes over the course of 20 years. Method This multi-center study, covering nine provinces among populations aged ≥ 3 in China, was conducted to collect food consumption information from 1991 to 2011. A classical assessment method was used to estimate the level of dietary TFA intake. Results Over the 20-year period, the intake of TFAs in Chinese populations had increased, but remained at a relatively lower level (from 0.25 g/d(0.11% for E%) to 0.53 g/d(0.24% for E%)) compared with that of other countries and the World Health Organization (WHO) recommended level. Collectively, males and participants aged 19–60 generally consumed more TFA-containing foods. People in eastern regions consumed more TFAs and had a higher E% than those in western area. Industrial sources of TFAs, especially vegetable oil, ranked as the principal food sources of TFAs in the Chinese population. Natural sources of TFAs have gradually increased in proportion among children and adolescents. Conclusions TFA intake and the E% are commonly under the recommended level in the general population in China. Presently, restriction of vegetable oil could be a crucial method to reduce TFA intake. It would be critical to facilitate and promote public health that food recommendations might be based on the dietary preferences for population separated by different ages and regions.