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Iranian Journal of Public Health، جلد ۵۲، شماره ۵، صفحات ۱۰۳۸-۱۰۴۷
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عنوان انگلیسی A New Method for Calculating Fat Content and Determining Appropriate Fat Levels in Foods
چکیده انگلیسی مقاله Background: Calculating the fat content per 100 g or 100 mL, 50 g, or the reference amount customarily consumed (RACC) shows the fat content of some foods inappropriately. Therefore, making some food choices based on them to limit fat intake may increase the risks of some chronic diseases. Methods: We calculated the fat content and determining appropriate fat levels (to limit fat intake) based on U.S. Food and Drug Administration (FDA), Codex Alimentarius Commission (CAC), and the proposed method were performed on 8,596 food items during July 2018 to June 2020 in Tehran, Iran. Information on food and fat profiles was provided from the USDA National Nutrient Database for Standard Reference, released in 2016. Results: Making some food choices based on the CAC per 100 g or 100 mL or FDA per serving (the serving is derived from the RACC, 100 g, or 50 g) to limit fat intake exceeded fat needs, which may increase the risks of some chronic diseases. Some foods that did not exceed fat needs were not appropriate food choices based on the CAC per 100 g or 100 mL or FDA per serving to limit fat intake. Some foods were free of, but not low in, fat, based on the FDA per serving. Conclusion: Making food choices based on the proposed method to limit fat intake did not exceed fat needs and the appropriate percentage of energy from fat. Also, foods that did not exceed fat needs were appropriate food choices based on the proposed method to limit fat intake.  
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نویسندگان مقاله | Abed Forouzesh
Alumni Office, University of Tehran, Tehran, Iran


| Fatemeh Forouzesh
Department of Medicine, Tehran Medical Branch, Islamic Azad University, Tehran, Iran


| Sadegh Samadi Foroushani
Alumni Office, University of Tehran, Tehran, Iran


| Abolfazl Forouzesh
Department of Medicine, Tehran Medical Branch, Islamic Azad University, Tehran, Iran
نشانی اینترنتی https://ijph.tums.ac.ir/index.php/ijph/article/view/25541
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