ORIGINAL PAPER
The amount of monounsaturated, polyunsaturated, and saturated fatty acids in the diet of fifteen-year-olds boys and girls in correlation with body mass index values
1
Faculty of Health Sciences, University of Bielsko-Biala, Poland
2
Faculty of Materials, Civil and Environmental Engineering, University of Bielsko-Biala, Poland
Submission date: 2020-10-12
Final revision date: 2020-12-21
Acceptance date: 2021-01-03
Publication date: 2021-03-28
Pediatr Pol 2021;96(1):38-46
KEYWORDS
adolescentBMImonounsaturated fatty acids (MUFA)polyunsaturated fatty acids (PUFA)saturated fatty acids (SFA)
TOPICS
ABSTRACT
Introduction:
A change in dietary habits affects the biochemical composition of the diet, including the amount of fatty acids and their mutual proportions. The aim of this study was to assess the intake of fatty acids by 15-year-olds in correlation with body mass index (BMI) values.
Material and methods:
The study covered a group of 76 boys and 57 girls who were third-year middle-school pupils in Poland. The included a 7-day dietary record for the assessment of the intake of nutrients, energy, and fatty acids using the DIETA FAO.
Results:
The results show varied intake of energy and individual fatty acids by children relative to their division into groups depending on BMI values. Boys within the 5th to 85th BMI percentile bracket had the lowest intake of saturated fatty acids. The highest intake of monounsaturated and polyunsaturated fatty acids was observed among boys in group with the highest BMI percentile. In girls, the lowest intake of saturated fatty acids was in the group of girls below the 5th percentile.
Conclusions:
The normal dietary intake of fatty acids n-3 and n-6 occurred amongst 15-year-old boys and girls with BMI below the 5th percentile. In order to achieve a properly balanced diet, it is necessary to increase the intake of monounsaturated fatty acids and reduce the intake of saturated fatty acids at the same time.
A change in dietary habits affects the biochemical composition of the diet, including the amount of fatty acids and their mutual proportions. The aim of this study was to assess the intake of fatty acids by 15-year-olds in correlation with body mass index (BMI) values.
Material and methods:
The study covered a group of 76 boys and 57 girls who were third-year middle-school pupils in Poland. The included a 7-day dietary record for the assessment of the intake of nutrients, energy, and fatty acids using the DIETA FAO.
Results:
The results show varied intake of energy and individual fatty acids by children relative to their division into groups depending on BMI values. Boys within the 5th to 85th BMI percentile bracket had the lowest intake of saturated fatty acids. The highest intake of monounsaturated and polyunsaturated fatty acids was observed among boys in group with the highest BMI percentile. In girls, the lowest intake of saturated fatty acids was in the group of girls below the 5th percentile.
Conclusions:
The normal dietary intake of fatty acids n-3 and n-6 occurred amongst 15-year-old boys and girls with BMI below the 5th percentile. In order to achieve a properly balanced diet, it is necessary to increase the intake of monounsaturated fatty acids and reduce the intake of saturated fatty acids at the same time.
REFERENCES (41)
1.
Berkey CS, Rockett HR, Field AE, et al. Activity, dietary intake, and weight changes in a longitudinal study of preadolescent and adolescent boys and girls. Pediatrics 2000; 105: E56.
2.
Carlson JA, Crespo NC, Sallis JF, et al. Dietary-related and physical activity-related predictors of obesity in children: a 2-year prospective study. Child Obes 2012; 8: 110-115.
3.
Haerens L, Vereecken C, Maes L, De Bourdeaudhuij I. Relationship of physical activity and dietary habits with body mass index in the transition from childhood to adolescence: a 4-year longitudinal study. Public Health Nutr 2010; 10A: 1722-1728.
4.
Thompson OM, Ballew C, Resnicow K, et al. Dietary pattern as a predictor of change in BMI z-score among girls. Int J Obes 2006; 1: 176-182.
5.
Tucker LA, Seljaas GT, Hager RL. Body fat percentage of children varies according to their diet composition. J Am Diet Assoc 1997; 97: 981-986.
6.
Duvigneaud N, Wijndaele K, Matton L, et al. Dietary factors associated with obesity indicators and level of sports participation in Flemish adults: a cross-sectional study. Nutr J 2007; 6: 26.
7.
Randi G, Pelucchi C, Gallus S, et al. Lipid, protein and carbohydrate intake in relation to body mass index: an Italian study. Public Health Nutr 2007; 10: 306-310.
8.
Millar L, Rowland B, Nichols M, et al. Relationship between raised BMI and sugar sweetened beverage and high fat food consumption among children. Obesity 2014; 22: E96-E103.
9.
Auestad N, Scott DT, Janowsky JS, et al. Visual, cognitive, and language assessments at 39 months: a follow-up study of children fed formulas containing long-chain polyunsaturated fatty acids to year of age. Pediatrics 2003; 112: 177-183.
10.
Bobiński R, Mikulska M, Mojska H, Ulman-Włodarz I. The Dietary Composition of Women Who Delivered Healthy Full-Term Infants, Preterm Infants, and Full-Term Infants Who Were Small for Gestational Age. Biol Res Nurs 2015; 17: 495-502.
11.
Alvino G, Cozzi V, Radaelli T, et al. Maternal and fetal fatty acid profile in normal and intrauterine growth restriction pregnancies with and without preeclampsia. Pediatr Res 2008; 64: 615-620.
12.
Singh M. Essential fatty acids, DHA and human brain. Indian J Pediatr 2005; 72: 239-242.
13.
Walczewska A, Stępień T, Bewicz-Binkowska D, Zgórzyńska E. The role of docosahexaenoic acid in neuronal function. Post Hig Med Dosw 2011; 65: 314-327.
14.
Hoppenbrouwers T, Cveji’c Hogervorst JH, et al. Long Chain Polyunsaturated Fatty Acids (LCPUFAs) in the Prevention of Food Allergy. Front Immunol 2019; 22: 1118.
15.
Larsson SC, Kumlin M, Ingelman-Sundberg M, Wolk A. Dietary long-chain n-3 fatty acids for the prevention of cancer: a review of potential mechanisms. Am J Clin Nutr 2004; 79: 935-945.
16.
Liu J, Ma DW. The role of n-3 polyunsaturated fatty acids in the prevention and treatment of breast cancer. Nutrients 2014; 6: 5184-5223.
17.
Jan S, Guillou H, D’Andrea S, et al. Myristic acid increases 6-desaturase activity in cultured rat hepatocytes. Reprod Nutr Dev 2004; 44: 131-140.
18.
Rioux V, Catheline D, Legrand P. Dietary myristic acid at physiologically relevant levels increases the tissue content of C20:5n-3 and C20:3n-6 in the rat. Repr Nutr Dev 2005; 45: 599-612.
19.
Tachibana S, Sato K, Cho Y, et al. Octanoate reduces very low-density lipoprotein secretion by decreasing the synthesis of apolipoprotein B in primary cultures of chicken hepatycytes. Biochim Biophys Acta 2005; 1737: 36-43.
20.
Legrand P, Catheline D, Rioux V, Durand G. Lauric acid is desaturated to C12:1 n-3 by rat liver homogenate and hapatocytes. Lipids 2002; 37: 569-572.
21.
Legrand P, Rioux V. The complex and important cellular and metabolic functions of saturated fatty acids. Lipids 2010; 45: 941-946.
22.
Sratovci D, Aquilera M, MacSharry J, Melgar S. The Impact of Western Diet and Nutrients on the Microbiota and Immune Response at Mucosal Interfaces.. Front Immunol 2017; 28: 838.
23.
Calder PC, Dangour AD, Diekman C, et al. Essential fats for future health. Proceedings of the 9th Unilever Nutrition Symposium, 26–27 May 2010.
24.
Küllenberg D, Taylor LA, Schneider M, Massing U. Health effects of dietary phospholipids. Lipids Health Dis 2012; 11: 3.
25.
Zalewska M, Zubrycki A, Sosnowski Z, et al. Selected nutritional behaviors and physical activity among elementary school children. Prog Health Sci 2017; 7: 131-137.
26.
Pollok-Waksmańska W. Eating habits and the way of life elements influent on the nutritional status of children and youth living in the rural areas. Wydawnictwo Naukowe ATH Bielsko-Biała 2020.
27.
Szponar L, Wolnicka K, Rychlik E. Album of photographs of food products and dishes. National Food and Nutrition Institute. Poland, Warsaw 2010.
28.
Waksmańska W, Bobiński R, Ulman-Włodarz I, et al. The dietary composition of women who delivered preterm and full-term infants. Appl Nurs Res 2017; 35: 13-17.
29.
World Health Organization. Obesity. 2007. www.who.int/topics/obesity/en/ 15.09.2020.
30.
Jarosz M. The standard of nutrition for the Polish population – amendment. National Food and Nutrition Institute. Poland, Warsaw 2012.
31.
Moussavi N, Gavino V, Receveur O. Is obesity related to the type of dietary fatty acids? An ecological study. Public Health Nutr 2008; 11: 1149-1155.
32.
Elliott SA, Truby H, Lee A, et al. Associations of body mass index and waist circumference with: energy intake and percentage energy from macronutrients, in a cohort of Australian children. Nutr J 2011; 10: 58.
33.
Stachura A, Pisulewski PM, Kopeć A, et al. Assessing the dietary intake level of total fats and fatty acids by high school students living in rural areas in the Beskid Żywiecki region. Żywn Nauka Technol Jakość 2009; 5: 119-131.
34.
Maffeis C, Pinelli L, Schutz Y. Fat intake and adiposity in 8 to 11-year-old obese children. Int J Obes Relat Metab Disord 1996; 20: 170-174.
35.
Hill JO, Melanson EL, Wyatt HT. Dietary fat intake and regulation of energy balance: implications for obesity. J Nutr 2000; 130: 284S-288S.
36.
Ahluwalia N, Ferrières J, Dallongeville J, et al. Association of macronutrient intake patterns with being overweight in a population-based random sample of men in France. Diabetes Metab 2009; 35: 129-136.
37.
Takeuchi H, Matsuo T, Tokuyama K, et al. Diet-induced thermogenesis is lower in rats fed a lard diet than in those fed a high oleic acid safflower oil diet, a safflower oil diet or a linseed oil diet. J Nutr 1995; 125: 920-925.
38.
Kien CL, Bunn JY, Ugrasbul F. Increasing dietary palmitic acid decreases fat oxidation and daily energy expenditure. Am J Clin Nutr 2005; 82: 320-326.
39.
Kien CL, Bunn JY. Gender alters the effects of palmitate and oleate on fat oxidation and energy expenditure. Obesity 2008; 1: 29-33.
40.
Dutkowska A, Rachoń D. Role of n-3 and n-6 unsaturated fatty acids in the prevention of cardiovascular diseases. Chor Serca Naczyn 2015; 12: 154-159.
41.
Kolanowski W. Functions and metabolic transformations of omega-3 polyunsaturated fatty acids in human body. Bromat Chem Toksykol 2013; 3: 267-272.
Share
RELATED ARTICLE
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
