1. Whole‐grain intake and its inverse relationships with fatty acids intake among multiethnic Malaysian schoolchildren.
- Author
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Koo, H. C., Kaur, S., Chan, K. Q., Soh, W. H., Ang, Y. L., Chow, W. S., Hew, M. K., Wong, S. Y., and Yap, M. P.
- Subjects
ETHNIC groups ,FAT content of food ,GRAIN ,INGESTION ,SCHOOLS ,UNSATURATED fatty acids ,SATURATED fatty acids ,CROSS-sectional method ,FOOD diaries ,DESCRIPTIVE statistics ,CLUSTER sampling - Abstract
Introduction: Little is known about the relationship of whole‐grain intake with dietary fatty acids intake. The present study aimed to assess the whole‐grain intake and its relationships with dietary fatty acids intake among multiethnic schoolchildren in Kuala Lumpur, Malaysia. Methods: This cross‐sectional study was conducted among 392 schoolchildren aged 9–11 years, cluster sampled from five randomly selected schools in Kuala Lumpur. Whole‐grain and fatty acids intakes were assessed by 3‐day, 24‐h diet recalls. All whole‐grain foods were considered irrespective of the amount of whole grain they contained. Results: In total, 55.6% (n = 218) were whole‐grain consumers. Mean (SD) daily intake of whole grain in the total sample was 5.13 (9.75) g day−1. In the whole‐grain consumer's only sample, mean (SD) intakes reached 9.23 (11.55) g day−1. Significant inverse associations were found between whole‐grain intake and saturated fatty acid (SAFA) intake (r = −0.357; P < 0.001), monosaturated fatty acid (MUFA) (r = −0.373; P < 0.001) and polyunsaturated fatty acid (PUFA) (r = −0.307; P < 0.001) intake. Furthermore, whole‐grain intake was a significant predictor of SAFA (β = −0.077; P = 0.004), MUFA (β = −0.112; P = <0.001) and PUFA (β = −0.202; P = <0.001) intakes, after controlling for sex, age and ethnicity. Conclusions: Whole‐grain intake in Malaysia was well below recommendations. Schoolchildren who consumed higher whole grain tend to reduce fat intake; however, it would also reduce the SAFA, MUFA and PUFA intakes. Future collaboration may be conducted between industry, government and universities to promote unsaturated fatty acids‐rich foods and whole‐grain food, although not to promote processed whole‐grain foods with a high sugar and salt content. [ABSTRACT FROM AUTHOR]
- Published
- 2020
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