Dietary Guidelines for Americans: Focus on Fat
Annie J. Roe, PhD, RDN
April 19-21, 2017
Idaho Academy of Nutrition and Dietetics
Objective 1: Describe the nutrition science research that has directed the evolution of the Dietary Guidelines for Americans in
regards to dietary fat intake.
Developing the Dietary Guidelines for Americans



Review the Science – external advisory committee submits report to HHS and USDA
Develop the Guidelines – consider previous guidelines, advisory report, public input
Implement the DGA
Evolution of DGA regarding dietary fat intake
Year Guideline
1980 Avoid too much
1985 fat, saturated fat,
and cholesterol
1990 Choose a diet low
in fat, saturated
fat, and
cholesterol
1995
Choose a diet low
in fat, saturated
fat, and
cholesterol
2000
Choose a diet low
in saturated fat
and cholesterol
and moderate in
fat
Know the limits:
look for foods
low in saturated
fats and trans fats
2005
Emphasis
Specific Goals
Research Base/Questions
Blood cholesterol related to risk of heart attack
Positive
messaging
Total fat: 30% of calories or
less
Saturated fat: less than 10%
of calories
Cholesterol: eat less fat from
animal products
Total fat: no more than 30%
of calories
Saturated fat: less than 10%
of calories
Cholesterol: Daily Value is
300mg
Related to obesity, cancer, and heart disease risk
Discusses desirable cholesterol concentration
below 200mg/dl
Saturated
fat and
cholesterol
Total fat: no more than 30%
of calories
Saturated fat: less than 10%
of calories
Saturated
fat and
trans fat
Use the Nutrition Facts
Label to keep intake of
saturated and trans fats low
(5% is low, 20% is high)
Total fat: 20-35% of total
calories from fat, with most
coming from MUFA and
PUFA
Saturated fat: less than 10%
of calories
Trans fat: as low as possible
Recognize benefits of fat for energy, essential
fatty acids and absorption of fat soluble vitamins
Related to obesity, cancer, and heart disease risk
Recognizes more Americans are eating less fat,
saturated fat, and cholesterol-rich foods and
incidence of heart disease has decreased
Addresses specific classes of fatty acids
Recognize benefits of fat for energy, essential
fatty acids, absorption of fat soluble vitamins
and carotenoids
Saturated fat and cholesterol intake related to
coronary heart disease
DGAC first reported addressing specific
research questions
What are the relationships between total fat
intake and health?
What are the relationships between saturated
fat intake and health?
What are the relationships between trans fat
intake and health?
What are the relationships between cholesterol
intake and cardiovascular disease?
What are the relationships between n-6 PUFA
intake and health?
What are the relationships between n-3 fatty
acids and health?
What are the relationships between MUFA
intake and health?
2010
Foods and food
components to
reduce
Foods and
nutrients to
increase
Reducing
cholesterolraising fatty
acids
Cut back on
foods high in
solid fats
2015
Healthy eating
patterns limit
saturated
and trans fats.
Quality
versus
quantity
Total fat: 20-35% of total
calories from fat, with most
coming from MUFA and
PUFA
Saturated fats: less than 10
% of calories
Replace saturated fats with
MUFAs and PUFAs
Cholesterol: less than
300mg/day
Trans fats: as low as possible
Use oils to replace solid fats
where possible
Saturated fats: less than 10%
of daily calories
Replace saturated fats with
unsaturated fats, particularly
PUFA
Partially hydrogenated oils
containing trans fat should
be avoided
Systematic Reviews: Fatty Acids and Cholesterol
What is the impact on food choices and overall
nutrient adequacy of limiting cholesterol to <200
mg per day?
What is the impact on food choices and overall
nutrient adequacy of limiting cholesterol-raising
(CR) fatty acids to <7% of total calories and to
<5% of total calories, with CR fatty acids
operationalized as total saturated fatty acids
minus stearic acid?
Systematic Reviews: Dietary Patterns, Foods and
Nutrients, and Health Outcomes; Individual
Diet and Physical Activity Behavior Change;
Food and Physical Activity Environments;
Cross-Cutting Topics of Public Health
Importance
Objective 2: Describe how the food industry has responded to the Dietary Guidelines for Americans and shaped the
consumer market.

Low-fat/low-cholesterol products



Oil varieties
Zero trans fat labeling
FDA to redefine “Healthy” claim for food labeling
Objective 3: Explain current dietary fat intake recommendations and how they fit into the dietary patterns presented in the
Dietary Guidelines for Americans 2015-2020.

Health.gov Toolkit for Professionals (https://health.gov/dietaryguidelines/2015/resources.asp)
o Cut Down Saturated Fats
o Professionals: Talk to Your Patients & Clients about Healthy Eating Patterns;
o Shift to Healthier Food and Beverage Choices

Healthy Eating Patterns in the 2015-2020 Dietary Guidelines
o Healthy U.S. Style Eating Pattern
o
Healthy Mediterranean-Style Eating Pattern
o
Healthy Vegetarian Eating Pattern
* Coconut, palm kernel, and palm oil are called oils because they come from plants. However, they are solid or semi-solid at
room temperature due to their high content of short-chain saturated fatty acids. They are considered solid fats for nutritional
purposes.
** Shortening may be made from partially hydrogenated vegetable oil, which contains trans fatty acids.
DATA SOURCE:
U.S. Department of Agriculture, Agricultural Research Service, Nutrition Data Laboratory. USDA National Nutrient Database
for Standard Reference. Release 27, 2015. Available at http://ndb.nal.usda.gov/. Accessed August 31, 2015.