5.1 Fat in the Canadian Diet

Question 1

What is the chemical term for what we commonly call fats?

Answer 1

Lipids

Question 2

How many kcal/grams do fats and oils provide?

Answer 2

9 kcal/g - more than twice as much as a gram of carbohydrate or protein.

Question 3

Why does consuming a high-fat diet make it more difficult to keep weight in a healthy range?

Answer 3

Fat has a high k-calorie content.

Question 4

What do lipids contribute to food?

Answer 4

The texture, aroma and flavour of food.

Question 5

What are lipids?

Answer 5

A group of organic molecules, most of which do not dissolve in water. They include fatty acids, triglycerides, phospholipids, and sterols.

Question 6

What are some examples of foods where fats are abundant?

Answer 6

The oil that stays with fries or whole milk, avocadoes, and nuts.

Question 7

What did the 2004 Canadian Community Health survey reveal?

Answer 7

The amount of fat consumed by Canadians has declined over the last 25 years. It also indicated that meat and milk products were major contributors to fat intake.

Question 8

What fats are often associated with an increased risk of cardiovascular disease?

Answer 8

Saturated fat and trans fat.

Question 9

When considering the risks of chronic heart disease, what do dietary recommendations today have to say?

Answer 9

The type of fat is as important, or possibly more important, than the total amount of fat consumed.

Question 10

The use of what fat is prohibited in Canada?

Answer 10

Trans fat, from partially hydrogenated oils

Question 11

Which fats are often associated with a lower risk for disease?

Answer 11

Unsaturated fats from foods like fish, soybean, nuts, olive oils, canola, etc.

Question 12

How did the Canadian government make it easier for Canadians to choose foods free of trans fat?

Answer 12

In 2003 Canada became the first country to mandate the labelling of trans fat on packaged foods. If the product contained less than 0.2g of trans fat, it would be considered “trans-fat-free”.

Question 13

What action did the Canadian government take in 2017 to address the consumption of trans fat?

Answer 13

Prohibit the use of trans fats in food, by declaring it a contaminating substance in food

Question 14

Why are fat intakes above 35% kcalories of concern?

Answer 14

It is difficult to avoid high intakes of saturated fat when total fat consumption exceeds 35%, because all foods, even those high in polyunsaturated fat, contain some saturated fat.

Question 15

In terms of kcalories percentage, how has the fat intake of Canadians changed since the 1970s?

Answer 15

In 1978, Canadians consumed about 40% of their kcalories from fat; by 2004, this had declined to an average of 31%

Question 16

Which foods should be excluded in a dietary pattern intended to lower saturated fat intake?

Answer 16

limit solid fats from shortening and animal products such as butter, ice cream, and fatty meats.

Question 17

According to the CCHS, which food groups and individual foods most contribute to the fat intake of Canadian adults? Are these sources considered healthy fats?

Answer 17

Meat and milk products were major contributors to fat intake.

A limited number of food items, such as pizzas, sandwiches, submarines, hamburgers, and hot dogs, as well as sweet baked goods, such as muffins, donuts, and cookies, accounted for almost a quarter of the total fat intake.