1 The development of food‐based dietary guidelines for prevention of cardiovascular diseases requires knowledge of the contribution of common foods to SFA and PUFA intake. We systematically reviewed available data from European countries on population intakes and dietary sources of total fat, SFA, and PUFA. Data from national dietary surveys or population studies published >1995 were searched through Medline, Web of Science, and websites of national public health institutes. Mean population intakes were compared with FAO/WHO dietary recommendations, and contributions of major food groups to overall intakes of fat and fatty acids were calculated. Fatty acid intake data from 24 European countries were included. Reported mean intakes ranged from 28.5 to 46.2% of total energy (%E) for total fat, from 8.9 to 15.5%E for SFA, from 3.9 to 11.3%E for PUFA. The mean intakes met the recommendation for total fat (20–35%E) in 15 countries, and for SFA (<10%E) in two countries, and for PUFA (6–11%E) in 15 of the 24 countries. The main three dietary sources of total fat and SFA were dairy, added fats and oils, and meat and meat products. The majority of PUFA in the diet was provided by added fats and oils, followed by cereals and cereal products, and meat and meat products. Practical applications: While many European countries meet the recommended intake levels for total fat and PUFA, a large majority of European population exceeds the widely recommended maximum 10%E for SFA. In particular animal based products, such as dairy, animal fats, and fatty meat contribute to SFA intake. Adhering to food‐based dietary guidelines for prevention of CHD and other chronic diseases in Europe, including eating less fatty meats, low‐fat instead of full‐fat dairy, and more vegetable fats and oils will help to reduce SFA intake and at the same time increase PUFA intake. In European countries, SFA intakes are generally higher than the recommended <10%E and PUFA intakes lower than the recommended 6–11%E. Adhering to food‐based dietary guidelines for prevention of CHD and other chronic diseases including eating leaner variants of meat and dairy, and more vegetable fats and oils will help to decrease SFA intake and increase PUFA intake.

中文翻译：

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欧洲膳食脂肪酸的摄入量和来源：当前人口的脂肪摄入量是否符合饮食建议？


1 制定预防心血管疾病的以食物为基础的膳食指南需要了解常见食物对 SFA 和 PUFA 摄入量的贡献。我们系统地回顾了欧洲国家关于总脂肪、SFA 和 PUFA 的人口摄入量和饮食来源的现有数据。通过 Medline、Web of Science 和国家公共卫生机构的网站检索 1995 年以上发表的国家饮食调查或人口研究的数据。将人口平均摄入量与粮农组织/世界卫生组织饮食建议进行比较，并计算主要食物类别对脂肪和脂肪酸总摄入量的贡献。其中包括来自 24 个欧洲国家的脂肪酸摄入量数据。报告的总脂肪平均摄入量为总能量 (%E) 的 28.5% 至 46.2%，SFA 为 8.9% 至 15.5%E，PUFA 为 3.9% 至 11.3%E。 15 个国家的平均摄入量满足总脂肪 (20–35%E) 的建议，两个国家的平均摄入量满足 SFA (<10%E) 的建议，24 个国家中有 15 个国家的平均摄入量满足多不饱和脂肪酸 (6–11%E) 的建议。总脂肪和饱和脂肪酸的三种主要膳食来源是乳制品、添加脂肪和油以及肉类和肉制品。饮食中的大部分多不饱和脂肪酸由添加的脂肪和油提供，其次是谷物和谷物制品，以及肉类和肉制品。实际应用：虽然许多欧洲国家都达到了总脂肪和 PUFA 的推荐摄入量，但大多数欧洲人口超过了广泛推荐的 SFA 最大摄入量 10%E。特别是动物性产品，如乳制品、动物脂肪和肥肉，会增加 SFA 的摄入量。 在欧洲，遵守预防冠心病和其他慢性疾病的以食物为基础的膳食指南，包括少吃肥肉、低脂代替全脂乳制品以及更多的植物脂肪和油，将有助于减少 SFA 的摄入量，同时时间增加PUFA摄入量。在欧洲国家，SFA 摄入量通常高于建议的 <10%E，PUFA 摄入量低于建议的 6-11%E。遵守以食物为基础的膳食指南，预防冠心病和其他慢性疾病，包括吃瘦肉和奶制品，以及更多的植物脂肪和油，将有助于减少 SFA 摄入量并增加 PUFA 摄入量。