Status of dietary fat intake of Chinese residents in different dining locations and times

OBJECTIVE: To study the status and changes of dietary fat intake in different meals eating at home and out-of-home. METHODS: Data was from China National Nutrition and Health Surveillance in 2002. The population have a full dietary messages of three consecutive days. Calculating and comparing the data of dietary fat, the percentages of energy from fat and the source of fat in different meals and locations. RESULTS: (1) The percentages of energy from fat was higher than eating at home no matter which meals. (2) The difference of ratio of energy from fat between eating at home and eating out-of-home in urban residents was small than in rural residents. With the increasing of education and income, the gap of percentages of energy form fat between eating at home and eating out-of-home was shrinking. (3) The source of dietary fat was varied with the different characteristics of population, and the pork was in a highest portion whether eating at home or eating out-of-home. The consumption of poultry and other meat was higher when eating out-of-home than eating at home, however, plant food and eggs was on the contrary. CONCLUSION: Different locations have different dietary fat intake. More vegetables and little pork eating at home and out-of-home would be better to reduce the intake of dietary fat.