FAT
Fat has the highest energy density of the macronutrients. In addition to being a concentrated form of energy, fats help the body absorb fat-soluble vitamins, such as Vitamin A. Dietary fats may be saturated, monounsaturated, or polyunsaturated, depending on their chemical structure. In general, saturated fats are found in animal-based foods, while monounsaturated and polyunsaturated fats are found in plant-based foods, although there are some exceptions.1
The contribution of Fat to the Aboriginal and Torres Strait Islander population’s dietary energy intake was 31%, most of which most came from saturated fat (13%) and monounsaturated fat (12%).
Linoleic acid is a polyunsaturated omega-6 fatty acid associated with blood lipid profiles, which is seen as posing a lower risk in the development of coronary heart disease. It is found in plant oils (such as safflower, grapeseed and sunflower) as well as nuts and seeds.1 Linoleic acid contributed 3.6% of energy, just below the lower bound of the AMDR (4-10%). Alpha-linolenic acid (ALA) is a plant-based omega-3 polyunsaturated fatty acid which is considered a small but important component of dietary intake in relation to helping reduce coronary heart disease risk. It is found in plant oils such as canola and linseed or flaxseed, nuts, and seeds. The average contribution of ALA to total dietary energy was 0.5% which is within the AMDR (0.4-1%).
The leading food sources for Total fat include: Beef, sheep and pork (10% including mixed dishes), Mixed dishes where cereal is the major ingredient (9.2%), Poultry and feathered game (8.3% including mixed dishes), Dairy milk (6.3%) and Potatoes (5.8%).
Was there a difference by remoteness?
Fat contributed an average 32% of dietary energy intake for Aboriginal and Torres Strait Islander people in non-remote areas. This compared with an average 30% of dietary energy intake for people living in remote areas. For Aboriginal and Torres Strait Islander people in remote areas the proportion of Total fat from Beef, sheep and pork (including mixed dishes) was 19% compared with 8.3% for people in non-remote areas. Mixed dishes where cereal is the major ingredient was the highest contributor towards the consumption of fat for Aboriginal and Torres Strait Islander people in non-remote areas (10% compared with 4.8% in remote areas) (see Table 10.5).
How did this compare with non-Indigenous people?
The contribution of Fat to average dietary energy intake is similar for both the Aboriginal and Torres Strait Islander population and non-Indigenous population; however, saturated fat is higher for the Aboriginal and Torres Strait Islander population (by 1%) which although a small difference, is statistically significant (see Table 2.1).
ENDNOTES
1. National Health and Medical Research Council 2006, Nutrient Reference Values for Australia and New Zealand, Canberra: National Health and Medical Research Council <http://www.nrv.gov.au/nutrients/fats-total-fat-fatty-acids>, Last accessed 20/02/2015.
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