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dc.contributor.authorNaughton, Shaan S
dc.contributor.authorMathai, Michael L
dc.contributor.authorHryciw, Deanne H
dc.contributor.authorMcAinch, Andrew J
dc.date.accessioned2017-07-17T04:45:14Z
dc.date.available2017-07-17T04:45:14Z
dc.date.issued2015
dc.identifier.issn0007-1145
dc.identifier.doi10.1017/S0007114515001907
dc.identifier.urihttp://hdl.handle.net/10072/341905
dc.description.abstractSince the 1960s, Australian diets have changed considerably, influenced by a burgeoning multicultural cuisine, increase in urbanisation and food technology advances. This has been described as a ‘nutrition transition’, resulting in the adoption of a Western diet pattern, with a shift away from unrefined foods towards a diet higher in both plant-derived high PUFA and total fats and refined carbohydrates. Utilising the 1961–2009 annual food supply data from the UN FAO, the present study investigated changes in the intake of macronutrient and specific fatty acid in the Australian population, including that of the PUFA linoleic acid (LA), due to its hypothesised role in inflammation and risk for obesity. Cumulative change over time for the contribution of specific nutrients to total available energy (TAE) was calculated, as was linearity of change. Over the time period analysed, the cumulative change in TAE from carbohydrate was − 9·35 and +16·67 % from lipid. The cumulative change in TAE from LA was +120·48 %. Moreover, the cumulative change in the contribution of LA to total PUFA availability was +7·1 %. Utilising the average g/d per capita of LA from selected dietary sources, the change in the contribution of specific foodstuffs was assessed, with total plant oils having a cumulative change of +627·19 % to LA availability, equating to a cumulative change of +195·61 % in contribution to total LA availability. The results of the present study indicate that LA availability in Australia has increased over the previous five decades as a result of the availability of increased plant oils, as has total fat, possibly contributing to the increasing rates of obesity and obesity-associated co-morbidities.
dc.description.peerreviewedYes
dc.languageEnglish
dc.publisherCambridge University Press
dc.relation.ispartofpagefrom337
dc.relation.ispartofpageto346
dc.relation.ispartofissue3
dc.relation.ispartofjournalBritish Journal of Nutrition
dc.relation.ispartofvolume114
dc.subject.fieldofresearchNutrition and Dietetics not elsewhere classified
dc.subject.fieldofresearchAnimal Production
dc.subject.fieldofresearchNutrition and Dietetics
dc.subject.fieldofresearchFood Sciences
dc.subject.fieldofresearchcode111199
dc.subject.fieldofresearchcode0702
dc.subject.fieldofresearchcode1111
dc.subject.fieldofresearchcode0908
dc.titleAustralia's nutrition transition 1961-2009: a focus on fats
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.hasfulltextNo Full Text
gro.griffith.authorSkelly, Deanne


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