Modeled substitution of traditional oils with high oleic acid oils decreases essential fatty acid intake in children

Abstract

Abstract Background High oleic acid vegetable oils are replacing some traditional vegetable oils in the US food supply. This may lead to reduced intake of the essential fatty acids, linoleic acid (18:2n-6) and α−linolenic acid (18:3n-3) in children who need EFAs for growth and development and reduced risk for cardiometabolic disease into adulthood. Objectives The objectives of this study were to: 1) estimate trends in daily intake of essential fatty acids among children 1–8 years, 2) identify top food sources of essential fatty acids, and 3) evaluate the effects of replacing traditional oils with high oleic acid (OA) oils on meeting daily recommended intakes of essential fatty acids. Design Dietary data from 7,814 children 1–8 years were acquired from the National Health and Nutrition Examination Survey (2007–2016). Using a diet model, we evaluated the effect of replacing 20%, 40%, 60%, and 80% of traditional oils with high OA oils on meeting Adequate Intakes for essential fatty acids. Results Major food sources of essential fatty acids among all age-sex groups were grain dishes (35–40% of daily intake), meat and seafood dishes (17–21%), and fruit and vegetable dishes (12–14%). Replacing 40% or more of traditional oils with high OA oil varieties will lead to inadequate daily intakes of essential fatty acids. Conclusion Replacement of traditional vegetable oils with high OA varieties will place children at risk of not meeting the Adequate Intake levels for essential fatty acids. A balanced approach of including traditional oils and high OA oils in the US food supply is needed to prevent inadequate intakes of essential fatty acids in children.