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Dietary fat intakes, food sources, and tracking across early childhood: results from the Melbourne InFANT Program
Tinsae Shemelise Tesfaye1, Ewa A Szymlek-Gay2, Karen J Campbell2
1Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia. s222395555@deakin.edu.au.
Insights
Young Australian children
Area of Science:
- Pediatric Nutrition
- Dietary Fat Intake
- Childhood Growth and Development
Background:
- Dietary fat is crucial for early childhood development.
- Limited understanding of fat intake trends in Australian children.
- Need for data on total and saturated fat intake patterns.
Purpose of the Study:
- To analyze trends in total and saturated fat (SFA) intake in young Australian children.
- To identify primary food sources contributing to fat intake.
- To assess the tracking of fat intake from infancy to early childhood.
Main Methods:
- Longitudinal study using data from the Melbourne InFANT Program (9 months to 5 years).
- Dietary intake assessed via three 24-hour recalls per child.
- Analysis of fat intake trends, sources, and tracking using statistical methods.
Main Results:
- Total and SFA intake (g/d) increased with age.
- Percentage of energy from total fat decreased initially then stabilized; SFA energy percentage declined.
- Milk products were the main source of fat, followed by breads/cereals and cakes/cookies.
- Slight to moderate tracking of fat intake observed across age groups.
Conclusions:
- Early childhood fat intake trends and sources identified in Australian children.
- Fat intake demonstrates tracking patterns up to age 5.
- Findings will inform updated dietary recommendations and interventions for young children.
Purpose:
Despite the important role of dietary fat in early childhood, our understanding of fat intake trends during this period is limited, particularly among Australian children. This study aimed to describe total and saturated fat (SFA) intake trends, food sources, and tracking in young Australian children.
Methods:
Data of children at ages 9 months (n = 393), 18 months (n = 284), 3.5 years (n = 244), and 5 years (n = 240) from the Melbourne InFANT Program were used. Dietary intakes were collected via three 24-hour recalls. Food groups and nutrient intakes were calculated using the 2007 AUSNUT Food Composition Database. Descriptive statistics were used to summarize fat intake and key food sources of fat. Tracking of fat intake was examined using Pearson correlations of residualized fat scores between time points.
Results:
Total and SFA intake (g/d) increased over time in early childhood. The percentage of energy from total fat decreased from 9 to 18 months but remained stable until 5 years of age. The percentage of energy from SFA decreased across early childhood. Milk and milk products were the primary sources of both total fat and SFA, followed by breads/cereals, and cakes/cookies. Slight to moderate tracking of fat was observed in most age groups.
Conclusion:
This study described trends and food sources of young children's fat intakes and showed that early fat intakes track up to age 5 years. The study will contribute to the development and refinement of fat recommendations in young Australian children and inform the design of interventions to improve fat intake.
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