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Division of Cancer Control and Population Sciences, National Cancer Institute, National Institutes of Health, Bethesda, MD and * Division of Clinical Applications and Epidemiology, National Heart, Lung and Blood Institute, National Institutes of Health, Bethesda, MD
2To whom correspondence should be addressed. E-mail: ld120i{at}nih.gov.
"Choose a diet that is low in saturated fat and cholesterol and
moderate in total fat," issued in Nutrition and Your Health:
Dietary Guidelines for Americans in the year 2000, has an
interesting and lengthy history. The first guideline,
for which there was extensive scientific data to show that dietary
excess increased chronic disease risk, prompted much scientific
discussion and debate when implemented as dietary guidance. Three major
changes in the guideline are noted since it was issued
in 1980, i.e., numerical goals for dietary fats; the applicability of
recommended fat intakes for all individuals 
2 y old; and rewording to
emphasize reducing saturated fat and cholesterol intakes. The shift in
emphasis includes the terminology moderate fat, which
replaces the phrasing low fat. National data about the
food supply, the population’s dietary intake, knowledge, attitudes and
behaviors, and nutritional status indicators (e.g., serum cholesterol
levels) related to dietary fats help to monitor nutrition and health in
the population. Experts consider that national data, although not
without limitations, are sufficient to conclude that U.S. intakes of
fats, as a proportion of energy, have decreased. The lower intakes of
saturated fat and cholesterol are consistent with decreases in blood
cholesterol levels and lower rates of coronary mortality over the past
30 years. Strategies are needed and some are suggested, to further
encourage the population to achieve a dietary pattern that is low in
saturated fat and cholesterol and moderate in total fat. Other
suggestions are offered to improve national nutrition monitoring and
surveillance related to the guideline.
KEY WORDS: • cardiovascular • cholesterol • dietary fat • dietary guideline • saturated fat
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