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Fats and Carbs ― A Snapshot of Consumer Knowledge from a Recent FDA Survey

Fats and Carbs ― A Snapshot of Consumer Knowledge from a Recent FDA Survey. Chung-Tung Jordan Lin and Conrad Choiniere Consumer Studies Staff Office of Regulations and Policy Center for Food Safety and Applied Nutrition Food and Drug Administration August 2005

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Fats and Carbs ― A Snapshot of Consumer Knowledge from a Recent FDA Survey

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  1. Fats and Carbs ―A Snapshot of Consumer Knowledgefrom a Recent FDA Survey Chung-Tung Jordan Lin and Conrad Choiniere Consumer Studies Staff Office of Regulations and Policy Center for Food Safety and Applied Nutrition Food and Drug Administration August 2005 Contact: Chung-Tung Jordan Lin (301)436-1831; chung-tung.lin@fda.hhs.gov

  2. Purposes of survey • To establish baseline measures for Program Assessment Rating Tool (PART) on consumer understanding of the relationships between dietary fats and the risk of coronary heart disease • To obtain information on consumer perceptions and practices related to carbohydrates

  3. Methodology • Random-digit-dialing telephone survey • Nationally representative sample • All 50 states and D.C. • October 12, 2004 – January 21, 2005 • Completed interviews = 1,798 adults • Response rate = 34% (AAPOR RR3) • Results reported here have been weighted to be nationally representative

  4. Dietary Fats and Risk of Heart Disease― What Do Consumers Know?

  5. Most consumers say they have heard of these fats (PART) % who have heard of a fat

  6. More consumers know sat fat ─ heart linkagethan trans or omega 3 ─ heart linkage (PART) 1

  7. Many consumers saythey have heard of these fats % who have heard of a fat

  8. Many of them, however, cannot tell thelinks between these fats and heart disease

  9. Overall, fat ─ heart disease awareness ishighest with sat, lowest with poly & mono % of consumers

  10. Carbohydrates― What Do Consumers Know and Do?

  11. Perceptions vary inhow different kinds of carb affect weight % consumers

  12. Perceptions vary in how sugar and starch affect weight Different effects 25 % Same effect 33 % Did not follow any diet plan Don’t know 43 %

  13. Exposure to “carb” products is high

  14. Many consumers say “low carb” products can be high or low in calories Never heard of low-carb products 9 % Heard of but no idea 23 % Heard of and say either high or low in calories 50% Did not follow any diet plan Heard of and say low in calories 8 % Heard of and say high in calories 10 %

  15. Different interpretations of what kind of carb “low carb” refers to Heard of low-carb products and say low in net carb 6 % Heard of and say low in total carb 4 % Never heard of low-carb or net carb 39 % Heard of and say low in either carb 21 % Heard of but no idea 30 %

  16. Many consumers say manufacturersdecide which products are “low carb” Never heard of low-carb products 12 % Heard of and say someone else decides 2 % Heard of but no idea 6 % Heard of and say manufacturers 52% Heard of and say government 28%

  17. Many have tried “low carb” products,while others are just not interested Never heard of low-carb products 11 % Heard of and have tried 53% Heard of, never tried, and unlikely to try 30% Did not follow any diet plan Heard of, never tried, but likely to try 6 %

  18. Most of those who limit carb do not follow any diet plan Follow a diet plan such as Atkins or South Beach 21 % Do not follow any diet plan 79 %

  19. Those who limit carbdo it for various purposes To lose weight and for other purposes 6 % Don’t know 3 % Did not follow any diet plan To lose weight 54 % For other purposes 37 %

  20. Those who see themselves as overweight are more likely to limit carb The differences are significant ( p <0.0001 )

  21. Among those who see themselves as overweight,concern about overweight is linked to limiting carb The differences are significant ( p <0.0001 )

  22. Higher (self-reported) BMImeans more likely to limit carb intake The differences are significant ( p <0.0001 )

  23. Different proportions of consumerstry to limit these things % who limit

  24. Calories and fat are considered more important than carb in losing weight Calories vs. Fat Calories vs. Carb Neither is important or no idea 7 % Both are important 6 % Neither is important or no idea 1 % Both are important 7 % Calories 44 % Calories 62 % Fat 48 % Carb 25%

  25. Summary • Limited understanding of most dietary fats • Interpretation of carb terms vary • Weight control motivates carb limitation • Fat and calorie seen as more important than carb in losing weight

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