Dietary studies and the relationship of diet to cardiovascular disease risk factor variables in 10-year-old children — The Bogalusa Heart Study ,

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Abstract
A dietary study of 10-year-old children was incorporated into a larger epidemiological survey investigating the distributions, interrelationships, and course-over-time of arteriosclerosis risk factor variables in children. Food intakes, eating patterns, and diet-risk factor interrelationships are described for 185 children (35% black, 65% white) using an improved 24-hr dietary recall method. Protein intakes were high. The polyunsaturated-to-saturated fatty acid ratio averaged 0.4 and a sucrose-to-starch proportion of 1.1 was noted. Eggs were the main food source of cholesterol and milk was the prime source of saturated fatty acids and protein. Black girls had a significantly greater mean sodium intake than the three other sex-race groups. Intermittent snacks provided the most calories; breakfast and dinner contributed most of the day's cholesterol, and lunch was the prime source of lactose and calcium. Longer eating spans reflected significantly greater intakes of calories, protein, fat, carbohydrate, and sodium, and greater levels of total serum cholesterol. A lack of correlation was noted in large matrices of dietary components and risk factor variables, but results of the comparison of mean intakes of dietary components for children grouped according to serum cholesterol showed significant differences in the intakes of various forms of fat and carbohydrate.

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