Fats and Carbs Fats and Carbs ――A Snapshot of Consumer KnowledgeA Snapshot of Consumer Knowledge
from a Recent FDA Surveyfrom a Recent FDA Survey
Chung-Tung Jordan Lin and Conrad ChoiniereChung-Tung Jordan Lin and Conrad ChoiniereConsumer Studies StaffConsumer Studies Staff
Office of Regulations and PolicyOffice of Regulations and PolicyCenter for Food Safety and Applied NutritionCenter for Food Safety and Applied Nutrition
Food and Drug AdministrationFood and Drug AdministrationAugust 2005August 2005
Contact: Chung-Tung Jordan LinContact: Chung-Tung Jordan Lin(301)436-1831; (301)436-1831; [email protected]@fda.hhs.gov
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Purposes of surveyPurposes 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
33
MethodologyMethodology
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
44
Dietary Fats and Risk of Heart Disease ―What Do Consumers Know?
55
Most consumers say they have heard of these fats (PART)
95
6761
0
10
20
30
40
50
60
70
80
90
100
Saturated fat Trans fat Omega-3 fatty acid
% who haveheard of a fat
66
More consumers know sat fat ─ heart linkagethan trans or omega 3 ─ heart linkage (PART)
6 51 4 39
48 5 4 43
78 11 19
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
% who have heard of a fat and say the linkage is
Omega-3 fatty acid
Trans fat
Saturated fat
Raises risk Lowers risk No effect on risk Don't know
1
77
Many consumers saythey have heard of these fats
77
6268
0
10
20
30
40
50
60
70
80
90
100
Polyunsaturatedfatty acid
Monounsaturatedfatty acid
Hydrogenated oil
% who haveheard of a fat
88
Many of them, however, cannot tell thelinks between these fats and heart disease
39 6 5 50
16 16 9 59
21 15 7 57
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
% who have heard of a fat and say the linkage is
Hydrogenated oil
Monounsaturated fattyacid
Polyunsaturated fattyacid
Raises risk Lowers risk No effect on risk Don't know
99
Overall, fat ─ heart disease awareness ishighest with sat, lowest with poly & mono
10 14 37 38
12 21 44 23
27 7 34 32
31 6 24 39
32 6 29 33
75 2 18 5
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
mono
poly
hydrog
omega 3
trans
saturated
heard of and correct heard of but wrong heard of but no idea never heard of
% of consumers
1010
Carbohydrates ―What Do Consumers Know and Do?
1111
Perceptions vary inhow different kinds of carb affect weight
56 20 10 14
33 41 7 19
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
sugar alcohol vs sugar
net vs total carb
never heard of net carb/sugar alcohol heard of but no ideaheard of and same effects heard of and different effects
% consumers
1212
Perceptions vary in how sugar and starch affect weight
Did not follow any diet plan
Different effects 25 %
Don’t know 43 %
Same effect 33 %
1313
Exposure to “carb” products is high
71 29
67 33
89 11
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
% of consumers
"Carb" in product name
Amount of carbhighlighted
"Low carb"
Have heard or seen Have not
1414
Many consumers say “low carb” products can be high or low in calories
Did not follow any diet plan
Heard of and saylow in calories 8 %
Heard of butno idea 23 %
Never heard of low-carb products 9 %
Heard of and say high in calories 10 %
Heard of and sayeither high or lowin calories 50%
1515
Different interpretations of what kind of carb “low carb” refers to
Heard of and saylow in total carb 4 %
Heard of and saylow in either carb 21 % Heard of but
no idea 30 %
Never heard of low-carb or net carb 39 %
Heard of low-carbproducts and say low in net carb 6 %
1616
Many consumers say manufacturersdecide which products are “low carb”
Heard ofbut no idea 6 %
Never heard of low-carb products 12 %
Heard of andsay someone elsedecides 2 %
Heard of and saymanufacturers 52% Heard of and say
government 28%
1717
Many have tried “low carb” products,while others are just not interested
Did not follow any diet plan
Heard of, never tried,but likely to try 6 %
Never heard of low-carb products 11 %
Heard of andhave tried 53%
Heard of, nevertried, andunlikely to try 30%
1818
Most of those who limit carb do not follow any diet plan
Follow a diet plansuch as Atkins or South Beach 21 %
Do not follow any diet plan 79 %
1919
Those who limit carbdo it for various purposes
Did not follow any diet plan
To lose weight 54 %
For other purposes 37 %
To lose weight andfor other purposes 6 %
Don’t know 3 %
2020
Those who see themselves as overweight are more likely to limit carb
14
33
52
0 10 20 30 40 50 60
% who limit carb
Sees oneself asunderweight
Sees oneself as aboutthe right weight
Sees oneself asoverweight
The differences aresignificant ( p <0.0001 )
2121
Among those who see themselves as overweight,concern about overweight is linked to limiting carb
37
52
63
0 10 20 30 40 50 60 70
% who see themselves as overweight and limit carb
Not concerned
Somewhat concerned
Very concerned
The differences aresignificant ( p <0.0001 )
2222
Higher (self-reported) BMImeans more likely to limit carb intake
13
32
42
50
0 10 20 30 40 50 60
% who limit carb
BMI = underweight
BMI = normal weight
BMI = overweight
BMI = obese
The differences aresignificant ( p <0.0001 )
2323
Different proportions of consumerstry to limit these things
61
4852
41
58
46
0
10
20
30
40
50
60
70
80
90
100
fat calories cholesterol carb sugar sodium
% wholimit
2424
Calories and fat are considered more important than carb in losing weight
Calories 44 % Fat
48 %
Neither is importantor no idea 7 %
Carb 25%
Calories 62 %
Neither is importantor no idea 1 %
Both are important 7 %
Both areimportant 6 %
Calories vs. Fat Calories vs. Carb
2525
SummarySummary
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