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3. Global and regional food consumption patterns and trends: Previous page | 1,2,3,4,5,6,7,8,9

Figure 2. Calories from major commodities in developing countries

Source: reproduced from reference 3 with the permission of the publisher.

WHO 03.20

3.3 Availability and changes in consumption of dietary fat

The increase in the quantity and quality of the fats consumed in the diet is an important feature of nutrition transition reflected in the national diets of countries. There are large variations across the regions of the world in the amount of total fats (i.e. fats in foods, plus added fats and oils) available for human consumption. The lowest quantities consumed are recorded in Africa, while the highest consumption occurs in parts of North America and Europe. The important point is that there has been a remarkable increase in the intake of dietary fats over the past three decades (see Table 3) and that this increase has taken place practically everywhere except in Africa, where consumption levels have stagnated. The per capita supply of fat from animal foods has increased, respectively, by 14 and 4 g per capita in developing and industrialized countries, while there has been a decrease of 9 g per capita in transition countries.

Table 3. Trends in the dietary supply of fat

Region

Supply of fat (g per capita per day)

1967 - 1969

1977 - 1979

1987 - 1989

1997 - 1999

Change between 1967 - 1969 and 1997 - 1999

World

53

57

67

73

20

North Africa

44

58

65

64

20

Sub-Saharan Africaa

41

43

41

45

4

North America

117

125

138

143

26

Latin America and the Caribbean

54

65

73

79

25

China

24

27

48

79

55

East and South-East Asia

28

32

44

52

24

South Asia

29

32

39

45

16

European Community

117

128

143

148

31

Eastern Europe

90

111

116

104

14

Near East

51

62

73

70

19

Oceania

102

102

113

113

11

a Excludes South Africa

Source: FAOSTAT, 2003.

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