Potential Effects of Fat-Controlled, Low-Cholesterol Diet on U.S. Food Consumption
| dc.creator | Le Bovit, Corinne | |
| dc.creator | Gale, Hazen F. | |
| dc.date | 2017-04-01T13:52:24Z | |
| dc.date.accessioned | 2026-07-09T06:59:01Z | |
| dc.description | If the entire U.S. population were to select one food pattern among those that meet the American Heart Association recommendations for a fat-controlled, low-cholesterol diet, calorie intake would decline about 13 percent compared with present consumption. The cost would be about a tenth higher, however, since beef, poultry, fish, and fruits and vegetables would partly replace lower priced foods such as pork, eggs, fats, and sugars. The farm value of the foods would be about the same as for current food consumption patterns. The total amount of agricultural resources required would change little but there would be shifts within the farm sector. | |
| dc.identifier | doi:10.22004/ag.econ.146952 | |
| dc.identifier | https://ageconsearch.umn.edu/record/146952/files/2Bovit_23_3.pdf | |
| dc.identifier | http://ageconsearch.umn.edu/record/146952 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/583131 | |
| dc.language | eng | |
| dc.publisher | ||
| dc.source | http://ageconsearch.umn.edu/record/146952 | |
| dc.title | Potential Effects of Fat-Controlled, Low-Cholesterol Diet on U.S. Food Consumption | |
| dc.type | Text |