Last updated on 10-7-2025 by Thérésa Lebacq
Why do we study the intake of polyunsaturated fat?
- All fats are a combination of saturated and unsaturated fats. Unsaturated fats can be further divided into monounsaturated and polyunsaturated fats. Fats that are generally rich in unsaturated fats remain soft or liquid at room temperature (e.g., vegetable oils, with the exception of palm and coconut oil). Unsaturated fats support heart health by improving cholesterol levels (i.e., reducing LDL (“bad”) cholesterol while maintaining HDL (“good”) cholesterol), while playing a role in reducing the risk of cardiovascular disease and improving insulin sensitivity. Polyunsaturated fats are divided into omega-3 and omega-6 fatty acids. They provide alpha-linolenic acid (ALA), an omega-3 fatty acid, and linoleic acid (LA), an omega-6 fatty acid. Both are essential, as the body cannot produce them, making dietary intake necessary.
- Polyunsaturated fats are primarily found in plant foods such as vegetable oils, nuts and seeds, margarines and cooking fats, but also in animal foods such as fish and shellfish, eggs or even meat products.
- As unsaturated fats are recommended as a healthy source of fat within a balanced diet, it is recommended (Nordic Nutrition Recommendations) to choose monounsaturated and polyunsaturated fats to replace saturated fats.
How do we study it?
- Habitual intake of polyunsaturated fat was analysed using the SPADE® program. The detailed methodology can be found here.
- Habitual polyunsaturated fat intake is expressed as a percentage of energy intake (En%). By expressing the polyunsaturated fat intake as a percentage of energy intake, comparisons between groups of people with different energy requirements (e.g., between men and women, children and adults) can be done.
- In order to gain insight into the proportion of the population that has a sufficient, excessive or inadequate intake of polyunsaturated fat, the distribution of polyunsaturated fat intake was evaluated in relation to the reference intake range of 5 – 10 En%, as set by the Nordic Nutrition Recommendations.
KEY RESULTS
The overall contribution of polyunsaturated fat to energy intake is 6 En%
74% of the population have an intake of polyunsaturated fat within the reference intake range, 24% are below the lower reference level and 2% are above the upper reference level
Children are less likely than adults aged 18-64 years to have an intake within the reference intake range, as they are more likely to consume less than the lower reference level
People with a low level of education have a higher intake of polyunsaturated fat (as proportion of energy intake) and are more likely to have an intake within the reference intake range than people with a high level of education
Fats and oils (20%) and meat, meat products and substitutes (19%) are the two main contributors to the intake of polyunsaturated fat
By age and sex
Mean polyunsaturated fat intake (En%) in the population aged 3 years and older, by age and sex, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- En% = Energy percentage. This represents the proportion of daily energy derived from polyunsaturated fat in the diet. It was calculated by multiplying total daily polyunsaturated fat intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Overall, the contribution of polyunsaturated fat to energy intake is 6 En%.
- There is no difference in polyunsaturated fat intake between men and women or by age group.
Proportion of the population aged 3 years and older with polyunsaturated fat intake (En%) (A) below and (B) above the dietary reference levels, by age and sex, Belgium: 2022-2023
A. Proportion below the lower reference level
- Almost one fourth of the population (24%) has a polyunsaturated fat intake below the lower reference level, with a higher proportion found among children aged 3-9 years (32%) in comparison with adults aged 18-64 years (23%).
- There is no substantial difference between men and women in the percentage with an intake below the lower reference level.
B. Proportion above the upper reference level
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- Results are based on dietary reference values defined as average requirements. The proportion below the lower reference level (<5 En%) and above the upper reference level (>10 En%) was calculated.
- A small proportion of the population (2%) exceeds the upper reference level of polyunsaturated fats.
- There is no substantial difference between men and women or between age groups in the proportion exceeding the upper reference level.
- In conclusion, a large proportion of the population (74%) have a polyunsaturated fat intake within the dietary intake range of 5-10 En%. Children are less likely to having an intake within the dietary intake level (66%) than adults aged 18-64 years (75%).
By educational level
Mean polyunsaturated fat intake (En%) in the population aged 3 years and older, by educational level, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- The educational level is calculated at the household level by considering the highest diploma obtained by: (i) the respondents or their partner for adults (aged 18 years and above), or (ii) the father and mother (or carer, if applicable) for children and adolescents (aged 3 to 17 years). However, for simplicity, we refer to the educational level of individuals rather than the educational level of their households.
- En% = Energy percentage. This represents the proportion of daily energy derived from polyunsaturated fat in the diet. It was calculated by multiplying total daily polyunsaturated fat intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- The contribution of polyunsaturated fat to energy intake is higher in people with a low level of education (6.3 En%) than people with a high level of education (5.9 En%).
Proportion of the population aged 3 years and older with total fat intake (En%) (A) below and (B) above the dietary reference levels, by educational level, Belgium: 2022-2023
A. Proportion below the lower reference level
- People with a low level of education are less likely (21%) to have a polyunsaturated fat intake below the lower reference level compared to those with a high level of education (29%).
B. Proportion above the lower reference level
- Crude = results weighted for season, age, sex, and socioeconomic status.
- The educational level is calculated at the household level by considering the highest diploma obtained by: (i) the respondents or their partner for adults (aged 18 years and above), or (ii) the father and mother (or carer, if applicable) for children and adolescents (aged 3 to 17 years). However, for simplicity, we refer to the educational level of individuals rather than the educational level of their households.
- Results are based on dietary reference values defined as average requirements. The proportion below the lower reference level (<5 En%) and above the upper reference level (>10 En%) was calculated.
- There is no difference based on educational level in the proportion of the population exceeding the upper reference level of polyunsaturated fat.
- In conclusion, people with a low level of education are more likely (76%) to have an intake within the reference intake range than people with a high level of education (70%).
By region
Mean polyunsaturated fat intake (En%) in the population aged 3 years and older, by region, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Brussels is excluded from the regional comparison due to an insufficient number of participants, but is included in the national data for Belgium.
- En% = Energy percentage. This represents the proportion of daily energy derived from polyunsaturated fat in the diet. It was calculated by multiplying total daily polyunsaturated fat intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- The contribution of polyunsaturated fat to energy intake is higher in Flanders (6.5 En%) than in Wallonia (5.5 En%).
Proportion of the population aged 3 years and older with polyunsaturated fat intake (En%) (A) below and (B) above the dietary reference levels, by region, Belgium: 2022-2023
A. Proportion below the lower reference level
- A larger proportion of the population in Wallonia (40%) have a polyunsaturated fat intake below the lower reference level than in Flanders (18%).
B. Proportion above the upper reference level
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Brussels is excluded from the regional comparison due to an insufficient number of participants, but is included in the national data for Belgium.
- Results are based on dietary reference values defined as average requirements. The proportion below the lower reference level (<5 En%) and above the upper reference level (>10 En%) was calculated.
- In Flanders, a larger proportion of the population exceeds the upper reference level of polyunsaturated fats (3%) than in Wallonia (1%).
- In conclusion, in Flanders, a larger proportion of the population have an of polyunsaturated fats within the reference intake range (80%) than in Wallonia (60%).
By year
Mean polyunsaturated fat intake (En%) in the population aged 3 to 64 years, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- En% = Energy percentage. This represents the proportion of daily energy derived from polyunsaturated fat in the diet. It was calculated by multiplying total daily polyunsaturated fat intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- The contribution of polyunsaturated fats to energy intake remained stable between 2014-2015 and 2022-2023 in the population aged 3 – 64 years old.
Proportion of the population aged 3 to 64 years and older with polyunsaturated fat intake (En%) (A) below and (B) above the dietary reference levels, by year, Belgium: 2022-2023
A. Proportion below the lower reference level
- There are no differences in the proportions of the population aged 3-64 years old below or above the lower or upper reference level between 2014-2015 and 2022-2023.
- Overall, the proportion of the population aged 3-64 years old who have a polyunsaturated fat intake within the reference intake range remained the same between 2014-2015 and 2022-2023.
B. Proportion above the upper reference level
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- Results are based on dietary reference values defined as average requirements. The proportion below the lower reference level (<5 En%) and above the upper reference level (>10 En%) was calculated.
Contribution of foods to total fat intake
Contribution of foods to the intake of polyunsaturated fat, in the total population aged 3 years and older, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Fats and oils (20%) and meat, meat products and substitutes (including hummus, tofu, vegetarian spreads or pates) (19%) are the main contributors to polyunsaturated fat intake. This is followed by cereals and cereal products (14%), condiments, spices, sauces and yeast (13%) and cakes and sweet biscuits (8%).
- The food groups “nuts, seeds and olives”, and “fish and shellfish”, each contribute about 3% to the intake of polyunsaturated fats.
- It is important to note that while “meat, meat products and substitutes” are not the main dietary source of polyunsaturated fats, the substantial daily intake of foods from this group by the population in Belgium explains their high contribution to polyunsaturated fat intake.
Please cite this page as: Sciensano. Macronutrients: Polyunsaturated fat, Food Consumption Survey 2022-2023, June 2025, Brussels, Belgium, https://www.sciensano.be/en/results-national-food-consumption-survey-2022-2023/fats/polyunsaturated-fat