A random, geographically representative sample of Massachusetts subjects was proactively recruited for a study of dietary fat reduction. This study was restricted to the control group which received a single dietary feedback report and fat reduction educational materials at baseline then were followed for 18 months (87% retention rate). Dietary intake was assessed by the NCI/Block Food Frequency Questionnaire (FFQ) and self-reported number of servings of fruits and vegetables. In order to investigate the effect of aging on dietary response, the sample was restricted to subjects between the ages of 45 and 75 divided into group 1 (45-59 years; M=48+/-4; N=53) and group 2 (60-75 years; M=67+/-4; N=36). This predominantly female (67%), Caucasian (92%) sample had a baseline fat intake slightly below national averages (M=32+/-8.5% kcal fat) which decreased by an average of 1.1+/-6.3% kcal over 18 months. There was no group effect on fat intake at follow-up using Analysis of Covariance with baseline as a covariate (F 1 . 8 8 =1.2, p>. 1). However there was an effect on reported fruit and vegetable intake with group 1 increasing and group 2 decreasing number of servings (F 1 . 8 8 =4.17, p<.05). A greater proportion of group 1 had low iron intakes (40%) compared to group 2 (14%) (X 2 =7, p<.01). Although there were no other differences in nutrient intake, over 50% of group 2 had calcium intakes <2/3 RDA and 45% had low vitamin D intakes. The large number of persons at risk for nutrient deficiencies suggests a need for balanced eating messages in nutrition education materials for dietary fat reduction. The decrease in fruit and vegetable consumption among the older subjects is an additional cause for concern. The Continuing Food Consumption Survey 1994 found a marked decrease in vegetable consumption among persons >70 years of age. Older Americans, especially those concerned about fat intake, may benefit from interventions to increase fruit and vegetable consumption.