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 Fats and Health:
An Essential Connection
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Fats and oils play an important role in the foods we eat, enhancing flavor, texture, moistness, and overall meal satisfaction. They are also a key part of the diet, a cornerstone of proper growth and development, yet they seem to generate considerable consumer confusion.
According to the International Food Information Council Foundation, two-thirds of us are concerned about the level and type of dietary fats we eat, and less than a quarter believe that fats can be part of a nutritious diet1. Clearly there's a gap between accepted dietary recommendations and consumer perceptions.
Fats and oils are essential to a nutritious diet. But making sense of the fats/oil equation requires some basic knowledge and understanding.
First, the types of fats we consume are just as important as the amounts, a fact that society at large is just starting to recognize. Certain fats, particularly polyunsaturated and monounsaturated, supply energy, provide essential fatty acids, and serve as carriers for the absorption of the fat-soluble Vitamins A, D, E and K.
Too much of certain fats in the diet may lead to excessive caloric intake of saturated and trans fats2, which may increase the risk of heart disease. The 2005 USDA Dietary Guidelines provide clarity by recommending a diet of between 20 percent – 35 percent energy from fats for adults, and 30 percent – 35 percent energy from fats for children, with most of the fat coming from sources of polyunsaturated and monounsaturated fats2. This is where the importance of the types of fats comes in. By dividing fats into "more desirable" and "less desirable" categories, we can gain a better dietary understanding and make more nutritious food choices.
| 1 | International Food Information Council (IFIC) Foundation, Consumer Attitudes Toward Food, Nutrition & Health: A Benchmark Survey, 2006 IFIC Council, Published 2006; USA. |
| 2 | Dietary Guidelines Advisory Committee. US Dietary Guidelines for Americans, Published in 2005; USA. |
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