Dietary Fat – Weighing up the Pros and Cons

Reviews the latest thinking regarding fat and health in the light of the 1993 FAO/WHO Expert Consultation on “The Role of Oils and Fats in Human Nutrition”. Outlines the role of fat in meeting energy requirements; in the absorption and provision of fat‐soluble vitamins; in enhancing food palatability; and in the provision of essential fatty acids. Looks at the association of types of fat with coronary heart disease and cancer, and outlines the recommendations of the FAO/WHO Consultation report. Concludes that fat is a desirable and essential nutrient and that the need for fat changes according to life cycle and lifestyle.

[1]  T. Sanders,et al.  Marine oils: metabolic effects and role in human nutrition , 1993, Proceedings of the Nutrition Society.

[2]  J. Manson,et al.  Intake of trans fatty acids and risk of coronary heart disease among women , 1993, The Lancet.

[3]  R. Mensink,et al.  Effect of dietary cis and trans fatty acids on serum lipoprotein[a] levels in humans. , 1992, Journal of lipid research.

[4]  R. Mensink,et al.  Effect of dietary fatty acids on serum lipids and lipoproteins. A meta-analysis of 27 trials. , 1992, Arteriosclerosis and thrombosis : a journal of vascular biology.

[5]  C. Boone,et al.  Bioavailability of beta-carotene in humans. , 1988, The American journal of clinical nutrition.