Dietary Fat – Weighing up the Pros and Cons

Abstract

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.

Citation

Sanders, T.A.B. (1994), "Dietary Fat – Weighing up the Pros and Cons", Nutrition & Food Science, Vol. 94 No. 5, pp. 9-13. https://doi.org/10.1108/00346659410065768