Role of fat in the diet

Fats provide approximately 40% of the energy in typical western diets. The fat comes in several types which have different physical and biological characteristics.

Concern has long been expressed about the level of total fat intake and, more especially, about the high level of saturated fat intake (15-20% of energy). This is because saturated fat raises blood cholesterol level and thereby increases the risk of coronary heart disease (CHD). Conversely, replacing saturated fat with unsaturated fat lowers cholesterol and furthermore polyunsaturated fats actively lowers cholesterol.

Recommendations for healthy eating therefore invariably call not only for moderation of total fat intake (from 40% of energy to 30-35%) but also to cut in saturated fat intake to under 10% of energy and to reduce the intake of trans fat. Polyunsaturates are recommended to contribute 7-10% of energy which, for most western populations involves increased intake. Monounsaturates make up the energy balance within the total recommended fat intake.