Oils and fats form an integral part of our diet and nutrition. Fat, though much maligned, is an important part of our diet and serves a number of functions in our body. It is a concentrated source of energy and supplies, on a per unit weight basis, more than twice the energy furnished by either proteins or carbohydrate. It also imparts palatability to our diet. Presence of fat in a diet is important for the absorption of fat-soluble vitamins like vitamin A and carotene present in the food we eat.
Apart from these functions, some fats, particularly those derived from vegetable sources provide what are known as "essential fatty acids" which have vitamin like function in the body. These essential fatty acids are also important for the structure and function of cells.American Heart Association (AHA) has issued guidelines for reducing the risk of cardiovascular disease by dietary and other lifestyle practices. One of its general principles talks about reducing risks of coronary disease by reducing bad cholesterol (LDL).
The major food components that raise LDL are saturated fats, trans unsaturated fats and high cholesterol foods. Dietary factors that lower bad cholesterol include vegetable oils rich in polyunsaturated fats (PUFA) and monounsaturated fats (MUFA- when substituted for saturated fats) and to a lesser extent soluble fibre and soya protein.
AHA guideline on fat intake
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Total fat intake - Maximum 30% of total calories intake.
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Saturated fat should be minimised. (Max of 33% of total fat intake)
