Dietary Fat: The Good, the Bad, and the Ugly

Abstract

Health professionals are often asked questions regarding fat intake:

• Are all fats bad for you?

• Are fats all the same?

• How much is too much fat?

The objective of this chapter is to shed light on dietary fat and the controversies that surround it. The human body needs a certain amount of fat in the diet in order to survive. Each gram of fat provides 9 kcal whereas protein and carbohydrate only provide 4 kcal/g. Fat provides energy and supplies raw materials for hormones, fat-soluble vitamins, and cell membranes. Dietary fat is important for the absorption of fat-soluble vitamins (vitamins A, D, E, and K, and carotenoids) from food. Fat also helps to insulate the body against high or low temperatures and provides padding for internal organs, which protects them from shock. Fats in food contribute to taste and texture, making foods more appealing. Essential fatty acids (EFA) cannot be synthesized in the human body (liver) and must therefore be provided by diet, much like vitamins. EFA play many important roles in the body and are examined later in this chapter.

Although fat is essential for survival, its consumption may be associated with obesity and coronary heart disease (CHD). These associations are discussed in more detail in Chaps. 8 and 11. The recommendation in this chapter provides a balanced, nutritious diet that includes adequate amounts of EFA as a way to help prevent obesity and chronic diseases.