ABSTRACT
Lipids contribute to food quality by providing avor, aroma, color, texture, taste, and nutritive value. From the nutritional point of view, lipids function as sources of metabolic energy, carrier of fat-soluble vitamins (e.g., A, D, E, and K), and contribute to the formation of cell and tissue membranes. In addition to their contribution in meeting energy needs, intakes of dietary fat must be suf cient to meet the requirements of essential fatty acids (EFA) and fat-soluble vitamins. The minimum intake consistent with health varies throughout a person’s life and among individuals. Suf- cient intake of dietary fat is particularly important prior to and during pregnancy and lactation. Increasing the availability and consumption of dietary fats is often a priority for overcoming the problems of protein-energy malnutrition. Recommendations to populations concerning desirable ranges of fat intakes may vary according to prevailing conditions, especially dietary patterns and the prevalence of diet-related noncommunicable diseases. For most adults, dietary fat should supply at least 15% of their energy intake. Women of reproductive age should consume at least 20% of their energy from fat. Both the amount and quality of dietary fat consumed can affect child growth and development. These in uences are mediated through energy levels and through the action of speci c fatty acids and various nonglyceride components of the fat. Breast milk provides between 50 and 60% energy as fat, and during the weaning period (i.e., the transition from full breast-feeding to no breast-feeding), care needs to be taken to prevent dietary fat intakes from falling too rapidly or below the required levels. The use of fat, especially vegetable oils, in the foods fed to weanling infants and young children is an effective way to maintain the energy density of their diets. The consumption of adequate amounts of EFA is also important for normal growth and development.1
