ABSTRACT
The specic guidelines for fat (20%–35% of caloric intake) and fatty acids in human nutrition were reviewed recently (November 2008) by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) [1]. Among the recommendations for fatty acids, reducing the intake of saturated fatty acids (SFA; <10% of caloric intake) and trans fatty acids (TFA; <1%) and increasing the intake of n-3 polyunsaturated fatty acids (PUFA; 0.5%–2%), especially eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3; 0.25-2 g/day), are particularly encouraged.
