ABSTRACT
Since the previous edition of this book, the high level of interest in dietary fat has continued to grow. There have been advancements in the understanding of the reasons why fat in foods appeals to many people. Effective pharmaceutical treatments of elevated blood lipids that are risk factors for the development of atherosclerosis have appeared and have made it relatively easy to reduce these risk factors when dietary approaches have failed. The understanding of the metabolism of ω-3 fatty acids has contributed to recommendations for their inclusion in the diet for optimum nutrition. Labels requiring the level of trans acids are now required to appear on packaged foods.
