ABSTRACT
One of the important functions of dietary fat is to provide essential fatty acids (EFAs). However, the requirement for EFAs as linoleic acid (18:2n-6) is only 1%–2% of the total caloric intake. Thus, EFA de) ciency seldom occurs in the general population consuming ordinary diets. In spite of this, much greater amounts of intake for dietary polyunsaturated fatty acids (PUFAs) are generally recommended. This recommendation is primarily based on the cholesterol-lowering action of dietary PUFAs, and this, in part, resulted in changes in trends in the consumption of dietary fat in the United States (Stephen and Wald, 1990).
