ABSTRACT
There are two aspects to lipid requirements in the human diet — qualitative and quantitative. First, certain lipids are needed for good health — essential fatty acids and fat-soluble vitamins are good examples. Secondly, it is usually considered that, in the normal diet, some 25 to 30% of the total calories are conveniently supplied as fat (Jones, 1974). Such lipids (in reasonable amounts) also usually make food more palatable. Some comprehensive sources of information on the role of fats in nutrition are Gurr (1992b, 1999), Vergroesen and Crawford (1989), and Akoh and Lai (2005).
