ABSTRACT
This chapter explains the role of fat in the body and the rationale underlying fat intake recommendations. Fats or lipids are a diverse group of chemical compounds, characterised by the fact that they are insoluble in water. Fats in foods occur in the greatest quantity as triglycerides. Unsaturated fatty acids play an important role in maintaining membrane fluidity and structure. Most diets provide enough essential fatty acids to meet metabolic requirements. Dietary fatty acids that are not either used for the synthesis of eicosanoids or stored as fat droplets in adipose tissues are oxidised to produce metabolic energy. Fat in foods not only supplies energy and essential fatty acids but is also a vehicle for fat soluble vitamins and other bioactive compounds. Adequate amounts of fat are therefore essential to health. The most abundant lipid in the human food supply is triglycerides. Dietary lipids from plant sources are usually more unsaturated.
