Fats

Fats

Fats are important for good health and proper functioning of the body. They are an important source of energy, they enhance the absorption of fat soluble vitamins, and build all our cell membranes. Our brains are mainly made of fats.

A balanced intake of fats is important, as too little or too much, or the wrong type of fat, may negatively affect our health. Adults should get a recommended 20-35% of their energy intake from fat. Less than 10% should come from saturated fat, and trans-fats should be avoided.


For us all

For health professionals

Dietary fats (Infographic)

09 June 2016

Why do we need dietary fats?


8 Facts on Fats (Q&A)

22 September 2015

Fats are important for good health and proper functioning of the body. They are a source of energy, essential fats and enhance the absorption of fat soluble vitamins. However, too much fat and/or the wrong type of fat may negatively affect our health.


The importance of long chain fatty acids in early life

24 June 2015

Fats are essential constituents of breast milk. They supply the infant with energy, and are also essential for growth and development. Some fatty acids, key components of dietary fats, play an important role in a child’s development...


Highlights from the 11th Biennial congress of the international society for the study of fatty acids and lipids (ISSFAL) 2014

16 March 2015

In June 2014, the 11th ISSFAL Biennial Congress took place in Stockholm, Sweden. This meeting provided a unique occasion for the exchange of scientific...


Saturated fat may not be associated with a greater health risk whilst trans fat could have a role

09 March 2015

A team of researchers from Canada conducted a large study on the health effects of both saturated and trans fatty acid consumption. They combined data from 70 previously conducted...


Facts on fats: Dietary fats and health

13 February 2015

This review is dedicated to the current advances in nutrition science on the relation between dietary fat consumption and health outcomes, including obesity and cardiovascular disease. 


Omega-6 fatty acids associated with lower risks of heart disease and death

10 February 2015

Two international groups of researchers have independently studied the effects of omega-6 fatty acids on the risks of death and coronary heart disease...


Olive oil: How is it produced? (Infographic)

12 October 2014

From pressing to refining, see how olive oil is produced through all the various stages.


Facts on fats: The basics

25 March 2014

EUFIC’s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats we consume through our diets...


How to choose your culinary oil

12 February 2014

There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional properties of the oil, cost, and the health impact...


Palm oil (Q&A)

20 September 2013

Palm oil is an edible vegetable oil produced from the pulp of the fruits of palms and that is solid at room temperature. 


Trans fats and cardiovascular health: What is the current situation?

08 June 2013

Dutch researchers from the department of Health Sciences and the EMGO Institute for Health Care Research of VU University, in Amsterdam, and the Division of Human Nutrition of Wageningen...


Algal oil as a possible source of omega-3 fatty acid DHA to improve blood lipids in people without heart disease

30 October 2012

Compared to fish oil, algal oil maybe an equally effective yet more sustainable source of omega-3 fatty acids.


Eating any food sources of omega-3 fats may be beneficial for health

07 December 2011

Eating plant sources of omega-3 fatty acids may be as beneficial for health as eating fish sources of omega-3 fatty acids, suggests a study published in the American Journal of Clinical Nutrition...