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.
27 March 2019
The beneficial effects of consuming omega-3 fatty acids are well publicised, but omega-6 fatty acids feature far less in the news. So what are fatty acids and why is it important that we get the balance right?
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.
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...
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...
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...
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.
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...
25 March 2014
What are dietary fats? Read about the classification of fats, their different characteristics, and functions in both, the body and food technology.
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...
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.
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...
30 October 2012
Compared to fish oil, algal oil maybe an equally effective yet more sustainable source of omega-3 fatty acids.
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...
03 July 2003
Although no single food alone can make a person healthy, eating more fish is one way that most of us can help improve our diets—and our health. Many of the studies about beneficial omega-3 fatty acids focus on fish as the primary source. Salmon, sardines, tuna and even shellfish are rich in omega-3 fatty acid content, but increasing your consumption of all types of fish and seafood is recommended.