The role of fat in human nutrition

Abstract

Fat provides a major contribution to the palatability of food. It has a lubricating effect and improves the texture of many food products, and it also acts as a heat transfer medium in the frying of food. Fat is also a carrier of fat soluble flavour compounds which make some high fat products such as butter very attractive to consumers. As a consequence of these characteristics, fat in the diet has risen to 42.6% of calories according to the National Food Survey of 1980. The fat content of the diet in western countries shows a considerable increase during this century, and it also contrasts with developing countries where the fat intake is considerably less. A UN report estimates that fats provide about 14 per cent of total calories in developing countries. This has stimulated considerable research into the metabolism of fat and the relationship between the high intake of fat and diseases prevalent in western countries.