[Fats in the diet]

Abstract

Fats are important constituents of the human diet since on the one hand, they contribute to the caloric density of the diet, and on the other, they serve as vehicles of essential nutrients such as linoleic and alpha-linolenic acids, as well as fat-soluble vitamins. The existence of human populations subsisting on diets with values as low as 10% or more than 50% of the calories represented by fats, has been documented, demonstrating the great adaptability of man to a wide availability of this type of food. Nevertheless, extensive epidemiological and experimental research in relation to a frequent degenerative diseases of man, arteriosclerosis, have consistently demonstrated that the proportion of saturated fats in the diet has a positive correlation with the frequency of these alterations. Mortality and fat availability in Latin America is consistent with these results. In consequence, and taking into consideration the present level of fat availability in the Region, we propose that no more than 25% of the caloric requirement should be covered by fats. Additionally, this amount of fat should have equal proportions of saturated, monounsaturated and polyunsaturated fatty acids. Cholesterol, which is contained in animal fats, is not a necessary nutrient for humans, so that no minimum consumption needs to be established. Daily ingestion of cholesterol should be restrained to no more than 100 mg/1,000 calories. Introduction of new fatty foods for human consumption should be preceded by a thorough investigation of the metabolic consequences.