Dietary Fats and Oils

There are two kinds of dietary fats- visible and invisible fat.

1. Visible fats include oils, butter, animal fat, etc.

2. Invisible fat is not visible to naked eyes but present in small amounts in food items like wheat, rice, and pulses, etc,.

In general, the fats and oils we use are mainly composed of either saturated OR un-saturated fatty acid chains.

• Saturated fats contain no double bonds in their chemical structure. They exist in a solid-state at room temperatures and are usually derived from animal sources, although some of them are obtained from plant sources. Examples: butter, lard, palm kernel oil, coconut oil, etc.

• Unsaturated fats contain one or more double bonds in their chain. They are liquid at room temperatures, and in general, derived from plant sources. Examples include soybean oil, safflower oil, etc. Fish oil, however, is composed of a major ratio of unsaturated fats to saturated fats.




Why fats and oils are essential?

• The human body requires dietary fats and oils in sufficient amounts to caary out basic etabolic functions. They provide essential fatty acids (EFA) EFA, as their name defines, are absolute essential nutrients required by the body. EFAs are linoleic acid and a-linolenic acid. α-Linolenic acid (ALA) is known as omega-3 and linoleic acid is called as omega-6 essential fatty acids. Both linoleic acid (omega-6) and α-linolenic acid must be present in the diet at a ratio of 5:1 to 10:1.

• The important derivatives of α-linolenic acid are ecosa-pentaenoic acid (EPA) and docosa-hexaenoic acid (DHA). 1-3% of calories should come from EFA. Deficiency of EFAs results in impaired brain growth, mental retardation and learning difficulties, dermatitis (dryness of skin), hair loss, and poor wound healing.

• The four fat-soluble vitamins namely vitamin A, D, E and K are, in fact, require fats and oils in the food to be absorbed through the gut. Inadequate fats may results in the deficiency of these vitamins leading to serious metabolic derangements with subsequent manifestations like night blindness, osteoporosis, bleeding from skin and mucosa, dry skin (phrenoderma), and susceptibility to infections.

• Furthermore, vegetable oils are an ideal source of plant sterols, especially ß-sitosterol and campesterol. The FDA has approved the following claim for phytosterols:- "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Phyto-sterols competitively inhibit cholesterol absorption across the gut and thereby can reduce cholesterol levels by 10% to 15%.

• Fats are also high in calories. On an average 100 g of cooking oil provides 900 calories. Fats are functions like reserve energy that is readily available for use during the times of starvation, illnesses and cold-weather conditions.

• In fact, fats and oils high in mono-unsaturated fats as in olive, canola, peanut, sesame, etc., help lower LDL-cholesterol in the blood.




Limitations of fats and oils

Apart from the need for fat-soluble vitamins and essential fatty acids, there is no specific requirement for dietary fats and oils as long as the diet provides adequate nutrients for energy.

Excess carbohydrates in the form of glucose ultimately convert into fatty acids under the influence of insulin hormone. Those who consume omega-6 and omega-3 fats at a ratio of more than 10:1 should compensate by consuming omega-3 rich foods like fish, greens, and algae.

Excess fats in the diet circulate as triglycerides and cholesterol in the blood. These components deposit at various proportions in different organs and tissues inside our body leading to obesity, coronary artery disease, diabetes, peripheral vascular disease, stroke, etc.

Although the average American diet contains 35-40% of calories as fat, most current recommendations are to limit dietary fat to 30% or less of total calories. No more than 5-10% of energy should come from saturated fats, 10% should be from monounsaturated, and another 10% from poly-unsaturated fatty acids.






Below is the table with in-depth analysis of some of commonly used dietary fats and oils:-

Item	SFA%	MUFA%	PUFA%	ω-6 to ω-3 ratio	Remarks
Canola oil	8	61	21	10	2:1	Recommended
Flax seed oil	9	18	16	57	1:3.5	Recommended
Safflower oil	10	13	77	0	77:0	Somewhat recommended
Sunflower oil	11	20	69	0	69:0	Somewhat recommended
Corn oil	13	25	61	1	61:1	Somewhat recommended
Olive oil	14	77	8	1	8:1	Highly recommended
Soybean oil	15	25	53	7	8:1	Recommended
Sesame oil	15	42	43	0	43:0	Recommended
Peanut oil	18	49	33	0	33:0	Recommended
Salmon fat	24	34	0	42	0:42	Recommended somewhat
Cottonseed oil	27	19	54	0	54:0	Recommended somewhat
Chicken fat	32	47	21	0	21:0	Recommended somewhat
Palm oil	40	48	11	1	11:1	Recommended somewhat
Pork fat	41	48	11	0	11:0	Not Recommended
Beef tallow	47	53	0	0	0:0	Not Recommended
Cocoa butter	64	36	0	0	0:0	Not Recommended
Butter	69	31	0	0	0:0	Not Recommended
Cheese	70	30	0	0	0:0	Not Recommended
Hydrogenated- vegetable oil	19	30	0	0	0:0	Not Recommended
Coconut oil	92	6	1.6	0.4	4:1	Not Recommended

SFA= Saturated fatty acids

MUFA= Mono-unsaturated fatty acids

PUFA= Poly-unsaturated fatty acids

ω-3= Omega 3 fatty acids

ω-6= Omega 6 fatty acids




Also read ≻≻-

≻≻-High cholesterol and Health.

≻≻-Essential fatty acids.

≻≻-Trans fats.

≻≻-Back to Home page from fats and oils.

Further reading and References:

US-FDA-Trans fats

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