Author
 |
LICHTENSTEIN, ALICE - Jean Mayer Human Nutrition Research Center On Aging At Tufts University |
|
Submitted to: Book Chapter
Publication Type: Book / Chapter Publication Acceptance Date: 2/12/2013 Publication Date: 3/22/2014 Citation: Lichtenstein, A.H. 2014. Fats and oils: An overview. In: Caballero, B.Encyclopedia of Human Nutrition. 3rd Edition. Waltham, MA: Academic Press.Elsevier, Ltd. p. 201-208. http://dx.doi.org/10.1016/B978-0-12-375083-9.00097-0. Interpretive Summary: Technical Abstract: Dietary fat is a macronutrient that has historically engendered considerable controversy and continues to do so. Contentious areas include optimal amount and type for cardiovascular disease risk reduction, and role in body weight regulation. Dietary fats and oils are unique in modern times in that they have good, bad, and ugly connotations. The aspects of dietary fat that are classified as good include serving as a carrier of soluble vitamins (vitamins A, D, E, and K), enhancing the bioavailability of fat-soluble bioactive substances (e.g., absorption of fat-soluble micronutrients), providing essential substrate for the synthesis of metabolically active compounds (e.g., essential fatty acids for eicosanoid synthesis), providing critical structural components (e.g., cell membranes and lipoprotein particles), preventing carbohydrate-induced hypertriglyceridemia, and serving an energy-dense form of reserve metabolic fuel (triglyceride). The aspects of dietary fat that are classified as bad include serving as a reservoir for fat-soluble toxic compounds. The aspects of dietary fat that are classified as ugly include providing a concentrated form of metabolic fuel in times of excess and contributing saturated and trans fatty acids that promote atherosclerotic plaque formation, the underlying cause of heart disease, stroke, and phlebitis. |
