Interní Med. 2011; 13(9): 347-349

Fats in food and their nutritional evaluation

prof.Ing.Jana Dostálová, CSc.

Ústav chemie a analýzy potravin, Fakulta potravinářské a biochemické technologie,

Fats represent one from three main nutrients. They are source of energy and some essential factors – essential fatty acids, vitamins,

antioxidants and further protective substances. They have important influence on sensory properties food and dishes. High fat intake

(more than 35 % of total energy intake) and unsuitable composition of its fatty acids (high content of saturated and trans-unsaturated

fatty acids) are reason of many non-communicable diseases e.g. cardiovascular diseases, type 2 diabetes, obesity, some cancers etc. Contents

of fat and its fatty acids composition differ in various types of food. Fats of plant origin, with exception of coconut and palm kernel

and partially hydrogenated fats which contain high amounts of trans-unsaturated fatty acids, are evaluated as positive. Fats of animal

origin, with exception of fish oils, are due to high content of saturated fatty acids, shortage of unsaturated fatty acids and presence of

cholesterol evaluated negatively. Fat contents and fatty acids composition in various food raw materials and products are described.

Keywords: cholesterol, phospholipids, fatty acids, fats, nutritional evaluation

Published: September 1, 2011  Show citation