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Nutritional Aspects of Fats and Oils

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Advances in Oleogel Development, Characterization, and Nutritional Aspects

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Abstract

Fats highly contribute to the food quality in terms of taste, smell, texture, and nutrition. Fats and oils consist mainly of triacylglycerols and other acylglycerols, where fatty acids are esterified with glycerol. This chapter discusses how all dietary fats and oils are made up of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), and polyunsaturated fatty acids (PUFA) in different proportions and affecting both melting point and nutritional value. The dietary guidelines for fat are presented and the scientific support for this advice is discussed.

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Abbreviations

AA:

Arachidonic acid (20:4n-6)

AI:

Adequate intake

ALA:

Alpha-linolenic acid (18:3n-3)

CHD:

Coronary heart disease

CVD:

Cardiovascular disease

DHA:

Docosahexaenoic acid (22:6n-3)

E%:

Energy %

EPA:

Eicosapentaenoic acid (20:5n-3)

HDL:

High-density lipoprotein

LA:

Linoleic acid (18:2n-6)

LDL:

Low-density lipoprotein

MUFA:

Monounsaturated fatty acids

NCDs:

Noncommunicable diseases

PUFA:

Polyunsaturated fatty acids

RCT:

Randomized controlled trial

SFA:

Saturated fatty acids

WHO:

World Health Organization

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Authors and Affiliations

  1. Division Food and Health, Nofima AS, Ås, Norway

    Bente Kirkhus & Astrid Nilsson

  2. Department of Physiology, University of Iceland, Reykjavik, Iceland

    Gudrun V. Skuladottir

  3. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland

    Anna-Maija Lampi

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  1. Bente Kirkhus
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  2. Gudrun V. Skuladottir
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  3. Anna-Maija Lampi
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  4. Astrid Nilsson
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Correspondence to Astrid Nilsson .

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  1. Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca, Argentina

    Camila Palla

  2. University of Helsinki, Helsinki, Finland

    Fabio Valoppi

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Kirkhus, B., Skuladottir, G.V., Lampi, AM., Nilsson, A. (2024). Nutritional Aspects of Fats and Oils. In: Palla, C., Valoppi, F. (eds) Advances in Oleogel Development, Characterization, and Nutritional Aspects. Springer, Cham. https://doi.org/10.1007/978-3-031-46831-5_2

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