General Conclusions and Recommendations

  • The British Nutrition Foundation


Fats and oils contain many different fatty acids, both saturated and unsaturated, which can have various physiological effects. This Task Force recommends that research workers define much more carefully which fatty acids they are considering. General terms such as fish oils, vegetable oils or polyunsaturated fats should be avoided. Ideally, the effects of each of the different types of unsaturated fatty acids should be investigated independently so that the effects of monounsaturated fatty acids (MUFA), n-6 polyunsaturated fatty acids (n-6 PUFA) and n-3 polyunsaturated fatty acids (n-3 PUFA) can be documented separately. This is somewhat unrealistic because they do not occur separately in foods. Specifying the fatty acid composition of oils, is however, more realistic.


Polyunsaturated Fatty Acid Unsaturated Fatty Acid Saturated Fatty Acid Essential Fatty Acid Alpha Linolenic Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • The British Nutrition Foundation

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