Patient Information
Nutrition and Diet: Fats
More nutrition information can be found
at the American Dietetic Association and
MUSC Nutrition Services web sites.
Fats (lipids) are very concentrated forms of energy for the body, providing more than twice the energy of proteins or carbohydrates per gram. Fats are essential for proper growth and maintenance of energy stores in the body, and are incorporated into many transport systems in the body.
Fats are formed from combinations of saturated and unsaturated fatty acids, but may be predominantly saturated or unsaturated. Meat, poultry, milk products, coconuts and palm oils tend to be high in saturated fat. In contrast, unheated olive oil, sunflower oil and corn oil are high in unsaturated fats, as is fish oil and seafood. Fats are broken down by enzymes such as lipase in the upper part of the gut and, with the aid of bile salts, are transported through the bowel wall for further processing.
Doctors recommend that fats should provide 25-30% of our total daily energy intake, with saturated fats providing no more than 10% of daily energy intake. However, the average intake of fat in the U.S. exceeds the recommended percentage. Excess saturated fat intake may lead to obesity. In addition, excess fat intake may lead to high cholesterol levels and subsequent hardening of blood vessels, which is an important risk factor for heart disease and stroke. More recent research has linked fats and cholesterol with certain types of cancer including colorectal cancer. A sensible diet and regular exercise will help maintain optimal weight and normal cholesterol levels.