Saturated fatty acids guidelines

Dairy products (see Milk and milkproducts) have been staple items of the diet for many centuries, and have long been the target for imitation. The development of nutritional guidelines emphasizing the need to reduce total dietary fat, dietary cholesterol [57-88-5] C2yH4 0, and saturated fatty acids (see Fats and fatty oils Fat substitutes), has increased the interest in imitation dairy foods. However, with the exception of butter and cream the market penetration of dairy substitutes has been limited. 

The physiological effects of vegetable oil are based on their fatty acid composition. Current US dietary guidelines recommend that diets contain less than 30% calories from fat, of which less than 10% is from saturated fat, 10-15% from monounsaturated acid, and 10% from polyunsaturated acids. The primary concerns with fatty acid consumption relate to two chronic diseases—coronary heart disease (CHD) and cancer. Research has shown that high levels of dietary saturated fatty acids are related to increased CHD and that dietary modification can lower plasma cholesterol. Consequent changes in cholesterol level can be predicted by the following relationship (Hegsted et al. 1993). 

A fat content of 20-35% is strongly recommended in the 2005 dietary guidelines for Americans released by the U.S. Department of Health and Human Services. The fat in today s diet is about 40% saturated, 40% monounsaturated, and 20% polyunsaturated. Lowering the saturated and monounsaturated fat and raising the polyunsaturated fat content of the diet is also strongly recommended. What is the basis for these recommendations Heart disease is the primary cause of death in the United States (Section 17.1), and atherosclerosis, the buildup of fatty deposits called plaque on the inner walls of arteries, reduces the flow of hlood to the heart. If a coronary artery is blocked by plaque, a heart attack occurs as a result of the reduced blood flow carrying oxygen to the heart. About 98% of all heart attack victims have atherosclerosis, and the major components of atherosclerotic plaque are saturated fatty acids and cholesterol. 

Previously, low fat intakes were traditionally reeommended in the prevention of cardiovascular disease (CVD) as a component of a health promoting diet, without much attention to the quality of fat. However, current dietary guidelines generally put more emphasis on the quality of fat [1-4]. Imbalances in the amounts of individual fatty acids in the diet may have an impact on the occurrence of dyslipidemia, atherosclerosis, thrombosis, hypertension and obesity. Saturated fatty acids (SFA) have shown to be particularly important for development of the above mentioned diseases. However, in spite of an increasing body of new data, the role of individual dietary SFA in metabolic diseases is not fully clarified (Micha 2010). The reaches dietary sources of SFA include fast foods, processed foods, high-fat dairy products, red meats, and pork [1,5]. 

The details of population dietary guidelines for the quality and quantity of fat intake differ between countries. However, in consideration of prevention of CHD, dietary guidelines generally reflect advice to reduce average total fat intakes to 30-35% dietary energy and to lower saturated fat intakes to approximately 10% of dietary energy. Though the effect of trans fatty acids on the plasma LDL/ HDL ratio is less favorable than that of saturated fatty acids, dietary advice needs to reflect the relative intakes of these two types of fatty acids. Since... 

Deodorized oil must be cooled, saturated with nitrogen, and stored in nitrogen-blanketed tanks (59). The storage tanks can be made of carbon steel. It is not necessary to have stainless steel tanks for freshly deodorized oil with a low free fatty acid content as shown in Table 3. The following guidelines are recommended... 

FDA reviewed the scientific evidence and recommendations of various scientific bodies, including the Institute of Medicine, National Academies of Science, an expert panel for the National Cholesterol Education Program, and the Advisory Committee on the Dietary Guidelines for Americans 2000. On July 9, 2003, the FDA issued a regulation requiring manufacturers to list trans fatty acids on the Nutrition Facts panel of the labels of foods and some dietary supplements. The new requirement will mean that manufacturers of most conventional foods and some dietary supplements will have to list in the Nutrition Facts panel the trans fat content of the product, in addition to the information about its overall fat content and saturated fat content. Dietary supplement manufacturers will need to list trans fat, as well as saturated fat and cholesterol, on the Supplement Facts panel when their products contain more than trace amounts (0.5 g) of trans fat. Examples of dietary supplements that may contain trans fat are energy and nutrition bars. 

Table F-4, Fats Fatty Acids in Selected Foods, provides information on the total fat, animal fat, plant fat, saturated fat, polyunsaturated fat, oleic acid, linolenic acid, and cholesterol content of a variety of foods. As with any food composition data, the values contained in this table are not absolutes, but guidelines. They are meant to aid individuals who must or wish to alter or control their dietary fat intake.

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