The role of fats in the transition to sustainable diets

Abstract

In comparison with protein, dietary fat receives little attention in the food system sustainability literature, although we calculate that the average consumption of fats in many populous regions of the world is below nutritional recommendations. Animal products are the major source of dietary fat, particularly in regions with excess fat consumption. We estimate that an additional 45 Mt of dietary fat per year need to be produced and consumed for the global population to reach recommended levels of fat consumption, and we review different strategies to fill this gap sustainably. These strategies include diverting oils currently used for energy production to human consumption, increasing palm oil and peanut oil yields while avoiding further deforestation, developing sustainable cropping systems for the production of rapeseed and soybean oils, increasing the consumption of whole soybeans and derived products, and expanding the use of animal fats already produced.

The Role of Macronutrients, Micronutrients and Flavonoid Polyphenols in the Prevention and Treatment of Osteoporosis

“…They are also important for the absorption of fat-soluble vitamins (A, D, E, K). For this reason, the WHO recommends that fats account for 20–35% of total energy intake [ 64 ].…”

“…According to the number of chemical double bonds, fatty acids can be divided into saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) [ 64 , 65 ]. Common SFAs are myristic, palmitic and stearic acids, which affect cholesterol metabolism and are found in foods rich in animal fats (e.g., meat, dairy products) or in vegetable fats (e.g., palm oil, coconut oil) [ 66 ].…”

“…The main sources of these acids are vegetable oils, such as sunflower oil, rapeseed oil and soybean oil. Functionally important fatty acids, such as arachidonic acid ( n -6), eicosapentaenoic acid ( n -3) and docosahexaenoic acid ( n -3), can be synthesized from linoleic acid and α-linolenic acid, although not very efficiently [ 64 ]. Some PUFAs can have a beneficial role as biological mediators associated with cardiovascular diseases [ 71 ].…”

Dietary Fats, Human Nutrition and the Environment: Balance and Sustainability

“…Dietary fats fall into three categories based on the number of chemical double bonds: monounsaturated fats, polyunsaturated fats, and saturated fats. A fourth category, trans fats, forms during partial hydrogenation of vegetable oils produced industrially (e.g., margarines), or naturally in beef, lamb, and dairy products ( 5 ). Monounsaturated fats are mostly found in fish, many plant-derived oils, nuts, and seeds.…”

“…About 25–30% of daily energy needs in a normal modern healthy diet comes from fats ( 4 ), and facilitating access of undernourished people to fats is important. Currently, an estimated 45 million tons (Mt) of dietary fat per year are required to reach recommended levels of fat consumption ( 5 ). This includes both a reduction of fat consumption in regions of overconsumption of especially animal fats, and an increase in areas of underconsumption.…”