Rola tłuszczu w żywieniu człowieka

Magdalena Rudzińska¹, Roman Przybylski²

Summary
Along with proteins and carbohydrates, fat is one of the three most important components of the human diet. For years, it was recommended that the intake of fats should be as low as possible due to their high calorific value. It is currently assumed that 30-35% of dietary energy should come from fat as it is a source of many bioactive compounds, such as essential unsaturated fatty acids (EUFAs), antioxidants and vitamins (A, D, E, K), which must be delivered to the body with food. Their content in vegetable fats and oils varies greatly, and the existing consumer opinions and beliefs often contradict scientific knowledge. Currently, a large body of evidence supporting the important role of fats in the human diet may be found in literature. This paper discusses the basic components of vegetable fats and oils in terms of their chemical structure and biological properties. A wide range of dietary fats were reviewed for their fatty acid, tocopherol and sterol profiles. Based on these facts, criteria to be taken into account in the selection of dietary fats and food products were identified.

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