Keywords
Fat
FS281
FS281
Categories
How to Cite
Stodtko, Tiffany N., and Wendy J. Dahl. 2016. “Facts about Fats and Oils: FSHN16-3/FS281, 6/2016”. EDIS 2016 (4). Gainesville, FL:4. https://doi.org/10.32473/edis-fs281-2016.
Abstract
Fats and oils are important for good health. Fats provide your body with energy while oils are needed in the diet in small amounts because they are a major source of Vitamin E, which has antioxidant properties. This 4-page fact sheet describes the different types of fats and oils and tips for choosing the healthiest types. Written by Tiffany N. Stodtko and Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, June 2016.
References
Bockisch, Michael. Fats and Oils Handbook. Champaign: AOCS Press, 1998.
Chowdhury, Rajiv, Sarah Stevens, Donal Gorman, An Pan, Samantha Warnakula, Susmita Chowdhury, Heather Ward, Laura Johnson, Francesca Crowe, Frank B. Hu, and Oscar H. Franco. 2012. "Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: systematic review and meta-analysis." British Medical Journal 345:e6698. doi: 10.1136/bmj.e6698. https://doi.org/10.1136/bmj.e6698
Chowdhury, Rajiv, Samantha Warnakula, Setor Kunutsor, Francesca Crowe, Heather A. Ward, Laura Johnson, Oscar H. Franco, Adam S. Butterworth, Nita G. Forouhi, Simon G. Thompson, Kay T. Khaw, Dariush Mozaffarian, John Danesh, and Emanuele Di Angelantonio. 2014. "Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis." Annals of Internal Medicine 160(6):398-406. doi: 10.7326/m13-1788. https://doi.org/10.7326/M13-1788
Crevel, René, Mía. A. Kerkhoff, and M. M. Koning. 2000. "Allergenicity of refined vegetable oils." Food and Chemical Toxicology 38(4):385-93. https://doi.org/10.1016/S0278-6915(99)00158-1
Dawczynski, Christine, Marcus E. Kleber, W. Marz, Gerhard Jahreis, and Stefan Lorkowski. 2015. "Saturated fatty acids are not off the hook." Nutrition, Metabolism & Cardiovascular Diseases 25(12):1071-8. doi: 10.1016/j.numecd.2015.09.010. https://doi.org/10.1016/j.numecd.2015.09.010
De Souza, Russell J., Andrew Mente, A. Maroleanu, Adriana I. Cozma, Vanessa Ha, Teruko Kishibe, Elizabeth Uleryk, Patrick Budylowski, Holger Schunemann, Joseph Beyene, and Sonia Anand. 2015. "Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies." British Medical Journal 351:h3978. doi: 10.1136/bmj.h3978. https://doi.org/10.1136/bmj.h3978
Dobarganes, Carmen, and Gloria Marquez-Ruiz. 2015. "Possible adverse effects of frying with vegetable oils." British Journal of Nutrition 113 Suppl 2:S49-57. doi: 10.1017/s0007114514002347. https://doi.org/10.1017/S0007114514002347
Gayet-Boyer, Constance, Fanny Tenenhaus-Aziza, Caroline Prunet, Corinne Marmonier, Corinne Malpuech-Brugere, Benoit Lamarche, and Jean Michael Chardigny. 2014. "Is there a linear relationship between the dose of ruminant trans-fatty acids and cardiovascular risk markers in healthy subjects: results from a systematic review and meta-regression of randomised clinical trials." British Journal of Nutrition 112(12):1914-22. doi: 10.1017/s0007114514002578. https://doi.org/10.1017/S0007114514002578
Kromhout, Daan. 2012. "Omega-3 fatty acids and coronary heart disease. The final verdict?" Current Opinion in Lipidology 23(6):554-9. doi: 10.1097/MOL.0b013e328359515f. https://doi.org/10.1097/MOL.0b013e328359515f
Martinez, Marcela L., Diana O. Labuckas, Alicia L. Lamarque, and Damián M. Maestri. 2010. "Walnut (Juglans regia L.): genetic resources, chemistry, by-products." Journal of the Science of Food and Agriculture 90(12):1959-67. doi: 10.1002/jsfa.4059. https://doi.org/10.1002/jsfa.4059
Mozaffarian, D., A. Aro, and Walter C. Willett. 2009. "Health effects of trans-fatty acids: experimental and observational evidence." European Journal of Clinical Nutrition 63 Suppl 2:S5-21. doi: 10.1038/sj.ejcn.1602973. https://doi.org/10.1038/sj.ejcn.1602973
Mridula, D., Pradyuman Barnwal, and Kaushalendra Singh. 2015. "Screw pressing performance of whole and dehulled flaxseed and some physico-chemical characteristics of flaxseed oil." Journal of Food Science and Technology 52(3):1498-506. doi: 10.1007/s13197-013-1132-6. https://doi.org/10.1007/s13197-013-1132-6
Praagman, Jaike, Joline W. J. Beulens, Marjan Alssema, Peter L. Zock, Anne J. Wanders, Ivonne Sluijs, Yvonne T. van der Schouw. 2016. "The association between dietary saturated fatty acids and ischemic heart disease depends on the type and source of fatty acid in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort." The American Journal of Clinical Nutrition 103(2):356-65. doi: 10.3945/ajcn.115.122671. https://doi.org/10.3945/ajcn.115.122671
Schwingshackl, Lukas, and Georg Hoffmann. 2014. "Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies." Lipids in Health and Disease 13:154. doi: 10.1186/1476-511x-13-154. https://doi.org/10.1186/1476-511X-13-154
United States Department of Agriculture (USDA). n.d. "How Much is My Allowance for Oils?" Accessed February 11, 2020. http://www.choosemyplate.gov/oils
United States Department of Agriculture (USDA). 2015. "Dietary Guidelines for Americans 2015-2020." Accessed February 11, 2020. http://health.gov/dietaryguidelines/2015/guidelines/
United States Food and Drug Administration (FDA). 2018. "Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)." Accessed February 11, 2020 https://www.fda.gov/food/food-additives-petitions/final-determination-regarding-partially-hydrogenated-oils-removing-trans-fat
Chowdhury, Rajiv, Sarah Stevens, Donal Gorman, An Pan, Samantha Warnakula, Susmita Chowdhury, Heather Ward, Laura Johnson, Francesca Crowe, Frank B. Hu, and Oscar H. Franco. 2012. "Association between fish consumption, long chain omega 3 fatty acids, and risk of cerebrovascular disease: systematic review and meta-analysis." British Medical Journal 345:e6698. doi: 10.1136/bmj.e6698. https://doi.org/10.1136/bmj.e6698
Chowdhury, Rajiv, Samantha Warnakula, Setor Kunutsor, Francesca Crowe, Heather A. Ward, Laura Johnson, Oscar H. Franco, Adam S. Butterworth, Nita G. Forouhi, Simon G. Thompson, Kay T. Khaw, Dariush Mozaffarian, John Danesh, and Emanuele Di Angelantonio. 2014. "Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis." Annals of Internal Medicine 160(6):398-406. doi: 10.7326/m13-1788. https://doi.org/10.7326/M13-1788
Crevel, René, Mía. A. Kerkhoff, and M. M. Koning. 2000. "Allergenicity of refined vegetable oils." Food and Chemical Toxicology 38(4):385-93. https://doi.org/10.1016/S0278-6915(99)00158-1
Dawczynski, Christine, Marcus E. Kleber, W. Marz, Gerhard Jahreis, and Stefan Lorkowski. 2015. "Saturated fatty acids are not off the hook." Nutrition, Metabolism & Cardiovascular Diseases 25(12):1071-8. doi: 10.1016/j.numecd.2015.09.010. https://doi.org/10.1016/j.numecd.2015.09.010
De Souza, Russell J., Andrew Mente, A. Maroleanu, Adriana I. Cozma, Vanessa Ha, Teruko Kishibe, Elizabeth Uleryk, Patrick Budylowski, Holger Schunemann, Joseph Beyene, and Sonia Anand. 2015. "Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies." British Medical Journal 351:h3978. doi: 10.1136/bmj.h3978. https://doi.org/10.1136/bmj.h3978
Dobarganes, Carmen, and Gloria Marquez-Ruiz. 2015. "Possible adverse effects of frying with vegetable oils." British Journal of Nutrition 113 Suppl 2:S49-57. doi: 10.1017/s0007114514002347. https://doi.org/10.1017/S0007114514002347
Gayet-Boyer, Constance, Fanny Tenenhaus-Aziza, Caroline Prunet, Corinne Marmonier, Corinne Malpuech-Brugere, Benoit Lamarche, and Jean Michael Chardigny. 2014. "Is there a linear relationship between the dose of ruminant trans-fatty acids and cardiovascular risk markers in healthy subjects: results from a systematic review and meta-regression of randomised clinical trials." British Journal of Nutrition 112(12):1914-22. doi: 10.1017/s0007114514002578. https://doi.org/10.1017/S0007114514002578
Kromhout, Daan. 2012. "Omega-3 fatty acids and coronary heart disease. The final verdict?" Current Opinion in Lipidology 23(6):554-9. doi: 10.1097/MOL.0b013e328359515f. https://doi.org/10.1097/MOL.0b013e328359515f
Martinez, Marcela L., Diana O. Labuckas, Alicia L. Lamarque, and Damián M. Maestri. 2010. "Walnut (Juglans regia L.): genetic resources, chemistry, by-products." Journal of the Science of Food and Agriculture 90(12):1959-67. doi: 10.1002/jsfa.4059. https://doi.org/10.1002/jsfa.4059
Mozaffarian, D., A. Aro, and Walter C. Willett. 2009. "Health effects of trans-fatty acids: experimental and observational evidence." European Journal of Clinical Nutrition 63 Suppl 2:S5-21. doi: 10.1038/sj.ejcn.1602973. https://doi.org/10.1038/sj.ejcn.1602973
Mridula, D., Pradyuman Barnwal, and Kaushalendra Singh. 2015. "Screw pressing performance of whole and dehulled flaxseed and some physico-chemical characteristics of flaxseed oil." Journal of Food Science and Technology 52(3):1498-506. doi: 10.1007/s13197-013-1132-6. https://doi.org/10.1007/s13197-013-1132-6
Praagman, Jaike, Joline W. J. Beulens, Marjan Alssema, Peter L. Zock, Anne J. Wanders, Ivonne Sluijs, Yvonne T. van der Schouw. 2016. "The association between dietary saturated fatty acids and ischemic heart disease depends on the type and source of fatty acid in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort." The American Journal of Clinical Nutrition 103(2):356-65. doi: 10.3945/ajcn.115.122671. https://doi.org/10.3945/ajcn.115.122671
Schwingshackl, Lukas, and Georg Hoffmann. 2014. "Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies." Lipids in Health and Disease 13:154. doi: 10.1186/1476-511x-13-154. https://doi.org/10.1186/1476-511X-13-154
United States Department of Agriculture (USDA). n.d. "How Much is My Allowance for Oils?" Accessed February 11, 2020. http://www.choosemyplate.gov/oils
United States Department of Agriculture (USDA). 2015. "Dietary Guidelines for Americans 2015-2020." Accessed February 11, 2020. http://health.gov/dietaryguidelines/2015/guidelines/
United States Food and Drug Administration (FDA). 2018. "Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fat)." Accessed February 11, 2020 https://www.fda.gov/food/food-additives-petitions/final-determination-regarding-partially-hydrogenated-oils-removing-trans-fat