Fats provide much of the great taste and texture for which we prize these and other foods. Indeed, the fats in foods play a vital role in their ultimate acceptability. Neither the amount nor type of fats can be changed indiscriminately without changing the very features that make a food appealing. But with attention focused on reducing fats in our diets, we may forget the important role fats play in foods. This brochure explains why fats are necessary in many foods as well as their place in a healthful diet.
All fats are a mixture of saturated, monounsaturated and polyunsaturated fatty acids.
They differ in the amount of hydrogen they contain. Polyunsaturated fatty acids contain the least amount of hydrogen. Many foods naturally contain fats. Meats, dairy products, poultry, fish, nuts and vegetable oils supply most of the fats Americans eat. Whole grains and vegetables contain only small amounts of fats when prepared without added fats.