The levels of fat consumed by the U.S. population have increased by 34 percent since the beginning of this century. The overconsumption of fat, particularly saturated fat, has been related to six of the 10 leading causes of death. The two diseases most closely linked to fat intake are coronary heart disease and cancer. Despite its bad reputation, some fat is needed in our diet.
Fats serve many functions in the body.
Fat also adds to the aroma, texture and flavor of food and makes us feel full. Fats are compounds that do not dissolve in water. Some of these terms include saturated fatty acids, polyunsaturated fatty acids, and triglycerides. The fats and oils, which include salad and cooking oils, butter, margarine and cream, are visible fats because they are easily seen and identified. The two other groups contain invisible fats, which can not be separated from the foods.