What is Fat?

What is Fat?

While no defined intake level at which potential adverse effects of total fat was identified, the upper end of AMDR is based on decreasing risk of chronic disease and providing adequate intake of other nutrients. The lower end of the AMDR is based on concerns related to the increase in plasma triacylglycerol concentrations and decreased HDL cholesterol concentrations seen with very low fat (and thus high carbohydrate) diets.

While no defined intake level at which potential adverse effects of n-6 polyunsaturated fatty acids was identified, the upper end of the AMDR is based the lack of evidence that demonstrates long-term safety and human in vitro studies which show increased free-radical formation and lipid peroxidation with higher amounts of n-6 fatty acids. Lipid peroxidation is thought to be a component of in the development of atherosclerotic plaques.

While no defined intake level at which potential adverse effects of n-3 polyunsaturated fatty acids was identified, the upper end of AMDR is based on maintaining the appropriate balance with n-6 fatty acids and on the lack of evidence that demonstrates long-term safety, along with human in vitro studies which show increased free-radical formation and lipid peroxidation with higher amounts of polyunsaturated fatty acids. Lipid peroxidation is thought to be a component of in the development of atherosclerotic plaques.

There is an incremental increase in plasma total and low-density lipoprotein cholesterol concentrations with increased intake of saturated or trans fatty acids or with cholesterol at even very low levels in the diet. Therefore, the intakes of each should be minimized while consuming a nutritionally adequate diet.

References:

Dietary Reference Intakes for Energy, Carbohydrate. Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (2002/2005). This report may be
accessed via www.nap.edu

http://www.iom.edu/Global/News%20Announcements/~/media/C5CD2DD7840544979A549EC47E56A02B.ashx

To ensure adequate nutrition the percentage of fat within a diet is considered to be less than 30%, with optimal levels as lower (or lower) than 10%. This is similar to the theory of having less than 10% refined sugar in the diet. These 2 models of nutrition are based on the nutrient density of the food we consume. The more nutrients per calorie a food has the more nutrient dense it is. The most nutrient dense food can easily be seen as fruits and vegetables as it is a very low calorie food, yet very high in nutrients like vitamins and minerals. It is so low in calories that much more quantity must be consumed. More food must be consumed for the same calorie load as a result of an abundant source of fiber and water in your food.