Fats in foods from health point of view

Authors: Jiří Brát
Authors‘ workplace: Vím co jím a piju, o. p. s., Praha
Published in: AtheroRev 2018; 3(1): 7-14
Category: Reviews


Fats play a significant role in terms of health. However, an average consumer does not understand a science behind them. There is a predominant tendency to avoid fats. The consumer does not know dietary guidelines regarding fat consumption and/or fatty acid composition of individual oils. There are plenty of myths surrounding oil and fat, some of them are demonizing industrial manufacturing processes. Partial hydrogenation of oils has been replaced by other technologies, but average consumer does not know them. Lack of education leads to the failure to choose the right fats for a certain purpose.

Key words:
fat and oils, fractionation, hydrogenation, interesterification, thermal changes of oils

18. 8. 2017

1. 9. 2017


1. Brát J. Mýty v oblasti diety a prevence aterosklerózy. AtheroRevue 2017; 2(2): 136–141.

2. USHHS/USDA. 2015–2020 Dietary Guidelines for Americans. 8th ed. 2015. Dostupné z WWW: <http://health.gov/dietaryguidelines/2015/guidelines/>.

3. Brát J, Doležal M. Složení tuků v maloobchodní síti v roce 2016. Potravinářská revue 2016; 18(3): 14–18.

4. Scientific Opinion on Dietary Reference Values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans-fatty acids, and cholesterol. EFSA Panel on Dietetic Products, Nutrition, and Allergies (NDA). EFSA Journal 2010; 8(3): 1461. Dostupné z DOI: <http://dx.doi.org/10.2903/j.efsa.2010.1461>.

5. Sacks FM, Lichtenstein AH, Wu JHY et al. Dietary Fats and Cardiovascular Disease: A Presidential Advisory from the American Heart Association. Circulation 2017; 136(3): e1-e23. Dostupné z DOI: <http://dx.doi.org/10.1161/CIR.0000000000000510>. Erratum in Correction to: Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association. [Circulation. 2017].

6. Brát J. Palmový olej z pohledu výživy. Výživa a potraviny 2015; 70(2): 30–32. Dostupné z WWW: <http://www.vyzivaspol.cz/wp-content/uploads/2015/09/001227.pdf>.

7. Mattson FH, Volpenhein RA. The digestion and absorption of triglycerides. J Biol Chem 1964; 239: 2772–2777.

8. Christie WW. Triacylglycerols. Part 1. Structure and Composition. AOCS Libraries 2011. Dostupné z WWW: <http://aocs.files.cms-plus.com/annualmeeting/images/lipidimporthtml/lipidlibrary/Lipids/tag1/index.htm>.

9. Karupaiah T, Sundram K. Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: a review of their nutritional implications. Nutr Metab (Lond) 2007; 4: 16. Dostupné z DOI: <http://dx.doi.org/10.1186/1743–7075–4–16>.

10. Doležal M, Dostálová J. Obsah a složení tuku, mražených krémů, trvanlivého pečiva a cukrovinek na českém trhu. Výživa a potraviny 2009; 64(3): 59–61.

11. Dostálová J, Brát J, Barešová A. Obsah a složení tuku trvanlivého a jemného pečiva a listových těst z tržní sítě České republiky. Výživa a potraviny 2008; 63(1): 13–14.

12. Dostálová J, Šípková A. Sójové nápoje. Výživa a potraviny 2011; 66(5): 121–122.

13. Catapano AL, Graham I, De Backer G et al. 2016 ESC/EAS Guidelines for the management of Dyslipidaemias. Eur Heart J 2016; 37(39): 2999–3058. Dostupné z DOI: <http://dx.doi.org/10.1093/eurheartj/ehw272>.

Angiology Diabetology Internal medicine Cardiology General practitioner for adults
Forgotten password

Enter the email address that you registered with. We will send you instructions on how to set a new password.


Don‘t have an account?  Create new account