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 | | Find resources that provide background and support for education efforts related to fats, including consumption statistics, information on trans fats, cholesterol and saturated fats, fat replacers, heart disease risk reduction, and more. |
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| Statistics |
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| Is Total Fat Consumption Really Decreasing? (PDF|16 KB)
USDA. Center for Nutrition and Public Policy.
Describes total fat consumption trends as a percent of total calories, contribution to caloric intake, and average total fat intake in grams. Refers to the 1990 Dietary Guidelines. However, the conclusions are still current. |
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| General Information |
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| Dietary Fats' Effects on Blood Lipids
University of Wisconsin Department of Medicine.
This link provides a table that compares the different types of fats, and their affects on blood lipids. A list of food sources is also including identifying where the different types of fats are found. |
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| Fat
American Heart Association.
This link provides AHA recommendations on how to limit saturated fat intake in the diet. Defines what saturated and Trans fats are, and what foods they can be found in. Also places definition on hydrogenated fats and the process of hydrogenation. Further information is provided on poly and monounsaturated fats and their benefits to health. |
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| Fat Substitutes
American Heart Association.
This link from AHA provides a short description on what fat substitutes are, how they are used, and if they are safe to consume. |
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| Shining the Spotlight on Trans Fats
Harvard School of Public Health.
Provides detail about Trans fats, including changes in the food industry reducing and eliminating Trans fats. The link also provides brief information on alternative fats to use or look for in food products. |
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| Trans fat: Avoid this Cholesterol Double Whammy
Mayo Clinic.
Provides a detailed summary of trans fat including what it is, and what foods it can be found in. Information is given on how to spot trans fat in ingredient lists. Information is also provided about how trans fat affects blood cholesterol and the total body. |
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| A Consumer's Guide to Fats
DHHS. Food and Drug Administration.
Defines fats, fatty acids, cholesterol and triglycerides. Explains the effects of dietary fats on blood cholesterol levels and contains a glossary of fat-related terms. Also includes a section on Olestra and the labeling of Olestra-containing products. |
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| A Primer on Fats and Oils
American Dietetic Association.
Distinguishes between saturated, monounsaturated, polyunsaturated, and trans fatty acids. Also explains the difference between dietary and serum cholesterol. |
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| Dietary Fat and Cholesterol (PDF|100 KB)
Oklahoma Cooperative Extension Service.
Gives and overview of dietary fats, the different types of fatty acids, explanations of food label claims, and suggestions for making low fat choices from the various Food Guide Pyramid groups. Material has been updated to reflect MyPyramid. |
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| Dietary Fats and Fat Replacers
International Food Information Council Foundation.
Provides links to a variety of resources including a backgrounder on fats and fat replacers, reviews on fats and the nutritional impact of fat replacers, and articles on the functions of fat, omega-3 fatty acids, low-fat foods, and more. Also includes downloadable educational booklets/brochures on topics such as: Fish and Your Health, Everything You Need to Know About the Functions of Fats in Your Foods, and The Benefits of Balance: Managing Fat in Your Diet. |
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| Dietary Reference Intakes: Macronutrients (PDF|108 KB)
National Academy of Sciences.
Scroll down for dietary reference intakes of total fat, omega-6 fatty acids, omega-3 fatty acids, saturated fat, trans fat and cholesterol. Includes information on the function, selected food sources, and adverse effects of excessive consumption. |
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 | Face the Fats (PDF|278 KB)
Center for Science in the Public Interest.
Discusses the different types of fats, including the differences between saturated and trans fats, and the benefits of monounsaturated, polyunsaturated, and omega-3 fatty acids. |
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| Fat Replacers: Food Ingredients for Healthy Eating
Calorie Control Council.
Glossary of fat replacers currently available or which have research efforts in place to develop them. Includes protein-based fat replacers, carbohydrate-based fat replacers and fat-based fat replacers. |
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| Fats: The Good and the Bad
Mayo Clinic.
Explains the role of fats in nutrition, distinguishes between the different types of fats, and includes general tips for decreasing overall dietary fat and choosing foods rich in monounsaturated fats instead of saturated fats. |
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| Know Your Fats
American Heart Association.
Reviews the effects of dietary fat on blood cholesterol levels. Includes a discussion on the health effects and dietary sources of saturated fat, trans fatty acids, dietary cholesterol, monounsaturated fats and polyunsaturated fats. |
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| Reports |
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| Online Tools |
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| Create-A-Diet
National Heart Lung and Blood Institute.
Create-A-Diet allows one to compare diets either using guidelines developed for a heart healthy diet or guidelines for a TLC diet. The diet created is based off of individual height, weight, sex, age and activity level parameters. |
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 | Test Your “Sat Fat” IQ
The Healthy Fridge.
Test your knowledge of the saturated fat, cholesterol and total fat content of various foods and fat intake recommendations. Available in multiple choice and true/false formats. |
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Last Modified: Oct 28, 2009 |
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