Background Paper on Global Trends in Food Production, Intake and Composition

The fatty acid content of vegetable oils differs, and not all vegetable oils are good sources of MUFA or PUFA. Some vegetable oils such as coconut oil and palm kernel oil are high in SFA. Trans fatty acids are formed when vegetable oils are partially hydrogenated. As a result of the health concerns linked to the consumption of trans fatty acids, the use of partially hydrogenated vegetable oils in the production of margarine is questioned. Industry responded to these concerns by developing alternative methods for the production of margarine that is low in or do not contain trans fatty acids. Nuts are high in fat, and MUFA is the predominant fat in most nuts. Walnuts seem to be a good choice as they have a high PUFA content but also contain ALA. Milk and cheese are an important source of fat in the diet of developed countries and also contribute to the intake of SFA, but are also the most important source of CLA in the diet. The fatty acid composition of meat depends on the cut as well as the fatness of the carcass. Feeding practices also influence the fatty acid composition of meat. Grass-feeding results in higher levels of PUFA than grain-feeding. As a result of biohydrogenation of PUFA, trans fats are formed in the lumen of ruminants. Fatty fish are the main sources of EPA and DHA in the diet, and the consumption of at least 2 portions of fatty fish per week is recommended to provide the recommendation to consume at least 500 mg of EPA + DHA per day. Not only the total amount of fat consumed but also the type of fat in the diet has health implications. Changes in the fatty acid composition of foods, as a result of a change in production methods, e.g. for margarine, requires the updating of food composition databases on a regular basis. The latter is required to enable the consumer to have updated information on the fatty acid composition of food and to enable researchers to use the data in the most appropriate manner. © 2009 S. Karger AG, Basel and FAO.