As humans, we simply cannot live without fat. Found
in every cell in the body, it is essential for producing
certain hormones and provides a wide range of other
important functions, including:
The body’s ability to absorb vitamins A, D, E and K is
dependent on the presence of fat.
Fat is a very important provider of energy (providing
37 kJ/g) and the most energy-dense part of our diet. It
is recommended that approximately 30 percent of our
daily intake comes from fat, equal to 60–90 grams for
Essential fatty acids are precursors to a number of
bioactive components which are required for the
human body to function.
There are several different types of fat, which are
typically divided into four main groups:
Saturated fat – found in animal products such as
butter, cream, milk, meat and vegetable oils from
tropical plants (coconut and palm). Characterized by
the ability to remain solid at room temperature.
Monounsaturated fat – found in almonds, olive
oil, rapeseed oil and other vegetable oils. Suitable
for cooking, being more heat-stable than polyunsaturated
Polyunsaturated fat – found in most liquid vegetable
oils, for example sunflower and soy bean oil, and, to
some extent, in oily fish such as salmon, mackerel,
herring and sardines. Polyunsaturated fats are further
categorized as omega-3 and omega-6 polyunsaturated
Trans fat – a particular form of unsaturated fat.
Occurs naturally in milk and fat from ruminants,
but are also formed when vegetable fat is partially
Unsaturated fats have a positive (decreasing) effect
on blood cholesterol while saturated fats increase all
cholesterol, LDL (“bad” cholesterol) as well as HDL.
Trans fats, on the other hand, only increase the level of
LDL cholesterol and at AAK, we have been developing
ways to reduce the majority of industrially-produced
trans fats in our products.