Added fats are not the only sources of fat in the diet. To consume a low-fat diet, one must also be aware of common sources of hidden fat in the diet. So-called hidden fat can often be found in crackers, cheeses, whole milk, cookies, pastries, French fries, sauces, and meats. Refer to the Nutrition Facts label (when available) to determine the fat content of a specific food. Another effective way of reducing fat intake is to consume moderate portion sizes of foods that have a high fat content.
The general term fats refers to lipids in foods without reference to their structure. Only dietary fats with a high proportion of saturated fatty acids (or trans fatty acids) have been associated with an increased risk of cardiovascular disease. In the body, fat (primarily in the form of triglycerides) has many beneficial functions. Triglycerides form the main energy stores in the body and can release fatty acids, which serve as fuel for many cells, such as those in muscles at rest and during light activity. Stored fat insulates the body and protects vital organs. Absorption of fat-soluble vitamins from the intestine is aided by their association with dietary fats. In addition, the two essential fatty acids, linoleic acid and alpha-linolenic acid, are not synthesized by the body and must be in the diet to maintain health. Thus, some fat is needed in the diet; moderation of intake, not elimination, is the goal.
