This article discusses potential benefits associated with dietary fats, with particular reference to meat and meat products. Aspects considered include: meat fat as a quality feature; recommendations relating to fat intake; possible role of fat and energy content of meat as a selling point; saturated and unsaturated fatty acid contents of animal fats; fatty acids in vegetable oils; digestibility of soft fats; gastrointestinal health effects of fats; fatty foods and allergies; digestibility of protein-rich foods; impact of carbohydrates and fats on blood sugar; and dietary factors that affect blood lipid levels.

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