Fats and Oils in Human Nutrition (FAO Food and Nutrition Paper)

Expert consultations are covened by the Food and Agriculture Organization and the World Health Organization to provide advice on nutrition. This report reviews recent scientific information on this topic and presents the recommendations of a consultation held in Rome in 1993. Key factors that may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. Included are recommendations about desirable minimum and maximum intakes of fats, maternal and infant nutrition, and essential fatty acids.