Abstract
Dietary fats and oils are essential for maintaining health. The chemical characteristics and physiological effects of fats and oils differ. And the various fatty acids present in fats and oils have different functions in human nutrition, and thus a well-balanced intake is desirable. Not only the quantity of fat but also the quality of fat or fatty acids are recommended for maintaining good health in the Recommended Dietary Allowances for Japanese.
In 1946 daily average intake of dietary fat by Japanese was 14.7g, and fat energy ratio was 7.0%. By 1997, the intake of fat had increased to 59.3g, with cooking fats and oils accounting for 17.0g. The increase in fat intake was due not only to vegetable oil consumption but much more so to a marked increase in dietary animal fat.
Yearly changes in fatty acid intake from 1952 through 1997 by Japanese were determined based on the National Nutrition Survey. The n-6/n-3 and other fatty acid intake data were calculated.
The relation between colon and breast cancer mortality and dietary fatty acid intake was discussed. A significant increase in mortality was found with increased fat intake, and it is suggested that as a preventive measure fat intake should not exceed designated levels.
