Putting dietary fats, including monounsaturated, polyunsaturated, saturated, and
trans fats, into context when talking about a healthful diet can be confusing. To help make the job easier, the IFIC Foundation has assembled the following resources on dietary fats to help sort out the “fat” facts.
If you are a journalist, and would like more information or contact information for a science expert, please contact Jeff Strei (strei@ific.org) or Jania Matthews (matthews@ific.org) at 202-296-6540.
Consumer Tips on Dietary Fats
Consumers should aim to eat enough fat, but not too much, and choose the right types of fats to sustain good health. Here are some tips to help consumers get the right types of fats in their diet:
- Choose and cook with healthy oils. Pick canola, safflower, sunflower and extra virgin olive oil, which are high in unsaturated fat.
- If choosing French fries and snack chips, try choosing items made with polyunsaturated and monounsaturated oils.
- Beware of these descriptors on a menu that indicate a food is higher in unhealthful fat: fried, crispy, creamed, in cream, cheese or butter sauce, au gratin, escalloped, parmesan, hollandaise, pastry crust.
- Instead of chips or fries, substitute a sweet potato, green or fruit salad.
- Read your Nutrition Facts label on store-bought food items. Be sure to look at total fat as well as the break down of fat. A food like peanut butter may be high in fat, but is very high in "healthful" fat.
IFIC Resources
For Consumers:
For Health Professionals:
Other Resources
