Current studies on relation of fat to health

An increase in the linoleic to oleic acid ratio by an increase in the percentage of the polyunsaturated ω6 family of fatty acids in culinary fats and a decrease in the consumption of cholesterol‐rich food were believed necessary as a prerequisite to early intervention in coronary heart disease. A decrease in total fat consumption also has been recommended. However, a decrease in the percentage of fat in the diet may not be nutritionally sound, as it may only increase the percentage of carbohydrates consumed and, thus, the synthesis of the ω9 family of fatty acids from the surfeit calories. It may be more judicious to decrease the total number of calories through less consumption of a well balanced diet. Furthermore, as thetrans‐fatty acids, which are formed during hydrogenation, are not discriminated against completely by acyl‐glycerol‐3‐phosphoryl‐choline transferase or acyl coenzyme A cholesteryl transferase, it would be, from a biological viewpoint, advantageous to eliminatetrans‐fatty acids from both stick and tub type margarines.