The Food and Nutrition Board sets the AMDRs (Acceptable Macronutrient Distribution Ranges). This is a general recommendation for individuals:
- Fat: 20-35%
- Carbs: 45-65%
- Protein: 10-35%
Fats: also known as lipids, are a group of compounds that are soluble in organic solvents but not in water.
- They provide energy, caloric reserve, insulation and protection, satiety value in the diet, sensory qualities, and are micronutrient (vitamins, minerals) carriers.
- They provide 9 calories per gram.
- Fats and oils are part of the lipids group of macronutrients.
- Dense source of calories, makes food taste good, and is often unnoticed or “hidden” in restaurant, convenience, or highly processed foods.
- Excessive fat in the diet is linked to obesity, heart disease, and some types of cancer.
- The American Heart Association recommends:
- Reducing saturated and trans-fats to less than 10% of daily caloric intake
- Keeping cholesterol intake to less than 300 mg/day
- Eating monounsaturated and polyunsaturated fats to protect against heart disease:
- Olive oil
- Canola oil
- Peanut oil
- Safflower oil
- Sesame oil
- Avocados, peanut butter, other nuts and seeds
- The calories saved by eating “low-fat” foods are often negligible.
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