Some recent developments in fat nutrition.

Abstract

Discussion focused on recent advances in understanding 1) the biochemistry and function of essential fatty acids and 2) the relationship between dietary fats and the development of vascular diseases. Investigations of essential fatty acids conducted by researchers at the Hormel Institute and by others were reviewed. 35 years ago Burr observed that if some fatty acids were excluded from the diet of certain animals growth was inhibited and other deficiencies developed. These required fatty acids were named the essential fatty acids and they included linoleic linolenic and arachidonic acids. Recent studies have clarified the nature of the biochemical transformation of these essential fatty acids in vivo and of the effects stemming from the mutual interaction between the fatty acids on the transformation process. The functions of essential fatty acids are also beginning to be understood. Several investigators noted the possibility that prostaglandins may be biosynthesized from polyunstatured fatty acids or that essential fatty acids are the precursors of prostaglandins. In regard to the relationship between dietary fats and the development of vascular diseases recent studies suggest that the differential impact of saturated and unsaturated fats may not be as great in regard to atherogenesis as previously hypothesized. The differential impact of saturated and unsaturated fats on thrombus formation may however be highly significant.