Ì. Christov¹, V. Shishkov²
¹Individual Practice (by Regulation No. 7 from 1 March 2005) of Dietetics and Fasting, ²MEDICOM – REVITA MC
Abstract: The rapid development of the nutritional science in recent years places high demands on the professional evaluation and selection of key nutrients in the imposed mass models of food consumption. Such a key nutrient (macronutrient) appears to be dietary fat, to which this report is dedicated.
Considering the importance of fats in the human diet, the authors strive
for presenting the contemporary perspective on this macronutrient in this report. It focuses mainly on vegetable fats and in particular – the added-to-diet ones. Based on their physico-chemical properties a qualification and recommendations for intended use are given. Also a comprehensive evaluation of these fats is made and specific recommendations for their use and consumption in cold or cooked form are presented. Finally, a contemporary classification and rating of added-to-diet fats is presented.