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Fat intake should be a 30-35% of total energy intake, which is 35-65 g per day. It is the macro-nutrient that provides more energy (9 kcal / g), however, which means less spending and lower storage satiating effect. Foods rich in lipids have high palatability and stimulate appetite.
The dietary component most often increases cholesterol levels is saturated fat, such as fatty acids myristic, palmitic and lauric. Saturated fatty acids (found in butter, bacon, sausages …) should be eaten in containing less than 10% of total lipids by increasing the levels of LDL-cholesterol and decrease HDL-cholesterol.
Monounsaturated fatty acids (olive oil) should provide 10-15% of the total lipid content, whereas polyunsaturated fatty acids (oily fish) should not exceed 10% of total ingested lagrasa. (more…)
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