Newspaper headlines, chat shows, and health websites all are vocal about the danger of too much fat in the diet, particularly saturated and trans fats. These are typically found in fatty cuts of meat, hyper-processed food items such as cookies and crisps, and products containing palm oil and other hydrogenated fats such as margarine (1).

Diets rich in hyper-processed products and junk food, including the Standard American Diet (SAD), are particularly prevalent in the West where we are seeing an explosion in diet-related lifestyle diseases including obesity and type 2 diabetes.

While it is critical to limit saturated and trans-fats, fat remains a critical part of a healthy diet, and eating good fats - those rich in essential fatty acids, omega 3, antioxidants, and mono- and polyunsaturated fats are essential to our health and wellbeing.

When considering a balanced diet, consumers should ingest a variety of different nutrient-rich foodstuffs to ensure that they get the required amount of essential fatty acids (FTA). FTAs, and in particular omega 3 and 6, cannot be made in the body, while some vitamins including A, D, and E are fat soluble and can therefore only be absorbed with the help of other fats (1).

The consumption of quality essential fatty acids and natural fats are critical for the optimal functioning of the body (2). Dietary fat serves many functions, but perhaps the most important is structural - they are the major constituent of every cell membrane in the body. The membrane, or outer lining of a cell, determines what goes into and out of that cell and is critical to the proper functioning of cells (2).

The good news is that the inclusion of ‘good’ fats in food products is fast becoming a priority for the food processing industry and the sector is under pressure to meet the directive of health agencies in terms of recommended daily intake.

It is generally believed that men should not eat more than 30g of saturated fat a day, women not more than 20g and children even less. When it comes to trans-fats, guidelines are even lower, and it is recommended that adults should not have more than 5g of trans-fats per day (1).

Becoming familiar with different types of fats and oils and how they react during food processing will help the food processing industry make informed, health-enhancing decisions (2).

As a rule of thumb, fats derived from unprocessed food sources are generally good. Polyunsaturated and monounsaturated oils are more fluid and allow easier and healthier functions, and it is important to remember that not all saturated fats are bad either.

Some natural (unprocessed) forms of saturated fats such as vegetable oils contribute to many functions in the body, including the repair of gut cells and the formation of healthy brain and nerve cells.

There are, however, two families of fats that are not only good for us but essential (2).

Omega-3 and omega-6 essential fatty acids (EFAs) can only be obtained through the diet. As part of the omega-6 family, linoleic acid, but critically alpha-linolenic acid (ALA) found in omega-3 fatty acids performs a crucial function in the body - producing messengers called prostaglandins. These hormone-like substances can be thought of as 'master switches' that regulate and impact almost all cellular activity including controlling inflammation, blood pressure, and immune system
activity (2).

While omega-6 fats are typically found in Western diets through sources such as vegetable oil and therefore don’t need to be added to the diet, the same is not true for omega-3. The crux is that it is critical to maintain a balance of omega-3 and 6 fatty acids in the diet to support immunity, cognition, and gut health while fighting health conditions including obesity, and rheumatoid arthritis.

The optimal fatty acid ratio (FAR) is said to be between 3:1 and 1:1 of omega-6 to omega-3s. But research tells us that in the Western Diet, this is closer to 25:1 with omega-3 intake consistently declining over the last three decades (3).

This fact is opening avenues for food processors to include healthy omega-3-rich oils in their formulations and new product development.

While EFAs are very important to our health, they are also, unfortunately, fragile and easily 'deactivated.' The main processes that deactivate EFAs are heat, oxygenation, and
hydrogenation (2).

One of the most important factors when considering what food oil to use during food processing is its smoke point. This is the point where the oil starts breaking down and starts smoking, which can release potential free radicals and polycyclic hydrocarbons (PAH) – resulting in inflammation in the body (2).

This is also true for repeatedly heating and reusing oils as this can produce the same harmful compounds. Understanding which oils to use for hot and cold applications will allow producers to preserve the nutritional value of oil, and prevent exposure to free radical (4).

So what are the good choices when it comes to healthy edible food oils?

Experts agree that extra virgin olive oil is one of the healthier oils available, rich in monounsaturated fats and antioxidants that can help lower cholesterol and inflammation, and stave off type 2 diabetes. With its beautifully rich, fruity peppery, and grassy taste, Olive Oil is a firm favorite on culinary tables globally. Extra Virgin olive Oil’s smoke point typically sits around at a stable 204,4 degrees Celcius but should it go above this point, it will not degrade to the degree some other oils do, maintaining many of its naturally occurring protective polyphenols (5).

In terms of affordability and stellar nutrients, you cannot go wrong with Rapeseed Oil, also known as Canola. It contains low amounts of saturated fat and a favorable omega-6 fatty acids to omega 3-fatty acids ratio of 2:1. Its smoke point is 435 degrees F, and it has a very mild, neutral flavor – making it ideal for hot and cold process applications (4).

Health-conscious consumers are craving change. According to Acumen Research and Consulting, consumers are gravitating towards healthier edible oil and fat options, and this has led to a surge in demand for oils rich in omega-3 fatty acids and those with a low trans-fat content. This also results in rising demand for plant-based and vegetable oils and technological advances in processing that can enhance the quality and efficiency of edible oil production, including advanced extraction methods and sustainable refining processes (6).

In the fast-moving and dynamic edible food oil industry, there is an an option for every health goal, taste preference, and budget when it comes to healthy edible food oils.

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With nearly 12.0% of the world's population aged 65 and over by 2030, age-related health issues such as memory loss, incontinence, mobility problems and eye/vision problems will continue to rise and become a major concern for consumers.
Lifestyle-related diseases and mental health issues will continue to be major health concerns, particularly in developing countries where rapid urbanization and changing work/life conditions are having a major impact on people's diets, physical activity and social relationships.
Driven by technology and innovation, consumers around the world are becoming increasingly informed about health issues and their health status. Understanding their health behaviors and anticipating their future needs is critical for companies today.
With the rise of stress and anxiety, mental and emotional health will continue to grow in importance as consumers seek happiness as the ultimate form of health status.
The commercialization of "happiness" may be a future prospect, as a large proportion of global consumers already associate health with mental wellbeing.