TABLE 1.

Key messages

• Evidence regarding health outcomes and the long-term intake of various dietary fats has generated controversy. As a consequence, recommendations regarding fat consumption differ. In the past, there has been a trend toward a restrictive position for fat intake, particularly for saturated fats.

• Current dietary guidelines emphasize the quality, rather than the quantity, of dietary fats in order prevent nutrition-related chronic diseases.

• Dietary recommendations should focus on dietary patterns instead of particular nutrient groups. The cultural traditions of users should be incorporated into such recommendations. Dietary priorities include increasing intake of fruits, vegetables, nuts, legumes, fish, vegetable oils, yogurt, and minimally processed whole grains; and decreasing intake of red and processed meats and foods rich in refined grains, added sugars, salt, or trans fat. The benefits of this approach require outcome-based evidence.

• A low-fat diet is a heterogeneous food pattern and should not be considered synonymous with a healthy diet.

• The principal contribution of this document is to review the evidence behind current dietary guidelines and to highlight areas of opportunity to improve the health impact of the recommendations.