Fats in food

The fat in many food products cannot be seen – it is hidden in foods such as cakes, pastries, pies and rich sauces used for pasta.

The fat content in Asian noodles depends on the type of wheat used specific ingredients and processing method.

Generally instant cup noodles have the highest fat content of 20-37%m while dried uncooked noodles have the lowest total fat content of 0.4-2%.

Noodles with high fat content are vulnerable to oxidant and development of rancidity.

The body does need fats – but the right fats and in appropriate quantities. Essential fatty acids carry the fat soluble vitamins. They are essential for growth and development and for the maintenance of healthy skin, hair and nails. And they provide the body with energy.

Another function is binding of fat with food components, in particular proteins and carbohydrates influences the textural and other food quality properties.

Fats have been classified into three major categories – saturated fats, polyunsaturated fats and monounsaturated fats. Eating too many fatty foods which are high in saturated fatty acids has been linked with developing heart disease.

Fats and oils are the smallest part of the Food Guide Pyramid. This reflects advice from major health organizations recommending a diet consisting of 55 to 60 percent carbohydrates, 15 percent protein and not more than 30 percent fat.

Some experts feel that only 25 percent or less of calories should come from fat, in order to lower the risk of heart disease and certain kinds of cancer.
Fats in food