This publication has been prepared to provide useful information to the public
regarding the nutritive and functional values of fats in the diet, the composition of fats and answers to the most frequently asked questions about fats and oils. It is intended for use by consumers, nutritionists, dieticians, physicians, food technologists, food industry representatives, students, teachers, and others having an interest in dietary fats and oils. Additional detail may be found in the references listed at the end of the publication which are arranged in the order of topic discussion. A glossary is also provided.

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