Recent Guidelines
As research further explores the role fat plays in the diet, government and leading health organizations have released updated dietary guidelines that recommend increasing consumption of "quality" fats - monounsaturated and polyunsaturated fats, while reducing saturated and trans fats.
Below is an at-a-glance chart for quickly comparing dietary guidelines:
| At-A-Glance: Fat Recommendations from Top Dietary Guidelines |
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| United States Department of Agriculture (USDA) Dietary Guidelines, 2005 |
Institute of Medicine Dietary Reference Intakes (IOM DRI), 2002 |
American Heart Association (AHA) Dietary Guidelines, 2006 |
National Cholesterol Education Program-Adult Treatment Panel III (NCEP-ATP III), 2001 |
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| Total Fat | 20-35% | 20-35% | 25-35% | 25-35% | |
| Monounsaturated Fat (MUFAs) | Most fat should come from MUFAs and PUFAs |
Most fat should come from MUFAs and PUFAs |
Most fat should come from MUFAs and PUFAs |
Up to 20% | |
| Polyunsaturated Fats (PUFAs) | Most fat should come from MUFAs and PUFAs |
10% (5-10% from omega-6 PUFAs; 0.6-1.2% from omega-3 PUFAs) |
Most fat should come from MUFAs and PUFAs |
Up to 10% | |
| Saturated Fat |
<10% |
As low as possible | <7% | <7% | |
| Trans Fat | Limit intake | As low as possible | <1% | Keep intake low | |
Click here to download Fat Facts: The Truth about Fats
Download fat guidelines information
- United States Department of Agriculture (USDA) Dietary Guidelines, 2005
- American Heart Association (AHA) Dietary Guidelines, 2006
- American Heart Association Dietary Guidelines for CVD Prevention in Women, 2007
- National Cholesterol Education Program-Adult Treatment Panel III (NCEP-ATP III), 2001