Table 1 Current Dietary Fat Intake Recommendations for Adults
| Â | Â | Recommended Percent of Energy | ||||
|---|---|---|---|---|---|---|
Organization | Report | Total | Saturated | Trans | n-6 PUFA | n-3 PUFA |
World Health Organization | Fats and fatty acids in human nutrition: report of an expert consultation [12] | 20–35% | <10% | <1% | 2.5–9% | 0.5–2% |
Food and Nutrition Board, Institute of Medicine | Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids [13] | 20–35% | Limit | Limit | 5–10% | 0.6–1.2% |
United States Department of Health and Human Services and United States Department of Agriculture | Scientific Report of the 2015 Dietary Guidelines Advisory Committee [14] | Â | <10% | Limit | Â | Â |
American Heart Association/ American College of Cardiology | Guideline on Lifestyle Management to Reduce Cardiovascular Risk, 2013 [15] |  | 5–6% | Limit |  |  |
American Diabetes Association | Standards of Medical Care in Diabetes, 2015 [16] | Evidence suggests that there is not an ideal percentage of calories from carbohydrate, protein, and fat for all people with diabetes. Follow same recommendation as for the general population. | ||||
American College of Cardiology/ American Heart Association/ The Obesity Society | Guideline for the Management of Overweight and Obesity, 2013 [17] | A variety of dietary approaches can produce weight loss in overweight and obese adults as long as reduction in energy intake is achieved. Weight loss is comparable with lower-fat and higher-fat diets. | ||||