Do Fats Make You Fat?

With yesterdays article on The BDA’s 5 Fad Diets To Avoid: Don’t Do It Diets still fresh in our minds, it is important to address the issue of diets which cut out a macronutrient. While you may see drastic weight loss, the results of these diets are not sustainable without causing harm to yourself. Many food companies label their food products as ‘low in fat’ or only ‘3% fat’ implying that fat as a macronutrient is solely responsible for obesity. Removing fat from your diet is not the answer but knowing which fats to eat and how much fat you need is key.

Why You Need Fat

Fats are essential because they are a storage unit for energy. In fact, gram for gram fats are the most efficient source of energy we can consume with 1g of fat providing 9kcal of energy. This does mean that less is more when it comes to portion sizes, but it also means that small amounts of fat keep us energised!  Fat is also a vital part of the membranes surrounding every cell in your body, which means that without it your cells would not be able to function properly. When levels of fat are too low, brain and nervous function is compromised which is why you hear people talking of fish being ‘brain food’

Without fat, we would also not be able to absorb many of the vitamins we rely on to maintain health. Vitamins A, D, E and K are all fat-soluble. We could also find ourselves in a hormonal mess should fat levels fall below the recommended requirements. Fats are structural components of prostaglandins which regulate many of the body’s functions. They also regulate the production of sex hormones, which is why females who are dangerously underweight/too lean experience problems with menstruation.

If you want your skin to have a healthy, youthful glow then consuming fats is important. Fatty acid deficiency results in dry, flaky skin. In addition to the skins surface, the layer of subcutaneous fat (beneath the skin) helps to regulate body temperature. This is why those with very low body fat are more sensitive to cold and obese individuals struggle in hot weather.

So basically, if you want to avoid fluctuating moods, stay mentally alert, fight fatigue, control weight and take care of every cell and organ in your body, you need to be consuming those healthy fats!

How Much You Need

The amount of fat you require to maintain optimum health is dependent upon lifestyle, weight, age and current health status. Essentials of Human Nutrition (2007) recommends the following:

-       Dietary fat should provide at least 15% of total energy and 20% for women of reproductive age.

-       Upper limit of dietary fat should be 35% for an average adult.

-       10% or less of dietary fat consumed should be in the form of saturated fat.

-       Trans-fats should only make up 1% of total dietary fat intake.

Types of Fat

Despite what you may have heard, fat isn’t always the bad guy! Trans and saturated fats are guilty of inducing health issues if eaten in excess of guidelines. They can cause weight gain, cholesterol build up, heart problems and more. But, monounsaturated and polyunsaturated fats have the opposite effect and are definitely not to be considered the enemy!

Potentially Harmful Dietary Fats

Saturated Fat

These fats are ‘saturated’ with hydrogen which is where the name comes from. The carbon atoms that make up the base structure of this fatty acid are bonded to the maximum number of hydrogen atoms possible. The structure of these fats makes them solid (in general) at room temperature. Foods with high levels of saturated fat include red meat, processed meat, cheese, butter and nuts.

Trans Fat

Trans fat can be found naturally at low levels in foods such as meat and dairy products, but on the whole they are man-made through the process of hydrogenation. Typically, this involves the addition of hydrogen atoms to a polyunsaturated vegetable oil using a nickel catalyst. This type of fat has a longer shelf life than other fats. Foods with high levels of trans fat include tinned soup, margarine, cakes, biscuits, frozen food and fast food.

Health-Promoting Dietary Fats

Monounsaturated Fat

This fat is unsaturated as the molecular structure contains one carbon-carbon bond. These carbon atoms could bond with more hydrogen atoms if they were not in this double bond. The word ‘mono’ is used because there is only one of these bonds in the entire molecular structure. Monounsaturated fats are generally liquid at room temperature. Foods high in monounsaturated fat are avocadoes, peanut butter and olives.

Polyunsaturated Fat

Now you know what the structure of monounsaturated fats is, it isn’t difficult to work out what a polyunsaturated fat is like. ‘Poly’ means that there are two or more carbon-carbon bonds within the molecular structure. The most famous polyunsaturated fats are probably omega-3 and omega-6. The 3 and 6 denote where on the structure the double bond is (in case you were wondering).

Within this category, there are essential (EFA’s) and non-essential fatty acids (NEFA’s). Essential fatty acids are those which cannot be synthesised in the body and have to be consumed through diet.


Alpha-Linolenic Acid (ALA), short chain Omega-3’s and Omega-6’s and Linolenic Acid (LA) are all essential fatty acids.


Long-chain Omega-3’s and Omega-6’s, Arachidonic Acid (AA), Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) are all non-essential fatty acids as they can be synthesised from other fatty acids.

Foods which are high in polyunsaturated fats include oily fish(salmon, trout, sardines), walnuts, sunflower oil, sesame oil and low levels can also be found in leafy green vegetables.

The bottom line is simple. Don’t go no-fat, focus on the good fats. Try to eliminate trans fat from your diet, limit your intake of saturated fat and ensure you include essential fatty acids in your diet every day.


Mann J, Truswell SA, Essentials of Human Nutrition, 2007, 3:33-52.

Pirozzo S, Summerbell C, Cameron C, Glasziou P, Should we recommend low-fat diets for obesity? Obesity Review, 2003, 4(2): 83-90.

Venkatraman JT, Leddy J, Pendergast D, Dietary Fats and Immune Status in Athletes: Clinical Implications, medicine and Science in Sports and Exercise, 2000, 32(7): 389-95.

About the Author

Job Role Sports Nutritionist and Social Media Coordinator Qualifications Bsc Sport and Exercise Science Steph has a competitive athletic background which spans 19 years. As a child she performed with the English Youth Ballet and had performed on the West End stage by the age of 10. Her enthusiasm for sport and fitness continued to grow as she did, encouraging her to learn more about nutrition and training. She began using her knowledge and personal experience to help others when she began coaching at the age of 16. From here, she went on to study Sport and Exercise Science at the University of Essex during which time she also received the Most Promising Newcomer Award from her University to mark her outstanding contribution to sport. During her first year of study she was introduced to partner stunt acrobatics and artistic gymnastics. After one year of dedicating herself to a lifestyle revolving around her sport, she was training with the best team in the UK who are currently ranked fifth in the world. Steph has worked in both the private and public sector coaching children and adults from grassroot to elite level as well as providing them with cutting edge advice on how to reach their goals. Steph has received awards for her choreography and has competed nationally and internationally meaning that she can back up her scientific knowledge with a wealth of experience. As our resident Sports Nutritionist, Steph is here to provide the most current and evidence based fitness, health and nutrition information to help you reach your health and fitness goals.
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