Fats and Your Food Business

Fats are a vital component of the diet and are utilised as an energy source for most everyday activities. Fats are also central to a range of important biological functions within the body - they compose structural components of cell membranes, brain tissue, nerve sheaths and bone marrow, provide insulation, protect organs, and are involved in digestive and inflammatory processes. The World Health Organisation (WHO) recommends a maximum dietary fat intake of 30 % of total daily energy intake. Based on this recommendation, a person consuming 2000 kcals per day should consume no more than 67 g of fat per day.

Fats are subdivided into saturated and unsaturated fats. Dietary sources of fats should come predominantly from unsaturated sources such as oily fish, nuts, seeds and vegetable oils. Fats from saturated sources such as whole-milk dairy products, cheeses and red meat should be consumed in moderation as excessive intake (particularly so in preference to unsaturated sources) may have long-term implications for the development of cardiovascular disease (CVD). CVD remains the greatest cause of morbidity and mortality in Ireland today. As a restaurant / food outlet owner, you have a significant role to play in helping to reduce intake of saturated fat in the Irish population. Implementation of low-saturated fat strategies in your business can be achieved by following these simple strategies:

  • if frying, use unsaturated cooking oils such as sunflower, rapeseed or olive
  • when selecting red meat cuts, choose leaner varieties such as loin, round, or fillet and trim visible fat in advance of cooking
  • remove the skin from poultry and game before cooking
  • in recipes containing multiple eggs, remove some yolks whilst retaining the whites
  • limit the use of manufactured cakes, pastries and biscuits in dessert offerings
  • avail of dietitian-led professional menu analysis services, thereby accurately defining your current low-saturated fat offerings and gaining strategies to modify the fat composition of other menu items to a more favourable profile

healthpro works closely with restaurants, cafes, fast food outlets, hotels and bars nationwide, helping these food providers to make a significant contribution towards the goal of reducing total fat and saturated fat intake of consumers, thus helping to combat the prevalence of cardiovascular disease in Ireland. Indeed, by helping our clients to firstly define, and to subsequently reduce their fat usage, healthpro Menu Mentoring® has enabled thousands of menu items across the country to be accurately rebranded as "Low-Fat”, and/or “Low Saturated Fat” options. Get in touch with us today on +35386 4119222 or emailing info@healthpro.ie to find out how your business can be a leader in this important area of public health and in turn benefit from a unique marketing opportunity.

Published on 11 October 2017 | Back to October Articles