[Reference values of fats for the Venezuelan population]

The present work is a review of the available intormation in the scientific literature in food and human nutrition related to fats and oils, in order to bring a range of guidance on nutritional requirements in pregnancy, infancy, childhood and adulthood, in improving the health and nutritional well-being. Topics include: Characteristics of fatty acids, nomenclature, requirements and recommendations regarding their consumption and its impact on the health situation in Venezuela and recommendations. We present recommendations for total fat requirements and the different fatty acids for different age groups and biological conditions. It was noted that depending on the distribution of fat intake by food of the Venezuelan population energy intake (28.84%) is in line with the recommendations of the FAO/WHO, 2010. Vegetable fats contribute about 62.60% of the total fat where the main source are oils (83.97%) followed by cereals (21.47%) the rest is contributed by vegetables, legumes, vegetables and others. While animal fats represent a 36.84%. Total chiffon, where milk and dairy products account for the highest percentage (47.43%) followed by meat and fish (41.07%), and a lower contribution from eggs (2.07%). This suggests a high ratio n-6/n-3 in feeding conditions Venezuelan general, being necessary to consider ways in which diminish this relationship, in order to prevent cardiovascular disease.