Dietary Fat Recommendations 1957–2015
Focus shifts from total fat to type of fat.
Dietary Guidelines
American Heart Association
for Americans
1957: 1950
• 25-30% of calories from total fat.
• “The possibility remains that the kind, rather
than the amount of fat in the diet is responsible
for atherosclerosis.”
1961: 1960
• 25-35% of calories from total fat.
• Substitute vegetable oils and PUFA for SFA.
1965:
• Eat less SFA.
• Increase intake of unsaturated vegetable oils and
other PUFA, substituting them for SFA
wherever possible.
1968:
• Decrease SFA, increase PUFA.
• <40% of calories from total fat.
• “PUFA should probably comprise twice the
quantity of SFA.”
1973: 1970
• ≤35% calories from total fat.
• Of that 35%, ≤10% from SFA, ≤10% from
PUFA, remainder from MUFA.
• “…fat calories should be distributed throughout
each day…a massive high saturated fat meal is
inappropriate at any time.”
1978:
• 30-35% of calories from total fat.
• <10% from SFA, ≤10% from PUFA, remainder
from MUFA.
1982, 1986, 1988: 1980 1980 (inaugural edition of DGA), 1985:
• <30% of calories from total fat (1982: 30-35%). • Avoid too much total fat and SFA.
• <10% of calories from SFA.
• ≤10% of calories from PUFA.
1993: 1990 1990, 1995
• <30% of calories from total fat. • Select a diet low in total fat and SFA.
• <10% of calories from SFA • ≤30% of calories from total fat.
• ≤10% of calories from PUFA. • ≤10% calories from SFA.
• Widespread consumption of very-low-fat diets
not justified by current evidence.
1996:
• <30% of calories from total fat.
• 8-10% of calories from SFA.
• ≤10% of calories from PUFA.
• ≤15% of calories from MUFA.
2000: 2000 2000:
• ≤30% of calories from total fat. • Choose a diet low in SFA and moderate in
• <10% of calories from SFA. total fat.
• Limit intake of TFA. • ≤30% of calories from total fat.
• Very-low-fat (<15% of calories) diets not • <10% of calories from SFA.
recommended for the general population. • TFA as low as possible.
2006: 2005:
• 25-35% of calories from fat is appropriate in a • 20-35% of calories from total fat, with most fats
healthy dietary pattern. coming from PUFA & MUFA oils.
• <7% of calories from SFA. Replace with • <10% of calories from SFA.
MUFA & PUFA. • TFA as low as possible.
• <1% of calories from TFA. • Limit intake of fats & oils high in SFA & TFA,
and choose products low in such fats & oils.
2013: 2010 2010:
• Advise adults who would benefit from • 20–35% of calories from total fat, with most
lowering LDL cholesterol to aim for a healthy coming from PUFA & MUFA.
dietary pattern* that achieves 5-6% of calories • <10% of calories from SFA. Replace them with
from SFA. Replace with MUFA & PUFA. MUFA & PUFA.
• Reduce % of calories from TFA. • TFA as low as possible.
2015 Dietary Guidelines Advisory Committee
report:
• <10% of calories from SFA. Replace with
unsaturated fat, particularly PUFA.
• Partially hydrogenated oils containing TFA
should be avoided.
*A healthy dietary pattern emphasizes intake of vegetables, fruits, and whole grains; includes low-fat dairy products, poultry, fish, legumes,
non-tropical vegetable oils, and nuts; and limits intake of sweets, sugar-sweetened beverages, and red meats.
Notes:
SFA = Saturated Fatty Acids, TFA = Trans Fatty Acids, MUFA = Monounsaturated Fatty Acids, PUFA = Polyunsaturated Fatty
Acids
Many of these recommendations include dietary cholesterol targets, but for the purposes of this paper, these are not included.
References for the guidelines/recommendations in this figure are at the end of the document
