摘要：The opinion that consumption of oils and fats negatively affects human health is common worldwide. This opinion has been formed as a result of the continual advice given by nutritionists, health organizations, media, and consumer advocacy groups towards the need for reduction of amount of oils and fats in the diet due to the close relation between oil and fat consumption and various chronic diseases. This negative campaign carried out on oil and fat consumption has been considered as a mistake by a number of researchers. These researchers emphasize that oils and fats taken in moderate amounts with the diet have many beneficial effects on health. While, in the past, the quality of oils and fats was determined by sensory characteristics such as taste, odor, and color, it is now correlated with the presence of bioactive compounds such as polyunsaturated fatty acids, medium-chain triglycerides, tocopherols and tocotrienols, phytosterols, phenolic compounds, phospholipids, and squalene. Traditional chemical refining process may reduce the nutritive value of edible oils and fats. However, by the use of some newly developed refining techniques or by modifications on some parameters of traditional methods, these compounds are ensured to retain more in oils and fats.
