Tag: Fat quality

According to the Food and Agriculture Organization and World Health Organization, the maximum acceptable acid value for refined oils is 0.6 mg KOH/g. But what is the acid value of fat, and why does this number matter so much in the food and chemical industries? The acid value is a critical measure used to assess the quality, freshness, and stability of fats and oils.

Recent, large-scale studies have shown that increasing olive oil intake is linked to lower long-term weight gain, directly challenging the misconception that its high-calorie density causes weight gain or obesity. Instead, consuming olive oil in moderation can be a key component of a healthy diet.

Government health organizations typically suggest that a healthy adult's fat intake should range between 20-35% of total daily calories. Since this figure represents the lowest end of that range, determining if 20% of calories from fat is good requires a deeper look at the nutritional implications beyond simple numbers.