Should fats be banned?

Fats, known as lipids by scientists, are regularly blamed for weight problems and high cholesterol, but they are nonetheless essential. 

Choose unsaturated fatty acids 

They are concentrated sources of energy (1 gram provides 9 kilocalories (K/cal) to our body) and can even play a direct role in cellular life, depending on the type of fatty acids they contain. Unsaturated fatty acids (olive oil, rapeseed oil, walnut oil, fish fat, goose fat, etc.) are better for your health than saturated fatty acids (butter, crème fraîche, palm oil, fatty meat or cheese, etc.). 

Vary their sources in order to benefit from the advantages of each, favouring them raw or only lightly melted, and in reasonable quantities. Whenever possible, try to prioritise fats of plant origin (particularly olive oil and rapeseed oil), and limit those of animal origin, while also being aware of “hidden fats” (cold cuts, cheeses, sauces, etc.). 

Which oil should you choose? 

Some oils – such as olive oil and rapeseed oil – are particularly beneficial from a dietary perspective because they are rich in unsaturated fatty acids, which help prevent cardiovascular diseases. In contrast, peanut oil and palm oil are high in saturated fatty acids. 

Paraffin oil, meanwhile, contains no calories, but should be avoided as it significantly reduces the absorption of vitamins and minerals. 

Note: all oils are 100% fat and therefore have the same calorific value. Just one tablespoon of oil provides 100 kcal.