Animal fats

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Abstract
For almost one hundred years it has been recognized that animals can produce fats from other foods, especially carbohydrates. Although some authorities have believed that this power of synthesis is adequate for all needs, others have been equally positive that there are limitations, making necessary the inclusion of fats in the diet if health is to be maintained. Only during the last decade have definite experimental proofs been given that 1, there is a minimum fat intake without which certain animals can not live and 2, much larger amounts of fat are required for the best health and optimum metabolism. These effects are due to fat per se and are in addition to the well known benefits of the fat-soluble vitamins which are concentrated in fatty foods. The vitamins will not be included in this discussion. Digestibility of Fats. The first limiting qualities of any food are palatability and digestibility. Fresh, non-rancid fats are readily eaten and highly digestible, except when they are too hard.

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