Fats are present in many foods either as a naturally occurring constituent or through being added during processing, cooking, or just prior to being eaten. In the National Nutrition Survey 1995, the fats and oils food group consists only of fats added to foods just prior to being eaten.
According to the National Nutrition Survey, of all States and Territories, Tasmania has the highest proportion of its population consuming fats and oils (82.0%), and the highest mean daily intake of fats and oils at 16 grams per person (aged 19 years and over) per day. This compares to the national average of 12.2 grams per person per day.
(Source: National Nutrition Survey, 1995: Foods Eaten, Australia, cat. no. 4804.0)
According to the National Health and Medical Research Council, for anyone who is overweight a reduction in total fat intake to 20–25 per cent of energy should be part of dietary management, as a contribution to reducing the energy density of food and drink, together with more physical exercise. For adult Australians who are not overweight, a moderate total fat intake is around 30 per cent of energy and, while watching the fat intake, it is important for heart health not to reduce the major sources of n-6 and n-3 polyunsaturated fatty acids.
(Source: Dietary Guidelines for Australian Adults, 2003, NHMRC)