FATS AND OILS
The Fats and Oils food group includes butters, dairy blends, margarines and other fats, such as animal-based fats.
Fats and oils were consumed by 46% of the population1, and was mostly made up of the 27% who had margarine and table spreads and the 15% who had butter. The majority (86%) of fats and oils consumed were reported as an addition to sandwiches or on bread/baked products, with a further 9% added to vegetables or salads. The age pattern of consumption followed a similar relative distribution as for Regular breads, and bread rolls, reflecting the close pairing of these foods see Table 4.1.
- Where people consumed oils and fats with cooked dishes, the oil or fat would be included in that dish rather than reported separately. Back