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Jakarta Post

Fat and noncommunicable diseases

  • Fransiska Rungkat Zakaria

    -

Bogor   /   Fri, July 20, 2018   /  11:45 am
Fat and noncommunicable diseases A typical view of food bought at warteg (Indonesian food stall), consisting of rice with various side dishes and crackers. (Shutterstock/ismed_photography_SS)

High levels of fat consumption in Indonesia have been associated with major diseases, especially cardiovascular diseases and stroke, obesity, diabetes and cancer. 

These noncommunicable diseases (NCD) are the country’s number one killers and absorb the largest portion of the national health budget. While food security and sovereignty issues may top the government’s agenda, we must also examine publicly available food products to help ensure a healthy food 
environment.

Oil is fat that is liquid at room temperature, used mainly as cooking oil and mostly refined from plant sources such as palm or coconut. Solid fat includes margarine, shortening and grease in animal tissue. Fat is the most energy-dense nutrient, containing 9 kilocalories/gram, while protein and carbohydrate have only 4 kcal/g. 

Fat has a functio...

Disclaimer: The opinions expressed in this article are those of the author and do not reflect the official stance of The Jakarta Post.