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Fat and noncommunicable diseases
High levels of fat consumption in Indonesia have been associated with major diseases.
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A typical view of food bought at warteg (Indonesian food stall), consisting of rice with various side dishes and crackers. (Shutterstock/ismed_photography_SS)
H
igh 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.
