Lang
The third and most recent FAO/WHO expert consultation on dietary fat, held in Geneva in November 2008 and published as FAO Food and Nutrition Paper 91.
It sets recommended intake ranges for total fat, saturated, monounsaturated and polyunsaturated fatty acids, and trans fatty acids, for adults, infants and children — grading every conclusion by strength of evidence.
Later chapters cover fatty acid terminology and analysis, metabolic effects, coronary heart disease, cancers, global production and intake trends, and the processing and labelling of fats in the food supply. The reference point for national dietary guidelines on fats.