Omitting and/or limiting fat-containing foods restricts the total amount of fat in the diet. The type of fat is not considered.
Indications
A fat-controlled diet is indicated for individuals who are unable to properly digest, metabolize, and absorb fat. Common diseases of the hepatobiliary tract, pancreas, intestinal mucosa, and lymphatic system impair fat digestion, metabolism, and absorption (1-5). A low fat-diet may also be useful in the treatment of patients with gastroesophageal reflux (4,6).
Contraindications
In pancreatic insufficiency, enzyme preparations remain the primary treatment for steatorrhea. As normal a diet as possible is encouraged to increase the likelihood that a nutritionally adequate diet will be consumed (5,7,8). The diet should restrict fat only to the individual’s tolerance level.
The treatment of choice for gallstones at the present time, where indicated, is surgery. There is no reason in the postoperative period to restrict or modify fat intake in any way.
Nutritional Adequacy
The Fat-Controlled Diet can be planned to meet the Dietary Reference Intakes (DRIs) for all nutrients as outlined in the Statement on Nutritional Adequacy in Section IA. Vitamin E intake will be lower than in a regular diet. However, the requirement for vitamin E is proportional to the intake of polyunsaturated fatty acids, which will also be reduced in a Fat-Controlled Diet.
