Fats are an energy component, a source of fat-soluble vitamins: A, D, E, K and essential unsaturated fatty acids (NNK cells T). In the prevention of cardiovascular disease, they should provide less than 30% of the total food ration. Of which, it is recommended that saturated fatty acids (SALP) account for up to 7%, polyunsaturated fatty acids (PUALP) 6-10% and monounsaturated fatty acids (MUALP) 10-15%.