The fat of the land: a geography of oil and fat consumption

Lipids – or oils and fats – have attracted much attention in nutrition and medical research because of their adverse effects upon health, but the geography of lipids has received very little notice. International differences in consumption can be calculated from the Food and Agriculture Organization's Food Balance Sheets. Consumption was very low in the early nineteenth century, but increased as incomes rose and more animal foods were consumed, whilst technical advances allowed the use of a wide range of vegetable oils per capita. Consumption of total lipids is greatest in North America, Europe, Australasia and temperate South America, lowest in Asia, reflecting differences in income, although other factors are important. The sources of animal and plant lipids are discussed and their changing relative importance over time is traced. This revised version was published online in July 2006 with corrections to the Cover Date.