Dietary oils and fats have long been recognized as a macronutrient with the primary function to provide a concentrated source of energy for human metabolic processes. Fats have more than twice the energy density (9 calories g-1) of either proteins or carbohydrates (4 calories g-1). In addition, they impart palatability to the foods we eat and are required for the carriage of the fat-soluble vitamins A, D, E and K in our bodies. The carriage of fat-soluble minor constituents, long thought to be a minor function, has currently caught the attention of the health community and a number of exciting observations have been made.