The incidence of obesity, hypertension, coronary artery disease and atherosclerosis has increased over the past 40–50 years and in spite of a small decrease at the present time, is still high. At the same time, major changes in the type and amount of fatty acid intake have occurred, reflected in increases in saturated fat, trans fatty acids, vegetable oils rich in linoleic acid, and an overall decrease in long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid, docosahexaenoic acid). We summarise some of the functions of dietary lipids – their influence on the cell membrane functions, synthesis of eicosanoids, and some of their metabolic effects. We summarise also some recommendations, which might be useful in the prevention of the mentioned diseases.

        Key words: saturated, monounsaturated, polyunsaturated fatty acids.