Fettgehalts

Fettgehalt describes the proportion of fat contained in a material or product. In nutrition and food science it is typically expressed as a percentage of total mass or as grams of fat per 100 grams, or per serving. It covers total fat and, when specified, fatty-acid fractions such as saturated, monounsaturated, and polyunsaturated fats, as well as trans fats. Fettgehalt is a key parameter for energy content, since fat provides about 9 kilocalories per gram.

Measurement and labeling: Fettgehalt is determined by lipid extraction and quantitative analysis through proximate analysis or standardized methods (for example, Soxhlet extraction). In many countries, fat content must appear on nutrition labels and informs total energy values and claims such as “low-fat” or “fat-reduced.” The value may refer to the product as sold or to the dry matter in products with high moisture. Differences between total fat and specific fatty-acid fractions are important for health considerations and consumer information.

In body composition, Fettgehalt denotes the percentage of body fat. This metric is used in medical, athletic, and wellness contexts to assess energy stores and health risk. It is estimated using methods ranging from skinfold measurements and bioelectrical impedance analysis to imaging techniques such as dual-energy X-ray absorptiometry (DXA) or MRI. The concept also informs dietary planning, food manufacturing, and regulatory standards for labeling and health guidance.

Note: the standard term in German is Fettgehalt; Fettgehalte is the plural, and des Fettgehalts is the genitive form. The article refers to the general concept of fat content as used in foods and physiology.