Types of Fat

Unsaturated fats, specifically mono-and polyunsaturated fats, are often referred to as “good” fats because they have a positive effect on cardiovascular health. These fats are typically liquid at room temperature. Monounsaturated fats can be found in some oils, such as canola and olive, and foods such as avocadoes, olives, and nuts. Polyunsaturated fats can be found in oils such as flaxseed and safflower, and from foods such as fish, walnuts, and flax products. The majority of your fat intake should come from mono-and polyunsaturated fats.

Omega-3 and omega-6 fatty acids are “essential” polyunsaturated fats, meaning your body cannot make them and they must be consumed through the diet. These essential fatty acids serve many important functions including blood pressure control, assisting in blood clot formation, regulation of blood lipids, and lessening the inflammatory response to injury and injection. They are also essential for normal growth and vision in infants and children.

Saturated fats are typically solid at room temperature. The chemical structure of saturated fats causes them to react differently in the body than unsaturated fats. High saturated fat intake negatively affects cardiovascular health by elevating blood cholesterol, particularly “bad” low-density lipoprotein (LDL), and promoting cardiovascular disease. Saturated fats are present primarily in meat, butter, dairy fats, and cheese. Plant sources of saturated fats include coconut and palm oil, and solid vegetable shortening. Commercially prepared cakes, pies, cookies, and other desserts are also typically high in saturated fats.

Trans-fats naturally occur in our foods; however, most trans-fats from our diet are artificially created through a process called hydrogenation. Hydrogenation is a process that takes a liquid vegetable oil and changes it into a solid fat. This process allows food to be more shelf-stable or last longer. The American Heart Association recommends avoiding both saturated and trans-fats because of the negative impact the have on cholesterol levels. While focusing on mono- and polyunsaturated fats is recommended, consuming some of the less healthy fats is acceptable in a well-balanced diet.

Fat