Saturated fats
Saturated fats are most often of animal origin, and are solid at room temperature. An excess of these fats in the diet is thought to raise the cholesterol level in the bloodstream, which can lead to a greater risk of a heart attack. The government recommends that the amount of saturated fat consumed be reduced to a minimum.
Interesterified fats are “oils” that have been modified (e.g. turning into interesterified soybean oil). This is done in order to make them more solid, less liable to go and more stable for other food uses such as . The process is used as an alternative to , which results in . However, research indicates that interesterified fats may create health risks, some greater than trans fats.
Unsaturated fats
Unsaturated fats are from plant and some animal sources (mostly fish) and are liquid at room temperature. Intake of foods containing more unsaturated fats than saturated fats may contribute to reduced blood cholesterol levels.
Monounsaturated fats are found in natural foods such as and , and are the main component of and . Olive oil is about 75% monounsaturated fat. Other sources of monounsaturated fat include, oil, , , , , , and .
Polyunsaturated fat can be found mostly in products, fish and sea food (, , ) and . in fish oil, and lower the total amount of LDL (Low Density Lipoprotein) in the blood, which can decrease the risk of disease. in products such as also reduce the risk of heart disease, but can contribute to and .
Trans fats are made by partial hydrogenation which adds atoms to unsaturated fats, making them more . These more saturated fats have a higher , which makes them better suited for baking and extends their . Unlike other dietary fats, trans fats are not essential and the consumption of trans fats increases your risk of by raising levels of cholesterol and lowering levels of cholesterol. Health authorities recommend that consumption of trans fat be reduced to trace amounts.
