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This article is from the Food Science
FAQ, bypking123@sympatico.ca (Paul E. J. King) with numerous
contributions by others.
10. What about different types of fat?
Fats in foods, or, more correctly, their fatty acids, are of
three main types, saturated, monounsaturated and polyunsaturated.
Saturated fatty acids carry a full quota of hydrogen atoms in
their chemical structure. This is the type that increases the amount
of cholesterol in the blood and is considered a risk factor in heart
disease; animal fats are the main source.
When one pair of hydrogen atoms is missing, the fatty acids are
termed monounsaturated. They do not raise blood cholesterol and may
even be beneficial. The main sources are olive oil and rapeseed oil
(used in some margarines and low fat spreads).
When more than one pair of hydrogen atoms is missing, the fatty
acids are termed polyunsaturated. They predominate in most vegetable
oils. Most appear to have no effect on blood cholesterol levels but
are useful if they replace saturates in the diet. However, those
found in fatty fish and fish oils (termed omega-3 polyunsaturated)
are considered to help to lower cholesterol and therefore to be
beneficial.
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