For more than two decades, fats have been in the lime light. Some fat diet is essential for good health, but too much fat, especially saturated fat and trans-fat, increases the risks of choric diseases.

Culinary experts provide flavorful ways to use sensible amounts of fat in food prep. And the food industry has launched many fat-modified products: “reduced fat,” “0 grams trans-fat,” and “with omega 3s.”

Foods that derive less than 30 percent of their calories from fat are low fat. Foods that derive 30-50 percent of their calories from fat are moderate. Foods that derive more than 50 percent of their calories from fat are high.

All the fats in food are combinations of fatty acids. Nutritionists characterize fatty acids as saturated fatty acids , monounsaturated fatty acids, depending in how many hydrogen atoms are attached to the carbon atoms in the chain.

Not surprisingly, many consumers hear the message and consider the “fat facts” as they buy and prepare food.

Evidence indicates that a diet high in saturated fats, trans fat and cholesterol increases increase total blood cholesterol and LDL cholesterol and therefore the risk of heart disease.

Managing excess calories is also harder with high fat eating. There may be a link to some cancers, too.

As science reveals more, it’s also becoming clear that the links between the different types of fat and health are more complex than once thought.

For example olive oil is a monounsaturated fat. Its fatty acids lower blood cholesterol, They lower the LDL cholesterol and increase the HDL cholesterol.

A saturated fat such as butter, has mostly saturated fatty acids. Saturated fats are less solid at room temperature and get harder when chilled.
Fats in Food
diet fats

Fats in Food

For more than two decades, fats have been in the lime light. Some fat diet is essential for good health, but too much fat, especially saturated fat and trans-fat, increases the risks of choric diseases.

Culinary experts provide flavorful ways to use sensible amounts of fat in food prep. And the food industry has launched many fat-modified products: “reduced fat,” “0 grams trans-fat,” and “with omega 3s.”

Foods that derive less than 30 percent of their calories from fat are low fat. Foods that derive 30-50 percent of their calories from fat are moderate. Foods that derive more than 50 percent of their calories from fat are high.

All the fats in food are combinations of fatty acids. Nutritionists characterize fatty acids as saturated fatty acids , monounsaturated fatty acids, depending in how many hydrogen atoms are attached to the carbon atoms in the chain.

Not surprisingly, many consumers hear the message and consider the “fat facts” as they buy and prepare food.

Evidence indicates that a diet high in saturated fats, trans fat and cholesterol increases increase total blood cholesterol and LDL cholesterol and therefore the risk of heart disease.

Managing excess calories is also harder with high fat eating. There may be a link to some cancers, too.

As science reveals more, it’s also becoming clear that the links between the different types of fat and health are more complex than once thought.

For example olive oil is a monounsaturated fat. Its fatty acids lower blood cholesterol, They lower the LDL cholesterol and increase the HDL cholesterol.

A saturated fat such as butter, has mostly saturated fatty acids. Saturated fats are less solid at room temperature and get harder when chilled.
Fats in Food

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