Originally published October 7 2005
Health department staff distinguishes between various types of fat
by Mike Adams, the Health Ranger, NaturalNews Editor
The Genesee County Health Department staff recommends we all eat a little more monosaturated fats, omega-3 fatty acids and polyunsaturated fats, and explains how each of these fats has its place in a healthy diet.
Some fats are better for us than others.
# Monounsaturated fats - Monounsaturated fats are the liquid fats found in olive oil, canola oil and peanut oil.
They're healthy because they may help lower your total blood cholesterol level.
# Polyunsaturated fats - Also found in liquid oils, polyunsaturated fats are abundant in corn, safflower, soybean, and sunflower oils.
These fats tend to lower your blood cholesterol level when they replace saturated fats like butter in your diet.
# Omega-3 fatty acids - Found mostly in fish such as salmon, Atlantic mackerel, trout, sablefish, and tuna (fresh and canned); studies show that omega-3's may help reduce the risk of heart attack by up to 50 percent.
# Saturated fats - These fats come mostly from animal sources, such as red meat, butter and egg yolks.
But there are some plant sources, too, like coconut oil and other tropical oils.
Eat these fats sparingly because they tend to raise blood cholesterol levels, increasing your risk of heart disease.
# Trans fatty acids - These are found in partially hydrogenated oils - the kind used to make processed snack foods like chips, crackers and cookies.
These fats tend to act like saturated fats because they can raise blood cholesterol levels.
# Cholesterol - This fatlike substance is found only in animal-based foods such as meat, poultry, dairy products and seafood.
Although dietary cholesterol is not a saturated fat, it can contribute to increased blood cholesterol levels.
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