Fats are a group of chemical compounds that contain fatty acids. Energy is stored in the body mostly in the form of fat. Fat is needed in the diet to supply essential fatty acids, substances essential for growth but not produced by the body itself. There are three main types of fatty acids: saturated, monounsaturated and polyunsaturated. All fatty acids are molecules composed mostly of carbon and hydrogen atoms. A saturated fatty acid has the maximum possible number of hydrogen atoms attached to every carbon atom. It is therefore said to be “saturated” with hydrogen atoms. Some fatty acids are missing one pair of hydrogen atoms in the middle of the molecule. This gap is called an “unsaturation” and the fatty acid is said to be “monounsaturated” because it has one gap. Fatty acids that are missing more than one pair of hydrogen atoms are called “polyunsaturated.”

Cholesterol is transported in the bloodstream in large molecules of fat and protein called lipoproteins. Cholesterol carried in low-density lipoproteins is called LDL-cholesterol; most cholesterol is of this type. Cholesterol carried in high-density lipoproteins is called HDL-cholesterol. A person’s cholesterol “number” refers to the total amount of cholesterol in the blood. Cholesterol is measured in milligrams per decilitre (mg/dl) of blood. (A decilitre is a tenth of a litre.)

Another misconception is that people can improve their cholesterol numbers by eating “good” cholesterol. In food, all cholesterol is the same. In the blood, whether cholesterol is “good” or “bad” depends on the type of lipoprotein that’s carrying it.

Since then, a large body of scientific evidence has been gathered linking high blood cholesterol and a diet high in animal fats with an elevated risk of heart attack. In countries where the average person’s blood cholesterol level is less than’0 mg/dl, very few people develop atherosclerosis or have heart attacks. In many countries where a lot of people have blood cholesterol levels above 220 mg/dl, such as the United States, heart disease is the leading cause of death. High rates of heart disease are commonly found in countries where the diet is heavy with meat and dairy products containing a lot of saturated fats. However, high-fat diets and high rates of heart disease don’t inevitably go hand-in-hand.

Some research has shown that omega-3 fatty acids, found in fish such as salmon and mackerel as well as in soybean and canola oil, lower both LDL-cholesterol and triglyceride levels in the blood. Some nutrition experts recommend eating fish once or twice a week to reduce heart disease risk. However, dietary supplements containing concentrated fish oil are not recommended because there is insufficient evidence that they are beneficial and little is known about their long-term effects.

A Healthier You Once upon a time, everyone didn’t know much about fat except that it made foods tastier. everyone cooked our food in lard or shortening. everyone spread butter on our breakfast toast and poured sour cream on our baked potatoes. Farmers grew their herds to make milk with high butterfat content and meat “marbled” with fat because that was what most people wanted to eat. A Healthier You