Fats

Fats

Fats serve as a source of energy and supply much more calories than that provided by carbohydrates and proteins. They help in the absorption of fat-soluble vitamins. Fats are very essential for making the food palatable. Some fats, known as essential fatty acids, (EFA), are derived from vegetables and are vital for the structure and function of body cells. Excessive consumption of fats in diet, especially those derived from animal sources, elevates blood cholesterol, which is then responsible for atherosclerosis, leading to cardiovascular and other related disorders.

Good Fats:

Monounsaturated fats and polyunsaturated fats are known as the “good fats” because they are good for your heart, your cholesterol, and your overall health. These fats can help to lower the risk of heart disease and stroke. 

Good fats such as Omega 3 and MUFA should be consumed as they are good for the body. Natural sources for these are canola oil, flaxseed oil, fatty fish and nuts. These are also low in cholesterol and are trans fat free.

Bad Fats:

Eating foods rich in trans fats increases the amount of harmful LDL cholesterol in the bloodstream and reduces the amount of beneficial HDL cholesterol. Trans fats create inflammation, which is linked to heart disease, stroke, diabetes, and other chronic conditions.