Fats – Saturated, Insaturated, Trans

They can be of animal origin (meat fat, fish, butter, eggs, cheese, cream, etc.) or vegetable (vegetable oils, olive oil, nuts, vegetable margarine, etc.) and are distinguished in:

• Saturated: These are the most harmful to health, because they favor the increase of bad cholesterol, which is deposited on the walls of blood vessels and increases the onset of cardiovascular disease and atherosclerosis. They are present in meat, sausages, fat milk and its derivatives, and oils of palm and coconut.

• Unsaturated: are the healthiest. Increase levels of good cholesterol, which helps remove the excess of bad cholesterol in the walls of blood vessels. Thus help protect the body against cardiovascular disease and atherosclerosis. They are divided into monounsaturated fats and polyunsaturated fats and are present in fish, vegetable oils and nuts.

• Trans: also called manufactured fats, because they originate from a series of chemical changes made in order to solidify some vegetable oils. However, through these transformations the vegetable oils lost the beneficial effects of unsaturated fats and Tran’s fats also cause the increase of bad cholesterol. They are present in cookies, crackers, cakes, pastries and much margarine.

FALSE: all fats are bad for cholesterol.

TRUE: saturated and Trans fats help increase cholesterol, but unsaturated fats, when eaten in moderation, they help to control it.

FALSE: fats only serve to fatten.

TRUE: fats are important for our body. Perform essential functions such as body temperature regulation and transport of certain vitamins (A, D, E, K) that are essential for the proper functioning of our body. However, after meeting these needs, the fats we eat are stored in the body.