What are different types of fat?

The type of fat you consume can affect your overall health. With many different varieties, however, it can be difficult to determine the types that are best consumed. In general, fats are differentiated through the molecular structure, but in fact, it is only necessary to know that there are key terms that will help determine best in the diet. Fatty acids are further divided into essential fatty acids and trans-fatts of acid. The second group includes types of fats made of saturated, monounsaturated and polyunsaturated sources. These include fats from several sources and are often called omega 3 fatty acids and Omega 6 fatty acids. They are considered necessary because the body needs them to work properly but must be obtained by consumption.

fatty acids that are considered necessary can be inferred from certain vegetable oils, oils made of grains such as linseed oil and fish oil. One can also get some through food, such as fish, vegetables and grains.

The worst types of fats are hydrogenated and partially hydrogenated fats. This is most likely to strengthen cholesterol if it is consumed regularly. The chemical process that causes hydrogenation was associated with heart disease and other diseases. The best is mononnsatuated fat, such as rape or olive oil. They have been shown to reduce bad cholesterol levels.

polyunsaturated fats are also indicated in lowering bad cholesterol, but they can also slightly lower good cholesterol. Fats that are considered polyunsaturated include sunflower and light oil and most other oils. Corn oil is also usually polyunsatuated.

saturated fats are usually derived from sources of meat or milk. They are often considered to be a better choice than partially hydrogenated fats. For example, butter is considered to be better than most margarines.

Health experts suggest that the type of fat consumed should correspond to the following profile:

• monounsaturated fats should form most of the fats that eat it.
• polyunsaturated fats should be used in moderation.
• saturated fats should be the least used.
• It is necessary to avoid partially hydrogenated fats and chemically produced trans-fatts.
• foods containing essential fatty acids are supported.