GOOD- We all need fats.

For-
1. Nutrient absorption.
2. Nerve transmission
3. Maintaining cell membrane integrity.
4. Maintaining body temperature.
Increases Total
Increases LDL
Increases Total & LDL.
Lower Total & LDL
Increases HDL
Lowers Total
Lowers LDL
Effect on Body
Cholesterol levels
Bad Vanaspati, Dalda, Regular Margarine, packaged
foods, commercial fried food, vegetable shortening.
Solid. Trans
(Hydrogenated)
Palm oil, meat, dairy, eggs, seafood coconut oil, palm
oil, palm kernel oil
Peanut, Rice, Mustard Olive, Canola oils, Walnuts,
Almonds, Pistachios, Avocado.
Sunflower, Corn, Soy, Safflower, fish oils, salmon,
Sources
Solid.
Liquid.
Liquid
Characteristics
@ Room Temp.
Good Monosaturated
Good Polysaturated
Bad Saturated
Good / Bad FATS
HeuIthy HEART-----------Most souqht ufter qouI----------PossibIe to Attuin
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Bad- When consumed in excess. Can-
1. Contribute to weight gain.
2. Result in heart diseases.
3. Accentuate certain types of Cancer.
4. Is the starting point for multiple disorder.
UGLY- What happens usually
1. Fats which are supposed to promote our health positively can result in increasing the risk of diseases.
2. Can increase total Blood Cholesterol & LDL (Bad Cholesterol) and Lower HDL (Good Cholesterol) levels.
Types of Fats
Fats are essentially three types- Saturated (mainly Animal Source), Unsaturated (Mainly Plant Source) and Trans or Hydrogenated
(Unsaturated fats chemically converted to Saturated).
Unsaturated are divided into two types depending on its chemical composition.
(a). Polysaturated & (b). Monosaturated,

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