Quick Overview of Fats

Fats are a group of substances like carbohydrates that are comprised of carbon, hydrogen, and oxygen, but are insoluble in water and soluble in fat solvents.

Fats in the blood stream are called lipids and they are necessary for normal development of vision, brain function, and certain hormones called prostaglandins. Fat is necessary for absorption of the fat soluble vitamins (A, D, E, K, beta carotene, and the other carotenoids.)
 
 
Foods generally contain a mixture of saturated (less desirable) and unsaturated (more desirable) fatty acids. Dietary foods higher in saturated fatty acids are linked to increased incidence of heart disease. Cholesterol is found in high concentrations in egg yolks, liver, and animal fats and should be eaten in only modest amounts.
 
The best choice of dietary fats are monounsaturated fats:
olive
fish oil
macadamia nut oil		 flaxseed oil
canola oil
walnut oil		 avocado oil
grapeseed oil
Sources of saturated fats:
animal beef, poultry, egg yolks, dairy products, pork, fish
plant coconut and palm oils, margarine


 

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