Fats are a part of the diet. Fat is a blanket term used for unsaturated and saturated molecules. Saturated fats (bad fat) are associated with heart disease and plaque buildup in arteries. Unsaturated fats (good fat) lower cholesterol levels and are the preferred type of fats in the diet.
Significance
The amount of good fats eaten in the diet can greatly decrease bad cholesterol levels. Reduction of bad cholesterol lowers the risk of heart disease and high blood pressure.
Types
Good fats are unsaturated fats. These fats are liquids at room temperature, and they are identified on food labels as polyunsaturated or monosaturated fats. Bad fats are saturated, and they contribute to higher chances of plaque buildup on arterial walls.
Identification
Good fats are identified as liquids at room temperature. This includes olive oil, canola oil and sunflower seed oil. Omega-3 fatty acids are included in this group, and they are in fatty fish such as mackerel, trout, salmon and tuna. Bad fats are those found in solids at room temperature. Bad fats are contained in meat products, eggs, lard and butter.
Considerations
Even intake of good fats should be limited. Too much fat in the diet can lead to obesity. Avoid too much fat in the diet by balancing it with vegetables and fruits.
Warning
Some bad fats also contain trans fats. Trans fats are linked to cancer risks. When reading food labels, avoid items containing trans fats. These are normally in fried foods.
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