The Differences between Fats
Saturated Fats:
Main Entry: sat·u·rat·ed
Pronunciation: sach- - r t- d
Function: adjective
- : being a solution that is unable to absorb or dissolve any more of a solute at a given temperature and pressure
- : being an organic compound having no double or triple bonds between carbon atoms
Saturated fats are found in animal products such as butter, cheese, whole milk, ice cream, cream, and fatty meats. They are also found in some vegetable oils -- coconut, palm, and palm kernel oils. Most other vegetable oils contain unsaturated fat and are healthy.Monounsaturated Fats:
Main Entry: mono·un·sat·u·rat·ed
Pronunciation: män- - n- sach- - r t- d
Function: adjective
of an oil, fat, or fatty acid : containing one double or triple bond per molecule canola and olive oils are rich in monounsaturated fatty acids -- compare POLYUNSATURATEDFats that help to lower blood cholesterol if used in place of saturated fats. However, mono-unsaturated fats have a lot of calories, so you still need to limit them. Examples include olive and canola oils.
Unsaturated Fats:
Main Entry: un·sat·u·rat·ed
Pronunciation: - sach- - r t- d
Function: adjective
: not saturated: as
- : capable of absorbing or dissolving more of something an unsaturated solution
- : able to form products by chemical addition; especially : containing double or triple bonds between carbon atoms unsaturated fats
Fats that help to lower blood cholesterol if used in place of saturated fats. Unsaturated fats have a lot of calories as well, so you still need to limit them. There are two types: mono-unsaturated and polyunsaturated. Most (but not all!) liquid vegetable oils are unsaturated. The exceptions include coconut, palm, and palm kernel oils.
Polyunsaturated fats:
Main Entry: poly·un·sat·u·rat·ed
Pronunciation: päl- - n- sach- - r t- d
Function: adjective
of an oil, fat, or fatty acid : having in each molecule many chemical bonds in which two or three pairs of electrons are shared by two atoms.Fats that help to lower blood cholesterol if used in place of saturated fats. These polyunsaturated fats also have a lot of calories, so you need to limit them as well. Examples include safflower, sunflower, corn, and soybean oils.
Trans fatty acids:
These fats form when vegetable oil hardens (a process called hydrogenation) and can raise LDL levels (“bad cholesterol”). They can also lower HDL levels ("good cholesterol"). Trans-fatty acids are found in fried foods, commercial baked goods (donuts, cookies, and crackers), processed foods, and margarines.Hydrogenated:
Main Entry: hy·dro·ge·nate
Pronunciation: h - dräj- - n t, h -dr -j -
Function: transitive verb
Inflected Form(s): -nat·ed; -nat·ing
: to combine or treat with or expose to hydrogen; especially : to add hydrogen to the molecule of (an unsaturated organic compound):Hydrogenated refers to oils that have become hardened (such as hard butter and margarine). Foods made with hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease. (Look at the ingredients in the food label.) The terms "hydrogenated" and "saturated" are related; an oil becomes saturated when hydrogen is added (i.e., becomes hydrogenated).
Partially hydrogenated:
Partially hydrogenated refers to oils that have become partially hardened. Foods made with partially hydrogenated oils should be avoided because they contain high levels of trans fatty acids, which are linked to heart disease.___________________
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