Updated: May 13
I am speaking of the fats that we eat. I cannot stress the importance of reading food labels enough.
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Dietary fats can be placed into three categories:
Unsaturated (monounsaturated and polyunsaturated)
Unsaturated fats are liquid at room temperatures and are commonly used as cooking oils (olive oil, canola oil, etc.). The health benefits include a positive impact on blood cholesterol levels, decreasing inflammation, and increased heart health to mention a few. Unsaturated fats are further separated into smaller groups as monounsaturated and polyunsaturated (we will discuss this further in our next blog posting).
Saturated fats are in animal-based foods. The American Heart Association recommends limiting the intake of this type of fat. The current research is not clear on the impact that this type of fat has on heart disease risk.
Trans fats are NOT good for your health. They create inflammation, increase the risk for heart disease, and raise your bad (LDL) cholesterol levels. Trans fats are typically solid at room temperature (margarine and butter). With discipline, it is possible to eliminate the intake of trans fats.
Mom health advocate application: When teaching my little ones about the states of matter (solid, liquid, and gas), I can incorporate the concepts of fat as they get older and reiterate the importance of reading food labels. I also pay attention to the school's lunch menu option. Many public schools have revised their menus since 2012 and offer more nutritionally beneficial and balanced options.
Harvard T.H. Chan School of Public Health. (2018, July 24). Types of Fat. The Nutrition Source. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/
Disclaimer: My views are my own. The information I provide does not act as medical or legal advice. Always consult with the appropriate expert before changing your diet, exercise, and/or medication regimen.