Nutritional fats are a vital component of our diet. In the past, the word "fat" was associated with negative health implications. It was widely believed that consuming fats led to weight gain, heart disease, and diabetes, and doctors would advise their patients to limit their fat intake. However, current understanding recognizes that not all fats are harmful. Certain fats can reduce cholesterol levels and contribute to overall health, hence some fat intake is necessary for our diets.

Fats are pivotal for numerous functions within our bodies, including:

- Energy production
- Insulation for warmth
- Cell construction
- Organ protection
- Vitamin absorption from food
- Hormone production for proper body functioning
It's crucial to maintain a healthy balance of fats and other nutrients in your diet. Consuming healthier fats, in the right proportions, is advisable. Unsaturated fats are the healthier option, while saturated and trans fats are generally less beneficial.

Saturated vs. Unsaturated Fats

The distinction between dietary fats lies in their chemical makeup. All fats consist of carbon atoms linked to hydrogen atoms.

In saturated fats, the carbon atoms are fully 'saturated' with hydrogen atoms, making them solid at room temperature. Unsaturated fats have fewer hydrogen atoms bound to carbon atoms, thus they are liquid at room temperature.

Saturated Fats

A diet heavy in saturated fats can increase total cholesterol levels and favor harmful LDL cholesterol, which can cause arterial blockages in the heart and elsewhere. High LDL cholesterol increases heart disease risk.

Saturated fats are commonly found in:

- Red meat like beef, lamb, and pork
- Poultry with skin
- Whole-milk dairy products such as milk, cheese, and ice cream
- Butter
- Eggs
- Palm and coconut oils
There is ongoing debate among medical professionals regarding the role of saturated fats. Some research suggests no direct link between these fats and heart disease. Furthermore, certain types of saturated fat, like those in dairy, may be healthier than others, like those in red meat.

The American Heart Association suggests that saturated fats should make up no more than 5% or 6% of your daily caloric intake. Therefore, if your daily caloric intake is 2000 calories, you should limit your saturated fat consumption to 120 calories or 13 grams per day.

What you substitute for saturated fat in your diet also matters. For example, consuming polyunsaturated fat instead of saturated fat may decrease your risk of heart disease. However, replacing saturated fats with carbohydrates could increase your risk of heart disease.

Unsaturated Fats

Unsaturated fats are primarily found in vegetables, nuts, and fish. They're liquid at room temperature, making them beneficial for your heart and overall health. Experts recommend replacing saturated and trans fats with unsaturated fats in your diet.

Unsaturated fats can be classified as:

Monounsaturated fats have a single unsaturated chemical bond. Oils rich in these fats are liquid at room temperature but solidify when refrigerated.

Sources of monounsaturated fats include:

- Avocados
- Olive, canola, and peanut oils
- Almonds, hazelnuts, pecans, and other nuts
Polyunsaturated fats have multiple unsaturated chemical bonds. Oils rich in these fats remain liquid, whether at room temperature or in the refrigerator.

Sources of polyunsaturated fats include:

- Flaxseed, corn, soybean, and sunflower oil
- Walnuts
- Flaxseeds
- Salmon, tuna, and other fatty fish
Polyunsaturated fats can be further divided into omega-3 and omega-6 fatty acids.

Omega-3 fatty acids come in three forms: Eicosapentaenoic acid (EPA), Docosahexaenoic acid (DHA) - both primarily found in fish - and Alpha-linolenic acid (ALA) from plant sources like flaxseed, vegetable oils, and nuts. Research has shown that consuming fish high in omega-3 fatty acids reduces the risk of cardiovascular disease. However, omega-3 supplements may not yield the same benefits. Studies are ongoing to examine whether omega-3s can help prevent or slow Alzheimer's disease and other forms of dementia.

These essential fats must be obtained from food as your body cannot produce them. Consuming fish like salmon, mackerel, and herring at least twice a week can provide sufficient omega-3 fatty acids.

Omega-6 fatty acids are found in leafy green vegetables, seeds, nuts, and vegetable oils. Initial thoughts were that omega-6 fatty acids contribute to heart disease. However, recent evidence indicates that they are beneficial for heart health.

The American Heart Association recommends obtaining 5% to 10% of daily calories from omega-6 fatty acids. Most individuals already consume this amount in their diets.

Trans Fats

Small amounts of trans fats occur naturally in animal-based foods like meat and milk. However, the majority of trans fats are industrially produced by hydrogenating liquid vegetable oils to solidify them, thus extending the shelf life of foods. They also enhance the taste and texture of food.

Trans fats can be found in:

- French fries and other fried foods
- Baked goods like cakes, pies, biscuits, cookies, crackers, doughnuts
- Stick or tub margarines
- Microwave popcorn
- Frozen pizza
Trans fats may be tasty, but they're unhealthy. They increase LDL cholesterol levels, raising the risk of heart disease, stroke, and type 2 diabetes. They also decrease beneficial HDL cholesterol levels. The American Heart Association advises limiting daily trans fat intake to less than 1% of total calories. Some regions have outright banned trans fats.

Are trans fat-free foods healthy?

Not necessarily. Some foods labeled trans fat-free may still contain high levels of unhealthy saturated fats. They may also contain excessive sugar and salt. Always read labels carefully when consuming packaged or processed foods.

In conclusion, for maintaining a healthy heart and overall health, the majority of your fats should come from unsaturated sources. Aim to get most of your nutrition from healthy, low-fat foods like vegetables, fruits, whole grains, and lean proteins like fish and skinless poultry.