Unsaturated Fat

Unsaturated fats are hydrocarbon molecules that have two carbons which share double or triple bond(s) and are therefore not completely saturated with hydrogen atoms. Due to the decreased saturation with hydrogen bonds, the structures are weaker and are, therefore, typically liquids (oil) at room temperature. Unsaturated fats are more likely found in vegetables as well as in fish. The aforementioned is in contrast to saturated fats which are typically found more often in meat products and are solid at room temperature.

Eating more unsaturated fats and less saturated fat (such as butter) can help lower cholesterol and heart-related health risks by lowering the bad cholesterol (low-density lipoprotein [LDL]) even though the average person makes about 75 percent of cholesterol in his or her liver and only about 25 percent is obtained from the diet. The most important influence on the blood cholesterol level is the actual mix of different types of cholesterol in the diet. A diet with more unsaturated versus saturated fats is important because unsaturated fats are necessary for the body and they also protect against illness. The American Heart Association recommends a moderate intake of all types of fats.

Unsaturated fats are an important supply of calories and, therefore, an important source of energy for the human body.

There are two main types of the unsaturated fats: monounsaturated and polyunsaturated. Monounsaturated fats (such as olive, peanut, and canola oils) have one double bond present per molecule. Oils high in monounsaturated fats are better oils for cooking. Olive oil, in particular, has been deemed the best oil for cooking because it remains stable at higher temperatures and does not easily become hydrogenated or saturated. Monounsaturated fats are considered the healthiest types of fats because they lower total cholesterol, lower bad cholesterol, and lower triglycerides (the amount of fat circulating in the blood). Polyunsaturated fats have more than one double bond and are more likely to be found in fish, especially salmon, soy beans, mayonnaise, soft margarine, and fish oil. They provide essential fatty acids for healthy skin and the development of body cells.

Unsaturated fats are an important supply of calories and, therefore, energy to the human body. In general, fats are made of carbon, hydrogen, and oxygen and are the most concentrated source of energy in [Page 1721]food. Fats along with protein and carbohydrates are the three main nutrients present in food. Fats are categorized according to their percentage of hydrogen bonds as saturated (all hydrogen bonds) or unsaturated fats (not all hydrogen bonds).