content:health:ref
Notes for reference
| Types of Fat | ||||
|---|---|---|---|---|
| Monounsaturated (MUFAs) | Polyunsaturated (PUFAs) | Saturated | Trans- | |
| Characteristics | Liquid at room temperatures | Solid at room temperatures | Solid at room temperatures | |
| Sources1 | Plant-based oils, (olive oil, canola oil, etc), avocados, nuts, (almonds, cashews, etc) | Essential fats (omega-3 and omega-6) found in fatty fish (salmon), flaxseed, walnuts | Animal products, (red meat, butter, cheese, dairy), tropical oils (coconut/palm oil) | Hydrogenated vegetable oil, (margarine, vegetable shortening (e.g. Crisco)) |
| 1. Source, in the sense that most of the fat in these sources is this type. Foods usually contain several types of fat | ||||
But of course, it's not that simple. Other factors to consider include
Omega-3 to Omega-6 fat ratio
Specific effects that individual fats in each category have in addition to their categorical effect
content/health/ref.txt · Last modified: by charker