July 2017 Issue

Good Fat, Bad Fat, Low Fat

Focus on the type of fat, rather than the amount of fat, for good health.

The fortunes of dietary fat have not followed a straight line. As a nutrient, it has been vilified, forgiven and, in some cases, even glorified. What we know about this essential nutrient is further complicated by the fact that not all fats are created equal. Under the very large umbrella of “fats” there are saturated, monounsaturated, polyunsaturated, and trans fats, and within each of these categories are several subgroups of fat. In addition, neither foods nor oils are composed of single types of fat.

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