Saturated fats
Meats, eggs, dairy products etc. contain saturated fat or the bad cholesterol (LDL) while certain nuts, seafish, corn, soy, canola and olive oil etc. are rich in unsaturated fats, that is, good cholesterol (HDL). Fats in general are essential because they help nutrient absorption, nerve transmission, and many other functions in our body. An increase in the level of fats (particularly the LDL cholesterol) increases the risk of heart attack, stroke. Bad fat (LDL) also contributes to weight gain (obesity), Cardiovascular Diseases (CVD), and certain types of cancer.
Bad cholesterol (HDL) is seen usually high in the serum of smokers, alcohol drinkers and obese people.
Meanwhile researchers at Harvard and Children's Hospital Oakland Research Institute have found through conducting 21 clinical studies related to heart diseases, stroke and saturated fat consumption that “there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of coronary heart disease. More data is needed to elucidate whether CVD risks are likely to be influenced by the specific nutrients used to replace saturated fat”.
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