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The Skinny on Fat

Posted Aug 19 2012 5:55am
Some fat is essential in everyone’s diet and is majorly misunderstood. We have become so obsessed with Low Fat or No Fat, we forget that we need some fat.

Fats provide a source of concentrated energy as well as the fat-soluble vitamins A, D, E and K. Fat transports these vital nutrients around the body.

We also need fat for hormone metabolism, healthy skin and hair, tissue repair, protecting the internal organs and to prevent excessive loss of body heat.

There are two main types of fat: saturated and unsaturated.

Saturated fat Excessive amounts of fat are found in saturated animal fats. These types of fat raise cholesterol levels and increase your risk of many chronic diseases, such as heart disease , stroke and certain cancers.

Saturated fats are solid at room temperature and are found mainly in the following animal and dairy products: meat
butter
cream
cheese
eggs
lard
full fat milk
suet and dripping
full fat yoghurt.

Saturated fats are also found in hard margarines that are formed by the ‘hydrogenation’ of vegetable oils.

Hydrogenation increases the shelf-life of food, but it also creates trans fats or hydrogenated oils or partially hydrogenated oils that are harmful for health.

Hydrogenated margarine or butter is often used for making cakes, biscuits and pastry. Read the labels so you know what to avoid.

Unsaturated fat

Unsaturated fats are generally liquid at room temperature.

They come from vegetable sources and are also found in oily fish and in soft margarines labelled ‘high in polyunsaturates’.

Unsaturated fats contain essential fatty acids that cannot be manufactured by the body. This means you need to get them from food.

Good sources of unsaturated fats include:

avocados (one quarter of an avocado contains 5g of unsaturated fat)
unsalted nuts (cashew, brazil, pecan, walnut)
seeds (pumpkin, sunflower, sesame)


Omega-3 and omega-6 essential fatty acids play an important role in the functions of the body that promote health and wellbeing.

In particular, studies have shown that omega-3 fatty acids protect against heart disease. Oily fish is the best source of omega-3: salmon
tuna
trout
sardines
mackerel
pilchards
herring.

Current advice is to eat oily fish two to three times a week. While oily fish is the one of the best source of essential fatty acids, other omega-rich vegetarian foods are: flaxseed oil
nut oil
safflower oil
sunflower oil
virgin olive oil


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