While a large amount of fat intake can be detrimental to our bodies, a normal fat consumption diet is needed for our bodies to function normally. The intake of fats help our bodies create energy and absorb many types of vitamins including Vitamin A and Vitamin D. There are three categories to fat which include saturated and unsaturated fats as well as trans fat. Many studies have found that unsaturated fats are the healthiest of the group, while trans fat being the worst for our bodies. Fish make up a great source for unsaturated fats including salmon and tuna and provide a great source for critical fatty acids such as omega-3 and omega-6. Many experts feel that these fatty acids can help reduce major health risks such as heart disease.
Saturated fats are found in many foods such as meats, dairy products, butters, cheeses, fried foods, and several types of cooking oils. Saturated fats are considered by many experts to be a factor in developing high cholesterol levels and heart diseases. Numerous fast food items are also rich in saturated fats. It is normal for our diets to include some portion of saturated fats and it is equally important to work with a nutritionist to understand what the correct portion should be.
Trans fats have been in the news as of late and are being attached to major health problems. Studies have shown that trans fats raise bad cholesterol levels in our body which increases the risk of coronary heart disease. There are millions of Americans currently living with coronary heart disease and has now become one of the leading causes of death in this country. Trans fat is created when hydrogen is added to vegetable oil (also called hydrogenation). Manufacturers of trans fats do this to increase the shelf and flavor life of foods. Trans fat has been found in numerous food products including snack foods, crackers, margarines, and fried foods. This type of fat provides absolutely no health value and should be avoided when possible. Our nutritionists will build a program to help you avoid trans fats.
