The good one: Mono-unsaturated Fat
Fats and oils in food are a mixture of saturated and unsaturated fats. We have previously covered saturated fats. Unsaturated fats or so-called the good fats are those with one or more double bonds.
Monounsaturated fats are the ones with only one double bond, and polyunsaturated ones are those with two or more double bonds.
Monounsaturated fat intake is scientifically proven to lower total and LDL-cholesterol (bad cholesterol) levels in the body1.
Foods rich in monounsaturated fat include vegetable oils, such as olive oil, canola oil and peanut oil; most nuts, such as almonds, cashew nuts and hazelnuts; as well as avocados.
Results from recent clinical studies suggest that monounsaturated fat consumption may benefit more than just our lipid health. Daily monounsaturated fat intake might suppress disease activity in rheumatoid arthritis patients2. A recent systematic review of scientific evidence also suggests the presence of significant positive association between monounsaturated fat intake and the risk of fracture3.
Posted on 17 Aug, 2021