Category: Fats and oils

According to the Linus Pauling Institute, linoleic acid is an omega-6 fatty acid, which means it falls into the category of fats, not proteins, carbohydrates, or minerals. It is an essential nutrient that humans must get from their diet.

With the average Western diet having an omega-6 to omega-3 ratio as high as 15:1, understanding the fat content of our foods is crucial for health. But when it comes to olives, a staple of the heart-healthy Mediterranean diet, the question remains: are olives high in omega-3 or 6? The answer, as it turns out, is a bit more nuanced than a simple yes or no.

In the 1980s and 1990s, the push to reduce saturated fats led many to switch from butter to margarine, but research now shows a more complex picture of dietary fats. The perception of why they say butter is bad is rooted in older, and in some cases, misinterpreted, science linking saturated fat intake directly to heart disease. While butter is calorie-dense and high in saturated fat, modern nutritional science recognizes that a balanced diet and overall lifestyle are more important than focusing on a single food.

According to the American Heart Association, replacing saturated and trans fats with healthier unsaturated fats is a smart choice for heart health. The question, "Is oil unhealthy fat?" can't be answered with a simple yes or no, as the health impact depends entirely on the type of fat and how it's used.

In 2015, the FDA declared partially hydrogenated oils (PHOs) were no longer 'Generally Recognized as Safe' due to their harmful trans fat content, leading many to wonder about the safety of its fully hydrogenated counterpart. The question, "Is fully hydrogenated cottonseed oil bad for you?" requires a deeper dive into modern food science to understand the nuanced answer.

Emerging research suggests that not all trans fats are equally detrimental, with a December 2021 study highlighting potential metabolic and anti-inflammatory benefits associated with vaccenic acid. So, is vaccenic acid healthy? The answer is nuanced, as it challenges the blanket assumption that all trans fats are bad.

Scientific research confirms that palm oil, extracted from the fruit's mesocarp, is predominantly composed of long-chain triglycerides, a complex mixture of fatty acids. Among these, the saturated long-chain palmitic acid (C16) is the most abundant, alongside the monounsaturated long-chain oleic acid (C18). This unique blend of long-chain fatty acids distinguishes it from other common oils and affects its physical properties and nutritional profile.

According to the American Heart Association, replacing saturated and trans fats with healthier unsaturated fats is a smart move for your heart. Navigating the kitchen's assortment of butters, shortenings, and liquid oils raises a key question: Are solid fats or oils healthier? Most of the time, the liquid option is the more heart-friendly choice.

According to the World Health Organization, high intake of industrially produced trans fat, a type of hydrogenated fat, increases the risk of death from coronary heart disease. This article explains the different types of hydrogenated fat, how they are made, and their implications for health.

Overwhelming scientific evidence indicates that unlike their saturated counterparts, polyunsaturated fats are typically liquid at room temperature. This fundamental physical property is dictated by their unique molecular structure, which has significant implications for both cooking and heart health.