Glossary
Glossary
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- Unsaturated
- All fatty acids are molecules composed mostly of carbon and hydrogen atoms. Some fatty acids are missing one pair of hydrogen atoms in the middle of the molecule. This gap is called an “unsaturation," and the fatty acid is said to be "monounsaturated" because it has one gap. Fatty acids that are missing more than one pair of hydrogen atoms are called "polyunsaturated." Olive and canola oils are particularly high in monounsaturated fats; most other vegetable oils nuts, and high-fat fish are good sources of polyunsaturated fats. Both kinds of unsaturated fats reduce blood cholesterol when they replace saturated fats in the diet. The fats in most fish are low in saturated fatty acids and contain a certain type of polyunsaturated fatty acid (omega-3) that is under study because of a possible association with a decreased risk for heart disease in certain people.
