Fat is probably the most controversial item in our diet. How much and what kind of fat do we need? You’ve heard fats described as saturated, unsaturated, polyunsaturated, and hydrogenated. What do these terms mean?

Fats are a concentrated source of energy. Gram for gram, ounce for ounce, fats supply more than twice as much energy (or calories) as proteins or carbohydrates.

They carry vitamins A, D, E, and K; make up a part of the cell structure; protect our vital organs; provide energy for proteins; and insulate the body. We all need some fat in our diets.

Fats are classified according to the amount of certain kinds of fatty acids they contain. Saturated fatty acids are of animal origin. They include the fat on and in meat, butterfat from and in whole milk products, and lard. Unsaturated and polyunsaturated fatty acids are found in liquid oils from plant sources: corn, cottonseed, safflower, sesame, soy, or wheat germ. Hydrogenated fatty acids are unsaturated or polyunsaturated fatty acids to which hydrogen has been added.

Unless otherwise instructed by your physician, follow the advice of the United States Department of Agriculture: “In choosing daily meals, it is well to keep the total amount of fat at a moderate level and to include some foods that contain polyunsaturated fats.”

CHOLESTEROL
Cholesterol is an organic substance. In the human body, cholesterol is an important part of nerve tissue (and therefore of the brain) and of digestive juices, and it plays a significant role in the formation of steroid hormones. Although our bodies produce cholesterol,the cholesterol level in the blood is dependent to an extent on the foods we eat. Cholesterol is found in foods of animal origin, especially organ meats, shellfish, egg yolks, and animal fats. Fruits, vegetables, cereal grains, legumes, nuts, oil,or anything else coming from plants have no cholesterol content.

In spite of cholesterol’s usefulness in our bodies, too much cholesterol in the blood may be dangerous. The question posed by medical authorities is whether lowering the level of cholesterol in the blood will diminish the possibility of heart disease and related conditions. The American Heart Association believes that a diet low in cholesterol and low in saturated fats can decrease the risk of heart disease. If you have questions concerning your cholesterol level, consult your doctor.

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