Reduce your intake of transfatty acids. Transfatty acids are compounds that occur when foods are chemically modified by partial hydrogenation. The safety of transfatty acids has been a controversial subject. Increase your use of monounsaturated fats within your total allotment for fat. Monounsaturated fats lower blood cholesterol and will reduce your risk of heart disease.
Monounsaturated fats are liquid at room temperature.
They are the main fatty acids in olive oil and canola oil. Use olive and canola oil in your cooking and in salad dressings to promote heart health. Use polyunsaturated fats. Polyunsaturated fats are the major fat source in vegetable oils such as safflower oil and corn oil. Some less hydrogenated products may contain trans fatty acids, but you can avoid them by reading labels.