HomeOlive Oil & HealthOlive Oil Health benefitsFats FATS & CHOLESTEROL WHY THE FUSS ABOUT FATS? Fat is a nutrient with important functions: It is a rich source of energy, providing more than double that of either carbohydrate or protein. It is a carrier for the fat-soluble vitamins – A, D, E and K. It provides the essential fatty acids, linoleic and alpha-linolenic acid, which are polyunsaturated. To remain healthy, we need moderate amounts of the right type of fats eaten as part of a good, balanced diet. However, a high fat intake – and in particular, a high intake of saturated fats – is associated with raised blood cholesterol and coronary heart disease. Not all Fats are the Same Fats are made up of fatty acids and glycerol. A fatty acid consists of a chain of carbon atoms, where each carbon atom in the chain is attached to hydrogen atoms. The number of hydrogen atoms per carbon atom determines whether the fatty acid is saturated or unsaturated. Saturated fats If a fatty acid has all of the hydrogen atoms it can hold (2 per carbon atom in the chain) and all of the carbon atoms in the chain are linked by single bonds, it is described as saturated. Saturated fats are usually solid or semi-solid at room temperature, and are strongly associated with raised blood cholesterol – which is why nutritionists recommend eating them as little as possible. Lard, butter, hard cheeses, whole milk, animal fats and palm and coconut oils – plus products containing them – all contain high levels of saturated fat. Monounsaturated fats If a pair of carbon atoms in the fatty acid chain is linked by a double bond instead of a single bond, the fatty acid is described as monounsaturated. Fats rich in monounsaturates tend to be liquid at room temperature. Olive Oil is one of the richest sources of monounsaturated fatty acids. Polyunsaturated fats These contain more than one double bond and are liquid at room temperature. The main sources are vegetable oils, such as sunflower oil, corn oil and rapeseed, but not tropical oils such as coconut, palm and palm kernel oils. Trans fats Trans fats are created when a hydrogenation process is applied to solidify oil for use in margarines or to improve a product’s shelf life. This processing causes trans fats to act like saturated fats. OLIVE OIL & HEALTH Understanding Olive Oil Understanding Olive Oil About Olive Oil Understanding The Label Using Olive Oil History Facts & Fiction Healthy Inspiration Healthy Inspiration Olive Oil & Diet Fats Cholesterol Vegan Diet Mediterranean Diet Prevention Wellness OUR PRODUCTS OUR RECIPES © 2021 Filippo Berio UK 4108585 Modern Slavery Statement Privacy policy Terms & Conditions Our online boutique is temporarily closed whilst our website has a makeover! It will re-open on 1st December Dismiss We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website. For more information on how they are used, read our privacy policy. Dismiss this notice