Fats and Oils: A Review of Their Types and Health Implications
Keywords:
fat, oil, cardiovascular disease, cholesterol, smoking pointAbstract
Noncommunicable diseases (NCDs) represent a global burden. Dietary patterns, especially dietary fats and edible oils, are among the modifiable factors that can affect the risks of NCDs, including obesity and dyslipidemia. The effects of saturated fats on CVD risk factors differ between animal-based and plant-based fats. Dietary saturated fat intake should be replaced by foods rich in unsaturated fatty acids. The type of cooking is also important for choosing edible oils and dietary fats, with smoking points needing to be appropriate. Reusing frying oils should be avoided due to polycyclic aromatic hydrocarbons, which are carcinogenic agents. Dietary cholesterol does not solely affect serum lipid profiles, but foods that are consumed together, especially processed meats, and the type of fat also affect CVD risk. Hence, a balanced dietary pattern should be maintained, and emphasis should be placed on the type of dietary fats and edible oils. This comprehensive review states the effect of edible oils and solid fat on obesity and cardiovascular disease.
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