What are the differences between saturated, monounsaturated, and polyunsaturated fatty acids?
Saturated fatty acids have been shown to increase the levels of the “bad cholesterol” (Low Density Lipoprotein cholesterol). Saturated fats have been linked to heart disease and other degenerative diseases. Some examples of saturated fats are butter, cream, lard, bacon, beef, veal, lamb, poultry skin, and many fast food items. Monounsaturated and polyunsaturated fatty acids are liquid at room temperature. Different foods contain different proportions of mono- and polyunsaturated fatty acids. As a rule of thumb, animal products have an abundance of the saturated fats, and vegetable oils are richer in the healthier mono- and polyunsaturates. For example, butter contains nearly 70% saturated fatty acids, 30% monounsaturates, and very little polyunsaturates. Sunflower oil, on the other hand, contains nearly 75% polyunsaturated fatty acids. The human body is capable of manufacturing saturated and monounsaturated fats, but not the polyunsaturates. The daily requirement of the polyunsaturated
