Which types of fats are considered healthier options for cooking?

Monounsaturated and polyunsaturated fats are considered healthier options for cooking due to their beneficial effects on heart health and overall nutrition. These types of fats are known to help reduce bad cholesterol levels (LDL) while promoting good cholesterol levels (HDL), which can lower the risk of heart disease.

Monounsaturated fats can be found in sources such as olive oil, avocados, and certain nuts, while polyunsaturated fats include omega-3 and omega-6 fatty acids found in fatty fish, flaxseeds, walnuts, and vegetable oils like sunflower and corn oil. These fats are also important for various bodily functions, including inflammation control and brain health.

In contrast, trans fats and saturated fats are known to contribute to an increased risk of cardiovascular disease. Trans fats, often found in partially hydrogenated oils, can raise LDL cholesterol and lower HDL cholesterol levels. Saturated fats, which are primarily found in animal products and some plant oils, can similarly raise LDL cholesterol when consumed in excess. Therefore, choosing monounsaturated and polyunsaturated fats for cooking supports a healthier dietary pattern.