unsaturated fat


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unsaturated fat:

see saturated fatsaturated fat,
any solid fat that is an ester of glycerol and a saturated fatty acid. The molecules of a saturated fat have only single bonds between carbon atoms; if double bonds are present in the fatty acid portion of the molecule, the fat is said to be unsaturated.
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References in periodicals archive ?
There are three basic classifications of fats: saturated fats which are solid at room temperature like butter, lard and coconut oil; unsaturated fats which are liquid at room temperature like olive oil; trans fats that are not found in great quantity in nature and never belong in your diet.
They were told to eat mostly protein and fat, and to choose foods with primarily unsaturated fats like fish, olive oil and nuts.
For decades, health officials have urged the public to avoid saturated fat as much as possible, saying it should be replaced with the unsaturated fats in foods like nuts, fish, seeds and vegetable oils.
Still, the majority of people believe that saturated fats should be limited and unsaturated fats increased.
Unsaturated fat have ability to lower cholesterol in the human body and cause no harm confirming the best alternate of butter for high cholestrolic patients.
Different dietaries consisted unsaturated fat acid 5% or fish oil (O), unsaturated fat acid plus antioxidants containing 100 units of vitamin E plus 50 mg/kg Zn (A) and saturated fat acid 5% or fat (A).
That leaves 500 calories, or 55 grams, to be consumed as unsaturated fat at the 2,000 calorie-per-day level.
You should have at least two servings a week of Omega-3 fatty acids, a particular type of unsaturated fat, being studied for protective properties against heart disease.
Prediabetic and diabetic patients should be encouraged to replace saturated fats with high fibre carbohydrate foods and/or with unsaturated fat food sources (1).
Those who were significantly overweight consumed low amounts of unsaturated fat, the type found in fish, olive oil and vegetables.
Those who were significantly overweight consumed low amounts of unsaturated fat - the type found in fish, olive oil and vegetables.
Replacing 5% of saturated fat consumption with unsaturated fat reduces the risk of coronary disease by a whopping 42%, and replacing only 2% of calorie intake with unsaturated, unhydrogenated fats results in an estimated risk reduction of 53%.