Persistent Link:
http://hdl.handle.net/10150/324554
Title:
Healthy Fats: Tips for Improving the Quality of Fat Intake
Author:
Hongu, Nobuko; Wise, Jamie M.; Gallaway, Patrick J.
Publisher:
College of Agriculture, University of Arizona (Tucson, AZ)
Issue Date:
Jul-2014
Description:
Revised; Originally published: 05/2008
URI:
http://hdl.handle.net/10150/324554
Abstract:
The article provides information about different types of dietary fats and promotes consumption of healthy fats in moderation as part of a balanced diet. The prevalence of fat-free products in grocery stores may give some health-conscious consumers the perception that all dietary fats are unhealthy. However, fats are absolutely vital for proper physiological functioning, and it is imperative that fats are included in a healthy diet. Fats are classified as saturated, monounsaturated, or polyunsaturated. Both types of unsaturated fats, when consumed in moderation, can help lower cholesterol and decrease the risk of heart disease, especially when they replace saturated and trans fats. We provide tips for selecting healthier fats, along with a guide for consuming appropriate portions of fat.
Type:
text; Book
Language:
en_US
Keywords:
dietary fats; saturated fats; cholesterol; Omega-3 fatty acids
Series/Report no.:
University of Arizona Cooperative Extension Service and Agricultural Experiment Station Bulletin AZ1452-2014

Full metadata record

DC FieldValue Language
dc.contributor.authorHongu, Nobukoen_US
dc.contributor.authorWise, Jamie M.en_US
dc.contributor.authorGallaway, Patrick J.en_US
dc.date.accessioned2014-08-08T15:34:37Z-
dc.date.available2014-08-08T15:34:37Z-
dc.date.issued2014-07-
dc.identifier.urihttp://hdl.handle.net/10150/324554-
dc.descriptionRevised; Originally published: 05/2008en_US
dc.description.abstractThe article provides information about different types of dietary fats and promotes consumption of healthy fats in moderation as part of a balanced diet. The prevalence of fat-free products in grocery stores may give some health-conscious consumers the perception that all dietary fats are unhealthy. However, fats are absolutely vital for proper physiological functioning, and it is imperative that fats are included in a healthy diet. Fats are classified as saturated, monounsaturated, or polyunsaturated. Both types of unsaturated fats, when consumed in moderation, can help lower cholesterol and decrease the risk of heart disease, especially when they replace saturated and trans fats. We provide tips for selecting healthier fats, along with a guide for consuming appropriate portions of fat.en_US
dc.language.isoen_USen
dc.publisherCollege of Agriculture, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Service and Agricultural Experiment Station Bulletin AZ1452-2014en_US
dc.sourceCALS Publications Archive. The University of Arizona.en_US
dc.subjectdietary fatsen_US
dc.subjectsaturated fatsen_US
dc.subjectcholesterolen_US
dc.subjectOmega-3 fatty acidsen_US
dc.titleHealthy Fats: Tips for Improving the Quality of Fat Intakeen_US
dc.typetexten_US
dc.typeBooken_US
This item is licensed under a Creative Commons License
Creative Commons
All Items in UA Campus Repository are protected by copyright, with all rights reserved, unless otherwise indicated.