Extension, Cooperative

 

Date of this Version

2005

Document Type

Article

Comments

© 3005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension. All rights reserved.

Abstract

Fats in our food are categorized according to the predominant fatty acid that is present. Typically fats are categorized as saturafed fatty acids or unsaturated fatty acids. Some examples of foods that are high in saturated fats are butter and lard. These fats are solid at room temperature. Fats that are high in unsaturated fatty acids are liquid at room temperature. Examples are vegetable oils such as canola, corn, olive or soybean.

This NebFacts discusses the benefits of Omega-3 fatty acids, supplements, how much is enough and the cautions on eating certain fish.

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