Fats


Effects of different fats on blood cholesterol levels

 

Fatty Acid VLDL LDL HDL Comments
Saturated fat        
Lauric (12:0) No effect Increase Increase  
Myristic Acid (14:0) No effect Appreciable increase Increase  
Palmitic (16:0) No effect Appreciable increase    
Stearic (18:0) No effect No effect No effect  
Cis-Monounstaured fat        
Oleic (18:1cis) No effect Decrease Increase  
Trans-Monunsaturated fat        
Elaidic (18:1trans) No effect Appreciable increase Decrease  
Polyunsaturated fat (w 6)        
Linoleic (18:2 n-6) No effect Appreciable decrease (*Increase) *HDL may decrease if n-6 is >10% of total energy
Polyunsaturated fat (w 3)        
a -linolenic (18:3 n-3) Appreciable decrease May decrease (*Decrease) *increase in LDL if initial LDL is high*decrease in HDL is fed in large quantities
Eicosapentaenoic (20:5 n-3) Appreciable decrease   (*Decrease) *increase in LDL if initial LDL is high*decrease in HDL is fed in large quantities
Docosahexaenoic (22:6 n-3) Appreciable decrease   (*Decrease) *increase in LDL if initial LDL is high*decrease in HDL is fed in large quantities

N.B. The omega3 fatty acids, Eicosapentaenoic and Docosahexaenoic may help reduce risk of heart disease due to their anti-arrhythmic effect. Metabolic studies suggest that omega-3 fatty acids may prevent platelet aggregation, reduce inflammation and improve arterial compliance.