Edible fats

Edible fats are often divided into saturated greases and unsaturated greases. In general, the majority of saturated greases increase the cholesterol levels total and LDL. Saturated greases are present in the butter, the lard (and food manufactured with these ingredients like pastry makings, the cakes and biscuits), the meat products (salami, pies and sausages), the cream, the cheese and the food which contains oil of coconut or palm. Certain unsaturated greases can contribute to reduce the cholesterol levels LDL and it is generally advised to replace the greases saturated by unsaturated greases. The food which contains unsaturated greases is the vegetables, oils of seeds and the pastes to be pasted containing seed oils (oil of colza, olive oil, paste to be pasted with soya), as well as oils of fish (p. e.g., mackerel, salmon and herring), the dry fruits in hull and lawyers.

It also happens that another type of greases, or greases trans, is present in food containing of partially hydrogenated greases (certain pastry makings and biscuits), although many manufacturers in Europe reduced the content of trans greases to the minimum their products. Trans greases raise the cholesterol level LDL (bad cholesterol). Contrary to saturated greases, trans greases cause a drop in cholesterol HDL or good cholesterol and increase the blood triglyceride rate and by doing this contribute to raise the cardiovascular disease risk. Moreover, the food consumption which contains trans greases causes to raise the lipid level to jeun or triglyceridemy what, according to the epidemiological studies, increases the cardiovascular disease risk. The negative effects of trans greases can appear with long-term contributions of about 5 to 10 G by jour4,5.