Omega-3 fatty acids (n-3 fatty acids) are a type of polyunsaturated fat. The omega-3 fatty acid is primarily linolenic acid. These fatty acids are found primarily in plants and in fish oils that contain DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). Omega-6 and omega-3 fats are considered essential fatty acids. These fatty acids are associated with a lowered risk of heart disease.

Trans fatty acids are chemically unsaturated fatty acids. However, in the body trans fatty acids behave much like saturated fatty acids. Why is this bad? Trans fatty acids increase serum low density lipoproteins (LDL’s) but not high density lipoproteins (HDL’s). With the shift in LDL levels, Trans fats increase the risk of heart disease.

Trans fats can be introduced into the diet in ways most are unaware of. During hydrogenation, polyunsaturated oils become exposed to hydrogen at high temperatures. The nature of the polyunsaturated fat becomes transformed into a trans fat. Most margarines and baked goods contain the hydrogenated polyunsaturated oils. Trans fats should be avoided at all costs.

Dietary fats are not created equal. The common diet conscious individual avoids any and all dietary fat. Some dietary fats are necessary for life. With a more specific dietary fat watch on the mind, the right food choices can be easier for a heart healthy dieter.

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