Unsaturated fats (monounsaturated and polyunsaturated) are considered to be “healthy” fats as they can actually reduce risk factors for coronary heart disease. Saturated and trans fats are known as the “bad” fats as they increase the risk for coronary heart disease.

• Metabolic studies have shown that trans fat has adverse effects on blood lipid levels—increasing LDL (“bad”) cholesterol while actually decreasing HDL (“good”) cholesterol, leading to a number of health-related conditions.
  
  
• Deposits of LDL (“bad”) cholesterol can build up inside arteries. These deposits, called plaque, can narrow an artery enough to slow or block blood flow and result in heart disease, strokes, diabetes, and other chronic conditions.
  
  
• Because of this, consumers should limit their intake of saturated fat, and eliminate trans fat in the form of partially hydrogenated oils from their diets.
  
  
• Using Omega-9 Oils allows restaurants, foodservice, and food manufacturers to offer foods that taste great and are a healthier alternative to partially hydrogenated oils because of their low levels of saturated fat and high levels of heart-healthy monounsaturated fat.

New England Journal of Medicine, Trans Fatty Acids and Cardiovascular Disease, April 2006

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