Monounsaturated fats can have a beneficial effect on your heart when eaten in moderation and when used to replace saturated fat and trans fat in your diet. For good health, the majority of the fats that you eat should be monounsaturated or polyunsaturated. From a chemical standpoint, monounsaturated fats are simply fat molecules that have one unsaturated carbon bond in the molecule, this is also called a double bond. Oils that contain monounsaturated fats are typically liquid at room temperature but start to turn solid when chilled. Olive oil is an example of a type of oil that contains monounsaturated fats. Oils rich in monounsaturated fats also contribute vitamin E to the diet, an antioxidant vitamin most Americans need more of. While, all fats provide 9 calories per gram, monounsaturated fats and polyunsaturated fats can have a positive effect on your health, when eaten in moderation. Examples of foods high in monounsaturated fats include plant-based liquid oils such as.
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The objective of this review is to present and discuss the most recent findings related to the effects of monounsaturated fatty acids MUFA on plasma markers of lipid metabolism observed in postprandial studies and clinical nutritional intervention studies. Searches were conducted on several different databases for publications from to using the following keywords: MUFA, Lipemia, Lipid Metabolism, Triglycerides and Postprandial. In general, cardiovascular risk factors were reduced and lipid profiles improved after interventions with MUFA. Cardiovascular diseases CVD are notorious and are the subject of much discussion in clinical practice. However, a great deal of what is known about these diseases and their risk factors is based on the results of assaying markers of lipid metabolism in a fasting state. While these tests are undoubtedly important, we spend the majority of our lives in a non-fasting state and, as a result, there is constant variation in lipemia levels. In turn, postprandial metabolism has been linked with increases in inflammation and oxidation, interfering in vascular endothelial function and impacting on CVD risk.