What type of fat is associated with adverse health effects?

Trans fat is associated with adverse health effects primarily because it can raise levels of LDL cholesterol (the "bad" cholesterol) while lowering levels of HDL cholesterol (the "good" cholesterol). This imbalance increases the risk of heart disease, stroke, and type 2 diabetes. Trans fats are often found in partially hydrogenated oils, which are used in many processed foods, baked goods, and fried items to improve shelf life and texture. As a result of their negative impact on health, many health organizations recommend minimizing or eliminating the intake of trans fats from the diet.

Unsaturated fats, on the other hand, are typically considered beneficial for heart health. These include both monounsaturated and polyunsaturated fats, which can help reduce cholesterol levels and inflammation. Omega-3 fatty acids, a type of polyunsaturated fat found in fish and certain plant oils, are particularly known for their heart-protective properties. The term "satiety-fat" is not widely recognized in nutritional science and does not correspond to a specific type of fat associated with health concerns. Thus, trans fat stands out as the type of fat linked to increased health risks.