A study shows that not all good fats are the same when it comes
to protecting your health. For decades, the message about fats
has been relatively simple — reduce the amount of oils and fats
you eat from animal and dairy products (less red meat and
cheese) and substitute them with healthier fats from plants or
fish (olive oil, omega-3 fatty acids). The difference came down
to the specific type of fats that make up these foods — animal
and dairy fats tend to be saturated, which means all of the free
bonds available in a chain of carbon atoms are bound to hydrogen
atoms, while plant fats are unsaturated, meaning some of carbon
atoms have double bonds with each other. Saturated fats are more
likely to build up within artery walls and form plaques that can
trigger heart attacks. But in the latest study on fats published
in the BMJ, researchers found convincing evidence that not all
plant fats are created equal and that linoleic acid, or omega-6
fatty acids, may be associated with a higher risk of early death
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