er clietary fats are of animal ongm: meat, milk and its derivatives, and eggs. The content of fats in the e foods, particularly meat and derivatives (e.g., sau age ), is variable but could be high. Fish also has a variable quantity of interesting fat and is consequently classified as white or lean (e.g., hake, cod, monkfish, sole) and blue or oily (e.g., sarcline, herring, tuna). Shellfish has lowfat.Transformed and industrially manufacturedfat iseither consumed as such (margarine) or as ingredients of other products (e.g., pastries, biscuits) and present a diverse fat content (Table 1.1). TYPE OF FOOD - TYPE OF FOOD Olive oíl 99,9 � Semí-cured, Manchego cheese 29 Palm oíl 99,9 Serrano ham 20 Sunflower oíl 99,9 Chicken egg 12 Soy oíl 99,9 Cooked ham 10 Lard 99 Lean pork 8 Butter, Margarine 80 �Sardíne 8 Industrial mayonnaíse 75 �f' Beef chop 7 � Bacon 71 Tuna 6 Nuts (wíthout husk) 65 1,4- 5 • Sobrasada 61 Full cream cow's mílk 3,7 Cream 48 Chicken 3 Díet margaríne 41 �Hake 2 � Cured Sausage 37 Bread 1,5 -,,. Pork chop " 30 Fruít and Vegetables 0,1-1,3 Table 1.1: Average fat content (per 100 grarns) of different foods. According to their chemical nature, fattY acids are clivided into saturated (without double bonds in their molecules) and unsaturated (with one or more double bonds). (Figure 1.2). A fat with a main content of unsaturat,ed fatry acids i an oil whilst one with a main content of saturatedfatry acids is a solid product. Taking in account the relationship between fats and cardiovascular health, the predominant fats in the cliet hould be the unsaturated ones (oil ). Whilst the quantity of saturatedfat in the cliet
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