Version May 2024
| Type of fat | Chief food sources | Leading food contributors in diets of adults in the United States* | Effects on cholesterol | Effects on coronary heart disease |
| Trans fatty acids, from partially hydrogenated vegetable oils | Stick and full-fat margarine; commercial baked goods; deep-fried foods | Fast food; margarines; commercial baked goods (sweet rolls, cookies, donuts) | Increases LDL cholesterol, lowers HDL cholesterol | Increases risk of coronary heart disease |
| Saturated fatty acids | Dairy foods; red meat; some plant oils (coconut, palm) | Dairy foods, especially cheese, milk, ice cream; red meat | Increases total cholesterol | May increase risk of coronary heart disease |
| Monounsaturated fatty acids | Vegetable sources (canola, olive oil); also from meat, dairy | Beef; margarines; chicken; olive oil | Lowers LDL cholesterol and triglycerides, maintains HDL cholesterol | Probably has no association |
| Polyunsaturated fatty acids; n-6 | Safflower, sunflower, and corn oils | Mayonnaise; margarines; salad dressing; nuts; chicken; peanut butter | Lowers LDL cholesterol and triglycerides, increases HDL | May reduce risk of coronary heart disease |
| Polyunsaturated fatty acids; n-3 | Canola, soybean, flaxseed, walnut oil, wheat germ, vegetables of cabbage family For longer-chain n-3 fatty acids: seafood, especially fatty fish | Alpha-linolenic acid (18:3): mayonnaise, salad dressing, margarines, beef; longer-chain n-3: tuna, other dark fish, shrimp | Lowers LDL cholesterol and triglycerides, maintains HDL cholesterol | May reduce risk of coronary heart disease |
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