What type of dietary fat should be avoided to reduce risks of heart disease?

Trans fatty acids should be avoided to reduce risks of heart disease because they have been shown to significantly increase the levels of low-density lipoprotein (LDL) cholesterol—often referred to as "bad" cholesterol—while simultaneously decreasing high-density lipoprotein (HDL) cholesterol, known as "good" cholesterol. This unfavorable shift in cholesterol levels can lead to increased buildup of plaque in the arteries, increasing the risk of heart disease and other cardiovascular issues.

Trans fats are commonly found in partially hydrogenated oils, which are often used in processed foods such as baked goods, snacks, and fried foods. Regulatory bodies, including the U.S. Food and Drug Administration (FDA), have taken measures to eliminate trans fats from food products due to their harmful health effects.

In contrast, omega-3 fatty acids and polyunsaturated fatty acids are beneficial for heart health, as they can help reduce inflammation and lower triglyceride levels. Saturated fatty acids, while potentially harmful in excess, do not carry the same level of risk as trans fats and should be consumed in moderation rather than entirely avoided.