What type of fat should be limited in a healthy diet?

Trans fats are the type of fat that should be limited in a healthy diet. These fats are often industrially created through a process called hydrogenation, which converts liquid oils into solid fats. This process not only increases the shelf life of food products but also alters the chemical structure of the fat, making it more harmful to health.

Trans fats have been strongly linked to an increased risk of heart disease. They raise levels of low-density lipoprotein (LDL) cholesterol, commonly known as "bad" cholesterol, while simultaneously lowering levels of high-density lipoprotein (HDL) cholesterol, or "good" cholesterol. This unfavorable impact on cholesterol levels significantly heightens the risk of cardiovascular conditions.

In contrast, saturated fats, while they should also be consumed in moderation, do not pose the same level of risk as trans fats. Unsaturated fats, including both monounsaturated and polyunsaturated varieties, are typically considered beneficial when consumed in place of saturated and trans fats. These healthier fats can help improve heart health by lowering bad cholesterol levels and providing essential fatty acids that the body needs.