polyunsaturate

Type of fat or oil containing a high proportion of triglyceride molecules whose fatty acid chains contain several double bonds. By contrast, the fatty-acid chains of the triglycerides in saturated fats (such as lard) contain only single bonds. Medical evidence suggests that polyunsaturated fats, used widely in margarines and cooking fats, are less likely to contribute to cardiovascular disease than saturated fats, but there is also some evidence that they may have adverse effects on health.

The more double bonds the fatty-acid chains contain, the lower the melting point of the fat. Unsaturated chains with several double bonds produce oils, such as vegetable and fish oils, which are liquids at room temperature. Saturated fats, with no double bonds, are solids at room temperature. The polyunsaturated fats used for margarines are produced by taking a vegetable or fish oil and turning some of the double bonds to single bonds, so that the product is semi-solid at room temperature. This is done by bubbling hydrogen through the oil in the presence of a catalyst, such as platinum. The catalyst is later removed.

Monounsaturated oils, such as olive oil, whose fatty-acid chains contain a single double bond, are probably healthier than either saturated or polyunsaturated fats. Butter contains both saturated and unsaturated fats, together with cholesterol, which also plays a role in heart disease.