Which type of fat is commonly associated with increased heart disease risk?

The type of fat that is commonly associated with increased heart disease risk is saturated fat. This fat is primarily found in animal products such as red meat, butter, cheese, and other dairy products, as well as some plant oils like coconut and palm oil. Diets high in saturated fat can lead to elevated levels of low-density lipoprotein (LDL) cholesterol, which is a risk factor for cardiovascular disease.

LDL cholesterol is often referred to as "bad" cholesterol because higher levels can lead to the buildup of plaque in the arteries, increasing the chance of heart attack or stroke. Guidelines from health organizations typically recommend limiting saturated fat intake to reduce these health risks.

Trans fats are also harmful and linked to increased heart disease risk; however, they are considered a separate category from saturated fats. Unsaturated fats, particularly polyunsaturated and monounsaturated fats, are generally seen as heart-healthy when consumed in moderation. Omega-3 fatty acids, found in fatty fish and flaxseeds, are known for their heart-protective effects.

In summary, the association of saturated fat with increased heart disease risk stems from its impact on LDL cholesterol levels, making it crucial to monitor and limit its intake for heart health.