Glossary
Omega-3 fatty acids: A polyunsaturated fatty acid found in fish that may help lower cholesterol and triglyceride levels in the blood.Fats: One of the three main classes of foods and a source of energy in the body. Fats help the body use some vitamins and keep the skin healthy. They also serve as energy stores for the body. In food, there are two types of fats: saturated and unsaturated. Saturated fats are solid at room temperature and come chiefly from animal food products. Some examples are butter, lard, meat fat, solid shortening, palm oil, and coconut oil. These fats tend to raise the level of cholesterol, a fat-like substance in the blood. Unsaturated fats, which include monounsaturated fats and polyunsaturated fats, are liquid at room temperature and come from plant oils such as olive, peanut, corn, cottonseed, sunflower, safflower, and soybean. These fats tend to lower the level of cholesterol in the blood. See : Carbohydrate; protein.
Docosahexaenoic acid (DHA): Docosahexaenoic acid is a type of omega-3 polyunsaturated fatty acid. The main food sources are seafoods like salmon, mackerel, and shell fish.
Eicosapentaenoic acid (EPA): Eicosapentaenoic acid is a type of omega-3 polyunsaturated fatty acid. Its food sources are fishes.
