11. Avoid omega-6 fats or the polyunsaturated fats found in most vegetable oil or minerals. 12. Half of a 100-gram serving is fat, mainly monounsaturated and polyunsaturated fats , principally linoleic acid. 13. Drying oils, which polymerize on exposure to oxygen to form solid films, are polyunsaturated fats . 14. Vegetables and nuts may be of benefit, because of their high content of polyunsaturated fats . 15. The Mayo Clinic considers saturated fats potentially harmful and monounsaturated and polyunsaturated fats potentially helpful. 16. Studies on animals have shown a link between polyunsaturated fat and the incidence of tumours. 17. Nuts go stale, and even rancid, very quickly, because their polyunsaturated fats break down easily. 18. Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat . 19. Saturated fats are more stable than polyunsaturated fats , which tend to go rancid more quickly. 20. Your goal is to choose less saturated fat and use monounsaturated and polyunsaturated fats instead.
