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Polyunsaturated Fats: Essential, But Also Harmful
Here’s how to get the right balance
It’s not unusual for food packaging to boast that the product it contains is ‘high in polyunsaturates.’ This statement is intended as a declaration of the nutritional virtues of that product. It is consistent with government guidelines that validate polyunsaturates as the ‘good’ fats, as opposed to the ‘bad’ saturated fats.
It’s nice to have complex issues simplified. But this issue isn’t simple. And polyunsaturates are not necessarily good.
I’m not saying polyunsaturated fats should be avoided. Au contraire: they are essential. Let me explain this confusing and apparent contradiction.
There are two classes of polyunsaturated fatty acids (PUFAs): omega-6 and omega-3. A PUFA is a chain of carbon atoms with two or more double bonds. Because they are not saturated (with hydrogen) they are liquid rather than solid at room temperature. Think cooking oil.
Why you need both
Both classes are functionally distinct, and one cannot substitute the other. Although the body can make some PUFAs, its capacity to do so is extremely limited. In reality, you need to get them both from your diet to avoid deficiency.
