There are two main types of fat: saturated fats and unsaturated fats.

Saturated fats usually come from animal sources, eg lard, suet and butter. Coconut is also high in saturated fat. Saturated fats are used within the body to make cholesterol. Although we all need some cholesterol in our bodies, too much in the blood can increase the risk of heart disease.

Unsaturated fats are found mainly in plant sources such as nuts, seeds and plants. They can be further divided into monounsaturated fats such as olive oil and rapeseed oil, or polyunsaturated fats such as corn oil or sunflower oil. Oily fish such as trout, mackerel, salmon and sardines contain another source of polyunsaturated fat called omega 3. These oils have been proven to reduce blood clot formation and therefore help prevent the onset of coronary heart disease and stroke.

Vegetable oils that are liquid at room temperature can be chemically processed so that they become more solid at room temperature. This process known as ‘hydrogenation’ causes the production of hydrogenated fat or trans fats. Trans fats are often used in bakery products such as shop-bought cakes, tray bakes and biscuits. These have a similar effect on the body as saturated fats, so we should try to reduce the amount of these we eat.

For more information on cholesterol and other heart conditions, please check the British Heart Foundation on www.bhf.org.uk/