DIET IN DIABETES: FATS SOURCES
Posted: under Diabetes.
Visible fats : Vegetable oils; sunflower, groundnut, mustard, kardi, coconut, sunflower, corn, soyabean, palm and til oilsInvisible fat: Cereals, pulses, nuts, oil seeds (mustard and fenugreek), flash food, milk etc.Saturated Fats: Invisible mainly from animal source except fish, Visible saturated fats from butter, ghee, coconut, vanaspati (hydrogenated fat).UnsaturatedFats : Invisible from fish or visible from plants except coconut and palm sources are mainly Mono-Unsaturated Fatty Acid (MUFA) or Polyunsaturated Fatty Acid (PUFA) and do not have any deletarious effect on lipid profile if consumed in moderate amount. Allowance = 15 – 25 % of total calories3 – 4 TSF per day. Visible oils for cooking purpose. SATURATED: MUFA: PUFA:: 1:1:1RATIO OF W6/W3: These two linolic (W6) and linolenic (W3) essential fatty acids (PUFA) forms Ecosonoids.ECOSONOIDS FORMS FROM (W3): Fatty acid are having more effective (i) anti-thrombotic and (ii) vasodilator properties than (W6) fatty acid. Therefore it is recommended that the ratio of W6/W3 should be around 5 to 10 (less than 
FOR NON-VEGETARIANSFish: Contains W3 fatty acid which have beneficial effect on -a) Platelet aggregationb) Triglycerides Fish is better than red meat*31\329\8*
