Definition

Noun: A type of dietary fat where the chemical structure of the fatty acid chains contains two or more double bonds between carbon atoms. These double bonds mean the fat molecules are not fully saturated with hydrogen atoms. This specific chemical structure is associated with potential health benefits, particularly for heart health, when consumed in place of saturated fats.

Usage and Examples

• As a subject:
• As an object:
• In a prepositional phrase:

Advanced Usage and Notes

• Polyunsaturated fats are typically liquid at room temperature and remain liquid when refrigerated.
• They are divided into two main families: omega-3 and omega-6 fatty acids, both of which are essential nutrients that the body cannot produce on its own.
• The health claim that they are "supposedly associated with low blood cholesterol" refers specifically to lowering levels of low-density lipoprotein (LDL or "bad") cholesterol when they replace saturated fats in the diet.

Variants and Related Words

• Polyunsaturated (adjective): Describes a fat or oil with this chemical structure. Example:
• Monounsaturated fat (noun): A related, healthier fat type with only one double bond in its chain (e.g., olive oil).
• Saturated fat (noun): A fat with no double bonds, fully saturated with hydrogen, typically solid at room temperature (e.g., butter).
• Unsaturated fat (noun): The broader category that includes both mono- and polyunsaturated fats.

Synonyms

• PUFA (acronym): Stands for "PolyUnsaturated Fatty Acid(s)." This is a common scientific and nutritional synonym.
• Unsaturated fat (broader category synonym).

Related Compounds and Phrases

• Essential fatty acids: A key nutritional phrase, as the two main types of polyunsaturated fats (linoleic acid - omega-6 and alpha-linolenic acid - omega-3) are essential.
• Omega-3 fatty acids: A crucial type of polyunsaturated fat found in fatty fish, flaxseeds, and walnuts.
• Omega-6 fatty acids: Another essential type found in many vegetable oils, nuts, and seeds.

Noun

1. a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol