Which type of fatty acids should be limited or excluded from the diet?

Trans fatty acids should be limited or excluded from the diet due to their harmful health effects. These artificial fats are created through a process called hydrogenation, which solidifies liquid oils and increases shelf life. However, trans fats not only raise levels of low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, but they also lower high-density lipoprotein (HDL) cholesterol, or "good" cholesterol. This combination significantly increases the risk of heart disease, stroke, and type 2 diabetes.

In contrast, other types of fatty acids such as monounsaturated and polyunsaturated fatty acids are generally considered beneficial for heart health. They can help to decrease overall cholesterol levels and provide essential fatty acids that the body cannot produce on its own. While saturated fatty acids are recommended to be consumed in moderation as part of a balanced diet, they are not as detrimental as trans fats. Therefore, trans fatty acids are the primary focus for elimination or strict limitation in dietary recommendations for maintaining cardiovascular health.