designates types of fat or oil that chemically contain fewer hydrogen
atoms than they could
hold; poly- many, unsaturated-not filled to
capacity. These oils are obtained primarily from vegetables. Some of them are fats and oils required by the
body that must be supplied through the diet because the
body is not able to manufacture them. PART ONE,
CHAPTER 7, #2
a kind of fat or oil that (unlike
animal or dairy fats) is not associated with the formation of cholesterol (a fatty substance associated with hardening of the arteries) in the blood.