They are a type of polyunsaturated fat that helps lower your heart disease risk.

No more than 10% of your daily calories should come from polyunsaturated fat.

Omega-3 and omega-6 fatty acids are types of polyunsaturated fat.

Or, cook with almost any other vegetable oils, which are rich in polyunsaturated fat.

It does not have to give a breakdown on the kinds of fat: polyunsaturated and saturated.

Food labels are not required to list monounsaturated and polyunsaturated fat.

Polyunsaturated fat is also the main fat found in seafood.

Imbalance of omega-6 to omega-3 polyunsaturated fats is yet another identified risk factor.

The two types of polyunsaturated fats are omega-3 and omega-6 fatty acids.

The higher the level of polyunsaturated fat that an oil contains, the faster it spoils.