Monounsaturated fatty acids (MUFAs) contain one double bond between the carbon molecules in their structure.
They are usually liquid at room temperature. Oleic acid is the most common dietary MUFA. Sources include peanuts, olive oil, avocado and red meat.
Scientists have shown that MUFAs may provide health benefits when used in place of SFAs. The Nurses' Health Study followed approximately 80,000 women for over fourteen years and found that intake of MUFAs in the diet was protective against heart disease. Researchers found that replacing 5% energy from SFAs with both MUFAs and Polyunsaturated fatty acids (PUFAs) resulted in a 42% reduction in risk for heart disease. Further information on the benefits of MUFAs can be found in the link.
Hu, FB et al. Dietary fat intake and the risk of coronary heart disease in women. New England Journal of Medicine (1997) 337: 1491 - 1499.
