Bulgaria
Prefer vegetable oils (sunflower, corn, olive) to animal fats (lard, butter) but consume them also in moderate amounts.
(…) Fats contain three groups of fatty acids in different ratio depending on the product - saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids. Fats of animal origin are usually solid, rich in saturated fatty acids and vegetable oils are usually liquid containing mainly monounsaturated and polyunsaturated fatty acids. The high intake of saturated fatty acids increases total cholesterol and the so called "bad" cholesterol - a risk factor for cardiovascular disease. Monounsaturated fatty acids are contained mainly in olive oil, peanut oil, rapeseed oil etc. They reduce "bad cholesterol" without reducing "good cholesterol" in blood and reduce the risk from cardiovascular dis6. Limit total fat intake, especially animal fats. Replace animal fats with vegetable oils when cooking. 21 ease. Polyunsaturated fatty acids including essential fatty acids are supplied by vegetable and fish oils. The intake of vegetable oils (sunflower, corn, soy, rapeseed) reduces blood cholesterol. The intake of high amounts of polyunsaturated fatty acids, though, increases the risk for their oxidation resulting in cell-injuring products. (…)
Limit total fat intake, especially animal fat. Replace animal fats with vegetable oils when cooking.