Abstract

Dietary fats comprise of saturated and unsaturated fats. High consumption of saturated fats is implicated in coronary artery diseases. With this background the current research work was envisaged with an intention of knowing the type of fats and oils consumed by CAD subjects, as dietary fats and oils are the vehicle for saturated and unsaturated fatty acids in our diet. The polyunsaturated fatty acids especially omega 3 has shown cholesterol lowering action therefore encouraged to be consumed by CAD subjects. This study was conducted to identity the consumption pattern of fats and oils rich in omega 3 fatty acids. The results show that the majority of cardiac subjects neither consumed or were aware of nutritional benefits of omega fatty acids. Lipid profile was collected to know the lipid profile of the subjects and it showed that majority of subjects were dyslipidemic  

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