Nature of the fat and importance of the fat kind to a patient with cardiovascular disease
Iodine value mainly used to measure the relative level of unsaturation in oil or fatty components, as determined by halogen uptake. Unsaturation of fat determines the oxidative stability nature of the fat and melting point, Fats with high iodine value are more susceptibility to oxidation and more unsaturated. The fat with high iodine level is unsaturated.
Cardiovascular disease patients must add unsaturated fat to their diet because; it helps to reduce cholesterol levels in the body and reduce the risk of stroke and heart disease.