Food labelling: ingredients listing

You could be forgiven for thinking that you need a science degree to understand the ingredients in some foods. Nutritionist Suzannah Olivier explains what is behind the long words and lists of numbers

• Saturated fats
• Polyunsaturated fats
• Monounsaturated fats
• Hydrogenated oils/fats
• Monosodium glutamate (E612)
• E-numbers

Saturated fats
Good or bad?: Fine in small amounts but not good in large amounts.
What it means:Found in animal fats, such as meat, milk and cheese, they turn up in a lot of processed foods as well. Reducing saturated fat intake is a goal for many people and the traffic light system (see above) can help with this.

Polyunsaturated fats
Good or bad?: Good
What it means: These are fats found in oils, sometimes called omega-6 and omega-3 fats, which are linked to better health outcomes for diseases such as heart disease, cancer, allergies and inflammatory diseases (however such claims are not permitted on food packaging). We should be replacing saturated fats (see below) with products containing polyunsaturated and monounsaturated fats.

Monounsaturated fats Good or bad?: Good
What it means: These are fats mainly found in olive oil. A diet which features these fatty acids is generally protective of cardiovascular health. However they are just as high in calories as other fats and so need to be consumed in sensible moderation.