Which of the following foods would be least likely to contribute to the development of coronary heart disease?
A)margarine
B)butter
C)bacon
D)fish oil

Question

Quizplus · Accepted Answer

Fish oil contains omega-3 fatty acids, which have been shown to have cardiovascular benefits and may help reduce the risk of developing coronary heart disease. Margarine and butter are both high in saturated and trans fats, which can increase the risk of developing heart disease. Bacon is also high in saturated fat and often contains added sodium, which can further contribute to heart disease risk.

Which of the Following Foods Would Be Least Likely to Contribute