Here is another book I recommend: Know Your Fats by Mary G. Enig, Ph.D. Although the author says it is written for the general public, I found the first chapter a little tough--with its descriptions of saturated fats, monounsaturated fats, polyunsaturated fats, cis and trans configurations, single and double bonds, methyl and carboxyl groups; but if you wade on, the book becomes easier to read with lots of usable information.
For example, (page 85) "Ancel Keys had originally claimed that the partially hydrogenated vegetable oils with their trans fatty acids were the culprits in heart disease. This was in 1958, and the edible oil industry was very swift in their squelching of that information; they shifted the emphasis to "saturated" fat and started the unwarranted attack on meat and dairy fats. It has taken 30 years for research to get back on track. Now research is being reported on adverse effects from trans related to heart disease, diabetes, cancer, low birth weight, obesity, and immune dysfunction."
Did you catch that last item--"immune dysfunction?" It sounds like the edible oil industry and the pharmaceutical industry should be "best friends!"
I think this author is a smart lady! From the back cover of her book, Know Your Fats:
"Dr. Mary G. Enig, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland. Dr. Enig, a consultant on nutrition to individuals, industry, and state and federal governments, is a licensed practitioner in Maryland and the District of Columbia. She has served as a Contributing Editor of the scientific journal Clinical Nutrition and a Consulting Editor of the Journal of the American College of Nutrition.
Dr. Enig has authored numerous journal publications, mainly on fats and oils research and nutrient/drug interactions, and is a well-known invited lecturer at scientific meetings and a popular interviewee on TV and radio shows about nutrition. She was an early and articulate critic of the use of trans fatty acids and advocated their inclusion in nutritional labeling; the scientific mainstream is now challenging the food product industry's use of trans-containing partially hydrogenated vegetable oils.
She received her Ph.D. in Nutritional Sciences from the University of Maryland, College Park, and is a Fellow of The American College of Nutrition, a member of the American Society for Nutritional Sciences, and President of the Maryland Nutritionists Association."