Extra virgin olive oil

Olive oil is a food with high concentrations of monounsaturated fats (omega-9) and polyunsaturated fats (omega-6), which help reduce LDL cholesterol and triglyceride levels.

"The best option is to consume the extra-virgin version (with acidity up to 0.05%), as it has a higher concentration of antioxidants," Ana advises.

It's important to note that monounsaturated and polyunsaturated fats are sensitive to heat and light, which can promote oxidation and the consequent loss of antioxidants. Therefore, the best way to consume it is raw (uncooked), and keep it in the cupboard, protected from light and heat.