Polyunsaturated oils and margarines are made mainly from vegetable fats and are considered healthier than those made from animal fats.
Use polyunsaturated spread instead of butter.
polyunsaturated in British English
(ˌpɒlɪʌnˈsætʃəˌreɪtɪd)
adjective
of or relating to a class of animal and vegetable fats, the molecules of which consist of long carbon chains with many double bonds. Polyunsaturated compounds are less likely to be converted into cholesterol in the body. They are widely used in margarines and in the manufacture of paints and varnishes
See also monounsaturated
polyunsaturated in American English
(ˌpɑliʌnˈsætʃəˌreɪtɪd)
adjective
1. Chemistry
containing more than one double or triple bond in the molecule
2.
designating any of certain vegetable and animal fats and oils with a low cholesterol content