True or False: Polyunsaturated and cis monounsaturated fatty acids are associated with increased production of LDL cholesterol.

The statement that polyunsaturated and cis monounsaturated fatty acids are associated with increased production of LDL cholesterol is false. Research has shown that both polyunsaturated and cis monounsaturated fatty acids typically have a neutral or even beneficial effect on LDL levels.

Polyunsaturated fatty acids (found in foods like fish, nuts, and seeds) are known to lower LDL cholesterol and potentially raise high-density lipoprotein (HDL) cholesterol, which is considered more protective against cardiovascular diseases. Similarly, cis monounsaturated fatty acids, such as those found in olive oil and avocados, are also associated with lower levels of LDL cholesterol.

In contrast, it is saturated fatty acids and trans fats that are more commonly linked to an increase in LDL cholesterol levels. Therefore, stating that polyunsaturated and cis monounsaturated fatty acids lead to increased LDL production does not align with current scientific consensus.