A measure of the relative amounts of polyunsaturates in the diet, where P is the amount of polyunsaturated fats and S is the amount of saturated fats. Many dietitians believe we should aim to increase our P/S values by eating more fats of plant origin. Butter, for example, has a P/S value of 0.05, while margarine made only from polyunsaturated vegetable oils has a P/S of 3.15. The World Health Organization recommends a P/S of 1.0 or higher. In the UK, the average P/S is 0.35.
Subjects: Medicine and Health.