Trans fats or hydrogenated fats raise the type of cholesterol in the blood that increases the risk of heart disease. They are formed when liquid vegetable oils turn into solid fats through the process of hydrogenation.

They are found in margarines, spreads, biscuits ,cakes, pastry and fast food. These foods are also high in saturated fat, sugar and salt so should be kept to a minimum. Trans fats are also found in dairy products, beef and lamb but do not have the same harmful effects as those created by hydrogenation.

Look for hydrogenated vegetable oil, partially hydrogenated vegetable oil and vegetable shortening on food labels.

Omega 3 fatty acids help protect against coronary heart disease.

They are found in oily fish such as mackerel, herrings, fresh tuna, salmon, kipper, whitebait and trout. They are also found in certain vegetable oils, such as linseed, flaxseed, walnut and rapeseed, as well as eggs where chickens have been fed a special diet.

Recent evidence suggests that the fatty acids in vegetable sources may not have the same benefits as those in fish.

E numbers are food additives that have passed safety tests and been approved for use in the European Union.

Most food additives feature on labels by name or E number and tell you what job they do, such as adding colour or acting as a preservative.

Some combinations of E numbers, particularly artificial food colourings, have been linked to a negative effect on children's behaviour. These colours are often used in soft drinks, sweets and ice cream.

If your child shows signs of hyperactivity or Attention Deficit Hyperactivity Disorder (ADHD), you should avoid E numbers E110, E104, E122, E129, E102 and E124.

Cholesterol is a fat found in the blood. It is used by the body to make vitamin D, which helps to regulate calcium levels and to make bile acids which aid digestion. However, in excessive quantities it can be harmful.

Cholesterol is mainly present in foods of animal origin. People with high cholesterol levels are advised to reduce the saturated fat in their diet, eat more fibre, fruit and vegetables and take moderate exercise.

The Glycaemic Index (GI) scale ranks carbohydrate foods depending on their effect on blood sugar levels.

Foods with a low GI release sugar slowly into the blood providing a constant, more satisfying supply of energy. Low GI carbohydrates are said to be healthier and can be found in wholegrain foods such as granary and multi-grain bread, porridge, beans and pulses.