Fats and oils are triglycerides, which are esters of glycerol with three fatty acids. Triglycerides are solid at 25°C and liquid at 25°C. Animal fats are solid, vegetable oils are liquid. Natural fats contain multiple different fatty acid components
Monounsaturated fats contain one unsaturated fatty acid, usually oleic acid. Found in animal flesh, whole milk products, nuts, and high-fat fruits. Algal oil contains about 92% monounsaturated fat. Olive oil contains about 75% monounsaturated fat
Polyunsaturated fats contain PUFAs with two or more carbon-carbon double bonds. Omega-3 fatty acids have double bonds three carbons from methyl carbon. Short-chain PUFAs (18 carbons) are more common, including linoleic acid. Long-chain PUFAs (20+ carbons) are produced by plants from oleic acid
Fats are esters of fatty acids and glycerol, containing 9 calories per gram. Fat provides backup energy when carbohydrates are unavailable. Fat-soluble vitamins A, D, E and K require adequate intake
Solid at room temperature and found in animal sources like meat and dairy. Contains maximum hydrogen atoms and no double bonds. AHA recommends limiting saturated fat intake to less than 6% daily calories. Some studies show saturated fat may increase LDL cholesterol levels. Replacing saturated fats from meat with dairy may lower cardiovascular disease risk
Polyunsaturated fats have multiple double bonds, while monounsaturated fats have one. Body can't produce monounsaturated fats, only polyunsaturated fats. Unsaturated fats are liquid at room temperature, unlike saturated fats