ABSTRACT
Fats and oils, a class of lipid molecules, contain a mixture of fatty acids in varying amounts: saturated fatty acids, polyunsaturated fatty acids, and monounsaturated fatty acids. Saturated fatty acids are found mainly in animal products, such as fatty meats and high-fat dairy products, but some are found in plant foods, such as cocoa butter and coconut. Monounsaturated fatty acids found in foods mainly exist as omega-9 fatty acids, such as oleic acid in olive oil, the principal fat used in Mediterranean diets. Polyunsaturated fats are liquid at normal room temperatures but generally become semicongealed when refrigerated. Multiple health benefits result from avoiding foods with added trans fats, reducing intake of foods containing saturated fats, and substituting foods higher in monounsaturated fats and polyunsaturated fats, especially omega-3 polyunsaturated fats. Phytosterols have a chemical structure similar to cholesterol, a fat-like substance found in all animals.
