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Fats and Oils

Fats are a type of lipid that is solid at room temperature.
They are composed mainly of triglycerides, which are molecules made of one glycerol backbone bonded to three fatty acids.

Oils are also lipids but are liquid at room temperature.
They have a similar chemical structure to fats, primarily consisting of triglycerides with unsaturated fatty acids.

These fats have no double bonds between the carbon atoms in the fatty acid chain, which makes them solid at room temperature.
Common sources include animal fats (like butter and lard) and some plant oils (like coconut and palm oil).

These fats have one or more double bonds in the carbon chain, which creates kinks and keeps them liquid at room temperature.

They are further divided into:

Monounsaturated Fats (MUFA): Contain one double bond. Common sources include olive oil, avocados, and nuts.
Polyunsaturated Fats (PUFA): Contain more than one double bond. Examples are omega-3 and omega-6 fatty acids found in fish, flaxseeds, and walnuts.

These are unsaturated fats that have been artificially hydrogenated to be solid at room temperature, which can increase the shelf life of processed foods.
They are associated with negative health effects and are being phased out in many countries.

Energy Storage: Fats are a dense source of energy, providing about 9 calories per gram. They are stored in adipose tissue and can be metabolized when energy is needed.
Insulation and Protection: Fat stores in the body provide insulation against cold and protect vital organs.
Cell Structure: Phospholipids, a type of fat, are essential components of cell membranes.
Vitamin Absorption: Fats are necessary for the absorption of fat-soluble vitamins (A, D, E, and K).
Hormone Production: Fats are involved in the synthesis of hormones, such as steroid hormones.

Saturated Fats: High consumption is associated with an increased risk of heart disease, but the relationship is complex and depends on the overall diet.
Unsaturated Fats: Generally considered heart-healthy, particularly when they replace saturated fats in the diet.
Trans Fats: Linked to an increased risk of heart disease and other health issues and are advised to be avoided.

Animal Sources: Meat, dairy products, and eggs are rich in saturated fats.
Plant Sources: Vegetable oils (like olive, canola, and sunflower oil), nuts, seeds, and avocados are rich in unsaturated fats.
Processed Foods: Many processed foods, especially baked goods and snacks, can contain high amounts of trans fats.

Property	Fats	Oils
Physical State	Solid at room temperature	Liquid at room temperature
Source	Primarily animal products and some plant	Primarily plant-based and some fish oils
	products, such as butter, lard, tallow,
	and tropical oils like coconut and palm
Examples	Butter, lard, tallow, coconut oil, palm	Olive oil, canola oil, sunflower oil,
	oil	corn oil, soybean oil, fish oil
Saturated Fats	Generally higher in saturated fats	Generally lower in saturated fats
Unsaturated Fats	Lower in monounsaturated and	Higher in monounsaturated and
	polyunsaturated fats	polyunsaturated fats
Health Effects	Higher intake linked to increased risk	Higher intake associated with reduced risk
	of heart disease	of heart disease

It's important to note that not all fats and oils are entirely saturated or unsaturated.
Most fats and oils contain a mixture of saturated, monounsaturated, and polyunsaturated fatty acids.
The differences in their physical state and health effects mainly result from the relative proportions of these fatty acids.

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