Explain unsaturated, saturated, and trans fats.

SATURATED FAT

Imagine a building made of solid bricks. This building of bricks is similar to the tightly packed bonds that make “saturated” fat. The bonds are often solid at room temperature like butter or the fat inside or around meat. Saturated fats are most often found in animal products such as beef, pork, and chicken. Leaner animal products, such as chicken breast or pork loin, often have less saturated fat. Foods that contain more saturated fat are usually solid at room temperature and are sometimes called “solid” fat.

UNSATURATED FAT

Now, imagine the links in a chain that bend, move, and flow. The chain links are similar to the loose bonds that make “unsaturated” fat fluid or liquid at room temperature like the oil on top of a salad dressing or in a can of tuna. Unsaturated fat typically comes from plant sources such as olives, nuts, or seeds – but unsaturated fat is also present in fish. Unsaturated fat are usually called oils. Unlike saturated fat, these oils contain mostly monounsaturated and polyunsaturated fat.

A few food products such as coconut oil, palm oils, or whole milk remain as liquids at room temperature but are high in saturated fat.

TRANS FAT

Trans fat can be made from vegetable oils through a process called hydrogenation**. Trans fat is naturally found in small amounts in some animal products such as meat, whole milk, and milk products. Check the food label to find out if trans fat is in your food choices. Trans fat can often be found in many cakes, cookies, crackers, icings, margarines, and microwave popcorn.