The two fats highest in monounsaturated fats are canola and olive oil. Polyunsaturated fat tends to lower total cholesterol but high intake has been associated with increased risk for cancer. It is recommended that these fats be consumed in moderation. Hydrogenated fats are formed by adding hydrogen to unsaturated fats. This makes the fat more firm and makes the fat more durable.
Hydrogenation increases the saturation and therefore makes it more harmful to the body.
Therefore limiting the use of hydrogenated oils is recommended. Hydrogenated oils are commonly found in fast foods, margarine, peanut butter, and snack crackers. It is evident that not all fats are created equal and do not affect your body the same way. However, all fats have about the same amount of calories regardless of their degree of saturation. Fats have over twice as many calories as protein or carbohydrate of a given weight.