Fats in foods contain both saturated and unsaturated fatty acids. In general, fats containing a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils. Some common saturated fatty acids in foods include palmitic, stearic and myristic acids. A common monounsaturated fatty acid is oleic acid, and the most common polyunsaturated fatty acid in food is linoleic acid.
Fats are important ingredients in many foods because of their functional properties.
In many recipes, fats enhance the taste, aroma and texture of the food. Because fats are digested slowly, they play an important role in satiety, helping to provide a sense of fullness after eating. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure. Stability is important to prevent rancidity and off flavors or odors. Fats and Cancer Diets high in fruits, vegetables, whole grains and beans and reduced in fat, partnered with regular physical activity and maintenance of a healthy weight, can help contribute to a reduction in the incidence of certain cancers.