Monounsaturated fats are liquid at room temperature. Polyunsaturated fats are found mostly in plants. Sunflower, corn, soybean, cotton seed and safflower oils are vegetable fats that contain a relatively high proportion of polyunsaturated fats. Margarines with vegetable oil as the primary ingredient, and some fish, also are sources of polyunsaturated fats. Polyunsaturated fats usually are liquid at room temperature.
Most consumers enjoy the taste, texture and aroma fat gives to foods.
Fat consumption among Americans is estimated at 34 percent of total caloric intake. This level of fat intake is considered too high by many public health organizations, which have agreed that 30 percent or less of total calories should be derived from fat, and no more than 10 percent from saturated fat. Epidemiologic, clinical, and animal studies provide strong and consistent evidence for the relationship between saturated fat intake, high blood cholesterol, and increased risk for coronary heart disease. Excessive saturated fat consumption is the major dietary contributor to total blood cholesterol levels. In addition to the Surgeon General, the National Academy of Sciences, American Heart Association, National Cholesterol Education Program, American Cancer Society, American Dietetic Association, National Institutes of Health, USDA and the Department of Health and Human Services are among the many health and government authorities that advocate reduction of dietary fat for most consumers.