By consuming oils we effect our bloods cholesterol. All vegetable oils are pure fat, and all are combinations of saturated and unsaturated fatty acids. Fatty acids vary in their degree of saturation and in the length of their molecules. Saturated fats carry all the hydorgen atoms they can hold. Such fats come chiefly from animal sources, such as meat and whole milk.
Saturated fats are usually solid at room temperature.
Unsaturated fatty acids are missing some of their hydorgen atoms and are liquid at room temperature. If one pair of hydrogen atoms is missing, the fatty acids are called mononsaturated. Olive, peanut, and canola oil are made up chiefly of monounsaturated fatty acids. If two or more pairs of hydrogen atoms are missing, the fatty acids are called polyunsaturated. Corn, safflower, soybean, and sesame oils are largely polyunsaturated.