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. While the recommendation to reduce dietary fat intake in order to prevent cancer was considered to be important, the scientific evidence to support this was unclear. Dietary Guidelines, diets high in fats have been associated with an increase in the risk of cancers of the colon, the rectum, prostate and endometrium. However, it is unclear whether these associations are due to the amount of fat, the type of fat or some other factor in food. The association between dietary fat and the development of breast cancer is weak.