Saturated fat is found in animal fats, vegetable oils, and shortening. The amount of saturated fat in a product depends on both the source and processing of the product. Saturated fats are solid at room temperature and are more stable than mono- and polyunsaturated fats. Some saturated fatty acids have been shown to raise blood cholesterol and have been associated with increased risk of cardiovascular disease. However, a synthesis of the findings of observational studies found that there is no significant association between total saturated fat intake and cardiovascular disease or coronary heart disease risk.  The current dietary intake recommendation for saturated fat is 10 percent or less of calories per day, according to the nutrition facts panels found on food products.

Mono- and polyunsaturated fats together form the category of unsaturated fats. Monounsaturated fat intake has not been associated with an increase in cardiovascular disease risk. Furthermore, studies have shown that replacing saturated fat intake with polyunsaturated fat intake was associated with a lower risk of coronary heart disease. These unsaturated fats are liquid at room temperature.  However, they are sensitive to heat and air exposure and are not as stable as saturated and trans fats. Check your cooking oil before use as it may become rancid. If you are not going to use your cooking oil frequently, place it in the refrigerator, which should increase the shelf life of the oil. If you buy oil in bulk, keep the majority of it in the refrigerator and have a smaller bottle for frequent use to keep the oil from going bad as quickly.

The New York City ban on artificial trans fat brought this category of fat into prominent public view.  What is an artificial trans fat? Artificial trans fat is the man-made form that occurs from naturally occurring fat that has been partially hydrogenated. Trans fat is found in small amounts naturally, with the predominant sources being beef and dairy. The main source of trans fat in the diet comes from fryer oils and processed foods. Trans fats are more stable than unsaturated fats. Trans fats predominantly from partially hydrogenated oils have been used to extend the shelf life of premade foods. The effects of the two sources of trans fat on coronary heart disease were not clear as a result of a low number of studies, but the few studies indicate that industrial trans fats tend to be positively associated with coronary heart disease and ruminant trans fats were not associated with coronary heart disease.