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In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food For decades, nutrition experts and health officials have warned against eating too much saturated fat [1] the term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals

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[2] or, even more narrowly, to triglycerides that are. This complete guide to fatty acids describes all the different types of dietary fat, their potential health effects, and where to find them. The fats in your food don’t automatically turn into body fat (adipose tissue)

Your body only stores fat if you take in more calories from protein, carbs or fats than your body needs to burn for energy.

Examples include avocados, olive oil, and nuts. Fat, any substance of plant or animal origin that is nonvolatile, insoluble in water, and oily or greasy to the touch Together with animal and vegetable oils, fats comprise one of the three principal classes of foodstuffs, the others being proteins and carbohydrates. Not all fat is created equal

Find out which type of fat to choose — and which to avoid — for good health. When it comes to health, not all fats are equal This article looks at the sources and types of fat, their effects on the body, and how much to add to the diet.