What is the key difference between saturated and unsaturated fats?

Saturated fats are characterized by their chemical structure, which contains no double bonds between carbon atoms, leading to a higher degree of saturation with hydrogen atoms. This structural characteristic allows saturated fats to pack tightly together, resulting in a solid state at room temperature. Common examples include butter and lard.

In contrast, unsaturated fats contain one or more double bonds in their carbon chains. This introduces kinks in the fatty acid structure, preventing the molecules from packing closely together and thus resulting in a liquid state at room temperature. Olive oil and vegetable oils are typical sources of unsaturated fats.

This fundamental difference in molecular structure leads to variations in physical properties at room temperature, making it clear why the distinction is significant in the context of nutrition and dietary choices. Understanding these differences helps guide nutrition recommendations regarding the types of fats that might be more beneficial or harmful to health.