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Fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, [1][3] and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. Together with animal and vegetable oils, fats comprise one of the three principal classes of foodstuffs, the others being proteins and carbohydrates. The fats in your food don’t automatically turn into body fat (adipose tissue)

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Your body only stores fat if you take in more calories from protein, carbs or fats than your body needs to burn for energy. Fat, any substance of plant or animal origin that is nonvolatile, insoluble in water, and oily or greasy to the touch Unsaturated fats, which are liquid at room temperature, are considered beneficial fats because they can improve blood cholesterol levels, ease inflammation,

Not all fat is created equal

Find out which type of fat to choose — and which to avoid — for good health. Decades of data shows that eating saturated fat raises ldl cholesterol levels and contributes to heart disease. 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.