Saturated fat

A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.

Lauric and myristic acids are most commonly found in "tropical" oils (e.g., palm kernel, coconut) and dairy products.

[29] In 2019, the UK Scientific Advisory Committee on Nutrition concluded that higher saturated fat consumption is associated with raised blood cholesterol and increased risk of cardiovascular disease.

[30][31] A 2021 review found that diets high in saturated fat were associated with higher mortality from all causes, as well as from cardiovascular disease.

[35] A 2024 meta-analysis found that odd-chain and longer-chain saturated fatty acids were negatively associated with the risk of cardiovascular disease, including stroke.

[43][44] There are other pathways involving obesity, triglyceride levels, insulin sensitivity, endothelial function, and thrombogenicity, among others, that play a role in cardiovascular disease.

[95] The United Kingdom, National Health Service claims the majority of British people eat too much saturated fat.

The British Heart Foundation also advises people to cut down on saturated fat, and to read labels on the food they buy.

[98] A 2004 review stated that "no lower safe limit of specific saturated fatty acid intakes has been identified" and recommended that the influence of varying saturated fatty acid intakes against a background of different individual lifestyles and genetic backgrounds should be the focus in future studies.

None of the panelists recommended heavy consumption of saturated fats, emphasizing instead the importance of overall dietary quality to cardiovascular health.

"Saturated," in general, refers to a maximum number of hydrogen atoms bonded to each carbon of the polycarbon tail as allowed by the Octet Rule.