Unlike water-soluble vitamins that need regular replacement in the body, fat-soluble vitamins are stored in the liver and fatty tissues, and are eliminated much more slowly than water-soluble vitamins.
If the fatty acid has all the hydrogen atoms it can hold it is said to be saturated
This type of fat is typically found in large amounts in foods from animals, e.g. meat, butter, cheese and cream. Many baked goods such as cakes, biscuits and pastries are also high in saturated fat. Excessive intake of saturated fat can increase blood cholesterol levels.
In unsaturated fats, some of the carbon atoms are joined to others by a double bond and, therefore, could accept more hydrogen atoms. This means that they are not completely saturated with hydrogen, so are called unsaturated fats.
There are two main types of unsaturated fats - monounsaturated (containing one double bond) and polyunsaturated (containing more than one double bond).
Significant amounts in most types of fats of plant origin, such as nuts, avocado pears, rapeseed oil and olive oil. Monounsaturates do not raise blood cholesterol and evidence shows that they reduce blood cholesterol levels if they replace saturated fat in the diet.
Polyunsaturated fatty acids
From vegetable sources, such as sunflower oil or seeds, but are also found in, nuts, green leafy vegetables and oily fish such as mackerel and sardines. Reduce blood cholesterol levels.