FAT A concentrated source of food energy containing 9 calories per gram. In addition to supplying energy, fat aids in the absorption of certain vitamins, enhances flavor, aroma and mouthfeel of food, and adds satiety to the diet.

Fatty acids, the basic chemical units of fat, are either saturated, monounsaturated or polyunsaturated.

Saturated fatty acids are found primarily in fats of animal origin (meat and dairy products) and are usually solids at room temperature. Exceptions are some vegetable oils (palm, palm kernel and coconut) which contain large amounts of saturated fatty acids. Saturated fat increases blood cholesterol.

Monounsaturated fatty acids are found in fats of both plant and animal origin. They tend to decrease blood cholesterol levels. Polyunsaturated fatty acids are found primarily in fats of plant origin and in fats of fatty fish. They also tend to decrease blood cholesterol levels.

An increasing number of nutrition professionals are recommending the reduction of total dietary fat to 30% or less of total calories and that dietary fat be distributed equally among saturated, monounsaturated and polyunsaturated fats.

A large egg contains only about 5 grams of fat - about 1.5 grams saturated and 2.5 grams unsaturated. Egg recipes which are high in fat and/or saturated fat can often be significantly lowered in fat content by making changes in "traditional" recipe ingredients and cooking methods. –see Cholesterol