vegetable fat

Vegetable fat is fat derived from plants, either naturally from plants or through the hydrogenation of vegetable oil. Fats, along with proteins and carbohydrates, are one of the three main nutrients in food and are a concentrated source of energy.12

Unsaturated fats, often found in vegetables and fish, are typically liquid at room temperature due to fewer hydrogen atoms in their hydrocarbon molecules. These fats are categorized as monounsaturated or polyunsaturated and are considered healthier than saturated fats, which are commonly found in meat products and are solid at room temperature.3

Trans fats are produced industrially by hydrogenating vegetable oil, converting liquid fat into a semi-solid state. This process was adopted to extend the shelf life of food products. While naturally occurring trans fats in meat and dairy are not linked to heart disease, industrially produced trans fats have been associated with increased risks of heart disease and type II diabetes.4