Oils

Definition

Oils are fats that are liquid at room temperature and are commonly used in cooking and food preparation.

Scientific / Technical Definition

Oils are a subset of lipids and are triglycerides derived from both plant and animal sources. They consist primarily of fatty acids and are hydrophobic, meaning they do not mix with water. At room temperature, these fats are in liquid form due to their higher levels of unsaturated fatty acids.

Benefits

• Provide essential fatty acids needed for various bodily functions.
• Help in the absorption of fat-soluble vitamins A, D, E, and K.
• Contribute to maintaining healthy skin and hair.
• Support cardiovascular health by providing monounsaturated and polyunsaturated fats which may reduce the risk of heart disease.

Examples

• Olive oil
• Canola oil
• Sunflower oil
• Coconut oil

Additional Information

• Known issues: Consuming oils in excessive amounts can lead to weight gain and may increase the risk of developing certain chronic diseases if they are high in saturated fats.

Related Terms

• Fats
• Lipid
• Saturated Fat
• Unsaturated Fat
• Vegetable Oil
• Essential Fatty Acids

References

• Dietary Fats: Know Which Types to Choose
• Fats and Cholesterol: Out with the Bad, In with the Good