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Fat Facts: Types, Labels, and Portions

Fat is an essential part of nutrition and a concentrated source of energy. The type and amount both matter when choosing foods for your meal plan.

Dr. Trace Curry

Written byTrace Curry, MD, FASMBSOriginal article author

Medically reviewed byNew review not recordedThis editorial update does not establish clinical sign-off.

Editorial updateClinical review date: not recorded for this revision

Fat is an essential part of nutrition and a concentrated source of energy. The type and amount both matter when choosing foods for your meal plan.

Understand the main types

Types of dietary fat
Type Where you may find it Practical point
Unsaturated fat Olive and other plant oils, nuts, seeds, avocado, and fish Use these to replace some sources of saturated fat; portions still matter.
Saturated fat Butter, higher-fat dairy, fatty meats, coconut and palm oils Compare the saturated-fat line on labels.
Trans fat Small amounts naturally occur in some animal foods; partially hydrogenated oils were a major industrial source The U.S. food supply changed after the FDA action on partially hydrogenated oils.

Partially and fully hydrogenated are different

The FDA determined that partially hydrogenated oils were no longer generally recognized as safe for use in food, leading to removal of their former uses. Fully hydrogenated oils are different; the word “hydrogenated” alone does not establish that a product is high in trans fat.

Read the current ingredient list and Nutrition Facts label instead of assuming every fried or packaged food has the same trans-fat content. Fried foods can still contain substantial energy, saturated fat, or sodium even without partially hydrogenated oil.

Use measured portions

Oil poured into a pan, spread added to bread, and salad dressing all count toward the meal. Measuring with a teaspoon or tablespoon can show how much you actually use. Replacing butter with an unsaturated oil changes the type of fat; it does not make the added fat calorie-free.

After bariatric surgery

Fat tolerance varies. Discuss recurrent pain, nausea, diarrhea, or other symptoms with your team instead of removing more and more foods without guidance. For the broader nutrition picture, see protein, carbohydrate, and fat basics.

Frequently asked questions

Does “low carb” mean “low fat” or “low calorie”?

No. These describe different properties. Check the actual serving and label.

Sources and further reading

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General education. Your JourneyLite care team can help adapt this information to your health history and treatment plan.

Educational information: This article is for general education and does not replace individualized medical advice. Treatment recommendations and eligibility vary. Please discuss personal questions with your JourneyLite care team or another qualified healthcare professional.
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