Saturated fat is a type of dietary fat whose carbon chains contain only single bonds, giving it a straight molecular shape that is typically solid at room temperature; unsaturated fats, by contrast, contain at least one double bond, which kinks the chain and keeps them liquid at room temperature. Saturated fat is found mainly in animal products such as meat and dairy products, and in a few plant oils, notably coconut and palm oil.
In cooking, saturated fats contribute richness and a firm, creamy texture to foods like butter, cheese, and baked goods, and their high smoke point suits them to frying and sautéing. Reliance on saturated fat as a cooking fat varies by region, from butter-based northern European cooking to olive-oil-based Mediterranean cuisine to coconut oil- or palm-oil-based cooking in parts of Asia. The health effects of saturated fat intake, particularly on cardiovascular disease risk, remain a subject of ongoing scientific debate.