All fats have a chemical structure that consists of long hydrocarbon chains, which is a series of carbon atoms bonded together and hydrogen atoms to stabilize the molecule by filling in the gaps.

The difference between dietary fats lies in their chemical structure. All fats are made up of a chain of carbon atoms that are linked -- or bonded -- to hydrogen atoms.

BPA substitute can trigger fat cell formation: Chemical used in BPA-free products exhibits similar endocrine-disrupting effects. ScienceDaily . Retrieved April 16, 2025 from www.sciencedaily.com ...

Saturated fat is a dietary fat that can raise the level of cholesterol in your blood and increase your risk of stroke and heart disease. Learn which 5 foods high in saturated fat to avoid.

Its structure contains an additional hydrogen and oxygen molecule that makes it harder for the body to digest—it sticks around in the body a little longer. ... A Red-Wine Chemical Cuts the Fat.

Fats add structure, they signal, they interact. In the lab, lipids are tough to work with but worth the challenge. “You're fat” can be hurtful to hear. “They're just fats” is hurtful, too ...