It was known that dietary fats are composed of groups of fatty acids (saturated and/or unsaturated) that found naturally in foods. At room temperature, saturated fatty acids are in solid form, whereas the liquid form was accompanied by the unsaturated one, which considered the healthiest type of dietary fat. We used an online searching process to obtain scientific articles related to our current subject. We obtained 25 articles related to the current subject, out of them, 18 were excluded as they were duplicate articles, may not focus on the current subject, so only seven articles were included, and they were published till 2018. Articles were selected according to the inclusion criteria that we selected, and then the discussion of the subject was performed under main titles. The study concludes that the presence of unsaturated fats (e.g., olive oil) in food meals found to have a beneficial effect on blood lipids more than a meal that contains butter or cream as a type of saturated fats. Although omega-6 Polyunsaturated Fatty Acids was found to decrease the level of both low- and high-density lipoproteins, it might raise the risk for chronic diseases.
Key words: Dietary fats, saturated, unsaturated, omega 3 & 6, PUFA, cholesterol
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