“Fatty acids are the “building blocks” of all dietary fats, including vegetable oils, fruit oils, dairy and animal fats—and our body fat. The three major types of fatty acids are saturated, monounsaturated, and polyunsaturated (often referred to as PUFA). Saturated fats are the most chemically stable. Polyunsaturated fats are the least stable because they are prone to reacting with oxygen—a process called oxidation. Monounsaturated fats resist oxygen reactions and are far more stable than PUFAs.”