Saturated fat is part of a larger classification of fatty acids, which are defined by specifics of their molecular composition. Polyunsaturated fats contain two or more double bonds; monounsaturated fats contain one double bond; and saturated fats contain no double bond.

All fats contain a combination of these three different types of fat, and whichever one of the trio predominates will also configure the physical characteristics of that fat. For example, fats that contain a high proportion of saturated fatty acids have a high melting temperature and are solid at room temperature. Two examples of saturated-heavy fats are butter and lard.

Saturated with Hydrogen

These saturated fats derive their name from a very simple chemical fact: their carbon atoms are saturated with high levels of hydrogen. The reason so many Americans are overweight is that they exceed the American Heart Association's recommended daily intake levels of saturated fats. It is recommended that a person's daily dose of saturated fats be 7% or less of the day's recommended calories. For a 2,000-calorie intake, that translates to just 16 grams of saturated fat.

Complicating this dietary challenge is the fact that saturated fats can be found in a wide array of foods, from meats to dairy products to baked goods to deep fried treats. As soon as someone diverges from basic grains, fruits and vegetables, it becomes imperative to start keeping a close eye on each food item's percentage of fat.

Favoring Mono, Poly

An example of monounsaturated fat is olive oil, which typically is liquid at room temperature, just as most polyunsaturated fats as well. By favoring foods with these types of fat instead of those with straight saturated fats, a person can start of gain a much better and healthier handle on their daily food intake.

It's perhaps hard to believe that the problem of obesity comes down to something called a "double bond" and the fact that fat without that composition is absorbed more easily by the human body. But that is indeed the case.